Classic Christmas Toffee Recipe
Introduction
This classic Christmas toffee is a delightful treat featuring a crunchy nut base, rich caramel, and a silky chocolate topping. Perfect for holiday gifting or festive snacking, it’s simple to make and wonderfully satisfying.
Ingredients
- 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
- Chocolate chips (quantity as desired)
- Additional chopped pecans for garnish
- Flaked sea salt (optional)
Instructions
- Step 1: Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans evenly on the bottom to create a nutty base for the toffee.
- Step 2: In a pot over medium heat, combine the butter, granulated sugar, water, and salt. Stir frequently until melted and bubbling. Attach a candy thermometer and cook until the mixture reaches 300°F (hard crack stage).
- Step 3: Remove the pot from heat immediately once the temperature is reached. Stir in the vanilla thoroughly.
- Step 4: Pour the hot caramel over the pecans in the baking dish, spreading it evenly. Let it cool for 2 minutes, then sprinkle chocolate chips generously over the warm caramel. Cover with foil or a baking sheet to allow the chocolate to melt.
- Step 5: After about 4 minutes, uncover and gently swirl the melted chocolate with a knife or spatula to create a pattern. Sprinkle chopped pecans on top and add flaked sea salt if using. Let the toffee cool completely for about 4 hours or refrigerate to speed up cooling.
- Step 6: Once set and cool, lift the toffee from the pan using the parchment paper. Cut into pieces with a sharp knife or break it by hand. Serve and enjoy your homemade toffee!
Tips & Variations
- Use almonds instead of pecans for a different nutty flavor and crunch.
- For a richer chocolate layer, use a mix of dark and milk chocolate chips.
- Adding a pinch of cinnamon or espresso powder to the caramel mixture can introduce a subtle twist.
- To prevent sticking, make sure to line the baking dish with parchment paper and let the toffee cool completely before cutting.
Storage
Store the toffee in an airtight container at room temperature for up to 2 weeks. Keep it away from heat or humidity to maintain its crisp texture. If refrigerated, let the toffee come to room temperature before serving to soften slightly. Toffee can also be frozen for up to 3 months; thaw in the fridge before cutting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is the hard crack stage in candy making?
The hard crack stage refers to heating sugar syrup to about 300°F (149°C), at which point it hardens into a brittle, glass-like texture when cooled. It’s essential for toffee to achieve its signature crunch.
Can I use a microwave to melt the chocolate chips?
Yes, you can melt the chocolate chips in a microwave-safe bowl in short bursts, stirring frequently until smooth. However, melting chocolate directly over the warm caramel in the baking dish helps integrate flavors and creates a neat swirl effect.
PrintClassic Christmas Toffee Recipe
This Classic Christmas Toffee recipe features a rich, buttery caramel base layered with crunchy pecans and topped with melted chocolate and a sprinkle of sea salt. Perfect for holiday gifting or festive treats, this toffee combines sweet, salty, and nutty flavors with a delightful crisp texture that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: About 36 pieces 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Base and Nuts
- 1 cup chopped pecans or almonds
- Additional chopped pecans for garnish
Caramel Mixture
- 1 cup granulated sugar (200 grams)
- 1 cup butter (226 grams), cut into pieces
- 1/4 cup water (60 ml)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Topping
- Chocolate chips (amount not specified, approximately 1 to 1.5 cups)
- Flaked sea salt (optional, for garnish)
Instructions
- Prepare the Baking Dish and Pecans: Line a 9×9 inch baking dish with parchment paper. Evenly spread 1 cup of chopped pecans or almonds on the bottom to create the toffee base.
- Make the Caramel Mixture: In a pot over medium heat, combine 1 cup of butter (cut into pieces), 1 cup of granulated sugar, 1/4 cup water, and 1/2 teaspoon salt. Stir frequently until the butter melts and the mixture begins to bubble. Attach a candy thermometer and heat until it reaches the hard crack stage at 300°F (149°C).
- Cook the Caramel: Continue to stir occasionally while monitoring the temperature carefully. Upon reaching 300°F, promptly remove from heat and stir in 1 teaspoon vanilla extract thoroughly.
- Assemble the Toffee: Pour the hot caramel evenly over the nut layer in the prepared baking dish. Let cool for about 2 minutes. Then sprinkle chocolate chips evenly on top. Cover with foil or a baking sheet to trap heat and allow chocolate to melt, about 4 minutes.
- Finish and Chill the Toffee: Uncover the dish and use a knife or spatula to gently swirl the melted chocolate creating a decorative pattern. Sprinkle finely chopped pecans over the top, and optionally add flaked sea salt. Allow to cool completely at room temperature for 4 hours or refrigerate to speed up setting.
- Cut and Serve the Toffee: Once set and cool, lift the toffee from the pan using the parchment paper. Cut into pieces with a sharp knife or break into chunks by hand. Serve immediately or store in an airtight container.
Notes
- Use a candy thermometer for precise temperature to ensure the perfect hard crack stage.
- Substitute almonds for pecans if preferred.
- Adding sea salt enhances the flavor contrast but is optional.
- Store toffee in an airtight container at room temperature or in the refrigerator to maintain freshness.
- To speed up cooling, refrigerate but allow pieces to come to room temperature before serving for best texture.
Keywords: Christmas toffee, classic toffee recipe, holiday candy, homemade toffee, buttery caramel toffee, nutty chocolate toffee
