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Southern chocolate pecan toffee, homemade toffee recipe, pecan toffee, holiday toffee, chocolate pecan candy, Southern holiday treats, easy toffee recipe, buttery toffee, chocolate toffee for gifts, Southern desserts

Homemade Southern Chocolate Pecan Toffee

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.
Prep Time 10 minutes
Cook Time 20 minutes
2 hours
Course Dessert, Dessert Recipes, Holiday Recipes
Cuisine American, Southern, Sweets
Servings 8

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.
Keyword butter, chocolate, english, homemade, pecan, toffee