Easy Chocolate Covered Toffee

Easy Chocolate Covered Toffee

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This recipe for Easy Chocolate Covered Toffee is a delightful recipe to make for your family during the holidays. It’s delicious and so very easy to make!

One of my favorite candies is toffee so when I came upon this simple recipe, I was so happy. I like to take this toffee to church gatherings or include it in food gifts along with other candies and/or cookies.

Polder Candy Thermometer

The main thing you’ll need to make this recipe is a good “working” candy thermometer. Always test your thermometer before making candy to make sure it’s reading correctly. Or you can test your candy the old-school way by dropping syrup into cold water. Learn more about this candy-testing method in this article at The Spruce Eats.

 

Ingredients Needed to Make Chocolate Covered Toffee

  • butter
  • granulated sugar
  • water
  • light corn syrup
  • chopped pecans
  • miniature semi-sweet chocolate chips

 

Instructions for Making This Recipe

Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Using a nut chopper, measure out and coarsely chop the pecans. Set aside until ready to use.

In a large saucepan, melt butter. Stir in granulated sugar, water, and light corn syrup. Bring mixture to a boil over medium heat. Continue boiling until mixture reaches hard-crack stage (300 degrees on a candy thermometer). This process may take 10-12 minutes.

While the sugar cooks, spread half of the chopped pecans in a lightly buttered quarter sheet baking pan.

If you don’t have a quarter sheet pan, you may use an oblong cake pan, or even part of a regular sheet pan. Using the entire pan makes for a very thin toffee–too thin in my opinion.

Sprinkle half of the semi-sweet chocolate chips over the chopped pecans.

Use a good quality chocolate chip for this candy recipe. You could also use bittersweet chocolate, which is much the same as semi-sweet. I found that using mini chocolate chips works better than the regular size as they melt faster when you’re spreading the chocolate over the toffee. 

When the syrup has reached hard ball stage, remove from heat and pour the syrup over the pecans and chocolate chips.

Immediately top with remaining chocolate chips and then the remaining chopped pecans.

Wait 4-5 minutes, then gently press down with a rubber spatula to spread the chocolate evenly.

While the candy is still warm, loosen it from the baking sheet. When cool, break into chunks. This recipe will make 30-36 pieces of candy, more or less.

See more Candy Recipes Here. Browse Holiday Baking Ideas Here. 

Recipe for Easy Chocolate Covered Toffee

Easy Chocolate Covered Toffee

Here's a delightful candy recipe to make for your family during the holidays. It's easy to make and so very delicious!
5 from 1 vote
Print Rate
Course: Candies, Snacks
Cuisine: American
Keyword: Chocolate, Christmas Food Gifts, Holiday Baking, Miniature Semi-Sweet Chocolate Chips, Toffee
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 30 pieces

Equipment

Nut Chopper
Mauviel Copper Pans
Candy Thermometer
Quarter Sheet Pan

Ingredients

  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 2 cups chopped pecans
  • 2 cups miniature semi-sweet chocolate chips

Instructions

  • Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Using a nut chopper, measure out and coarsely chop the pecans. Set aside until ready to use.
  • In a large saucepan, melt butter. Stir in granulated sugar, water, and light corn syrup. Bring mixture to a boil over medium heat. Continue boiling until mixture reaches hard-crack stage (300 degrees on a candy thermometer). This process may take 10-12 minutes.
  • While the sugar cooks, spread half of the chopped pecans in a lightly buttered quarter sheet baking pan. (If you don't have a quarter sheet pan, you may use an oblong cake pan, or even part of a regular baking pan.)
  • Sprinkle half of the semi-sweet chocolate chips over the chopped pecans.
  • When the syrup has reached hard ball stage, remove from heat and pour the syrup over the pecans and chocolate chips.
  • Immediately top with remaining chocolate chips and then the remaining chopped pecans.
  • Wait 4-5 minutes, then gently press down with a rubber spatula to spread the chocolate evenly.
  • While the candy is still warm, loosen it from the baking sheet. When cool, break into chunks. Makes 30-36 pieces of candy.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 237kcal | Carbohydrates: 20g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 121mg | Fiber: 2g | Sugar: 17g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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