Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Yield: 24 toffees
I am obsessed with these candies! This better-than-anything toffee is a pretty simple treat made with sweet milk chocolates, crunchy pecans, and rich, buttery toffees combined to guarantee the best, creamiest, and chocolatey toffee you’ll ever make!
This toffee recipe has been one of my favorites and go-to. Easy and quick, plus these candies are great for gift giving. Make this toffee from starch and impress everyone with the best homemade toffee bits!
Ingredients
1 c. unsalted butter
1 c. coarsely chopped pecans
1 c. milk chocolate chips
1 c. granulated sugar
1 teaspoon Vanilla extract
½ teaspoon Kosher salt
How to make Better than Anything Toffee
Step 1: Using cooking spray, grease a 9-inch baking dish, then line using parchment paper. On the greased and lined baking dish, spread the pecans. Set aside.
Step 2: Into a quart pot, place the butter, sugar, and salt. Bring everything to a boil over medium heat, stirring until the sugar is fully dissolved and the mixture reaches 290 degrees.
Step 3: Gently whisk in the vanilla extract once the mixture is boiling. Then, pour this on top of the pecans. Let this sit for a couple of minutes.
Step 4: Over the butter mix, sprinkle the chocolate chips. Tent the dish with foil and let it sit for approximately 5 minutes until the chocolate has softened. Uncover and evenly spread the chocolate over the pecans using a spatula.
Step 5: Put the candy in the fridge and allow it to cool for about 2 hours. Then, transfer the toffee to a solid surface. Slice using a knife. In an airtight container, store the smaller pieces.
Tips:
To prevent the toffee from getting sticky, make sure to keep them away from heat and moisture.
For this recipe, you can also use Hershey’s bars for the top layer in place of milk chocolate chips.
Keep any leftover toffees in an airtight container for up to two weeks.
Ingredients
- 1 c. unsalted butter
- 1 c. coarsely chopped pecans
- 1 c. milk chocolate chips
- 1 c. granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
Instructions
Step 1: Using cooking spray, grease a 9-inch baking dish, then line using parchment paper. On the greased and lined baking dish, spread the pecans. Set aside.
Step 2: Into a quart pot, place the butter, sugar, and salt. Bring everything to a boil over medium heat, stirring until the sugar is fully dissolved and the mixture reaches 290 degrees.
Step 3: Gently whisk in the vanilla extract once the mixture is boiling. Then, pour this on top of the pecans. Let this sit for a couple of minutes.
Step 4: Over the butter mix, sprinkle the chocolate chips. Tent the dish with foil and let it sit for approximately 5 minutes until the chocolate has softened. Uncover and evenly spread the chocolate over the pecans using a spatula.
Step 5: Put the candy in the fridge and allow it to cool for about 2 hours. Then, transfer the toffee to a solid surface. Slice using a knife. In an airtight container, store the smaller pieces.
Notes
To prevent the toffee from getting sticky, make sure to keep them away from heat and moisture. For this recipe, you can also use Hershey’s bars for the top layer in place of milk chocolate chips. Keep any leftover toffees in an airtight container for up to two weeks.
