Description
Indulge in the rich, buttery goodness of this Chocolate Espresso Pecan Toffee. A perfect balance of bitter and sweet, this homemade candy is a true crowd-pleaser.
Ingredients
– 1 cup unsalted butter
– 1 cup packed brown sugar
– 2 tablespoons espresso powder
– 1/4 teaspoon sea salt
– 2 cups chopped pecans
– 12 ounces dark chocolate, chopped
Instructions
1. Line a baking sheet with parchment paper.
2. In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly, until the mixture comes to a boil.
3. Continue cooking, stirring constantly, for 5 minutes.
4. Remove from heat and stir in the espresso powder and salt.
5. Fold in the chopped pecans.
6. Spread the mixture evenly onto the prepared baking sheet.
7. Melt the dark chocolate in a double boiler or in the microwave, stirring occasionally, until smooth.
8. Drizzle the melted chocolate over the toffee mixture.
9. Refrigerate for at least 30 minutes, or until set.
10. Break or cut the toffee into pieces and enjoy!
Notes
Store leftover toffee in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10
- Cook Time: 10
- Category: Cookies & Bars
- Method: Stovetop
- Cuisine: American