Description
This Melt in Your Mouth Toffee recipe yields a rich, buttery, and decadent treat with a perfect balance of sweet caramelized sugar, crunchy pecans, and smooth semi-sweet chocolate. It’s an easy-to-make candy that will delight your taste buds and impress guests with its silky texture and irresistible flavor.
Ingredients
Scale
Toffee Base
- 1 cup salted butter
- 1 cup granulated sugar
- 1/4 cup water
Toppings
- 1/2 cup pecans, chopped
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Pan and Pot: Spray a 10 x 15 inch baking sheet and the inside of a heavy pot with non-stick baking spray to prevent sticking during cooking and cooling.
- Arrange Toppings: Evenly sprinkle the chocolate chips and chopped pecans over the prepared baking sheet, creating a smooth, even layer for the toffee to cover.
- Combine Ingredients: Place the butter into the prepared heavy pot, then add the granulated sugar and water. Blend all ingredients together until fully combined to start the toffee base.
- Initial Boil: Heat the mixture over medium heat and cover with a lid. Allow it to boil gently for about 2 minutes, which helps dissolve the sugar and prevents crystallization of the toffee.
- Cook to Soft Cracking Stage: Remove the lid and gently stir the mixture. Bring it back to a rolling boil and occasionally stir until the mixture thickens and darkens to a deep caramel color. Use a candy thermometer to ensure it reaches 275°F, which is the soft-crack stage essential for perfect toffee texture.
- Pour Over Toppings: Immediately take the pot off the heat and pour the hot toffee mixture evenly over the chocolate chips and pecans on the baking sheet. Use a spatula to spread and cover all toppings uniformly.
- Cool and Harden: Allow the toffee to cool completely at room temperature until it hardens into a crisp sheet. This cooling step is critical for the texture and flavor.
- Break Into Pieces and Store: Once cooled and hardened, break the toffee into your preferred sizes by hand. Store any leftovers in an airtight container placed in a dry environment to keep the toffee fresh and crisp.
Notes
- Use a heavy pot to ensure even heat distribution and prevent burning during toffee cooking.
- Monitor the temperature closely with a candy thermometer to achieve perfect texture; overheating can cause brittleness.
- If pecans are not available, walnuts or almonds can be substituted.
- For a nut-free version, omit pecans and increase chocolate chips slightly.
- To speed up cooling, place the baking sheet in a cool room but avoid the refrigerator to prevent condensation on the toffee’s surface.
- Store unopened toffee at room temperature to maintain its crunch and freshness for up to two weeks.
