Description

Classic Christmas Toffee is a rich, buttery, and crunchy holiday treat that’s perfect for gifting or enjoying during festive gatherings. Made with a pecan base, caramelized butter and sugar mixture cooked to the hard crack stage, and topped with melted chocolate, chopped nuts, and a hint of sea salt, this toffee offers a delightful blend of sweet and nutty flavors. It’s a medium-difficulty recipe that takes some patience but guarantees a delicious reward for the holiday season.

Ingredients

Scale

Base

1 cup chopped pecans

Toffee

1 cup (226 grams) unsalted butter (Kerrygold recommended)
1 cup (200 grams) granulated sugar
1/4 cup (60 ml) water
1 tsp pure vanilla extract
1/2 tsp fine sea salt

Topping

Additional chopped pecans
Chocolate chips (quantity as needed to cover toffee)
Flaked sea salt (optional, for garnish)

Instructions

Prepare the Baking Dish and Pecans: Gather all ingredients. Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans evenly over the bottom of the dish to create the base layer.
Make the Caramel Mixture: In a medium pot, combine 1 cup of butter (cut into pieces), 1 cup of granulated sugar, 1/4 cup of water, and 1/2 tsp salt. Heat over medium, stirring frequently until the mixture melts and starts to bubble. Attach a candy thermometer to monitor the temperature.
Cook the Caramel: Stir occasionally as the mixture heats. When it reaches the hard crack stage at 300°F (149°C), promptly remove from heat. Stir in 1 tsp of vanilla extract thoroughly to infuse flavor.
Assemble the Toffee: Pour the hot caramel evenly over the pecan base in the baking dish. Let it cool for about 2 minutes, then sprinkle chocolate chips evenly over the warm caramel. Cover the dish with foil or a baking sheet to trap heat and allow the chocolate to melt.
Finish and Chill the Toffee: After approximately 4 minutes, uncover and gently swirl the melted chocolate with a knife or spatula to create a marbled effect. Sprinkle finely chopped pecans on top, and optionally add flaked sea salt for a gourmet touch. Allow the toffee to cool completely at room temperature for about 4 hours or refrigerate to speed up the setting process.
Cut and Serve the Toffee: Once fully set and cool, remove the toffee by lifting the parchment from the pan. Cut into pieces with a sharp knife or break apart by hand. Serve and enjoy this festive homemade treat!

Notes

For nut-free options, substitute pecans with sunflower or pumpkin seeds.
Butter can be replaced with coconut oil for a dairy-free version, using equal amounts. This may add a subtle coconut flavor.
Granulated sugar can be substituted with coconut sugar or maple sugar at a 1:1 ratio; watch the cooking time and color as these sugars may darken the toffee.
Ensure the candy thermometer is properly attached to achieve the correct hard crack temperature of 300°F.
Use caution when handling hot caramel to prevent burns.
Flaked sea salt is optional but adds a sophisticated flavor contrast.

Prep Time: 15-20 minutes
Cook Time: 30-40 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Christmas toffee, holiday dessert, homemade toffee, buttery toffee, pecan toffee, caramel candy, festive treats