Chocolate Espresso Pecan Toffee Recipe

Introduction

If you love the rich combination of chocolate and coffee, this Chocolate Espresso Pecan Toffee is sure to delight your taste buds. Crunchy pecans and a hint of espresso powder give it a sophisticated twist on classic toffee. It’s a perfect treat to share or enjoy as a decadent snack.

Ingredients

• 1 1/4 (2 1/2 sticks) cups unsalted butter
• 1 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tablespoon instant espresso powder
• 1 tablespoon molasses
• 1 teaspoon flaky salt (fleur de sel recommended)
• 1/3 cup water
• 2 cups chopped toasted pecans
• 1 1/2 cups chocolate chips (semi-sweet or dark)

Instructions

1. Step 1: Line a large baking sheet with parchment paper to prepare for the toffee.
2. Step 2: In a large saucepan over medium heat, melt the butter. Add the granulated sugar, light brown sugar, espresso powder, molasses, flaky salt, and water. Stir constantly as the mixture cooks.
3. Step 3: Continue cooking the mixture, stirring constantly, until a candy thermometer reaches the hard crack stage at 300ºF. This takes about 20 to 25 minutes; watch carefully to avoid burning.
4. Step 4: Remove the pan from heat and immediately stir in the chopped toasted pecans.
5. Step 5: Pour the hot toffee mixture onto the prepared baking sheet and spread it into an even layer with a spatula.
6. Step 6: Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute or two until softened, then smooth the melted chocolate over the toffee with a spatula.
7. Step 7: Transfer the baking sheet to the refrigerator and chill until the toffee is firm.
8. Step 8: Once firm, break the toffee into shards. Store in an airtight container in the refrigerator.

Tips & Variations

• Use fleur de sel for a delicate flaky salt finish, or substitute with kosher salt if unavailable.
• For extra crunch, toast the pecans yourself in a dry pan for a few minutes before chopping.
• Try swapping pecans for almonds or walnuts to customize the nutty flavor.
• If you prefer a sweeter treat, use semi-sweet chocolate chips; for a richer taste, choose dark chocolate.

Storage

Store the toffee shards in an airtight container in the refrigerator for up to 1 to 2 weeks. To enjoy, let the toffee sit at room temperature for a few minutes before serving, or eat chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant espresso powder?

Instant espresso powder dissolves quickly and intensifies the coffee flavor more effectively. Regular coffee is not recommended as it adds moisture and may affect the toffee’s texture.

What if I don’t have a candy thermometer?

A candy thermometer ensures the toffee reaches the precise hard crack stage for the perfect crunchy texture. Without one, you can test by dropping a small amount of the hot mixture into cold water—if it hardens and snaps easily, it’s ready.

Chocolate Espresso Pecan Toffee Recipe

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★★★★★

4.9 from 133 reviews

This Chocolate Espresso Pecan Toffee is a rich and crunchy treat combining butter-toffee with toasted pecans, semi-sweet chocolate, and a hint of espresso for a sophisticated twist. The balance of buttery sweetness, nutty texture, and subtle coffee flavor makes it an irresistible dessert or gift-worthy candy.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 48 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Toffee

• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tablespoon instant espresso powder
• 1 tablespoon molasses
• 1 teaspoon flaky salt (fleur de sel recommended)
• 1/3 cup water
• 2 cups chopped toasted pecans

Topping

• 1 1/2 cups semi-sweet or dark chocolate chips

Instructions

1. Prepare Pan: Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Melt Butter and Combine Ingredients: In a large saucepan over medium heat, melt the unsalted butter. Add the granulated sugar, light brown sugar, instant espresso powder, molasses, flaky salt, and water. Stir constantly to blend all ingredients evenly.
3. Cook Toffee Mixture: Continue cooking the mixture over medium heat, stirring constantly, until the candy thermometer registers the hard crack stage at 300ºF. This process takes about 20 to 25 minutes and is crucial for achieving the perfect toffee texture.
4. Add Pecans: Remove the saucepan from heat and quickly stir in the chopped toasted pecans to evenly distribute them throughout the toffee.
5. Pour and Spread: Pour the hot toffee mixture onto the prepared baking sheet. Spread it out into an even layer using a spatula or spoon to ensure uniform thickness.
6. Add Chocolate Topping: Immediately sprinkle the chocolate chips over the hot toffee so they begin to melt. Let them stand for a couple of minutes until softened, then smooth the melted chocolate evenly over the toffee using a spatula.
7. Chill and Set: Transfer the baking sheet to the refrigerator to chill until the toffee and chocolate layers are firm, about 1 hour.
8. Break into Pieces and Store: Once firm, break the toffee into shards or pieces of desired size. Store the chocolate espresso pecan toffee in an airtight container in the refrigerator. It will keep well for 1 to 2 weeks.

Notes

• Use a reliable candy thermometer to ensure the toffee reaches the hard crack stage for proper texture.
• To toast pecans, spread them on a baking sheet and bake at 350ºF for 8-10 minutes until fragrant.
• If you prefer less espresso flavor, reduce the instant espresso powder to 2 teaspoons.
• Store toffee in the refrigerator to prevent chocolate from melting and maintain crispness.
• Be cautious when handling hot sugar mixture to avoid burns.

Keywords: chocolate, espresso, pecan, toffee, dessert, candy, homemade, nutty, buttery