1 3/4 pounds

How to Make It

Step 1

Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.

Step 2

Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

Step 3

Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.

Ratings & Reviews

May 12, 2015
Confections are about precision. You really needed the candy thermometer to know what temp you brought the mixture up to. You cannot go by time.

December 22, 2015
If you do have a candy thermometer you have to at least do the test in water. If when the candy is pouted into a cup of cold water I even put one ice cube in it and the candy turns a hard crack is hard it is done.

Will make again

November 21, 2015
i didn't have a candy thermometer so I made it the old fashion way and tested in water. Mine didn't take 12 minutes to get to the hard crack phase, more like 8. But that could be due to many factors. Always best to use a candy thermometer if you've never made candy before. Petty simple and taste great!

wmill3's Review

December 16, 2013
Great pecan toffee. Giving it for gifts this year. HINT: Buy a good candy therometer. You can't judge candy by how long you've cooked it or the color. Altitude and humidity will both affect the cooking time.

Dixie1's Review

January 31, 2013

littlehoneybun's Review

January 17, 2011
made this for the family they loved it and then made other batch to give out as gifts and everyone wanted more. We could not stop eating it!

dfoden's Review

December 20, 2009
this is the best recipe I have found for toffee- my thermometer broke right before I started- so I didn't use it. Once it came to a boil- I stirred constantly- and allowed to bubble for exactly 12 minutes- I don't even know what the final temperature was... but it turned out to be incredible- foolproof and simple.

laurinp's Review

November 25, 2009
This recipe is awesome for two reasons: taste and presentation! I've never made anything that requires a candy thermometer, so I had no idea how it would turn out. It turned out perfect! I made 2 batches: one with milk chocolate and one with white chocolate. Both were great. Everyone raved over how delicious it was!!!

mkh516's Review

November 24, 2009

kwFLdebbie's Review

December 06, 2008
This recipe is an essential one, in my recipe box; especially for any holiday treat! For ease and timeliness , I use my microwave to make the toffee, stirring it after every minutes on high heat . I substitute 1 cup choc chips ( you can use any variety to change up the results !) Sometimes I add chopped dried apricots, or crushed peppermint candies on the top! YUMMMMMMY!