Description
This toffee is so delicious! It’s rich and buttery with crunchy toasted pecans, and the caramel is so delectable. You’ll be addicted to this candy.
Ingredients
Units
Scale
- 1 cup roughly chopped pecans
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups good quality milk chocolate or semi-chocolate chips
Instructions
- Preheat oven to 350 degrees. Place the pecans in a single layer on a cookie sheet and bake for about 5 to 7 minutes until they are fragrant and toasted. Don’t walk away. They can go from toasted to burnt quickly. Remove them from the oven and set aside.
- Line a baking pan with parchment paper, allowing the paper to hand over the sides enough for easy removal later. You can use a 9 x 9 pan for this, or any similar size pan. I used a 8 x 12 pan. I don’t recommend going any bigger or the caramel will be too thin.
- Add the butter, granulated sugar, and salt to a medium saucepan, and bring to a boil over medium heat, stirring constantly. Cook until the caramel becomes a golden brown color, about 8 minutes (after it comes to a boil), and remove from the heat. You don’t need a candy thermometer here. Simply use the easy peanut butter trick. (See the picture above of my color comparison). Once the caramel is the color of peanut butter it’s ready to come off the heat. Add the vanilla and mix it in. Pour the caramel into the prepared pan, spreading it out evenly.
- Sprinkle the chocolate chips evenly over the hot caramel. Wait for a few seconds, giving the chocolate time to melt, and use an offset spatula to evenly spread the chocolate over the caramel. Immediately sprinkle the pecan pieces over the chocolate. Use a flat spatula or your hand to push the pecans into the chocolate before it starts to set up. If you don’t the pecans will fall off later once the candy hardens.
- Allow the candy to cool completely, and break into pieces. This might take about 2 hours. I place the pan in my freezer for about 25 to 30 minutes.
- Transfer the candy to an airtight container. Candy will stay fresh for up to two weeks.