Ingredients for Chocolate Pecan Toffee
- Butter
- Sugar
- Corn Syrup
- 1/4 cup water
- Pecans
- Chocolate Chips
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How to Make Chocolate Pecan Toffee
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, and 1/4 teaspoon salt. Stir constantly until sugar dissolves.
- Bring the mixture to a boil, without stirring, and cook until it reaches 300°F (150°C) on a candy thermometer (firm-ball stage).
- Remove from heat and carefully stir in 1/2 cup chopped pecans.
- Pour the mixture onto the prepared baking sheet and spread evenly to about 1/4 inch thickness.
- Let cool completely.
- Meanwhile, melt 1 cup semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Once the toffee is completely cool, pour the melted chocolate over the top and spread evenly.
- Sprinkle with 1/4 cup extra chopped pecans (optional).
- Refrigerate for at least 30 minutes to allow the chocolate to set.
- Break into pieces and enjoy! Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
110g
Fat
72g
Carbs
10g
