Toffee with Milk Chocolate and Pecans


5 minutes


20 minutes


24 pieces




  • 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


  • 1

    Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

  • 2

    Spread the chopped pecans in a single layer on top of the parchment.

  • 3

    Add butter, sugar, and salt to a heavy-bottomed 3-quart pot.

  • 4

    Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.

  • 5

    Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or hard crack on a candy thermometer.

  • 6

    Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.

  • 7

    Carefully pour the mixture over the chopped pecans.

  • 8

    Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

  • 9

    Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

  • 10

    Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

  • 11

    Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

  • 12

    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.

  • 13

    Store in an airtight container.


  • !

    This recipe can be easily doubled. Use a 10’x15′ jelly-roll pan instead of the 9′ square pan.

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