A delightful dessert treat made with creamy, buttery toffees, crisp pecans, and sweet milk chocolates. This toffee recipe is the greatest and will leave you always needing a taste.
What results from the combination of milk chocolate, nuts, and toffees? You receive the greatest, tastiest, creamiest, and most chocolaty toffee ever!
My go-to treat for the holidays and beyond is now this recipe. There is nothing about this toffee recipe that you won’t enjoy. That is without a doubt the greatest toffee I have ever eaten, and whenever I make it for my coworkers, it is a huge hit. Oh! Do not even begin to discuss my children. Even if they finished the entire batch in five minutes, they would still ask you.
They could finish an entire batch of this in 5 minutes and still ask you for more!
There’s something special about this recipe. And I’m not just talking about its luscious look or mouth-watering taste. I’m talking about the uniformity of its ingredients – 1 cup of pecans, 1 cup of unsalted butter, 1 cup of everything, and a pinch of kosher salt to taste. And what do you get? 1 batch of the best ever toffees.
I love everything about this recipe. Its amazing flavor, its amazing taste, its amazing look, the amazing reactions I get whenever I gift my colleagues this amazing treat, and the way my kids’ faces light up whenever I’m prepping this in the kitchen. These toffees are divine and I bet even if you couldn’t taste anything, you would taste these.
Give yourself a feel of the holidays this weekend and whip up a batch of these!
Prep time: 5 minutes
Cook time: 20 minutes
Total: 25 minutes
Yield: 24 toffees
1 cup coarsely chopped pecans
1 cup unsalted butter
1 cup granulated sugar
½ tsp. Kosher salt
1 tsp. Vanilla extract
1 cup milk chocolate chips
How to Prepare
Grease a 9-inch baking dish with cooking spray and then line it with parchment paper. Spread the pecans over the parchment paper and then set aside.
Transfer the butter, sugar and salt to a quart pot. Mix well, and then bring to boil over medium heat. Stir constantly until the sugar dissolves completely. Continue stirring till the mix reaches 290 degrees.
Once the mix boils, gently stir in the vanilla extract and then pour the mix over the pecans in the baking dish and allow to sit for a few minutes.
Sprinkle the chocolate chips over the butter mix on pecans and then cover with foil. Allow to sit for about 5 minutes until the chocolates become soft.
Remove the foul and then use a spatula to spread the chocolate evenly over the pecans gently.
Place the candy in the refrigerator and let it cool for about 2 hours. Afterward, place the toffee on a solid surface and then slice with a knife. Store the smaller pieces in an airtight container until you’re ready to serve.
Ensure that you store the toffee away from heat and moisture to prevent it from getting sticky.
Instead of milk chocolate chips, you can use Hershey’s bars for the top layer of this candy. You’ll get as much deliciousness as you get with the chocolate chips.
You can store these toffees in an airtight jar for up to two weeks.