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This recipe for Easy Chocolate Covered Toffee is a delightful recipe to make for your family during the holidays–or anytime you’re craving a chocolate treat. It’s delicious and so very easy to make!
(Post modified with new photos on 2/3/24.)
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 or cookies for the holidays. But honestly, it’s so easy and delicious, you can (and should) make it any time of year!
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.
More Chocolate Candy to Try
- Chocolate Caramel Pecan Clusters
- Chocolate Irish Cream Truffles
- Chocolate Nut Clusters
- Belgian Chocolate Raspberry Truffles
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.
Prepare the Ingredients and Baking Pan
Lightly butter a quarter sheet or cake roll baking pan.
Using a nut chopper, coarsely chop the pecans. Spread half of the chopped pecans on the prepared 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.
Cook the Toffee
In a large saucepan, melt the butter. Stir in granulated sugar, water, and light corn syrup. Bring mixture to a boil over medium heat. Continue boiling until mixture reaches nearly hard-crack stage. This process may take 10-15 minutes.
I like to cook mine to 290 degrees on a candy thermometer.
When the syrup has nearly 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. Store candy in a tightly covered container in a cool, dry place for up to 4 weeks.
With time, the chocolate may form a white coating or “bloom.” This will not hurt anyone and is still safe to eat.
See more Candy Recipes Here. Browse Holiday Baking Ideas Here. View Chocolate Recipes Here.
Easy Chocolate Covered Toffee
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 2 cups pecans chopped
- 1 cup miniature semi-sweet chocolate chips
Instructions
- Gather your equipment and ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients and Baking Pan
- Lightly butter a quarter sheet or cake roll 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.)
- Using a nut chopper, measure out and coarsely chop the pecans.
- Spread half of the chopped pecans in a lightly buttered quarter sheet baking pan. Sprinkle half of the semi-sweet chocolate chips over the chopped pecans.
Cook the Toffee
- 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 and occasionally stirring until mixture nearly reaches hard-crack stage (I cooked mine to 290 degrees on a candy thermometer). This process may take 10-15 minutes.
- When the syrup has nearly 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
