Dark Chocolate Pecan Toffee Recipe is perfect for satisfying your sweet tooth or sharing with loved ones, this homemade treat is impressive.
Dark Chocolate Toffee
Indulge in the irresistible combination of rich dark chocolate, buttery toffee, and crunchy pecans with our easy Dark Chocolate Pecan Toffee Recipe.
Making candy is like making magic happen. I love that a cook can take sugar and fat with a few other ingredients and make this crunchy Dark Chocolate Toffee or any other dessert.
Making candy may seem intimidating, but this Dark Chocolate Pecan Toffee Recipe is a great place to start. Follow the tips and tricks I share and ensure your thermometer is working and you will have toffee to share with your loved ones in mere minutes.
You will wonder why in the world you ever paid money for someone else to make this for you.
Ingredients for Dark Chocolate Pecan Toffee
Just a few simple pantry staples to create your own buttery pecan toffee.
- Unsalted Butter - Fat for structure and flavor
- White Sugar - Brings sweetness and structure to toffee candy
- Salt - Balances the sweetness
- Light Corn Syrup - Keeps sugar from crystalizing when cooling
- Water - Keeps the toffee from separating and crystalizing
- Dark Chocolate - Because the perfect toffee has a chocolate layer
- Chopped Pecans - Adds an additional crunch and richness to toffee
- Flake Sea Salt - Balances the sweetness
How to Make Dark Chocolate Pecan Toffee
- Line a 9x13 baking pan with foil, extending foil over the edges to contain the hot toffee mixture.
- In a heavy medium saucepan (2 quart), melt butter over medium heat. Coat insides of saucepan with butter before adding sugar, etc.
- When melted, add sugar (being careful not to get it on the sides of the pan), corn syrup, and water. Cook and stir using a wooden spoon or rubber spatula over medium-high heat to boiling.
- As soon as it starts boiling, STOP STIRRING.
- Clip the candy thermometer to the sides of the pan. Cook until the temperature reaches 290 degrees. This will take 10-15 minutes. Watch carefully after 280 degrees to prevent scorching.
- Remove the saucepan from the heat. Remove thermometer.
- Pour sugar mixture into the prepared 9x13 pan.
- Let stand 5 minutes or until firm; sprinkle with chopped chocolate pieces in an even layer.
- Let stand for 1-2 minutes to allow chocolate to melt. Using an offset spatula, spread the chocolate evenly. Sprinkle a single layer of pecans and flake sea salt over melted chocolate.
- Chill until firm.
- After the toffee is cool, lift the candy out of the pan and break into pieces.
Dark Chocolate Pecan Toffee Recipe
Ingredients
- 1 cup Unsalted Butter
- 1 cup White Sugar
- 1 pinch Salt
- 1 Tablespoon Light Corn Syrup
- 3 Tablespoons Water
- 1 cup Dark Chocolate rough chopped
- ½ cup Chopped Pecans chopped
- 1 teaspoon Flake Sea Salt
Instructions
- Line a 9x13 baking pan with foil, extending foil over the edges to contain the hot toffee mixture.
- In a heavy medium saucepan (2 quart), melt butter over medium heat.1 cup Unsalted Butter
- When melted, add sugar, salt, corn syrup, and water. Cook and stir using a wooden spoon or rubber spatula over medium-high heat to boiling.1 cup White Sugar, 1 pinch Salt, 1 Tablespoon Light Corn Syrup, 3 Tablespoons Water
- As soon as it starts boiling, STOP STIRRING.
- Clip the candy thermometer to the sides of the pan. Cook until the temperature reaches 290 degrees. This will take 10-15 minutes. Watch carefully after 280 degrees to prevent scorching.
- Remove the saucepan from the heat. Remove thermometer.
- Pour sugar mixture into the prepared 9x13 pan.
- Let stand 5 minutes or until firm; sprinkle with chopped chocolate pieces in an even layer.1 cup Dark Chocolate
- Let stand for 1-2 minutes to allow chocolate to melt. Using an offset spatula, spread the chocolate evenly. Sprinkle a single layer of pecans and flake sea salt over melted chocolate.½ cup Chopped Pecans, 1 teaspoon Flake Sea Salt
- Chill until firm.
- After the toffee is cool, lift the candy out of the pan and break into pieces.
Nutrition
Top Tips for Dark Chocolate Pecan Toffee Recipe
- Test your thermometer. It is essential to properly textured toffee. See tip below.
- Use a heavy-bottomed saucepan. Thin pans will scorch toffee.
- Do NOT stir the candy mixture after it comes to a boil. This can cause butter to separate and you will have to start all over.
- Pre-measure and prepare all ingredients and your pan in advance.
- Do NOT multitask. Candy-making is a commitment of your time. If you walk away your candy can burn, boil over, etc.
How to Test a Candy Thermometer
Water boils at 212 degrees F. So make sure your thermometer agrees with this scientific fact. Bring water to a boil on the stove in a small saucepan and check what your thermometer says. If it agrees with 212 you can use it as is. If it's low or high, adjust the temperature you are aiming for.
FAQ
Stirring can make the toffee separate and the sugar crystallize.
Simmering toffee to 290°F is a slow process. Buf for crunchy toffee, don't rush it, and make sure your temperature reaches 290 degrees F.
Toffee is better off overcooked than undercooked. Undercooked toffee is essentially a caramel sauce. Overcooked toffee will be just slightly crunchier. When in doubt, err on over-cooking.
A good heavy saucepan is essential to making toffee. Light, thin pans can scorch easily.
Foil, parchment, and wax paper all work well for lining the baking pan for toffee.
This recipe yields high-quality toffee, with no addition of these ingredients.
You can try. Remove it from the heat and stir constantly until it comes back together into a smooth mixture. Slowly return it to heat.
Substitutions and Variations
Dark Chocolate - Use milk chocolate, white chocolate, or semi-sweet chocolate chips, if preferred.
Nuts - Use any crunchy nut you like. Almonds, walnuts, pistachios, etc.
Serving Dark Chocolate Pecan Toffee
This homemade candy makes the perfect gift for Christmas, cookie trays, homemade Valentine's Day candy, and homemade Easter candy. Share your candy creation with your friends, neighbors, and loved ones for special occasions, holidays, or just because.
Wrap pieces of toffee in small cellophane bags for easy gifting.
Storing Dark Chocolate Pecan Toffee Recipe
Store tightly covered in an airtight container at room temperature.
Related
Desserts are always on my list of favorite things. Try these!
Pairing
One can't live on candy alone... I guess...
DID YOU TRY THIS RECIPE?
Lastly, if you made the Dark Chocolate Pecan Toffee Recipe following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and Facebook.
FOOD SAFETY
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat or eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Misty P says
Love it!!
Chuckie says
So glad you enjoyed it. 🙂
Lisa Hemby says
This toffee is so fantastic. It should be outlawed or sold in a store.
Chuckie says
Lol! I totally agree! I lovvvvveeee dark chocolate.
Hope W says
My favorite sweet treat! ❤️
Chuckie says
We can be friends!
Alexandria C says
Very delicious and perfect for holidays.
Chuckie says
Yes! I love to make this recipe for candy and cookie exchanges.
Terry T says
I love chocolate. Especially with something crunchy
Chuckie says
Ditto! Dark Chocolate is my weakness. Glad you enjoyed the toffee.