Introducing The Best Toffee Recipe you’ll ever come across! This delightful treat combines the richness of milk chocolate with the irresistible salty-sweet flavor of toffee. It’s incredibly easy to make and is perfect as a holiday snack or gift. Trust me, your taste buds will thank you!

Have you ever wanted to make your own toffee but thought it was too difficult? Think again! This recipe is not only easy to follow, but it’s also a lot of fun to make. The layers of sticky and salty toffee combined with the decadent sweetness of chocolate will leave you wanting more. I’m drooling just thinking about it!

This toffee recipe is not just great for indulging yourself, but it also makes the perfect holiday party favor or thoughtful gift. Package them up with festive ribbons and wow your loved ones with a homemade treat that they can savor.

To make this heavenly toffee, you’ll only need 6 simple and easy-to-find ingredients:

• Chopped Pecans: The base layer of the toffee.
• Unsalted Butter: Straight from the refrigerator.
• Sugar: Granulated white sugar.
• Salt: The perfect complement to the sweetness.
• Vanilla Extract: Use the pure stuff for the best results.
• Chocolate Chips: I recommend using milk chocolate chips in this recipe.

Don’t be intimidated by the idea of making your own toffee. With these simple steps, you’ll be enjoying a batch in no time!

Step 1: Start by lining a 9×9 baking dish with parchment paper or a silicone mat. Then, evenly distribute the chopped pecans on the bottom. Set it aside.

Step 2: In a heavy-bottomed saucepan, melt the butter, sugar, and salt together over medium-low heat on the stovetop.

Step 3: Once melted, bring the mixture to a boil, stirring often with a wooden spoon. Continue until the toffee reaches the hard-crack stage, around 290-300 degrees F on a candy thermometer. It should be a beautiful caramel color.

Step 4: Remove the pot from heat and stir in 1/2 teaspoon of vanilla. Carefully pour the hot toffee over the chopped pecans in the baking dish. Spread it evenly and allow it to cool for 2-3 minutes.

Step 5: Sprinkle the chocolate chips over the toffee and cover the baking dish with aluminum foil. Let it sit for about 5 minutes to allow the heat to melt the chocolate.

Step 6: Once the chocolate has slightly melted, use an offset spatula to spread it evenly over the toffee.

Step 7: Refrigerate the dish for 2 hours to allow the toffee to set. Once chilled, use a sharp knife to cut it into delicious bite-sized pieces. Enjoy!

• If you prefer, you can use dark or semi-sweet chocolate chips instead of milk chocolate.
• Spread the toffee immediately after removing it from the stove as it sets quickly.
• Get creative with your choice of nuts! Chopped almonds or walnuts make excellent substitutes for pecans.
• Want to add a touch of elegance? Sprinkle some additional nuts on top of the melted chocolate before it sets. Gently press them in for a beautiful garnish.
• Keep your toffee in a cool or room temperature place in an airtight container for up to 1 week. Avoid storing it in the refrigerator, as it can become hard if left in there too long.

If you’re a candy enthusiast like me, you’ll love these other mouthwatering recipes:

• Homemade Payday Candy Bars
• Cinnamon Hard Candy
• Old Fashioned Divinity Candy
• Homemade Caramels
• White Chocolate Bark
• Homemade Snickers Bars

Now that you have all the details, here’s a quick summary of the ingredients and instructions to make this heavenly toffee:

Ingredients

• ½ cup chopped pecans
• 1 cup unsalted butter
• 1 cup sugar
• ½ teaspoon salt
• 1 ½ teaspoons vanilla
• 1 cup milk chocolate chips

Instructions

1. Line a 9×9 baking pan with parchment paper. Evenly distribute the chopped pecans in the pan.
2. In a medium, heavy-bottomed pot, melt the butter, sugar, and salt together. Bring the mixture to a boil over medium-low heat and continue boiling, stirring occasionally, until the toffee reaches the hard-crack stage at 290-300F. The toffee will have a beautiful caramel color.
3. Remove the pot from heat and stir in the vanilla. Immediately pour the hot toffee over the chopped pecans in the pan. Spread it evenly and allow it to cool for 2-3 minutes.
4. Top the toffee with chocolate chips and cover the pan with foil. Let it sit for 5 minutes to allow the chocolate to melt.
5. Use an offset spatula or the back of a spoon to spread the melted chocolate evenly over the toffee.
6. Cool the toffee in the refrigerator for 2 hours. Once chilled, use a sharp knife to cut it into delicious pieces. Enjoy!

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Notes

• Move quickly when pouring and spreading the toffee, as it sets rapidly.
• Feel free to substitute pecans with your favorite nuts.
• If you’d like to add a garnish of nuts on top, place them on the melted chocolate before it sets and gently press them in.
• Store the toffee in a covered container in a cool place. Avoid humid areas, as they can make the toffee sticky and melt the chocolate. The toffee will stay delicious on the counter for up to 2 weeks if kept in a cool spot.