Description
A decadent homemade toffee layered with rich chocolate, crunchy toasted pecans, and a hint of espresso for deep, bold flavor.
Ingredients
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 tbsp water
- 1 tbsp instant espresso powder
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, toasted and chopped
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a heavy saucepan over medium heat, melt butter with sugar and water, stirring constantly.
- Add espresso powder and salt and continue cooking, stirring, until mixture reaches a deep amber color (about 300°F / hard crack stage).
- Immediately pour hot toffee onto prepared baking sheet and spread evenly.
- Sprinkle chocolate chips over the hot toffee and let sit for 2 minutes until melted.
- Spread melted chocolate evenly over the surface.
- Sprinkle chopped pecans over the chocolate and gently press them in.
- Allow to cool completely at room temperature or refrigerate until firm.
- Break into pieces and serve.
Notes
- Use a candy thermometer for best results.
- Stir constantly to prevent burning.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American