I have a secret love for Pecan Toffee Chocolate Candy.
Someone gave me a box of it for Christmas one year, and I basically hid in another room and ate the entire box because I just couldn’t imagine sharing it with anyone.
I know, how rude if me, right?
If you have ever tasted toffee candy, you will understand wholeheartedly!
Now that I know how to make it myself so I am no longer a hoarder of this crunchy , buttery, chocolate-y confection!
(Or am I?)
Add this to your holiday cookie exchange and you will be invited back every year! I promise!
- Unsalted Butter 2 sticks (226g)
- Granulated Sugar 1 cup (200g)
- Water ¼ cup (60ml)
- Light Corn Syrup or Glucose 1 teaspoon
- Salt pinch
- Chocolate Chips or Compound Chocolate ¾ cup (130g)
- Lightly Toasted Pecans rough chopped ¾ cup (85g)
- Combine all of the ingredients (except for the pecans and chocolate) together in a large heavy bottom sauce pot.
- Attach a candy thermometer to the side of the pot and stir over medium high heat until the sugar has dissolved and the butter is melted. At this point the mixture should be boiling.
- Continue to boil until the mixture reaches 300° F. If sugar crystals are gathering on the sides of the pot, brush them with water to dissolve, or place the lid on to create steam which will also dissolve the crystals
- To ensure even browning, you can gently swirl the pan or stir gently to keep it all even
- You will notice the color starts to change to amber as you near 300°F.
- Prepare a 12" x 18" sheet panwith a light spray of pan spray (NO PARCHMENT PAPER) , or preferably a Silicon Mat lightly sprayed
- Once the mixture reaches 300°( or a few degrees below) remove pot from heat and CAREFULLY pour out onto the prepared sheet pan.
- Allow toffee to cool for about 2-3 minutes then sprinkle the chocolate over the entire surface and spread it smooth with a spatula- the toffee will be hot enough to melt the chocolate evenly.
- Sprinkle the chopped pecans on top of the chocolate and allow the entire toffee bar to cool, about 1 -2 hours.
- Break toffee into desired sized shards and store in an airtight container in a very cool dry place for up to 1 month.
Some people have experienced a severe separation of the butter from this recipe.
Here is why this could happen:
There are a few reasons toffees and caramels separate. One of the most common triggers is when the candy has undergone an abrupt temperature shift, either becoming too cold or too hot in a very short period of time. Try not to turn the heat up or down too quickly during cooking.
Keep a close eye on the candy at the beginning stage of the cooking process, while the butter and sugar are melting together. If these two ingredients melt unevenly, they may have a hard time emulsifying together later.
I did not stir very much, but if you are finding your mixture is not blending well, you MUST STIR to keep an even emulsion.
The butter in the recipe will prevent any major crystallization so don't worry so much about that.