Classic 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
Scale
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
Find it online: https://platedbyemma.com/classic-christmas-toffee-recipe/
