This recipe yields a classic, buttery pecan toffee with a delightful crunch.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup chopped pecans
Instructions:
- Prepare the baking sheet: Line a baking sheet with parchment paper and set aside.
- Combine ingredients: In a large saucepan over medium heat, combine butter, brown sugar, granulated sugar, and corn syrup.
- Cook and stir: Stir constantly until the mixture comes to a rolling boil.
- Boil and monitor: Continue to boil, without stirring, for 5 minutes, or until a candy thermometer reads 290°F (hard-crack stage).
- Remove from heat: Remove the pan from the heat and immediately stir in vanilla extract and salt.
- Add pecans: Stir in chopped pecans until evenly distributed.
- Pour and spread: Pour the toffee mixture onto the prepared baking sheet and spread evenly into a thin layer.
- Cool and break: Allow the toffee to cool completely on the baking sheet before breaking it into pieces.
Tips and Variations:
- For extra crunch: Add a handful of chopped peanuts or almonds along with the pecans.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Chocolate drizzle: Drizzle melted chocolate over the cooled toffee for an indulgent treat.
Enjoy your homemade Pecan Toffee!