Homemade English toffee
Ingredients:
- 1 cup coarsely chopped pecans
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Instructions:
Prepare the Baking Dish:
Spray a 9-inch square baking dish with cooking spray and line it with parchment paper, ensuring it covers the bottom and sides.
Arrange the Pecans:
Spread the coarsely chopped pecans in a single layer on top of the parchment paper, creating a tasty base for the toffee.
Cook the Toffee:
In a heavy-bottomed 3-quart pot, combine the unsalted butter, granulated sugar, and kosher salt. Heat the mixture over medium-low heat, stirring frequently to dissolve the sugar.
Monitor the Temperature:
Using a candy thermometer, bring the candy to a boil, stirring occasionally. Allow it to reach a temperature between 290F to 300F, commonly known as the “hard crack” stage.
Add Vanilla Extract:
Once the candy reaches the desired temperature, remove it from heat and gently stir in the vanilla extract, adding a delightful aroma to the toffee.
Pour Over Pecans:
Carefully pour the hot toffee mixture over the chopped pecans, ensuring an even distribution of the delicious caramel.
Sprinkle Chocolate Chips:
Let the toffee sit undisturbed for a few minutes before sprinkling the milk chocolate chips over the top, creating a tempting layer of creaminess.
Spread the Chocolate:
Cover the baking dish with foil and allow it to sit for 5 minutes. The heat will soften the chocolate, making it easier to spread evenly. Use an offset spatula for the best results.
Cool the Toffee:
Place the baking dish in the refrigerator to cool completely. Let it sit for at least 2 hours to ensure the toffee sets perfectly.
Cut and Store:
Once cooled, lift the parchment paper, carefully removing the toffee from the baking dish. Place it on a cutting board or solid surface, and gently break it into smaller, delectable pieces using a knife. Store the toffee in an airtight container in a cool place for lasting freshness.
