"Dave’s Pecan Butter Crunch Toffee. Follow along the toffee trail as we give you the steps to make this crunchy, buttery toffee drizzled with chocolate and sea salt."
Dave's Pecan Butter Crunch Toffee
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Prep time: 10mins
Cook time: 25mins
Recipe Card
ingredients
- 1 cup salted butter (2 sticks)
- 1 cup granulated sugar
- 1 tbsp water
- 2 tbsp light corn syrup
- 1/2 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coarse sea salt
Method
Step 1
Place a sheet of parchment paper on top of a baking sheet. Spray the parchment with cooking spray. Heat a saucepan over medium-high heat and add the butter. When the butter is melted, stir in the sugar. Once the sugar is dissolved, add the water and corn syrup and stir. Turn the heat to medium and attach a candy thermometer to the side of the saucepan and begin the cooking process.
Step 2
Occasionally stir the toffee and keep an eye on the thermometer. It takes about 12-15 minutes for the toffee to get to the "soft-crack" stage at 270. Continue to cook the toffee. At this stage, the cooking temperature rises quickly. Continue to cook and stir occasionally until the toffee reaches the "hard-crack" stage at 305-310. Immediately remove the saucepan from the heat to stop the cooking. Stir in the chopped pecans.
Step 3
Quickly pour the hot toffee onto the parchment paper and use a wooden spoon to spread it into an even layer about 1/8" thick. Let the toffee cool to harden it.
Step 4
Place the chocolate chips in a bowl and heat in the microwave for about 30 seconds. Stir and heat another 10-15 seconds if needed until the chips are melted and smooth. Using a spoon, dip it into the chocolate and drizzle over the top of the toffee. Sprinkle sea salt over the top of the warm chocolate. Let the chocolate set and cool, then break the toffee into large pieces.