If I could only choose one dessert to make at Christmas, it would be this Chocolate Butter Toffee with Pecans. Also called Buttercrunch Toffee, it is made with just butter, sugar, vanilla, and salt, then covered in chocolate and pecans. The crunchy, buttery toffee with the creamy chocolate and pecan crunch is so addictive. It makes great holiday gifts in bins or in cookie boxes.
What we love about this Chocolate Butter Toffee
I have experimented over the years with different toffee recipes, and this is my absolute favorite. When I follow these directions, it works every time. These are a must-make at our house every holiday season. The toffee comes together pretty quickly, requires some stirring, but then needs to set for 1-2 hours before cutting to serve.
There’s something about the combination of the crunchy, buttery toffee, the creamy chocolate, and the nutty pecan crunch that is so incredibly addictive and delicious. I also like making these because they are a gluten-free treat to add to a cookie platter for those who can’t eat cookies as much over the holidays.
Looking for other Christmas treats? Try our Kitchen Sink Christmas Cookies, our Cherry Bars with Almond Glaze, our Cranberry and Walnut Cookies, our Pecan Tassies with Hone, or our Orange Cranberry Cookies with Icing.
What you need to make this Chocolate Covered Toffee
You will need the following ingredients:
- Unsalted butter
- Granulated sugar
- Kosher salt
- Vanilla extract
- Hershey’s chocolate bars (1.55 ounces each)
Toffee with Pecans Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You can use salted butter instead of unsalted butter with kosher salt, but the kosher salt ups the flavor slightly, and I prefer it this way. I have made it both ways.
- You can substitute 1 cup of milk chocolate chips for the Hershey’s chocolate bars. You could also use semi-sweet chocolate if you prefer. I have also drizzled white chocolate over the chocolate for a change. I have taste-tested the Hershey’s chocolate bars with the chocolate chips. I prefer the flavor of the Hershey’s bars, and there’s a nice thin layer of chocolate from them I really enjoy.
- You can make this without vanilla, but I love the depth of flavor it adds.
Step-by-step Instructions
Step 1. Grease a 10×15 pan with butter. Spread pecan halves on the pan, within about an inch of the edge of the pan. Finely chop the remaining pecans and set aside.
Step 2. In a medium heavy-bottomed pot or Dutch oven, combine the butter, sugar, vanilla, and kosher salt. Melt the butter and cook at medium heat, stirring constantly with a wooden spoon for 8-10 minutes. I have a gas stove, and set my heat at a 4, more towards medium-low. You don’t want the candy to get too hot and burn. The toffee mixture will start to turn a pale golden color during that time.
Step 3. Continue stirring constantly for several more minutes until the toffee mixture darkens in color to a caramel color. The color starts to darken very quickly. Right before the color deepens, the texture will change a bit as you are stirring. Keep stirring constantly, and as soon as you see that darker color, immediately take the toffee off the heat and carefully pour it over the pecans in the prepared pan.
Step 4. Allow the toffee to cool for 2-3 minutes, then place the three chocolate bars on the toffee and let it sit for 3-5 minutes.
Step 5. Using a spatula, spread the chocolate over the toffee. I like using an angled spatula to make sure the chocolate is evenly spread. Sprinkle the desired amount of chopped nuts over the chocolate.
Step 6. The chocolate and toffee need to set for at least 2 hours or up to overnight. You can speed up this process by placing the toffee in the fridge if desired. Place a spatula or bench scraper under the toffee and place it on a cutting board (it’s okay if it breaks a little with this process). Cut with a sharp knife to break into pieces and serve or store in an airtight container at room temperature for up to two weeks.
Tips
Troubleshooting tips
- If the toffee starts to separate (the butter and sugar, it makes an oily layer on top), remove it from the heat and whisk vigorously, or add a tablespoon of hot water at a time and whisk slowly to recombine the mixture.
- Have your baking sheet and nuts prepared before cooking the toffee, as it sets very quickly.
- Start over medium or medium-low heat to melt the butter and dissolve the sugar slowly and evenly. Rushing this step with high heat can lead to separation.
- It’s generally not okay to scrape the sides of the pan when making toffee, as sugar crystals on the sides can cause the entire batch to crystallize and become grainy, ruining the smooth texture; use a wet pastry brush to wash down crystals instead, or avoid scraping the pot when pouring out the finished toffee.
Frequently Asked Questions
| Can the toffee be made in advance? |
| a. Yes, toffee is great to make in advance and can be stored for up to 2 weeks at room temperature in an air-tight container. |
| How to store Chocolate Butter Toffee with Pecans? |
| a. Store the toffee in an air-tight container in a single layer at room temperature for up to 2 weeks. I put parchment paper or waxed paper between layers of toffee if needed. You can put toffee in the fridge to last longer, in an air-tight container, for best quality up to 3 weeks, or even longer. To freeze the toffee, store it in an airtight container for 3-6 months, separating layers between sheets of parchment paper or waxed paper if needed. For best quality, freeze for up to 3 months. |
Chocolate Butter Toffee with Pecans
12
servings10
minutes2
hours12-20
minutesIf I could only choose one dessert to make at Christmas, it would be this Chocolate Butter Toffee with Pecans. Also called Buttercrunch Toffee, it is made with just butter, sugar, vanilla, and salt, then covered in chocolate and pecans. The crunchy, buttery toffee with the creamy chocolate and pecan crunch is so addictive. It makes great holiday gifts in bins or in cookie boxes.
Ingredients
2 ½ cups pecan halves
1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon kosher salt
3 Hershey’s milk chocolate bars, unwrapped
Directions
- Grease a 10×15 pan with butter.
- Spread pecan halves on the pan, within about an inch of the edge of the pan. Finely chop the remaining pecans and set aside.
- In a medium heavy-bottomed pot or Dutch oven, combine the butter, sugar, vanilla, and kosher salt. Melt the butter and cook at medium heat, stirring constantly with a wooden spoon for 8-10 minutes. I have a gas stove, and set my heat at a 4, more towards medium-low. You don’t want the candy to get too hot and burn. The toffee mixture will start to turn a pale golden color during that time.
- Continue stirring constantly for several more minutes until the toffee mixture darkens in color to a caramel color. The color starts to darken very quickly. Right before the color deepens, the texture will change a bit as you are stirring. Keep stirring constantly, and as soon as you see that darker color, immediately take the toffee off the heat and carefully pour it over the pecans in the prepared pan. Don’t scrape the sides of the pan. Tilt the pan with the toffee if needed to evenly distribute it.
- Allow the toffee to cool for 2-3 minutes, then place the three chocolate bars on the toffee and let it sit for 3-5 minutes. Using a spatula, spread the chocolate over the toffee. I like using an angled spatula to make sure the chocolate is evenly spread. Sprinkle the desired amount of chopped nuts over the chocolate.
- Now the hard part, waiting! The chocolate and toffee need to set for at least 2 hours or up to overnight. You can speed up this process by placing the toffee in the fridge if desired.
- Place a spatula or bench scraper under the toffee and place it on a cutting board (it’s okay if it breaks a little with this process). Cut with a sharp knife to break into pieces and serve or store in an airtight container at room temperature for up to two weeks.
Notes
- Rather than using a candy thermometer, I watch closely for the color change when making this toffee. It changes so quickly, you really can’t take your eye off of it and stop stirring, so this recipe is thermometer-free. If you prefer to use a thermometer, the hard crack stage for toffee is between 300 and 310 degrees Fahrenheit. 290 will have a slightly stickier set.
- It is important to use a heavy-bottomed pot for even heat distribution, which prevents scorching or the butter and sugar from separating. Thin pans create “hot spots” that can burn the mixture.
- Unfortunately, high humidity and altitude can prevent toffee from setting. Choose a drier day for making the toffee. High humidity can cause the toffee to become sticky or grainy and prevent it from setting properly. If you live at a high altitude, you need to lower the target cooking temperature (about 2°F for every 1,000 ft) and may need to add corn syrup or cook to the “soft crack” stage for proper setting. Without adjustments, toffee often ends up too soft or even separates, as it reaches the desired sugar concentration (and temperature) too quickly and overcooks or burns before reaching the correct firmness. This is due to lower atmospheric pressure at higher elevations, which changes the boiling point of water and makes sugar concentrate faster. I live in Arizona, and haven’t had to make these adjustments, but this what is suggested when researching online.
- I prefer using unsalted butter and adding salt, specifically kosher salt, in this recipe when making toffee. Salted butter brands vary in salt and water content, which can alter your toffee’s texture and fat-to-sugar ratio.
- See the “Tips” section above for additional troubleshooting tips when making toffee.
