Candied Pecan Toffee

Products Used
Candied Pecan Toffee


Candied Pecans



Candied Pecans:

  1. Prepare a baking sheet with parchment paper or silicone baking mat. Set aside. 
  2. In a large saucepan over medium heat, combine evaporated milk, sugar, water, and vanilla extract. Heat mixture until sugar dissolved; stirring often. Whisk in cinnamon. Add pecans, stirring until completely covered. Continue stirring until pecans are well coated and mixture begins crystallizing; about three minutes.
  3. Spread pecans on baking sheet, separating as you lay them out. Allow pecans to cool completely. Break apart any pecans that have stuck together. Store pecans you are not using for the toffee in an airtight container for up to two weeks.


  1. Spray a 9-inch baking dish with non-stick cooking spray and line with parchment paper leaving a bit of overhang. Set aside.
  2. In a large heavy-bottom saucepan add butter, sugar, and salt. Clip a candy thermometer onto the side of the saucepan. Bring to a boil over medium-high heat, stirring constantly. Once mixture reaches 290ºF (hard crack stage), remove from heat and add vanilla extract.
  3. Immediately pour mixture into lined baking dish. Allow candy to rest a couple of minutes, then sprinkle chocolate chips on top. Once chocolate has begun to soften, use an offset spatula and spread chocolate into an even layer.
  4. While chocolate is still wet, add candied pecans, gently pressing to make sure they attach.
  5. Place toffee into the refrigerator for at least two hours to harden.
  6. Remove toffee by lifting with the parchment handles. Place onto a cutting board and with a sharp knife, cut toffee into smaller pieces.
Dixie Crystals Insight

*You can either chop or leave your pecan halves intact. We did half-and-half for a bit more decorative toffee squares.

Recipe developed for Dixie Crystals by Aimee Broussard

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