Toffee

5 from 3 votes

Homemade Toffee with layers of chocolate, pecans and buttery toffee that melts in your mouth.

Prep Time5

Cook Time20

Total Time25

Course: Candy

Cuisine: American

Servings:

Calories: 172kcal

Spray a 9x13 inch pan with cooking spray and line with parchment paper.
Spread the chopped pecans in a single layer on top of the parchment paper.
Add butter and brown sugar to a 3 quart heavy bottomed pot. Hook a candy thermometer on the side of the pan.
Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
Once the candy is boiling, stir continuously slowly and evenly, until the candy has reached 290 degrees Fahrenheit to 300° degrees Fahrenheit, or "hard crack" on a candy thermometer.
Once the candy has reached 290 degrees Fahrenheit -300 degrees Fahrenheit, remove from heat and gently stir in the vanilla extract.
Carefully pour the mixture over the chopped pecans into the prepared 9x13 inch pan.
Let the candy sit for a few minutes, undisturbed, then sprinkle the chocolate chips evenly over the top of the candy.
Cover the pan with foil and let sit for 5 minutes or until the chocolate has softened.
Remove the foil and gently spread the softened chocolate into an even layer with a spatula.
Place the candy in the refrigerator and let cool completely for at least 2 hours.
Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
Use a knife to gently break it into smaller pieces. Store in an airtight container in a cool place