Tis the season for gifting and this recipe created for Dixie Crystals for Candied Pecan Chocolate Toffee is so delicious you’re going to want to save some for yourself.
Buttery. Crunchy. Chocolately. Southern Candied Pecan’y (no, that’s not a word) but y’all.
You could make those and stop there but why not take things a step further and top that toffee with those pecans?
It’s the holidays! Be daring. Be bold.
Let’s talk about method a bit.
You must use a candy thermometer. If you try to watch the candy and guess when it’s hard crack stage, you’ll likely be left disappointed. You’ll want a candy thermometer attached to the heavy-bottomed saucepan, removing when it hits right below 300 degrees, 290 degrees is what you’re looking for.
Once you top with the chocolate chips, you’ll want to let the heat from the toffee fully melt the chocolate before trying to smooth. You can cover with some aluminum foil to speed this up.
And finally, it’s completely up to you with how you want to utilize your candied pecan topping. I did half a batch with chopped and half a batch with the whole pecan halve. I prefer the look of the whole halve, but know that once you chop the toffee, you may end up with cracking and not perfect squares. Don’t get upset! It tastes just as delicious regardless of how perfect the squares cut.
Depending on size, you should end up with about 20-24 pieces of toffee. Grab some ribbon and a couple of 8 ounce mason jars and get to gifting!