Irresistible Homemade Christmas Toffee You’ll Love to Share
This irresistible Christmas Toffee blends buttery caramel and rich chocolate, creating a delightful crowd-pleaser perfect for sharing.
Equipment
- medium-sized pot
- Candy thermometer
- 9x9-inch baking dish
- Spatula
- Knife
Ingredients
For the Toffee
- 1 cup chopped pecans or almonds adds crunch and flavor
- 1 cup butter use unsalted and cut into pieces
- 1 cup granulated sugar
- ¼ cup water
- ½ teaspoon salt enhances flavor
- 1 teaspoon vanilla adds aroma
For the Topping
- 1 cup chocolate chips semi-sweet or dark
- flaked sea salt optional for garnish
Instructions
Step-by-Step Instructions
- Gather all ingredients: chopped nuts, butter, sugar, water, salt, vanilla, and chocolate chips.
- Line a 9x9 inch baking dish with parchment paper and spread the chopped nuts evenly across the bottom.
- In a medium-sized pot, combine butter, sugar, water, and salt. Heat over medium, stirring frequently.
- Attach a candy thermometer and stir as the mixture heats. Aim for the hard crack stage at 300°F.
- When it reaches 300°F, remove from heat and stir in vanilla until combined.
- Pour the hot caramel mixture over the pecans and spread it evenly.
- Let the caramel cool for about 2 minutes, then sprinkle the chocolate chips evenly on top.
- Cover the dish to trap heat and allow the chocolate to melt for about 4 minutes.
- Uncover and swirl the melted chocolate for a marbled effect. Optionally, garnish with chopped pecans and sea salt.
- Allow to cool completely, approximately 4 hours, then slice into pieces.
Notes
Store in an airtight container at room temperature for up to 2 weeks; refrigerate for up to 4 weeks or freeze for up to 3 months.
Nutrition
Serving: 1pieceCalories: 210kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 40mgSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 2mg
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