The best toffee recipe EVER! Sweet milk chocolate, crunchy pecans, and rich, buttery toffee – what’s not to love? This Better Than Anything Toffee is easy to make and makes the perfect treat OR gift year-round!
Ingredients
- 1 cup coarsely chopped pecans
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Instructions
- Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
- Spread the chopped pecans in a single layer on top of the parchment.1 cup coarsely chopped pecans
- Add butter, sugar, and salt to a heavy bottomed 3 quart pot.1 cup unsalted butter,1 cup granulated sugar,½ teaspoon kosher salt
- Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
- Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290°F to 300°F, or “hard crack” on a candy thermometer.
- Once the candy has reached 290°F-300°F, remove from heat and gently stir in the vanilla extract.1 teaspoon vanilla extract
- Carefully pour the mixture over the chopped pecans.
- Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.1 cup milk chocolate chips
- Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
- Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
- Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
- Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
- Use a knife to gently break it into smaller pieces. Store in an airtight container in a cool place.
Notes
Toffee should be stored in an airtight container for up 2 weeks. You want the toffee to stay cool and dry so store it away from heat and moisture. Toffee can get sticky so keep that in mind if you live in a humid environment.
