Classic Christmas Toffee Recipe

Introduction

This classic Christmas toffee is a delightful treat combining buttery caramel, crunchy pecans, and rich chocolate. It’s simple to make and perfect for holiday gatherings or gifting to loved ones. Once you try it, it’ll become a festive favorite.

Ingredients

• 1 cup chopped pecans or almonds
• 1 cup granulated sugar (200 grams)
• 1 cup butter (226 grams)
• 1/2 teaspoon salt
• 1/4 cup water (60 ml)
• 1 teaspoon vanilla
• Chocolate chips (amount as needed for topping)
• Additional chopped pecans for garnish
• Flaked sea salt (optional)

Instructions

1. Step 1: Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans evenly on the bottom to form the base for the toffee.
2. Step 2: In a pot, combine butter, sugar, water, and salt. Melt over medium heat, stirring frequently until the mixture bubbles. Attach a candy thermometer and heat until it reaches 300°F (hard crack stage).
3. Step 3: Remove from heat and carefully stir in vanilla until fully incorporated.
4. Step 4: Pour the hot caramel evenly over the pecans in the baking dish. Let cool for 2 minutes, then sprinkle chocolate chips over the caramel. Cover the dish to trap heat and let the chocolate melt.
5. Step 5: After about 4 minutes, uncover and swirl the melted chocolate with a knife or spatula. Sprinkle additional chopped pecans and, if desired, a pinch of flaked sea salt on top. Cool completely for about 4 hours or refrigerate to speed up cooling.
6. Step 6: Once set, lift the toffee out using the parchment paper. Cut into pieces or break apart by hand. Serve and enjoy your homemade toffee!

Tips & Variations

• Use almonds instead of pecans for a different nutty flavor.
• Ensure the candy thermometer is secure and not touching the pot bottom for accurate temperature reading.
• To add extra texture, sprinkle crushed pretzels or sea salt flakes on top before the chocolate sets.
• Store in an airtight container to keep toffee crisp and fresh longer.

Storage

Store the toffee in an airtight container at room temperature for up to two weeks. To keep it fresh longer, place it in the refrigerator. Before serving, let refrigerated toffee sit at room temperature for a few minutes to soften slightly. Avoid storing in humid environments to prevent stickiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts for this toffee?

Yes, you can substitute pecans with almonds, walnuts, or even hazelnuts depending on your taste preference. Just be sure to chop them evenly for a consistent texture.

What if I don’t have a candy thermometer?

While a candy thermometer ensures precise cooking, you can test caramel readiness by dropping a small amount into cold water; it should harden and break with a snap at the hard crack stage. However, results may vary, so a thermometer is recommended for best results.

Classic Christmas Toffee Recipe

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This Classic Christmas Toffee recipe features a buttery caramel base topped with rich melted chocolate, crunchy toasted pecans, and an optional sprinkle of flaked sea salt. Easy to make with simple ingredients, this festive treat is perfect for holiday gifting or indulging in a sweet, crunchy dessert.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: Approximately 36 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Toffee Base

• 1 cup chopped pecans or almonds
• 1 cup granulated sugar (200 grams)
• 1 cup butter (226 grams), cut into pieces
• 1/2 teaspoon salt
• 1/4 cup water (60 ml)
• 1 teaspoon vanilla extract

For the Topping

• Chocolate chips (approximately 1 cup)
• Additional chopped pecans for garnish
• Flaked sea salt (optional)

Instructions

1. Prepare the Baking Dish and Pecans: Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans evenly over the bottom to form a crunchy base for the toffee.
2. Make the Caramel Mixture: In a medium pot, combine 1 cup butter, 1 cup granulated sugar, 1/4 cup water, and 1/2 teaspoon salt. Heat over medium, stirring frequently, until the butter melts and the mixture begins to bubble. Attach a candy thermometer to the pot.
3. Cook the Caramel: Continue heating and stirring occasionally. Watch the temperature closely and cook until it reaches the hard crack stage at 300°F (149°C). Immediately remove the pot from the heat and stir in 1 teaspoon vanilla extract to flavor the caramel.
4. Assemble the Toffee: Pour the hot caramel mixture evenly over the pecan layer in the baking dish. Let it sit for about 2 minutes, then sprinkle chocolate chips evenly over the hot caramel. Cover the dish with foil or a baking sheet to trap heat and allow the chocolate to melt gently.
5. Finish and Chill the Toffee: After about 4 minutes, uncover the dish and use a knife or spatula to swirl the melted chocolate creating a marbled effect. Sprinkle additional chopped pecans on top, and optionally, add a few flakes of sea salt for contrast. Let the toffee cool completely at room temperature for about 4 hours, or refrigerate it to speed up the setting process.
6. Cut and Serve the Toffee: Once set and firm, lift the toffee out of the pan using the parchment paper. Cut into pieces with a sharp knife or break apart by hand. Serve and enjoy this festive, crunchy treat!

Notes

• Use a candy thermometer for precise temperature control to ensure the toffee reaches the hard crack stage for perfect texture.
• If you don’t have parchment paper, butter the baking dish well to prevent sticking.
• Store leftover toffee in an airtight container at room temperature for up to two weeks.
• Feel free to substitute almonds for pecans or use a mix of nuts for variety.
• Adding sea salt enhances the flavor by balancing the sweetness, but it’s optional based on preference.
• Allow toffee to cool completely before cutting to avoid sticky, uneven pieces.

Keywords: Christmas toffee, holiday dessert, caramel toffee, homemade toffee, festive sweets, nutty toffee, chocolate toffee