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Homemade Toffee with Chocolate, Almonds and Pecans photo

Toffee with Chocolate, Almonds and Pecans

This Toffee with Chocolate, Almonds and Pecans is a crunchy, buttery delight! Perfect for gifting or indulging yourself.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Toffee:
  • 1.5 cups almonds roughly chopped
  • 3 cups semi-sweet chocolate chips divided
  • 1 teaspoon cinnamon
  • 1 pound salted butter (4 sticks)
  • 0.25 cup Karo corn syrup
  • 0.5 teaspoon salt
  • 2.5 cups sugar
  • 1 cup water
  • 0.5 cup pecans finely chopped

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • Candy thermometer
  • Baking sheet lined with parchment paper
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare Your Baking Sheet - Start by lining a baking sheet with parchment paper. This will prevent the toffee from sticking and make cleanup easier later on.
  2. Step 2: Chop the Nuts - Roughly chop the almonds and finely chop the pecans. It’s best to have these ready before you start cooking, as you’ll want to work quickly once the toffee is done.
  3. Step 3: Combine Ingredients in the Saucepan - In a heavy-bottomed saucepan, combine the sugar, water, Karo corn syrup, and salt. Stir until the sugar is dissolved.
  4. Step 4: Cook the Mixture - Place the saucepan over medium heat and bring the mixture to a boil. Do not stir once it starts boiling. Use a candy thermometer to monitor the temperature.
  5. Step 5: Add Butter and Cinnamon - Once the mixture reaches 250°F (hardball stage), add the butter and cinnamon. Stir continuously until the butter is fully melted and incorporated.
  6. Step 6: Continue Cooking - Keep cooking the mixture, stirring frequently, until it reaches 300°F (hard crack stage). This may take some time, so be patient and keep an eye on the thermometer.
  7. Step 7: Stir in the Nuts - Once the toffee reaches the desired temperature, remove it from the heat and quickly stir in the chopped almonds and pecans.
  8. Step 8: Pour the Toffee onto the Baking Sheet - Immediately pour the toffee mixture onto the prepared baking sheet. Use a spatula to spread it out evenly, but work quickly as it will begin to harden.
  9. Step 9: Melt the Chocolate - In a microwave-safe bowl, melt 2 cups of the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth.
  10. Step 10: Spread the Chocolate on Top - Pour the melted chocolate over the toffee and spread it evenly using a spatula. Sprinkle the remaining chocolate chips on top and gently press them into the chocolate.
  11. Step 11: Let it Set - Allow the toffee to cool at room temperature until the chocolate is set. For quicker results, you can place it in the refrigerator for about 30 minutes.
  12. Step 12: Break into Pieces - Once the chocolate has hardened, break the toffee into pieces and enjoy your homemade Toffee with Chocolate, Almonds and Pecans!

Notes

  • Store in an airtight container at room temperature for up to two weeks.
  • For warm climates, store in the refrigerator to prevent melting.
  • To reheat, let sit at room temperature; no need to microwave.