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Toffee Recipe

Buttery, crunchy toffee topped with chocolate and pecans for a classic homemade candy.
Prep Time10 minutes
Cook Time15 minutes
Total Time2 hours 25 minutes
Servings: 12 servings

Ingredients

  • 2 cups salted butter
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups milk chocolate chips
  • 1/2 cup chopped pecans

Instructions

  • Line a 17x12-inch jelly roll pan with parchment paper and set aside.
  • Combine the butter, sugar, vanilla extract, and salt in a large, heavy-bottomed saucepan over medium heat; attach a candy thermometer to the pan.
  • Stir until the butter and sugar melt and the mixture is smooth, then bring it to a boil, whisking constantly.
  • Continue whisking as the mixture boils until it reaches 290°F (hard crack stage), about 10–15 minutes; the color should be amber-caramel.
  • When it reaches the hard crack stage, immediately pour the hot toffee into the prepared pan and spread it evenly.
  • Let the toffee sit 1–2 minutes, then sprinkle the milk chocolate chips evenly over the hot surface.
  • After about 1 minute, when the chips have softened, spread the chocolate smoothly with an offset or rubber spatula and sprinkle the chopped pecans on top.
  • Let the toffee cool at room temperature until fully hardened, about 2 hours, then cut into pieces with a thick, sharp knife.

Equipment

  • 17x12-inch jelly roll pan
  • Parchment Paper
  • large heavy-bottomed saucepan
  • candy thermometer
  • Whisk
  • offset or rubber spatula
  • Sharp Knife

Notes

  • Use a heavy-bottomed pan to prevent scorching.
  • Clamp a candy thermometer to the pan to monitor temperature accurately.
  • When testing in cold water, a dollop that snaps indicates hard crack stage.
  • Work quickly when spreading chocolate, as it sets fast.