Dark Chocolate Butter Toffee

Prep Time:

Bake/Cook Time:

Yield:

48 servings

Plan for:

Set time 2 hours

This Dark Chocolate Butter Toffee is sure to be a crowd pleaser every time you serve it. Crunchy, sweet toffee is topped with smooth dark chocolate and a nutty crunch from the pecans sprinkled on top is just perfection. This recipe also makes a fun gift-food idea. Just package in a cute bag with a bow.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Pouch

Ingredients

2 cups Dixie Crystals Extra Fine Granulated Sugar
2 cups unsalted butter
Pinch salt
1 teaspoon vanilla extract
2 cups dark chocolate chips
1 cup pecans, coarsely chopped

Directions

Preheat oven to 350°F. Grease or line a 12 x 17 inch jelly roll pan, or half sheet pan, with parchment paper.
Toss pecans on pan and bake 8 minutes. Remove nuts and allow to cool. You can reuse this pan for toffee.
In a medium-sized pot, add sugar, butter, and salt. Allow butter to melt and come to a gentle boil. Simmer on a low boil for 13-15 minutes or until toffee mixture is a dark amber color and reaches 290°F to 300°F, or "hard crack” stage.
Remove from heat and stir in vanilla.
Pour hot toffee mixture on prepared baking pan and allow to set slightly, 2-3 minutes. Sprinkle chocolate chips on top and allow to sit for 1-2 minutes, then spread softened chocolate into an even layer. Before chocolate sets, sprinkle top with chopped pecans. Allow toffee to cool and set for about 2 hours before breaking into pieces.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Kraft @SprinkleSomeSugar.

Rate & Review