Chocolate Espresso Pecan Toffee Recipe

Introduction

Chocolate Espresso Pecan Toffee is a delightful treat that combines rich chocolate, bold espresso, and crunchy pecans for a sophisticated twist on classic toffee. This easy-to-make candy delivers layers of flavor and texture that are perfect for gifting or enjoying with a cup of coffee.

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 (such as fleur de sel)
• 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: Melt the butter in a large saucepan over medium heat. Add granulated sugar, light brown sugar, espresso powder, molasses, flaky salt, and water. Cook while stirring constantly until a candy thermometer reads 300ºF, known as the hard crack stage, about 20 to 25 minutes.
3. Step 3: Remove the saucepan from heat and stir in the chopped toasted pecans evenly.
4. Step 4: Pour the hot toffee mixture onto the prepared baking sheet and spread it into an even layer.
5. Step 5: Sprinkle the chocolate chips over the hot toffee and let them sit for a minute or two until softened.
6. Step 6: Use a spatula to smooth the melted chocolate evenly over the toffee surface.
7. Step 7: Transfer the baking sheet to the refrigerator and chill until the toffee is firm.
8. Step 8: Once set, break the toffee into shards ready for serving or storing.

Tips & Variations

• Use a candy thermometer to ensure the toffee reaches the perfect hard crack stage for crisp texture.
• Swap pecans for toasted almonds or walnuts if preferred.
• For a richer espresso flavor, sprinkle a little extra espresso powder on the melted chocolate before chilling.
• Choose dark chocolate chips for a less sweet, more intense chocolate experience.

Storage

Store the toffee shards in an airtight container in the refrigerator for up to 1 to 2 weeks. To enjoy, let pieces come to room temperature for a few minutes before serving to soften the chocolate slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this toffee without a candy thermometer?

While it’s possible, using a candy thermometer is highly recommended to reach the correct hard crack temperature of 300ºF for the best texture. Without it, the toffee may be too soft or burnt.

Can I use different types of nuts?

Yes, you can substitute pecans with almonds, walnuts, or even hazelnuts depending on your preference and availability.

Chocolate Espresso Pecan Toffee Recipe

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★★★★★

4.7 from 72 reviews

This decadent Chocolate Espresso Pecan Toffee combines buttery, crunchy toffee with toasted pecans and a rich espresso flavor, all topped with smooth melted chocolate. Perfect as a gourmet treat or gift, this toffee blends deep coffee notes with nutty sweetness for an irresistible confection.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 2 pounds of toffee, serving approximately 20 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Toffee Base

• 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

Add-ins and Topping

• 2 cups chopped toasted pecans
• 1 1/2 cups chocolate chips (semi-sweet or dark)

Instructions

1. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and allow easy removal of the toffee once it is set.
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 well to combine all ingredients.
3. Cook Toffee Mixture: Cook the mixture over medium heat, stirring constantly to prevent burning. Continue until a candy thermometer inserted into the mixture reads the hard crack stage of 300ºF. This process usually takes about 20 to 25 minutes and results in a hard, brittle toffee texture.
4. Add Pecans and Pour Toffee: Remove the pan from heat and immediately stir in the chopped toasted pecans to evenly distribute them throughout the toffee mixture. Pour the hot toffee onto the prepared baking sheet and spread it into an even layer using a spatula or the back of a spoon.
5. Top with Chocolate: Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute or two until the chocolate softens and begins to melt. Then use a spatula to gently smooth and spread the melted chocolate over the entire surface of the toffee.
6. Chill and Serve: Transfer the baking sheet to the refrigerator and chill until the chocolate is firm and the toffee is fully set. Once chilled, break the toffee into shards or pieces. Store the toffee in an airtight container in the refrigerator for 1 to 2 weeks to maintain freshness.

Notes

• Use a reliable candy thermometer to ensure the toffee reaches the correct hard crack temperature of 300ºF for proper texture.
• To toast pecans, spread them on a baking sheet and bake at 350ºF for about 8-10 minutes until fragrant and lightly browned.
• Flaky salt like fleur de sel adds a nice crunch and flavor contrast; if unavailable, use kosher salt sparingly.
• Semi-sweet or dark chocolate chips work best to balance the toffee’s sweetness and complement the espresso flavor.
• Allow the toffee to cool completely before breaking to avoid sticky or misshapen pieces.
• Store in the refrigerator to keep the toffee crisp and prevent the chocolate from melting.

Keywords: Chocolate toffee, espresso toffee, pecan toffee, homemade candy, Christmas candy, espresso dessert, chocolate pecan candy