Description
This Irresistibly Crunchy Classic Christmas Toffee is a festive treat featuring a nutty pecan base topped with rich buttery caramel and smooth melted chocolate. Perfect for holiday gifting or enjoying with a warm beverage, this recipe combines the crackly texture of perfectly cooked toffee with the indulgence of chocolate and sea salt finishing touches.
Ingredients
Scale
Base
- 1 cup chopped pecans or almonds
Toffee
- 1 cup granulated sugar (can substitute with coconut or maple sugar)
- 1/4 cup water
- 1/2 teaspoon salt
- 1 cup butter (can use coconut oil for a dairy-free option)
- 1 teaspoon vanilla extract
Topping
- 1 cup chocolate chips (dark or semi-sweet)
- Optional flaked sea salt for sprinkling on top
Instructions
- Gather Ingredients: Collect all ingredients including chopped pecans or almonds, sugar, butter, water, salt, vanilla extract, and chocolate chips.
- Prepare Baking Dish: Line a 9×9 inch baking dish with parchment paper for easy removal later.
- Add Nuts: Spread 1 cup of chopped pecans evenly on the bottom of the lined baking dish.
- Melt Mixture: In a medium saucepan, combine butter, sugar, water, and salt. Heat over medium, stirring gently until the butter melts and mixture begins to bubble.
- Cook To Hard Crack Stage: Attach a candy thermometer and cook the mixture without stirring until it reaches 300°F (hard crack stage).
- Add Vanilla Extract: Remove pot from heat and stir in vanilla extract to enhance flavor.
- Pour Caramel: Carefully pour the hot caramel mixture over the pecans and spread evenly with a spatula.
- Sprinkle Chocolate Chips: Let caramel sit for about 2 minutes then sprinkle the chocolate chips over top.
- Cover and Melt Chocolate: Cover the dish with a clean kitchen towel or lid for 4 minutes to allow the chocolate chips to melt thoroughly.
- Swirl Chocolate: Uncover and use a spatula to swirl the melted chocolate, then sprinkle additional chopped pecans on top.
- Optional Salt Sprinkle: Add a pinch of flaked sea salt for a flavor contrast.
- Cool Toffee: Let the toffee cool completely at room temperature for about 4 hours or refrigerate to speed up the setting process.
- Cut and Serve: Lift the set toffee out using the parchment paper and cut into bite-sized pieces for serving.
Notes
- Use a candy thermometer for accurate temperature to ensure perfect hardness.
- You can use coconut oil in place of butter for a dairy-free version.
- To speed cooling, refrigerate the toffee but avoid freezing which can make it brittle.
- Dark or semi-sweet chocolate chips work best for balancing the sweetness.
- Sprinkling sea salt adds a delightful contrast to the sweet toffee.
