Pecan and Almond Chocolate Toffee
This pecan and almond chocolate toffee features a buttery toffee base, rich dark and milk chocolate topping, and a delicate dusting of almond powder for a decadent, crunchy confection perfect for gifting or snacking.
Servings
Ingredients
- 1 cup sliced almonds
- 1 cup toasted pecans
- 1 cup 2 sticks unsalted butter, cut into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon water
- 5 ounces dark chocolate 60% to 72% cacao, coarsely chopped
- 4 ounces milk chocolate coarsely chopped
Instructions
Prepare the pan and ingredients:
- Lightly butter a 9 x 13 x 2-inch baking pan and set aside. In a food processor fitted with the metal blade, pulse the sliced almonds until finely ground into a powder. Transfer to a small bowl and reserve. In the same food processor bowl, pulse the pecans briefly (1 to 2 seconds) until coarsely chopped; do not overprocess.
Begin the toffee base:
- In a medium saucepan over low heat, begin melting the butter. Once partially melted, add the sugar and water. Stir gently to combine, taking care not to agitate the mixture too vigorously.
Cook the toffee mixture:
- Affix a candy thermometer to the side of the saucepan. Increase the heat to medium-high and allow the mixture to come to a boil. Cook without stirring until the temperature reaches 300°F (hard crack stage), approximately 15 minutes. Swirl the pan occasionally if the mixture browns unevenly, but do not stir.
Add pecans and pour into the pan:
- Remove the saucepan from heat immediately once 300°F is reached. Detach the thermometer, stir in the chopped pecans, and quickly pour the mixture into the prepared baking pan. Use a spatula to spread it evenly.
Top with chocolate and almond powder:
- Combine both chocolates in a medium bowl. Allow the hot toffee to rest for 1 minute, then sprinkle the chocolate pieces evenly across the surface. Let sit for approximately 3 minutes until the chocolate is melted. Use an offset spatula to smooth the chocolate into an even layer.
Finish and chill:
- Evenly sprinkle the almond powder over the melted chocolate. Place the entire pan in the freezer for 30 minutes, or until the toffee is firm and fully set.
Break into pieces and serve:
- Once set, remove from the freezer. Using a sharp knife, carefully break the toffee into pieces of desired size. Serve or store as needed.
Notes
This recipe is naturally gluten-free as written, assuming that the chocolate used is certified gluten-free. Be sure to check the labels on both the dark and milk chocolate varieties, as some brands may contain gluten-containing additives or be processed in facilities that handle wheat. For absolute safety, select chocolates that are labeled gluten-free and prepared in a dedicated gluten-free facility.