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dark-chocolate-pecan-toffee

Dark Chocolate Pecan Toffee

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  • Author: Browned Butter Blondie
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 1 1x
  • Category: Dessert

Description

A buttery, caramel toffee studded with slivered almonds and topped with rich, dark chocolate and dusted with chopped pecans. This classic toffee makes an irresistible holiday gift or just a sweet indulgence for yourself.

Ingredients

Scale
  • 1 3/4 cups granulated sugar (I use Baker’s ultra fine sugar)
  • 1 3/4 cups unsalted butter (3 1/2 sticks)
  • 2 tsp salt
  • 1 tsp vanilla
  • 2 tsp baking soda
  • 2 cups slivered almonds
  • 2 1/2 cups chopped dark chocolate or semi-sweet chocolate chips
  • 1 1/2 cups chopped pecans

Instructions

  1. Set two baking sheets upside down on countertop.
  2. Grease lightly with butter if you like (optional).
  3. In a large wide pot over medium-low heat, melt together butter, sugar, vanilla and salt.
  4. Stir often with a wood spoon.
  5. Simmer mixture which will begin to thicken as it cooks.
  6. Toffee will reach the “firm-ball” stage around 250 degrees. Test temperature with candy thermometer ( I use the ThermoWorks Thermapen Mk4). As a second test, add a drop of the toffee mixture to a glass of water and if the drop holds it’s form and does not pancake/flatten out, then the toffee is at the correct temperature to add the almonds.
  7. Add the almonds and turn heat down to low.
  8. Stir constantly.
  9. Mixture will continue to thicken and become a richer, caramel color over the next 15-20 minutes.
  10. Be sure to continue stirring frequently.
  11. Cook toffee until it reaches 295 degrees.
  12. Test again with a candy thermometer.
  13. Remove from heat quickly and stir in baking soda thoroughly.
  14. Being careful not to touch the scalding hot pot or toffee, pour toffee onto the back side of two baking sheets.
  15. Using the wooden spoon or a heat resistant spatula, spread the toffee out until it is about 1/2 inch thick.
  16. Immediately add chopped chocolate to the top of the hot toffee.
  17. Allow it to melt slightly, 3-4 minutes.
  18. Using a knife or off set spatula, spread the melted chocolate across the top of the toffee.
  19. Dust with chopped pecans.
  20. Cool on countertop or put baking sheets in refrigerator for 30 minutes until set.
  21. Break toffee apart with hands or using a spatula.

Notes

Toffee can be stored tightly wrapped in a cool, dry place for two weeks.
Refrigerating is recommended.

Find it online: https://www.brownedbutterblondie.com/toffee/