Chocolate Espresso Pecan Toffee Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
