Indulge in the sweet and nutty delight of our Homemade Toffee! Crafted with rich butter, sugar, and a generous sprinkle of pecans, topped with a velvety layer of milk chocolate, this toffee recipe offers a perfect balance of crunch and melt-in-your-mouth goodness.
My “Homemade Toffee” Adventure:
Growing up, toffee was always a magical treat in our household. I remember the first time I tried making it – a kitchen disaster turned into a fun family memory. Since then, this recipe has become more than just a sweet snack; it’s a reminder of laughter, trial and error, and the joy of cooking with love. Each batch takes me back to those cherished moments, and I hope it brings the same warmth to your home.
Why You’ll Love Homemade Toffee
This recipe stands out for its:
- Simple Elegance: Just a handful of ingredients transform into a luxurious treat.
- Texture Heaven: The perfect crunch of pecans against the smooth chocolate is irresistible.
- Homemade Charm: There’s something special about homemade sweets that store-bought can’t match.
- Versatility: Whether it’s for a cozy family night or a fancy party, this toffee fits right in.
Ingredient Notes:
Getting to Know Your Toffee Ingredients:
- Pecans: The nutty hero of our toffee, providing a delightful crunch.
- Unsalted Butter: The base of our toffee, offering a rich and creamy texture.
- Granulated Sugar: It’s all about the caramelization! The right amount of sweetness.
- Vanilla Extract: A dash of vanilla brings a subtle depth of flavor.
- Milk Chocolate Chips: For that silky, melt-in-your-mouth chocolate layer.
- Salt and Water: Small but mighty players in balancing and binding our toffee.
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Step-by-Step Instructions:
Your Guide to Toffee Perfection:
- Prep Work: Start by lining your baking dish and spreading pecans. This base layer sets the stage for our toffee.
- Butter-Sugar Symphony: Combining butter, sugar, and seasonings over heat is crucial. Watch as they meld into a golden liquid.
- The Critical Temperature: Reaching 300F is key for that classic toffee crackle. Patience and a good thermometer are your allies.
- Vanilla Twist: Stirring in vanilla at just the right moment adds a flavor boost.
- Chocolate Bliss: Sprinkling chocolate chips and letting them melt into a smooth layer is almost magical.
- The Final Touch: A sprinkle of pecans and salt, then the waiting game in the fridge. Your reward? Perfectly snap-able toffee pieces.
Storage Options:
Keeping Your Toffee Tasty: This toffee loves a cool, dry place. Store it in an airtight container in the fridge for up to two weeks for that perfect snap every time. For longer storage, freeze it – it’s just as delicious when thawed!
Variations and Substitutions:
Mixing It Up with Your Toffee:
- Nuts Galore: Swap pecans with almonds, walnuts, or even a nut mix.
- Chocolate Varieties: Feeling adventurous? Try dark or white chocolate.
- Sweetener Swap: Brown sugar can offer a deeper flavor profile.
- Vegan-Friendly: Use plant-based butter and chocolate for a vegan twist.
- Spice It Up: A hint of cinnamon or nutmeg can add a warm twist.
Homemade Toffee
Indulge in the sweet and nutty delight of our Homemade Toffee! Crafted with rich butter, sugar, and a generous sprinkle of pecans, topped with a velvety layer of milk chocolate, this toffee recipe offers a perfect balance of crunch and melt-in-your-mouth goodness.
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Servings: 20 Pieces
Ingredients
- 1 cup of finely chopped pecans
- 1 cup 226 grams of unsalted butter
- 1 cup 200 grams of granulated sugar
- ¼ cup of water
- ½ teaspoon of kosher salt
- 1 teaspoon of pure vanilla extract
- 1 cup of milk chocolate chips
- 3 tablespoons of pecans finely chopped (for garnish)
- Sea salt optional, for garnish
Instructions
- Preparation of Baking Dish: Line a square baking dish (9×9 inches) with parchment paper. Evenly distribute the cup of chopped pecans across the base of the dish. Set aside for later use.
- Combining the Ingredients: In a heavy-bottomed pot, combine the granulated sugar, water, kosher salt, and unsalted butter. Place this pot over a medium heat source. Stir the mixture frequently until it reaches a boil.
- Monitoring the Toffee Mixture: Continue to heat the mixture, stirring occasionally, until it attains a temperature of 300 degrees Fahrenheit (149 degrees Celsius), also known as the hard crack stage.
- Adding Vanilla Extract: Once the desired temperature is reached, remove the pot from the heat. Carefully incorporate the vanilla extract into the mixture.
- Formation of the Toffee Layer: Promptly pour the hot toffee mixture over the prepared base of chopped pecans in the baking dish. Utilize a spatula to evenly spread the mixture, ensuring it forms a uniform layer. Allow this to cool slightly for approximately 2 minutes.
- Adding the Chocolate Layer: Evenly distribute the milk chocolate chips over the surface of the warm toffee. Cover the dish with foil and wait for about 4 minutes, allowing the chocolate chips to soften. Following this, spread the softened chocolate to form a thin layer over the toffee. Optionally, garnish with finely chopped pecans and a light sprinkling of sea salt.
- Cooling and Serving: Place the baking dish in the refrigerator. Allow the toffee to set for a minimum of one hour. Subsequently, remove the toffee from the dish. For a more refined presentation, score the toffee with a knife and then break it into pieces along the scored lines.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
