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Classic Christmas Toffee Recipe

Classic Christmas Toffee Recipe
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★★★★★

4.8 from 21 reviews

Classic Christmas Toffee is a rich and buttery treat featuring a crunchy pecan base, homemade caramel cooked to the hard crack stage, and a luscious melted chocolate topping sprinkled with chopped nuts and optional flaked sea salt. Perfect for holiday gifting and festive celebrations, this toffee is both indulgent and wonderfully easy to prepare.

Ingredients

Scale

For the Base:

  • 1 cup chopped pecans or almonds

For the Caramel:

  • 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

For the Topping:

  • Chocolate chips (approximately 1 to 1 1/2 cups)
  • Additional chopped pecans for garnish (about 1/4 cup)
  • Flaked sea salt (optional, to taste)

Instructions

  1. Prepare the Baking Dish and Pecans: Begin by lining a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans or almonds evenly across the bottom of the dish, creating a nutty base for your toffee.
  2. Make the Caramel Mixture: In a medium saucepan, combine 1 cup of butter (cut into pieces), 1 cup granulated sugar, 1/4 cup water, and 1/2 teaspoon salt. Place over medium heat, stirring frequently until the butter melts and the mixture begins to bubble.
  3. Cook the Caramel: Attach a candy thermometer to the side of the pot and heat the sugary mixture, stirring occasionally. Continue cooking until it reaches the hard crack stage at 300°F (149°C), which ensures a perfectly crunchy texture. Quickly remove from heat and stir in 1 teaspoon vanilla extract to enhance flavor.
  4. Assemble the Toffee: Pour the hot caramel evenly over the pecan layer in the prepared baking dish. Let it sit for about 2 minutes, then sprinkle chocolate chips generously on top. Cover the dish with foil or a baking sheet to trap the heat, allowing the chocolate to melt smoothly.
  5. Finish and Chill the Toffee: After approximately 4 minutes, remove the cover and use a knife or spatula to swirl the melted chocolate into an attractive pattern. Sprinkle finely chopped pecans over the chocolate, and optionally add a pinch of flaked sea salt for a balanced sweet-salty flavor. Let the toffee cool completely for about 4 hours at room temperature or refrigerate to speed up the setting process.
  6. Cut and Serve the Toffee: Once fully set and cool, lift the toffee from the pan using the parchment paper. Use a sharp knife to cut the toffee into bite-sized pieces or break apart by hand. Serve immediately or store in an airtight container for up to two weeks.

Notes

  • Use a candy thermometer for precise temperature control to achieve the perfect toffee texture.
  • Be cautious when handling hot caramel; it can cause severe burns.
  • You can substitute pecans with almonds or walnuts according to preference.
  • Toffee keeps well stored at room temperature in an airtight container for up to two weeks.
  • For added festive flair, consider drizzling white chocolate over the toffee before it sets.
  • If you prefer a dairy-free version, substitute butter with a plant-based margarine and use dairy-free chocolate chips.

Nutrition

Keywords: Christmas toffee, nutty toffee, homemade toffee, holiday candy, pecan toffee, caramel toffee, chocolate toffee

Find it online: https://frommamamaya.com/classic-christmas-toffee-recipe/