Description
A delightful chocolate pecan toffee recipe perfect for sweet cravings.
Ingredients
Scale
- 1 cup unsalted butter (Use for better control over saltiness)
- 1 cup granulated sugar (Main sweetener)
- 1/4 cup light corn syrup (Prevents sugar crystallization)
- 2 teaspoons espresso powder (Adds rich depth)
- 2 tablespoons molasses (Optional, enhances flavor)
- 1 cup chopped pecans (Brings crunch)
- 1 cup chocolate chips (Choose dark chocolate for balance)
- 1 sheet parchment paper (Lining for baking sheet)
Instructions
- In a heavy saucepan, combine butter, granulated sugar, and light corn syrup. Cook over medium heat, stirring continuously until bubbling and golden, about 5 minutes.
- Continue stirring constantly until it reaches the hard crack stage at 300ºF, about 20-30 minutes; use a candy thermometer for accuracy.
- Once at desired temperature, promptly stir in espresso powder, molasses, and chopped pecans.
- Carefully pour the hot toffee mixture onto a parchment-lined baking sheet, spreading evenly.
- Immediately sprinkle chocolate chips over the hot toffee; let sit for 5 minutes to melt, then spread evenly.
- Cool at room temperature for 1-2 hours or refrigerate for 30 minutes to set.
- Once hardened, break into large shards and store in an airtight container.
Notes
- Store in an airtight container for best freshness.
- Dark chocolate enhances the flavor balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg