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Chocolate Espresso Pecan Toffee Recipe

★★★★★

4.8 from 119 reviews
  • Author: Rafael
  • Total Time: 35 minutes
  • Yield: About 24 servings 1x

Description

This decadent Chocolate Espresso Pecan Toffee combines the rich flavors of espresso and molasses with buttery toffee, toasted pecans, and a luscious semi-sweet chocolate topping. The toffee is cooked to the perfect hard crack stage, then chilled with melted chocolate for an irresistible crunchy and smooth treat that’s perfect for gifting or snacking.

Ingredients

Scale

Toffee Base

  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 tablespoon instant espresso powder
  • 1 tablespoon molasses
  • 1 teaspoon flaky salt (fleur de sel recommended)
  • 1/3 cup water

Add-ins & Topping

  • 2 cups chopped toasted pecans
  • 1 1/2 cups semi-sweet or dark chocolate chips

Instructions

  1. Prepare Baking Surface: Line a large baking sheet with parchment paper to prevent the toffee from sticking and to allow for easy clean-up.
  2. Melt Butter and Combine Ingredients: In a large saucepan over medium heat, melt the unsalted butter completely. Then add the granulated sugar, light brown sugar, instant espresso powder, molasses, flaky salt, and water. Stir the mixture constantly to dissolve the sugars and evenly distribute the flavors.
  3. Cook Toffee to Hard Crack Stage: Continue cooking the mixture while stirring until it reaches 300ºF on a candy thermometer, known as the hard crack stage. This will take about 20 to 25 minutes. Cooking to this temperature ensures the toffee will harden properly and have a satisfying crunch.
  4. Add Pecans: Immediately remove the saucepan from heat and stir in the chopped toasted pecans to evenly distribute them throughout the hot toffee.
  5. Pour and Spread Toffee: Quickly pour the hot toffee mixture onto the prepared parchment-lined baking sheet. Use a spatula or the back of a spoon to spread the toffee into an even layer before it begins to set.
  6. Add Chocolate Topping: Sprinkle the chocolate chips evenly over the hot toffee. Allow them to sit for a minute or two so they soften and melt slightly.
  7. Spread Melted Chocolate: Use a spatula to smooth the softened chocolate over the surface of the toffee, creating a glossy, even chocolate layer.
  8. Chill Until Firm: Transfer the baking sheet to the refrigerator and chill the toffee until the chocolate hardens and the toffee is firm, about 1 hour.
  9. Break into Shards and Store: Once set, break the toffee into shards or pieces. Store the toffee in an airtight container in the refrigerator for 1 to 2 weeks for optimal freshness.

Notes

  • Use a reliable candy thermometer to ensure accuracy for the hard crack stage (300ºF).
  • To toast pecans, spread them on a baking sheet and roast in a 350ºF oven for 7-10 minutes until fragrant.
  • Espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Allow the chocolate to melt slightly before spreading to achieve a smooth finish.
  • Store toffee in the refrigerator to maintain crispness and prevent melting.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, Candy
  • Method: Stovetop
  • Cuisine: American

Keywords: chocolate toffee, espresso toffee, pecan toffee, homemade candy, holiday treats

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Find it online: https://tastewithrafael.com/chocolate-espresso-pecan-toffee-recipe/