top of page

Chocolate pecan toffee with sea salt

This actually turned out SO good! I hadn't even had it out of the freezer for 5 minutes before the boys came in and nearly ate it all. It is very rich and very sweet, but the sea salt gives it the perfect balance between the two! It was so easy and very few ingredients. It took about 10 minutes or so! This is a perfect treat to wrap up in colored cellophane to gift family or a few close friends. & more than likely that's probably what I'm going to do because it came out so well! I'll leave you with a list of ingredients and instructions below. I hope yours turns out just as sweet!

What you will need-

  • 1 & 1/2 sticks of salted butter

  • 1 cup of sugar

  • 2 cups of halved pecans (any nut of your choice will do just fine)

  • 1 tbsp vanilla extract

  • 1-1/2 cups semi-sweet chocolate chips

  • Sea salt

First, lay & spread out your pecans, or any nut of choice, on a greased cookie sheet. Next, cut your sticks of butter into quarters & toss in your sauce pan. Turn your heat to low, and as the butter begins to melt, add in the sugar & vanilla extract. Begin to whisk the mixture and continue whisking for about 2-3 minutes until the color becomes a caramel color and begins to bubble up and thicken. ALWAYS continuously stirring, as you don't want the mixture to burn. Once you have reached the ideal consistency, pour the mixture over the top of your pecans. Immediately after, sprinkle your chocolate chips all over the mixture so they will begin to melt. Take your favorite spatula and begin to spread the chocolate over the top of the mixture. Add your sea salt on top of the chocolate. Chill your toffee in the freezer for about 15 minutes to harden and come together. Afterwards, your toffee will break apart on the greased cookie sheet easily and ready to eat!

That's it! So simple + quick. You'll probably have most of it eaten before you can get to wrapping it! I hope you & your family can enjoy this recipe this holiday season!

With love,


8 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page