Salted Chocolate-Pecan Toffee

This is an amazing, delicious, and relatively simple recipe. I love how crispy the toffee is. Gave this in Christmas gift bags, and will absolutely make again!

I have never made candy before and I found this to be a very easy recipe to make. The results were outsanding. The only problem I had was when I went to break the toffee some of the chocolate came off the top? How do you keep that from happening. The toffee is good without the chocolate too ! Will make again.

I made this last Christmas for little gift boxes, everyone RAVED about it. It was the best toffee ever. I was a little leery about using the amount of salt the recipe called for, so I cut it quit a bit...big mistake! The pieces w/salt were sooo good, I will surely follow the recipe exactly. I already have friends asking me for the recipe...not sure I want to give my secret away...

I just love this recipe. I did make one slight change. I added 4 oz of semisweet chocolate to the 8 oz of bittersweet. It was a little too bitter for my taste. I used the Fleur de sel and the roasted pecans. I have made four batches so far and gave most of it away. Will make more for Christmas gifts. Everyone just loves it!

These were EXCELLENT! I sold them to raise money for a club at school and they were sold out in no time! I wrapped them in festive candycane cellophane paper and instead of sprinkling pecans on top, I did chopped candy canes. I will definatly be making these again. Everyone LOVED them.

This was my first attempt at making toffee and it was a huge success. These are delicious and it makes quite a bit. The only thing I'd change would be to add more chocolate for a little thicker layer on the top. I'll be using this recipe again!

Wonderful recipe - The salt is absolutely the deal-breaker...Outstanding!!

I followed it exactly and it turned out perfectly. Everyone raved and I am planning on making it again.

This recipe was very good and pretty simple. The reason only 4 stars was because 1. My chocolate topping also fell off when I was breaking these into pieces. 2. The color did not turn dark before hitting the 310 mark on the thermometer. That freaked me out. So I had to wait LONGER which in turn made the thermometer go higher. It still turned out, but it was weird, so not sure what I did wrong to not get the proper color at the proper time on the candy thermometer? I will try again most definitely :)

I tried to double this recipe but the toffee part did not come out right. The butter and sugar, although we cooked it for about 45 mins rather than the 20 recommended, never got dark, golden brown. I want to try again but this time will follow the recipe without doubling it.

i really enjoy i had fun making it and i like that everyone that had it enjoyed the great complement about it

Wow! Easy to make and really yummy. I skipped the fleur de sel and used milk chocolate and it was still great. Tip: Line the pan with parchment paper.

Tried 3 times unsuccessfully to make the toffee, it never got dark and would not harden. All results were a grainy chewy mess that had to be thrown away.... maybe not good for over 5000 feet?

Not sure how I feel about this recipe! It took 55 minutes to reach the hard ball stage, and then it was chewy. I put it in the refrigerator, although it wasn't necessary, and it seemed to help. Overall flavor was good enough to cover with chocolate and pecans, but wouldn't make again! For those that mentioned the nuts falling off when breaking the toffee - after I put pecans over the top, I took a metal spatula and pushed them into the chocolate. That seemed to help losing so many nuts in the process of breaking up the toffee!

I will probably try this again. My first batch was a disaster. As others reported, much as I tried I couldn't get it to harden. It tasted good though--served over ice cream.