Pecan-Espresso Toffee

Southern Living
Pecan-Espresso Toffee Recipe

Photo: Helen Norman; Styling: Heather Chadduck Hillegas

Take a crack at this intensely rich and buttery holiday treat.

Makes 10 to 12 servings


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Parchment paper
Vegetable cooking spray
1 1/4 cups butter
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tablespoon instant espresso
1 tablespoon dark unsulphured molasses
1/2 teaspoon table salt
2 cups chopped toasted pecans
1 cup bittersweet chocolate morsels
1 cup semisweet chocolate morsels


Hands-on: 35 Minutes
Total: 1 Hour, 40 Minutes

1. Line a 15- x 10-inch jelly-roll pan with parchment paper, and lightly coat with cooking spray.

2. Melt butter in a large heavy saucepan over medium heat; stir in granulated sugar, next 4 ingredients, and 1/3 cup water. Cook, stirring constantly, until a candy thermometer registers 290° (soft crack stage), about 17 to 20 minutes. Remove pan from heat, and stir in pecans. Immediately pour mixture into prepared pan. Spread in an even layer, and sprinkle bittersweet and semisweet chocolate morsels over top. Let stand 5 minutes. Spread and swirl chocolate using an offset spatula. Chill 1 hour or until firm. Break toffee into pieces. Store in an airtight container in refrigerator up to 7 days. Serve cold or at room temperature.

Created date

October 2015