Mom’s Delicious Chocolate and Pecan Toffee

Christmas just isn’t Christmas until Mom’s toffee arrives!


2 c. (1 lb.) butter

2 1/2 c. sugar

1 package (8 oz) semisweet chocolate chips

2 packages (4 oz each) of milk chocolate

6-8 oz of pecans, ground

Lightly butter an 11 x 15″ shallow baking pan and set aside.

Combine butter and sugar in a heavy 4 qt pan.  Cook over moderate heat, stirring hard with a wooden spoon to blend butter and sugar, until mixture boils.  Then cover with a tight-fitting lid and cook about 3 minutes.  Remove the lid and continue cooking, stirring occasionally to blend in butter until temperature reaches 290 degrees F on a candy thermometer (about 6 minutes).

Pour immediately into the butter-coated pan and set on a flat surface to cool (about 30 minutes at cool room temperature or 15 minutes in the fridge).

Put chocolates in the top of a double boiler and melt them, stirring occasionally.  With a rubber spatula spread half the melted chocolate over the toffee in the pan and then sprinkle at once with half of the ground pecans.  Refrigerate until the toffee is set.  When set invert the candy and spread with the remaining melted chocolate and sprinkle at once with the remaining pecans.  When set, cut into bite-sized pieces and store in shallow containers.

Refrigerate until needed.  The toffee will keep several months if refrigerated.

Makes 2 1/3 lbs.

Note:  I add 2 t. vanilla before pouring toffee onto buttered pan.

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