This brown sugar pecan toffee is the easiest homemade candy you will ever make! It’s packed full of pecans, pretzels and topped with delicious semisweet chocolate. Plus it’s ready in just 35 minutes! If you have never made candy before now is the time!
This brown sugar pecan toffee is kind of a big deal. In fact, if you ask my boss she said she was going to fire me for bringing her a big bag. It was gone in two days. I would say that is a pretty shining review. If you have never made toffee before don’t fear the candy making. It’s simple and all you really need is a little patience and a working candy thermometer. Just follow the directions, watch the temperature and then devour. PLUS everyone I know love homemade candy. It’s basically love in sugar form. And who doesn’t love sugary coated love? I know I do! Plus you get to go around the house yelling “IT’S TOFFEE TIME!”
Luckily I was given a chance to try out some Fisher Nuts and had to throw them in this toffee. Usually, I make it nut-free but I’m so happy I decided to throw in some chopped pecans and get a little nutty. They were perfect! Fisher Nuts is also teaming up with chef Alex Guarnaschelli this year to bring you simple twists on holiday recipes. I couldn’t turn down the chance to “work” with Alex Guarnaschelli. Did I ever tell you I met her once? See?! She was totally sweet and I tried to be all calm and collective but my insides were squealing!
Brown Sugar Pecan Toffee
Ingredients
- 1 cup crushed pretzels
- 1 cup chopped pecans
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons water
- 2 teaspoon vanilla extract
- 1 cup semisweet morsels
Instructions
- On a large Silpat lined baking sheet spread out crushed pretzels and 3/4 cup of the chopped pecans. You want to leave about 2 inches of space from the side of the baking sheet.
- In a medium-sized saucepan add butter, brown sugar, and water. Give a quick stir, attach a candy thermometer to the side (making sure the bottom of the thermometer does not the bottom of the pan, that will give you an incorrect reading), and cook over medium heat.
- When the temperature reaches 305 degrees F take it off the heat and stir in the vanilla extract. Be careful. It will boil-up.
- Quickly pour over the crushed pretzels and pecans. Spread evenly and be sure to work fast because it starts getting hard very quickly.
- Let the toffee rest for about 5 minutes and then sprinkle the top with chocolate morsels.
- Let them sit for 5 minutes and then, using an offset spatula, spread out the chocolate to create a smooth chocolate topping.
- Sprinkle with remaining 1/4 cup chopped pecans.
- Let cool for 30 minutes and then break apart and enjoy!