Hey friends!
Are you in the holiday spirit yet? I sure am!
Today, I’m excited to share a recipe for something that’ll make your Christmas even sweeter: Christmas toffee.
This treat is crunchy, buttery, and oh-so-delicious!
It’s perfect for gifting or munching on while watching your favorite holiday movie.
Get ready to impress your family and friends with this easy-to-make festive delight!
Possible Ingredient Alternatives
For the chopped pecans or almonds, walnuts or hazelnuts can be used as alternatives, offering similar crunch and nutty flavor. These substitutions maintain the recipe’s texture and provide comparable nutritional benefits. Sunflower or pumpkin seeds can be used for a nut-free option, though this will slightly alter the flavor profile.
Butter can be replaced with coconut oil for a dairy-free version. Use the same amount of coconut oil as butter called for in the recipe. This substitution will impart a subtle coconut flavor to the toffee while maintaining the necessary fat content for proper texture.
Granulated sugar can be substituted with coconut sugar or maple sugar for a less refined option. These alternatives have a lower glycemic index and provide subtle caramel notes. Use a 1:1 ratio, but be aware that the toffee may have a darker color and slightly different flavor. Cooking time may need to be adjusted, so monitor carefully for the right consistency.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 4-5 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 20-25 g
- Fat: 200-220 g
- Carbohydrates: 200-220 g
Ingredients
- 1 cup chopped pecans or almonds
- 1 cup granulated sugar (200 grams)
- 1 cup butter (226 grams)
- 1/2 teaspoon salt
- 1/4 cup water (60 ml)
- 1 teaspoon vanilla
- Chocolate chips
- Additional chopped pecans for garnish
- Flaked sea salt (optional)
Step 1: Prepare the Baking Dish and Pecans
Start by gathering all your ingredients: 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 prepared baking dish to form a base for the toffee.
Step 2: Make the Caramel Mixture
In a pot, combine 1 cup (226 grams) of butter (cut into pieces), 1 cup (200 grams) of granulated sugar, 1/4 cup (60 ml) of water, and 1/2 teaspoon of salt.
Set the pot over medium heat and stir frequently until the mixture melts and begins to bubble.
Attach a candy thermometer to the pot to monitor the temperature of the mixture, aiming for the hard crack stage at 300°F.
Step 3: Cook the Caramel
Continue stirring the mixture occasionally as it heats up, watching the thermometer closely.
Once the mixture reaches the desired temperature of 300°F, promptly remove it from the heat.
Carefully stir in 1 teaspoon of vanilla, ensuring it is thoroughly mixed into the caramel.
Step 4: Assemble the Toffee
Pour the hot caramel mixture over the pecans in the prepared baking dish, spreading it out evenly with a spatula.
Allow the caramel to cool for about 2 minutes, then generously sprinkle chocolate chips evenly over the warm caramel.
Cover the dish with foil or a baking sheet to trap heat and allow the chocolate to melt.
Step 5: Finish and Chill the Toffee
After about 4 minutes, uncover the dish and gently swirl the melted chocolate using a knife or spatula to create an attractive pattern.
Finely chop a handful of pecans and sprinkle them on top of the melted chocolate.
For additional flavor, you may optionally sprinkle a small amount of flaked sea salt on top.
Allow the toffee to cool completely for about 4 hours, or place it in the fridge to speed up the process.
Step 6: Cut and Serve the Toffee
Once the toffee has set and is cool to the touch, remove it from the pan by lifting the parchment paper.
Cut the toffee into pieces with a sharp knife or break it apart with your hands.
Serve and enjoy your homemade toffee!
