Indulge in Southern Charm: Homemade Chocolate Pecan Toffee Recipe
When it comes to embracing the warmth of the South, few things capture its essence better than homemade chocolate pecan toffee. This delightful treat encapsulates the richness of Southern flavors, marrying the crunch of pecans with the smooth allure of milk chocolate, creating an irresistible blend of textures and tastes. What’s more, crafting this indulgence is a joy in itself, especially when using a small cast iron Dutch oven, the unsung hero that ensures the toffee’s perfect consistency.
Ingredients:
- 1 1/2 cups chopped pecans
- 1 1/4 cups milk chocolate chips
- 1 cup white sugar
- 1 cup + 1 tbsp real unsalted butter
- 1/4 tsp salt
- 1 1/2 tsp vanilla
Directions:
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Prepare Your Cast Iron Dutch Oven: Using a small cast iron Dutch oven is key here. Its heavy bottom guarantees even heat distribution, preventing scorching and ensuring your toffee achieves that coveted smoothness.
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Toast the Pecans: Begin by toasting the chopped pecans in the Dutch oven over medium heat, stirring frequently until they release their fragrance. Remove and set them aside.
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Cooking the Toffee: In the same Dutch oven, melt the butter over medium heat. Once melted, add sugar and salt, stirring constantly until the mixture turns a rich caramel color. This step demands attention and patience; don’t rush the process.
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Incorporate the Vanilla: After achieving the desired caramel hue, remove the Dutch oven from heat and carefully add the vanilla extract, stirring swiftly yet cautiously. The mixture will bubble vigorously, so take care to avoid splatters.
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Adding Pecans and Chocolate: Gently fold in the toasted pecans, ensuring they are evenly distributed within the toffee. Next, sprinkle the milk chocolate chips over the mixture, allowing them to melt slightly. Using a spatula, spread the chocolate evenly.
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Set and Cool: Once spread, let the toffee rest in the Dutch oven at room temperature until it sets, usually for about an hour. Once solidified, break it into bite-sized pieces.
Holiday Serving Ideas:
The holidays offer a perfect stage for presenting this Southern delight. Consider packaging the toffee in decorative jars or boxes, tied with festive ribbons, for delightful homemade gifts. Serve them alongside a hot mug of cocoa or coffee during holiday gatherings, creating a memorable and heartwarming experience for your guests.
Embracing Southern Flavors:
This chocolate pecan toffee isn’t just a treat; it’s a taste of Southern hospitality and charm. Its blend of pecans, rich buttery toffee, and luscious milk chocolate embodies the warmth and generosity associated with Southern cooking. Share this delightful confection with loved ones and watch as it becomes a staple in your holiday traditions, a testament to the delicious flavors of the South.
Whether you’re a seasoned cook or a novice in the kitchen, this homemade chocolate pecan toffee is sure to delight and impress. Embrace the spirit of the South with this irresistible treat, and let its flavors become a cherished part of your festive celebrations.
Homemade Chocolate Pecan Toffee
Equipment
- 1 Small Cast Iron Pot
- 1 Silicone Spoon or Spatula
Ingredients
- 1 1/2 cups chopped pecans
- 2 cups milk chocolate chips
- 17 tbsp real unsalted butter
- 1/4 tsp salt
- 1 cup white sugar
Instructions
- Prepare Your Cast Iron Dutch Oven: Using a small cast iron Dutch oven is key here. Its heavy bottom guarantees even heat distribution, preventing scorching and ensuring your toffee achieves that coveted smoothness.
- Cooking the Toffee: In the small Dutch oven or cast iron pot, melt the butter over medium heat. Once melted, add sugar and salt, stirring constantly until the mixture turns a nice gooey texture and starts to boil. This step demands attention and patience; don't rush the process. Once boiling, turn to 1 right above the low setting and let it bubble gently for about 10 - 15 minutes. Only stir it twice before turning it off.
- Incorporate the Vanilla: After achieving the desired caramel hue, remove the Dutch oven from heat and carefully add the vanilla extract, stirring swiftly yet cautiously. The mixture will bubble vigorously, so take care to avoid splatters.
- Adding Pecans and Chocolate: Gently sprinkle half of your pecans over a sprayed and parchment lined 9' baking pan. Now pour the toffee mixture over the first layer of pecans. Next, sprinkle the milk chocolate chips over the mixture, allowing them to melt slightly and add the remaining pecans on top. You can slide the spatula down across the top gently to hold the pecans in place.
- Set and Cool: Once spread, let the toffee rest in the fridge until it sets, usually for about an hour or two. Once solidified, break it into bite-sized pieces and store in large ziploc bags or an airtight canister.
