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Christmas Toffee Recipe

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4.4 from 110 reviews

Classic Christmas Toffee is a decadent holiday treat featuring a buttery caramel base studded with toasted pecans, topped with melted chocolate and a sprinkle of sea salt for a perfect balance of sweet and salty flavors. This easy-to-make recipe involves cooking a caramel mixture to the hard crack stage, layering it over pecans, and finishing with melted chocolate and nuts for a festive and crowd-pleasing dessert.

Ingredients

Scale

Base and Garnish

  • 1 cup chopped pecans or almonds
  • Additional chopped pecans for garnish
  • Flaked sea salt (optional)

Caramel Mixture

  • 1 cup granulated sugar (200 grams)
  • 1 cup butter (226 grams), cut into pieces
  • 1/2 teaspoon salt
  • 1/4 cup water (60 ml)
  • 1 teaspoon vanilla extract

Topping

  • Chocolate chips (quantity as desired for topping)

Instructions

  1. Prepare the Baking Dish and Pecans: Gather all ingredients including chopped pecans or almonds, sugar, vanilla, butter, salt, chocolate chips, and water. Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans evenly on the bottom of the dish to form the base for the toffee.
  2. Make the Caramel Mixture: In a pot, combine the butter pieces, granulated sugar, water, and salt. Place over medium heat and stir frequently until the mixture melts and starts to bubble. Attach a candy thermometer to monitor the temperature, aiming for the hard crack stage at 300°F (149°C).
  3. Cook the Caramel: Stir occasionally as the mixture heats, carefully watching the temperature. Once it reaches 300°F, immediately remove the pot from the heat and stir in the vanilla extract thoroughly.
  4. Assemble the Toffee: Pour the hot caramel evenly over the chopped pecans in the prepared baking dish. Let the caramel cool slightly for about 2 minutes, then sprinkle chocolate chips generously over the warm caramel. Cover the dish with foil or a baking sheet to trap heat and allow the chocolate to melt.
  5. Finish and Chill the Toffee: After approximately 4 minutes, uncover and gently swirl the melted chocolate with a knife or spatula to create a decorative pattern. Sprinkle finely chopped pecans over the chocolate, and optionally add a pinch of flaked sea salt for extra flavor. Allow the toffee to cool completely at room temperature for about 4 hours, or refrigerate to speed cooling.
  6. Cut and Serve the Toffee: When set and cool to touch, lift the toffee from the pan using the parchment paper. Cut into pieces with a sharp knife or break apart by hand. Serve and enjoy your homemade classic Christmas toffee.

Notes

  • Use a candy thermometer to ensure the caramel reaches the precise hard crack stage for perfect toffee texture.
  • Chopped pecans or almonds can be substituted depending on preference.
  • Ensure the caramel does not burn by monitoring temperature closely and stirring gently.
  • For even faster cooling, place the toffee in the fridge but avoid freezing for texture preservation.
  • Flaked sea salt adds a nice contrast to the sweetness but is optional based on taste.
  • Store leftover toffee in an airtight container at room temperature for up to two weeks.

Keywords: Christmas toffee, holiday candy, homemade toffee, buttery caramel toffee, pecan toffee, chocolate toffee

Find it online: https://cheframi.com/christmas-toffee-recipe/