Ingredients for Salted Chocolate Pecan Toffee
- Pecan Halves
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt + 1/4 teaspoon fleur de sel
- Vanilla Extract
- Bittersweet Chocolate
- Fleur De Sel
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Salted Chocolate Pecan Toffee? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Salted Chocolate Pecan Toffee
- Preheat oven to 350°F (175°C).
- Spread 1 cup pecan halves on a baking sheet. Toast, stirring occasionally, until fragrant and lightly browned, about 8 minutes. Let cool completely.
- Roughly chop the toasted pecans. Set aside 1/2 cup for sprinkling on top later. Finely chop the remaining 1/2 cup.
- In a 4-quart saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 1/4 teaspoon salt, and 3/4 cup water.
- Cook over medium heat, stirring occasionally, until butter and sugar are melted. Increase heat to medium-high and continue cooking, without stirring, until the mixture turns a deep amber color and reaches 310°F (154°C) on a candy thermometer (about 20 minutes). Be careful, as the mixture will bubble vigorously.
- Remove from heat. Carefully whisk in 1 teaspoon pure vanilla extract and the finely chopped pecans. Be cautious of splattering.
- Pour the toffee mixture into a greased 10x15 inch rimmed baking sheet and spread evenly.
- Let the toffee cool completely and set, at least 30 minutes.
- While the toffee sets, prepare the chocolate. Chop 8 ounces of high-quality dark chocolate (70% cacao recommended) and place it in a heatproof bowl.
- Place the bowl over a saucepan of simmering water (double boiler method). Make sure the bottom of the bowl doesn't touch the water.
- Stir occasionally until the chocolate is completely melted and smooth.
- Pour the melted chocolate over the set toffee and spread evenly using an offset spatula or knife.
- Sprinkle the roughly chopped pecans over the chocolate.
- Sprinkle with 1/4 teaspoon fleur de sel.
- Let stand for 20 minutes, or until the chocolate is cool but still slightly soft.
- Chill for at least 1 hour, or until the chocolate is completely set.
- Gently twist the baking sheet to release the toffee. Break into pieces and store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
70g
Fat
23g
Carbs
6g
