Classic Christmas Toffee Recipe

Introduction

Classic Christmas Toffee is a timeless holiday treat with a rich buttery base, crunchy nuts, and a smooth chocolate topping. This recipe is simple to make and perfect for gifting or enjoying with family and friends during festive gatherings.

Ingredients

• 1 cup chopped pecans (for the base)
• 1 cup butter (unsalted, Kerrygold preferred)
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• Additional chopped pecans (for topping)
• Chocolate chips (for topping)
• Flaked sea salt (optional, for a gourmet touch)

Instructions

1. Step 1: Line a 9×9 inch baking dish with parchment paper. Spread 1 cup of chopped pecans evenly on the bottom to form the base.
2. Step 2: In a pot, combine 1 cup butter (cut into pieces), 1 cup sugar, 1/4 cup water, and 1/2 tsp salt. Heat over medium, stirring often until melted and bubbling.
3. Step 3: Attach a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), stirring occasionally. Remove from heat promptly.
4. Step 4: Stir in 1 tsp vanilla thoroughly. Pour the hot caramel over the pecans, spreading evenly with a spatula.
5. Step 5: Let caramel cool for 2 minutes, then sprinkle chocolate chips over it. Cover with foil or a baking sheet to help chocolate melt.
6. Step 6: After 4 minutes, uncover and swirl the melted chocolate with a knife or spatula. Sprinkle chopped pecans and optional flaked sea salt on top.
7. Step 7: Allow toffee to cool completely for about 4 hours or chill in the fridge to set faster.
8. Step 8: Lift the toffee out using the parchment paper and cut into pieces with a sharp knife or break apart by hand. Serve and enjoy.

Tips & Variations

• Use almonds instead of pecans for a different nutty flavor.
• To ensure even cooking, stir gently but avoid scraping the sides of the pot, which can cause crystallization.
• For a festive twist, sprinkle crushed peppermint candy on top instead of sea salt.
• If you don’t have a candy thermometer, test the caramel by dropping a small amount into cold water; it should harden and break easily.

Storage

Store your toffee in an airtight container at room temperature for up to two weeks. Keep it away from heat or humidity to maintain its crisp texture. If refrigerated, let it come to room temperature before serving. Toffee can also be frozen for longer storage; thaw completely before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts for the toffee base?

Yes, almonds, walnuts, or hazelnuts can be used instead of pecans. Choose your favorite nut to customize the flavor.

What if I don’t have a candy thermometer?

You can test the caramel readiness by dropping a small spoonful into a bowl of cold water. It should harden and crack when bent, indicating the hard crack stage around 300°F.

Classic Christmas Toffee Recipe

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4.7 from 71 reviews

This Classic Christmas Toffee recipe features a buttery pecan base topped with a rich caramel layer, melted chocolate, and crunchy chopped pecans. It’s a timeless holiday treat that’s easy to prepare with simple ingredients and offers a perfect balance of sweet, salty, and nutty flavors.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes
• Yield: About 36 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the base:

• 1 cup chopped pecans

For the toffee:

• 1 cup (226 grams) unsalted butter (preferably Kerrygold)
• 1 cup (200 grams) granulated sugar
• 1/4 cup (60 ml) water
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt

For the topping:

• Additional chopped pecans (about 1/4 cup)
• Chocolate chips (about 1 cup)
• Flaked sea salt (optional, for garnish)

Instructions

1. Prepare the Baking Dish and Pecans: Gather all ingredients, line a 9×9 inch baking dish with parchment paper, and evenly spread 1 cup of chopped pecans on the bottom of the dish to form the toffee base.
2. Make the Caramel Mixture: In a pot, combine 1 cup butter (cut into pieces), 1 cup granulated sugar, 1/4 cup water, and 1/2 teaspoon salt. Heat over medium while stirring frequently until melted and bubbling. Attach a candy thermometer and continue cooking to reach 300°F (hard crack stage).
3. Cook the Caramel: Stir occasionally, monitoring temperature closely. Once the mixture hits 300°F, promptly remove from heat and stir in 1 teaspoon vanilla extract thoroughly.
4. Assemble the Toffee: Pour the hot caramel over the pecan base and spread evenly. Let cool for 2 minutes, then sprinkle chocolate chips over the warm caramel. Cover the dish with foil or a baking sheet to trap heat and melt the chocolate.
5. Finish and Chill the Toffee: After about 4 minutes, remove the cover and gently swirl the melted chocolate with a knife or spatula to create a marble effect. Sprinkle finely chopped pecans and optional flaked sea salt on top. Allow the toffee to cool completely for about 4 hours at room temperature or speed up by refrigerating.
6. Cut and Serve the Toffee: Once set and cool, lift the toffee out using the parchment paper, cut into pieces with a sharp knife or break apart by hand, then serve and enjoy your homemade classic Christmas toffee.

Notes

• Use a candy thermometer for precise temperature to achieve the hard crack stage, essential for perfect toffee texture.
• Kerrygold butter is recommended for its rich flavor, but any unsalted butter will work.
• Covering the toffee after adding chocolate chips ensures proper melting without overheating.
• Flaked sea salt is optional but adds a gourmet touch balancing the sweetness.
• Store toffee in an airtight container at room temperature for up to 2 weeks.

Keywords: Christmas toffee, holiday candy, homemade toffee, pecan toffee, caramel toffee, easy Christmas candy