
Candies
Toffee with Milk Chocolate and Pecans

Prep
5 minutes
Cook
20 minutes
Servings
24 pieces
Level
Medium
Ingredients
- 1 cup coarsely chopped pecans
- 1 cup (2 sticks) Challenge Unsalted Butter
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Directions
-
1Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
-
2Spread the chopped pecans in a single layer on top of the parchment.
-
3Add butter, sugar, and salt to a heavy-bottomed 3-quart pot.
-
4Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.
-
5Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
-
6Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
-
7Carefully pour the mixture over the chopped pecans.
-
8Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
-
9Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
-
10Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
-
11Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
-
12Lift 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.
-
13Store in an airtight container.
-
!This recipe can be easily doubled. Use a 10"x15" jelly-roll pan instead of the 9" square pan.