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Classic Christmas Toffee
Maya

Classic Christmas Toffee

This Classic Christmas Toffee features a crunchy pecan base, rich buttery toffee cooked to hard-crack perfection, and a smooth chocolate topping finished with nuts and optional flaky sea salt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chopped pecans (for base)
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
  • chocolate chips (for topping)
  • additional chopped pecans (for topping)
  • flaked sea salt (optional)

Equipment

  • Saucepan
  • Candy thermometer
  • 9×9-inch baking dish
  • Parchment paper
  • Spatula

Method
 

  1. Line a 9×9-inch baking dish with parchment paper and spread chopped pecans evenly across the bottom.
  2. In a saucepan, combine butter, sugar, water, and salt. Cook over medium heat until melted and bubbling.
  3. Attach a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), stirring occasionally.
  4. Remove from heat and carefully stir in vanilla extract.
  5. Pour hot toffee evenly over the pecan base and spread gently.
  6. After 2 minutes, sprinkle chocolate chips over the warm toffee. Cover to melt.
  7. Once melted, spread chocolate evenly and top with chopped pecans and optional flaky sea salt.
  8. Let toffee cool completely for about 4 hours or refrigerate until set.
  9. Lift from pan using parchment, then cut or break into pieces.

Notes

Use a candy thermometer for best results. Do not stir constantly once boiling to prevent crystallization. Flaky sea salt adds a gourmet contrast to the sweetness.