Dark Chocolate-Pecan Toffee

Name: Dark Chocolate-Pecan Toffee
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 - 10 serving(s)
Ingredients: 1 c. unsalted butter, cut up, plus more for baking sheet; 1 1/2 c. pecan halves, divided; 3/4 c. granulated sugar; 1/4 c. packed light brown sugar; 1/2 tsp. kosher salt; 1/2 tsp. pure vanilla extract; 1 3.5-ounce dark chocolate bar, chopped; 3/4 tsp. large flaked sea salt (such as Maldon)

By Gena KnoxPublished: Oct 17, 2017

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Brian Woodcock

Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Taste the joys of the holiday season with a piece of this sweet, nutty toffee.

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Ingredients

1 cup unsalted butter, cut up, plus more for baking sheet
1 1/2 cups pecan halves, divided
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
1 3.5-ounce dark chocolate bar, chopped
3/4 tsp. large flaked sea salt (such as Maldon)

Directions

1. Step 1Preheat oven to 350°F. Butter a rimmed baking sheet.
2. Step 2Spread pecan halves on a second rimmed baking sheet and toast just until fragrant, 7 to 8 minutes; cool. Arrange 1 cup toasted pecans, flat side down, in a single layer on prepared baking sheet, leaving a 2- to 3-inch border along sides of baking sheet. Chop remaining 1/2 cup pecans; set aside.
3. Step 3Combine butter, sugars, salt, vanilla, and 1/4 cup water in a medium saucepan. Cook over medium-low heat, stirring constantly, until mixture reaches 290°F, 18 to 20 minutes. Slowly pour hot caramel mixture over pecans, making sure to fully cover each nut and leaving the 2- to 3-inch border around baking sheet.
4. Step 4Sprinkle chocolate evenly over toffee; let sit until slightly melted. Spread chocolate, in an even layer, with a small rubber scraper or offset spatula. Sprinkle with chopped pecans and sea salt. Let stand 20 minutes, then refrigerate until cool and set, 40 to 45 minutes. Break into small pieces.