Pecan Almond Chocolate Toffee Treats
Buttery toffee layered with melty chocolate and a shower of toasted pecans and almonds. Break into crunchy, sweet-salty shards everyone loves.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter cut into pieces
- 1 cup granulated sugar
- 2 tbsp water
- 1 tbsp light corn syrup helps prevent crystallization
- 0.5 tsp kosher salt
- 1 tsp pure vanilla extract
- 9 oz semisweet chocolate, chopped or chips use good-quality chocolate
- 1 cup pecan pieces lightly toasted
- 0.75 cup sliced almonds lightly toasted
- 0.5 tsp flaky sea salt for sprinkling
Instructions
Preparation Steps
- Heat oven to 350°F. Toast pecans and almonds on a sheet pan until fragrant, 6–8 minutes.
- Line a 9x13-inch pan with parchment. Lightly butter the parchment for easy release.
- Combine butter, sugar, water, corn syrup, and kosher salt in a heavy saucepan.
- Cook over medium heat, stirring until sugar dissolves. Boil without stirring to 300°F, deep amber.
- Remove from heat and carefully stir in vanilla. Pour onto prepared pan and spread evenly.
- Scatter chocolate over hot toffee. Rest 2 minutes, then spread smooth.
- Sprinkle toasted nuts and flaky salt on top. Press gently so they adhere.
- Cool until set. Break into pieces and store in an airtight container.
Notes
Variation: Use dark chocolate and a pinch of espresso powder for a mocha twist, or drizzle with white chocolate for contrast. Storage tip: Layer pieces with parchment in an airtight tin at room temperature for up to 2 weeks, or freeze up to 2 months.
This recipe is an original creation inspired by classic Pecan Almond Chocolate Toffee Treats flavors. All ingredient ratios and instructions are independently developed.