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butter pecan toffee bark 597759898

Butter Pecan Toffee Bark

Butter pecan toffee bark is a crunchy, buttery holiday candy with chocolate and pecans, perfect for homemade gifts and sharing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 271
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups granulated sugar 350 g
  • 1 3/4 cups (3 1/2 sticks) unsalted butter plus extra for greasing the pan
  • 2 teaspoons fine salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking soda
  • 2 cups slivered almonds preferably California almonds
  • 2 1/2 cups semi-sweet chocolate chips about 15 oz
  • 1 1/2 cups chopped pecans or walnuts/almonds if desired

Method
 

  1. Lightly butter a rimmed baking sheet, including the sides, and set it aside.
  2. In a large heavy-bottomed pot, combine the butter, sugar, salt, and vanilla over medium-low heat. Stir often until the butter is fully melted and the mixture is smooth.
  3. Let the mixture come to a low simmer and cook, stirring frequently, until it starts to look a bit thicker.
  4. Continue cooking until a candy thermometer reaches 260°F.
  5. Add the slivered almonds and stir until they are evenly coated.
  6. Keep cooking over medium-low heat while stirring constantly. Let the mixture grow thicker and deepen to a rich caramel color; this takes about 15 to 18 minutes.
  7. Once it starts to bubble and darken further, keep stirring steadily to keep the bottom from burning.
  8. At 295°F, remove the pot from the heat and immediately stir in the baking soda.
  9. Stir vigorously; the toffee will foam and puff slightly as the baking soda works.
  10. Pour the hot toffee onto the prepared baking sheet right away, avoiding any contact with your skin.
  11. Smooth the surface with an offset spatula to create an even layer.
  12. Scatter the chocolate chips over the warm toffee, let them soften, then spread into a smooth layer with a spatula or the back of a spoon.
  13. Sprinkle the chopped pecans over the melted chocolate.
  14. Cool completely at room temperature until set, or place in the refrigerator to speed up the process.
  15. Break the butter pecan toffee bark into pieces and serve chilled or at room temperature.

Nutrition

Calories: 271kcalCarbohydrates: 19.3gProtein: 2.6gFat: 21.7gSaturated Fat: 9.4gCholesterol: 27mgSodium: 224mgFiber: 2.1gSugar: 17.1g

Notes

Use a candy thermometer for accuracy; a few degrees can change the crunch or chewiness of the toffee.
Keep the heat on medium-low while cooking to prevent the sugar from scorching on the bottom of the pot.
Have your chopped pecans measured and ready before you start pouring the toffee, since the hot toffee sets quickly.
Store the butter pecan toffee bark in an airtight container at room temperature for up to 2 weeks.
For longer storage, layer the pieces between parchment paper in a container and refrigerate for up to a month.
As a make-ahead gift, place the bark in a festive tin with parchment paper between layers.
Serve chilled for a crisp snap or at room temperature for a slightly softer texture.

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