Chocolate Covered Toffee with Pecans

A stack of decadent chocolate toffee bars topped with chopped nuts sits on a white surface, with festive greenery and red berries blurred in the background.

Chocolate Covered Toffee with Pecans

This chocolate covered toffee is pure candy-shop energy in homemade form. Buttery toffee cooked until golden, topped with silky melted chocolate, and finished with crunchy pecans. It snaps, it melts, it disappears fast. If you love classic chocolate toffee candy that feels a little fancy but is still totally doable in a home kitchen, this one’s going to be dangerous in the best way.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 262kcal

Author Wendy Polisi

Ingredients

2 cups butter
2 cups sugar
¼ teaspoon salt
1 teaspoon vanilla extract
6 ounces chocolate chips or chocolate bar (milk, semi-sweet or dark chocolate)
2 tablespoons coconut oil optional, see notes
½ cup chopped pecans

Instructions

Line a quarter rimmed baking sheet with parchment paper.
Place the butter and sugar in a heavy saucepan over medium heat.
Stir occasionally in one direction until the butter melts, and then stop stirring. Cook over medium heat until a candy thermometer registers 285°F to 300 °F and the sugar is golden brown. This will take around 20 minutes, depending on your stove. Stay close during the last 10 minutes to ensure your sugar doesn’t burn.
Quickly stir in the salt and vanilla, and then transfer to the prepared baking sheet, smoothing into an even layer. Let sit for at least 15 minutes, until it hardens a bit.
Place the chocolate and coconut oil in a glass bowl and microwave for 45 seconds. Stir, and continue to cook in 30 second increments until melted and smooth.
Pour the chocolate mixture over the toffee and sprinkle with pecans.
Place in the refrigerator until hard.
Break into pieces to serve.

Notes

Note: If you want to give this as gifts, I recommend using about 6 ounces of good quality chocolate and omitting the coconut oil. Chocolate chips don’t melt as well as a chocolate bar, so the coconut oil helps with the texture. However, the coconut oil sometimes make the chocolate soften at room temperature.

Nutrition