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Four pieces of toffee on a marble counter.


This crunchy toffy melts in your mouth and has a wonderful finish of chocolate and lots of delicious pecans.
Course Dessert
Cuisine American, British, english
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 pieces
Calories 158kcal


  • Medium pot
  • 9x9 baking dish
  • Wooden spoon
  • Parchment paper


  • 1 cup chopped pecans
  • 1 cup unsalted butter 226g
  • 1 cup granulated sugar 200g
  • ¼ cup water
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • 3 tbsp finely chopped pecans for the topping, plus sea salt if desired


  • Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside.
  • Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently.
  • Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage.
  • Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.
  • Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired.
  • Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look.



  • Toasting nuts is always a nice way to bring out more depth of flavor. Spread the chopped pecans on a baking sheet and bake at 350F for about 4 minutes or until fragrant.
  • You can sub in toasted chopped almonds for the pecans if desired.
  • A candy thermometer makes this such an easy recipe to make, do yourself a favor and pick one up if you don't have one yet.
  • Store toffee in an airtight container in a cool place. Humidity will make the toffee sticky while heat will melt the chocolate.
  • The chocolate is optional. You can leave it out or use 1/2 a cup instead for a paper thin layer. Milk, semisweet or bittersweet are all fine, it's really up to your personal preference.
  • I love this when topped with a sprinkle of big flaked sea salt, you can find Maldon's sea salt at most grocery stores or look for a brand that says fleur de sel.


Serving: 1piece | Calories: 158kcal | Carbohydrates: 11g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 60mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg