Chocolate Espresso Pecan Toffee Recipe
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.
- 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
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
- Prepare Pan: Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- 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.
- 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.
- Add Pecans: Remove the saucepan from heat and quickly stir in the chopped toasted pecans to evenly distribute them throughout the toffee.
- 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.
- 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.
- Chill and Set: Transfer the baking sheet to the refrigerator to chill until the toffee and chocolate layers are firm, about 1 hour.
- 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
