Candied Pecan Chocolate Toffee
Tis the season for gifting and this recipe created for Dixie Crystals for Candied Pecan Chocolate Toffee is so delicious you’re going to want to save some for yourself.
Buttery. Crunchy. Chocolately. Southern Candied Pecan’y (no, that’s not a word) but y’all.
Southern Candied Pecans.
You could make those and stop there but why not take things a step further and top that toffee with those pecans?
It’s the holidays! Be daring. Be bold.
Let’s talk about method a bit.
You MUST use a candy thermometer. If you try to watch the candy and guess when it’s hard crack stage, you’ll likely be left disappointed. You’ll want a candy thermometer attached to the heavy-bottomed saucepan, removing when it hits right below 300 degrees, 290 degrees is what you’re looking for.
Once you top with the chocolate chips, you’ll want to let the heat from the toffee fully melt the chocolate before trying to smooth. You can cover with some aluminum foil to speed this up.
And finally, it’s completely up to you with how you want to utilize your candied pecan topping. I did half a batch with chopped and half a batch with the whole pecan halve. I prefer the look of the whole halve, but know that once you chop the toffee, you may end up with cracking and not perfect squares. Don’t get upset! It tastes just as delicious regardless of how perfect the squares cut.
Candied Pecan Chocolate Toffee
Chocolate toffee is pretty spectacular on its own. But when you add candied pecans to the mix - wowza! Candied Pecan Toffee is a crunchy, buttery, (and now nutty) treat. This recipe makes a great gift food any time of year.
Ingredients
- For the Candied Pecans:
- 1/4 cup evaporated milk
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 cups shelled pecan halves
- For the Toffee:
- 1 cup candied pecans (chopped)*
- 1 cup unsalted butter
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Prepare a baking sheet with parchment paper or silicone baking mat. Set aside.
In a large saucepan over medium heat, combine evaporated milk, sugar, water, and vanilla extract. Heat mixture until sugar dissolved; stirring often. Whisk in cinnamon. Add pecans, stirring until completely covered. Continue stirring until pecans are well coated and mixture begins crystallizing; about three minutes.
Spread pecans on baking sheet, separating as you lay them out. Allow pecans to cool completely. Break apart any pecans that have stuck together. Store pecans you are not using for the toffee in an airtight container for up to two weeks.
To Make the Toffee:
Spray a 9-inch baking dish with non-stick cooking spray and line with parchment paper leaving a bit of overhang. Set aside.
In a large heavy-bottom saucepan add butter, sugar, and salt. Clip a candy thermometer onto the side of the saucepan. Bring to a boil over medium-high heat, stirring constantly. Once mixture reaches 290ºF (hard crack stage), remove from heat and add vanilla extract.
Immediately pour mixture into lined baking dish. Allow candy to rest a couple of minutes, then sprinkle chocolate chips on top. Once chocolate has begun to soften, use an offset spatula and spread chocolate into an even layer.
While chocolate is still wet, add candied pecans, gently pressing to make sure they attach.
Place toffee into the refrigerator for at least two hours to harden.
Notes
You can either chop or leave your pecan halves intact. I used a combination of both for a bit more decorative toffee squares
Depending on size, you should end up with about 20-24 pieces of toffee. Grab some ribbon and a couple of 8 ounce mason jars and get to gifting!
