Toffee with Milk Chocolate and Pecans


5 minutes


20 minutes


24 pieces




  • 1 cup coarsely chopped pecans
  • 1 cup (2 sticks) Challenge Unsalted Butter
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips


  • 1
    Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
  • 2
    Spread the chopped pecans in a single layer on top of the parchment.
  • 3
    Add butter, sugar, and salt to a heavy-bottomed 3-quart pot.
  • 4
    Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.
  • 5
    Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
  • 6
    Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
  • 7
    Carefully pour the mixture over the chopped pecans.
  • 8
    Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
  • 9
    Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
  • 10
    Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
  • 11
    Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
  • 12
    Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface. Use a knife to gently break it into smaller pieces.
  • 13
    Store in an airtight container.
  •  !
    This recipe can be easily doubled. Use a 10"x15" jelly-roll pan instead of the 9" square pan.

Recipe By

Mom On Timeout

Trish is a stay-at-home mommy who loves spending precious time with her two little boys, Reece and Bryce. Her blog, Mom On Timeout, was created to share mouth-watering recipes, engaging crafts for the kiddos, and exciting DIY projects. She enjoys spending time in her kitchen and at her craft table on her "timeouts."