This Classic Christmas Toffee features a crunchy pecan base, rich buttery toffee cooked to hard-crack perfection, and a smooth chocolate topping finished with nuts and optional flaky sea salt.
Ingredients Â
- 1 cup chopped pecans (for base)
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- chocolate chips (for topping)
- additional chopped pecans (for topping)
- flaked sea salt (optional)
Equipment
- Saucepan
- Candy thermometer
- 9×9-inch baking dish
- Parchment paper
- Spatula
MethodÂ
- Line a 9×9-inch baking dish with parchment paper and spread chopped pecans evenly across the bottom.
- In a saucepan, combine butter, sugar, water, and salt. Cook over medium heat until melted and bubbling.
- Attach a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), stirring occasionally.
- Remove from heat and carefully stir in vanilla extract.
- Pour hot toffee evenly over the pecan base and spread gently.
- After 2 minutes, sprinkle chocolate chips over the warm toffee. Cover to melt.
- Once melted, spread chocolate evenly and top with chopped pecans and optional flaky sea salt.
- Let toffee cool completely for about 4 hours or refrigerate until set.
- Lift from pan using parchment, then cut or break into pieces.
Notes
Use a candy thermometer for best results. Do not stir constantly once boiling to prevent crystallization. Flaky sea salt adds a gourmet contrast to the sweetness.
