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!
(Post modified with new photos on 12/15/22.)
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.
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 for Chocolate Covered Toffee
(See the full recipe at the bottom of this post.)
- 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.
Easy Chocolate Covered Toffee
Equipment
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
Nutrition