Dark Chocolate Pecan Toffee Recipe

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Dark Chocolate Pecan Toffee Recipe is perfect for satisfying your sweet tooth or sharing with loved ones, this homemade treat is impressive.

dark chocolate pecan toffee with sea salt.

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.

beautiful layers of dark chocolate pecan toffee.

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

ingredients for dark chocolate pecan toffee.

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.

making the toffee bottom for dark chocolate pecan toffee.

spreading the melted chocolate to make dark chocolate pecan toffee.

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.

dark chocolate pecan toffee in a bread pan.

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

Why do you not stir toffee?

Stirring can make the toffee separate and the sugar crystallize.

Why is my toffee chewy and not crunchy

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.

What happens if you cook your toffee too long?

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.

What kind of pan is best for making toffee?

A good heavy saucepan is essential to making toffee. Light, thin pans can scorch easily.

Do you use foil, wax paper, or parchment paper for toffee?

Foil, parchment, and wax paper all work well for lining the baking pan for toffee.

Do I need to add baking soda, vinegar, or cream of tartar to toffee?

This recipe yields high-quality toffee, with no addition of these ingredients.

Can you fix broken toffee?

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.

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

Chuckie Hessong