Special thanks to Imperial Sugar, for sponsoring this years #Choctoberfest and for sending my enough sugar to last a year. 🙂 Sweet things happen when families are together in the kitchen. My family loves Imperial Sugar, and I love that it is non-GMO.
This Chocolate Toffee with Pecans is perfect when you need a bite of something sweet! The perfect solution to your chocolate cravings.
If you like chocolate, you are going to love this week! It is Choctoberfest, the time of year my friends from all over the blogosphere get together and celebrate our love for all things chocolate. From healthy to over the top indulgent, you will find chocolate love with a little something for everyone.
Today, I've got the perfect recipe for you for those times when you need a little bite of something indulgent. I am all about balance, so though I eat well most of the time, there are times when I just have to have chocolatey sweetness.
This Chocolate Toffee with Pecans is full of sweet buttery richness, with the perfect nutty chocolate coating. It is so rich that it only takes a small piece to satisfy even your strongest sugar cravings.
Speaking of sugar, did you know that most sugar you find is GMO? No, thanks!
When I use sugar, I choose Imperial Sugar, because it is non-GMO project verified.
Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations.
What are your favorite ways to satisfy your sweet cravings?
If you like this Chocolate Toffee with Pecans You May Also Like:
- Salted Quinoa Chocolate Bark with Pecans
- Chocolate & Salted Caramel Frozen Cupcakes
- Raw Chocolate Orange Torte
- Crispy Quinoa Chocolate Cashew Clusters
Chocolate Toffee with Pecans
- ½ cup butter (1 stick) unsalted, preferably grass-fed
- ¾ cup sugar I used Imperial White Sugar
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup pecans finely chopped
- Line a quarter rimmed baking sheet with parchment paper.
- Place butter, sugar and maple syrup in a heavy saucepan. Heat over medium to medium-high heat until it reaches 325 degrees, being careful not to allow sugar to burn.
- Quickly stir in salt and vanilla. Whisk to combine and then transfer to parchment paper. Allow to sit for at least 15 minutes.
- Melt chocolate in the top of a double boiler. Dump over toffee and spread to an even layer with a spatula. Top with pecans, and place in the refrigerator until hard. Break apart into pieces to serve.
- Best stored in the refrigerator.