Milk Chocolate Pecan Toffee

This is the recipe that will make you an instant celebrity in your circle of family and friends. (You might already be a celebrity to these insulin-spiked folks if you’ve been making my World’s Greatest Fudge Brownies, so just get ready for your celeb status to skyrocket into Kardashian territory.)

This toffee candy has been known as “Sandy’s Candy” on The Husband’s side of the family for ever (Sandy is the Aunt responsible for this gift to the world, although Aunt Nancy might technically have equal rights to the ownership of the recipe. When your name doesn’t rhyme with “Candy”, you get promptly shut out from the claim to fame train, I guess. Nancy- worry not. You are inextricably linked to the success [and cavities] of this recipe.)

So after being in the family for 18 years, I built up enough credit to be trusted with the recipe. I traveled home with the paper version Sandy bestowed upon me during our last visit, folded up, burning a hole in my wallet, honored to be in the Sandy Candy circle. (The best part of being granted access to the recipe wasn’t the paper itself, truth be told- it was the performance Sandy and Nancy gave in describing/reenacting how to make the candy, from start to finish. After the comedic skit was over, it was clear. I needed to get home to make this toffee, without a candy thermometer, per their adamant instructions. Immediately.)

Adapted (just slightly*!) from Sandy & Nancy’s recipe…

8 oz. milk chocolate (approx. 2 large bars- see notes below)

1 cup pecans, chopped and lightly toasted

1 lb butter (salted)

2 cups light brown sugar, packed

2 teaspoons vanilla
1. In a large skillet, lightly toast chopped pecans (about 7 – 8 minutes over medium heat, stirring often), and set aside.
2. Chop chocolate into fine pieces.
3. Sprinkle HALF of the chopped chocolate and pecans over bottom of a large baking sheet with edges.
4. In a large saucepan, melt butter and brown sugar together, stirring until combined. Bring to a boil (over medium heat) for 14 minutes, timed from when the mixture first comes to a boil. Stir almost constantly. Watch for a possible burning smell around the 10-minute mark; reduce heat if needed and/or pull from heat and move promptly to next step.
5. Pour hot sugar mixture over chocolate & nuts in baking sheet. Sprinkle remaining half of chocolate and pecans over top of toffee goo and wait 3 minutes. Gently spread chocolate evenly over surface of candy (using an offset or regular spatula).
6. Allow toffee to cool on a cooling rack, then place in fridge to chill completely before breaking into pieces.
Tips:
- *Adaptations? I know the original recipe is as perfect as it gets, but I added vanilla (because I can’t live without it), and doubled the amount of chocolate used (because, chocolate). If you want less chocolate in your life then just use one large bar. I dare you.
- The nuts: reduce the amount used, or skip them if you want. Or change the nut. Whatever.
- The chocolate: use the best stuff you can find… Lindt is amazing (although unfortunately not gluten-free, if that matters to you or anyone else you know)… the Whole Foods’ 365 organic brand is very good… and if you really don’t like milk chocolate, then go ahead and use semi-sweet or whatever. I won’t tell Sandy and Nancy.
- The toffee ends up different every time, or so I’ve been warned. Sometimes it’s a little chewier (less boiling time), sometimes it’s a little crunchier (more time on the stove). Fiddle with it and see what you like best, and then know you’ll never get it exactly that way again. But every version will be excellent.
- Stir the sugar mixture? I wondered about this step too, because I’ve always thought I needed to Leave Cooking Sugar Alone. But no, rules are meant to be broken. Stir this stuff up throughout to make sure it cooks evenly.
- How is this different from my Milk Chocolate and Toasted Almond Toffee? It’s close but different. Tastes really similar but uses a different way to get there. Try them both!
- This stuff freezes SO well. The Husband’s family made a habit out of eating it straight from the freezer, which is fun in itself to let the chocolate melt in your mouth and then wait for the toffee to thaw before stuffing another piece in.
- Enjoy!
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September 12th, 2015 | More Sweets Please | 4 Comments | Tags: Candies, Chocolate, Nuts, Toffee

4 Responses and Counting...

Presley 09.12.2015

What would be a good substitute for the nuts? Especially if there is an allergy…
More Sweets Please

Hi there, you could totally skip the nuts if need be. In fact, I like this candy with just the toffee & chocolate :) For a substitute, go ahead with cacao nibs for a bit of crunch and nutty flavor…
Laurel

I need an easily accessible brand name chocolate that doesn’t have gluten. What would you suggest?
Lacking that, do you have a gluten free recipe(s) that you would recommend? It doesn’t need to be chocolate but, hey, it couldn’t hurt (unless you can’t in good conscience suggest a gluten free chocolate).
Thanks!
More Sweets Please

Hi Laurel- I totally recommend Dove chocolate (so smooth!)… Hersheys and Nestle are GF… and Scharffen Berger. For more GF recipes, check out the ‘Allergy Friendly’ section on the Recipes page. Lots of sinful options to keep you busy and stuffed :).