Classic Christmas Toffee (Print Version)
Crisp, buttery toffee layered with melted chocolate and chopped pecans for a delicious holiday treat.
# Ingredients:
→ Base Ingredients
01 -
1 cup chopped pecans or almonds
02 -
1 cup granulated sugar (200 grams)
03 -
1 cup butter (226 grams)
04 -
1/2 teaspoon salt
05 -
1/4 cup water (60 ml)
06 -
1 teaspoon vanilla
07 -
Chocolate chips
08 -
Additional chopped pecans for garnish
09 -
Flaked sea salt (optional)
# Steps to Follow:
01 -
Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans or almonds evenly on the bottom of the dish to create the toffee base.
02 -
Combine butter (226 grams), granulated sugar (200 grams), water (60 ml), and salt in a pot. Set the pot over medium heat, stirring frequently until the mixture melts and bubbles. Attach a candy thermometer to monitor the temperature, aiming for 300°F.
03 -
Stir the mixture occasionally as it heats, closely watching the thermometer. When the temperature reaches 300°F, remove from heat and stir in vanilla (1 teaspoon) until fully incorporated.
04 -
Pour the hot caramel mixture over the pecans in the baking dish, spreading it evenly with a spatula. Allow it to cool for 2 minutes, then sprinkle chocolate chips uniformly over the warm caramel. Cover with foil or a baking sheet to let the chocolate melt.
05 -
After 4 minutes, uncover and gently swirl the melted chocolate with a knife or spatula to create a pattern. Sprinkle finely chopped pecans and optional flaked sea salt on top for flavor. Let the toffee cool completely for about 4 hours or place it in the fridge to expedite.
06 -
Once fully set and cool to the touch, remove the toffee from the pan by lifting the parchment paper. Break or cut into pieces and enjoy.