Easy Pecan Toffee

a plate of toffee with chocolate and pecans.

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5 from 2 votes

An easier than you might think, corn syrup free toffee made at home!

Course Candy

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

cooling time 45

Total Time 1 15

Servings oz

Calories 185kcal

Author Tracy

Equipment

Ingredients

1 cup salted butter
1 cup pecans
1 cup sugar 200 g
12 oz chocolate chips
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon vanilla extract
1 tablespoon cold water

Instructions

Mise En Place: Prep the ingredients and equipment needed and have them all ready to go.
Toast Pecans: Preheat oven to 350℉ and add pecans to a baking tray and toast in the oven for 5-6 minutes on the center rack. Remove from oven and let cool slightly before finely chopping. Set aside in a bowl.
Prep Tray: Add parchment paper to the baking tray and set aside.
Create Candy: Add the butter, sugar, 1 tablespoon of cold water, cinnamon, and ginger to a 3 quart saucepan and heat on medium-low. (with it a tad more to the medium) Whisk as the butter melts so the sugar mixes with the butter, and the spices are all mixed in. Heat at a consistent heat, stirring occasionally as it bubbles. Heat until 300℉ and then remove from the heat and quickly add the baking soda and mix and then add the vanilla extract and mix. This should take about 10-15 minutes.
Let Cool: Quickly pour the hot candy onto the parchment paper lined tray. Give the tray a gentle shake to let the candy settle into an even layer. Let cool at room temperature.
Melt Chocolate: After about 15 minutes of the candy cooling, start to melt the chocolate. Heat a small saucepan of water on high and place a medium-sized glass bowl on top (or use a double boiler). Bring the water to a boil and then add the chocolate chips to the bowl. Mix and stir to allow the chocolate to melt.
Layer Chocolate and Nuts: Remove from the heat once there are just a few lumps left to prevent overheating. Give another couple of mixes for the final melt, and then use a pot holder to move the bowl to the candy and use a spatula to pour chocolate on top of the candy and spread it over the candy in an even layer. Quickly add the chopped pecans to the chocolate. Very gently press the top of the nuts to ensure they stick and set within the chocolate.
Let Cool: Add the tray to the fridge and let cool and set for at least 15-20 minutes.
Crack: Once fully cool, crack the toffee into (whatever size desired) pieces and enjoy!

Notes

Nutritional value is approximately per oz of candy.

Testing for Hard Crack Stage without a Thermometer

You can make this candy without a thermometer by using the cold water test. Use a bowl of very cold water, and then drop a small amount of the cooking butter/sugar liquid into the bowl. If it immediately forms hard, brittle threads that crack and break easily when bent, then the candy has reached the hard crack stage.

Important Heating Tips

Be sure to keep the temperature at a medium-low (a little closer to medium) temperature. Too high or too low can cause the butterfat to separate. Also, do not adjust the temperature too much or drastically, as this will also cause the butter to separate.

Storage

Counter: This toffee can be stored on the counter in an airtight container for up to 2 weeks, although depending on how warm the area is, we suggest storing it in the fridge so it does not get sticky.

Fridge: Store in an airtight container in the fridge for up to 3 months (good luck keeping it around that long!)

Freezer: Store in a freezer-safe container for 4-6 months.

Substitutions

Butter: Salted or unsalted butter works great for this recipe. If using unsalted, add a 1/4 teaspoon of salt.

Pecans: Use your favorite nut! This is also great with almonds or hazelnuts.

Cinnamon and Ginger: These are two of our favorite spice additions but use your favorites! A Chai Spice or Pumpkin Pie Spice could be fun, or add a little nutmeg or even a pinch of cayenne for a little chocolate + heat!

Nutrition