Recipe Items

1-cup pecans, roughly chopped

1 cup of unsalted, challenge butter—two sticks

1 cup of sugar, granulated

1/4 teaspoon of kosher salt 

vanilla extract, 1 teaspoon

one cup of milk chocolate chips


Apply cooking spray to a 9-inch square baking dish and line it with parchment paper.

On top of the paper, evenly distribute the chopped pecans.

In a 3-quart saucepan with a sturdy base, combine the butter, sugar, and salt.

While swirling often, dissolve the sugar by bringing to a boil over medium-low heat.

When the candy reaches 290–300 degrees Fahrenheit, or "hard crack" on a candy thermometer, mix it occasionally while cooking gently and evenly.

After the candy reaches a temperature of 290–300F, take it off the heat and mix in the vanilla essence slowly.

The chopped pecans should be carefully topped with the mixture.

After a few minutes of sitting undisturbed, sprinkle the chocolate chips on top of the candies.

After 5 minutes, or when the chocolate has melted, cover the baking dish with foil and set aside.

Carefully remove the foil and evenly distribute the melted chocolate. The ideal tool for the job is an offset spatula.

After the candies have cooled to room temperature, transfer them to the fridge. Let it sit for at least two hours.

After removing the parchment paper from the baking dish, set the toffee on a sturdy surface, such as a cutting board.

Gently cut it into tiny pieces with a knife.

Keep in a cold, dry location in a container that seals tightly.

Post a Comment

Previous Post Next Post