You can substitute any favorite nut or chocolate in this recipe.
- 1 cup (130g) pecans
- 1 1/2 cups (340g or 3 sticks) unsalted butter
- 2 cups (400g) white granulated sugar
- 2 tablespoons corn syrup
- 1/4 teaspoon kosher salt
- 2 cups (10 to 12 ounces) semi-sweet chocolate chips
1 Toast the pecans: Place the pecans in a medium skillet and turn the heat to medium high. Dry-toast the pecans (without oil), stirring frequently, until they start to brown and smell nutty. Remove from heat and let cool.
2 Line a 9 x 13 baking pan with aluminum foil. Roughly chop the cooled pecans. Sprinkle half of the chopped pecans in the bottom of the pan evenly. Set aside the remaining pecans for sprinkling over top.
3 Make the toffee: Place the butter, sugar, corn syrup and salt in a large saucepan. Clip a candy thermometer to the side of the pan; make sure the tip is submerged in the ingredients but doesn't touch the bottom of the pan.
Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted. Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown. The toffee is ready when it reaches 295F to 305F (hard crack stage) on the candy thermometer. Total cooking time should be 10 to 15 minutes.
4 Pour the toffee over the chopped pecans in the baking pan. Spread the toffee evenly over the bottom of the pan with a heatproof spatula and tap the pan a few times to force any air bubbles to pop.
5 Let the toffee cool for 2 to 3 minutes, then sprinkle the chocolate chips evenly over top. Wait another 3 minutes, until the chips look softened and partially melted from the residual heat of the toffee. Use an offset spatula or heatproof spatula to spread the melted chocolate evenly over the top of the toffee.
6 Sprinkle the remaining chopped pecans over the chocolate. Carefully press the pecans into the chocolate with the palms of your hands.
7 Let cool to room temperature (about an hour) then move it to the fridge to cool overnight.
8 Once cooled, pull the toffee up directly out of the pan with the aluminum foil and then peel the foil off. Coarsely chop or break the toffee into small pieces pieces.
Store in an airtight container in the refrigerator for up to 3 months.