This Chocolate Espresso Pecan Toffee hits that sweet spot. It’s buttery and crisp with toasted pecans, a hint of espresso for depth, and a glossy chocolate topping. The texture is a satisfying snap with creamy chocolate and nut crunch in every bite.
Make this because it’s quick to pull together, uses simple ingredients you likely have on hand, and makes a great homemade gift. If you love pecan-forward sweets, you might also enjoy these pecan pie cookies for another easy treat idea.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes and great for busy nights or last-minute gifts.
- Uses pantry staples with a fancy taste coffee, chocolate, and pecans.
- Crunchy, buttery toffee with a bittersweet chocolate and espresso kick that feels special.
- Perfect for sharing at holiday parties or keeping for weekend treats.
Ingredients
- 1 1/4 cups unsalted butter (2 1/2 sticks), at room temperature or melted as preferred
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon molasses
- 1 teaspoon flaky salt, plus extra to finish (optional)
- 1/3 cup water
- 2 cups chopped toasted pecans
- 1 1/2 cups chocolate chips (semi-sweet or dark), for melting
Step-by-Step Instructions of Chocolate Espresso Pecan Toffee
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 6–8 minutes until fragrant. Set aside.
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the toffee out later. Lightly butter the parchment.
- Melt the butter in a medium heavy-bottom saucepan over medium heat. Stir in granulated sugar, brown sugar, espresso powder, molasses, and water.
- Bring the mixture to a steady boil, stirring constantly to dissolve the sugars. Clip on a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), about 6–10 minutes. If you don’t have a thermometer, test a small spoonful in cold water it should form hard brittle threads.
- Remove from heat immediately and stir in the toasted pecans until evenly coated.
- Pour the hot toffee into the prepared pan and spread into an even layer with a spatula. Let cool for 3–4 minutes so it firms slightly but is still tacky.
- Sprinkle the chocolate chips evenly over the warm toffee. Let sit 2–3 minutes, then spread the melted chocolate into an even layer.
- Sprinkle flaky salt over the chocolate while it’s still soft, if using. Let the toffee cool completely at room temperature until the chocolate is set, about 1–2 hours, or chill to speed up setting.
- Lift the toffee from the pan using the parchment overhang and break into pieces. Store as directed below.
Tips for Success
- Use a heavy-bottomed pan to prevent hot spots and burning while cooking the sugar.
- Watch the thermometer closely; overshooting the hard crack stage will make the toffee overly dark and bitter.
- Toast the pecans first for the best nutty aroma and crunch.
- If the chocolate won’t smooth, briefly place the pan in a warm spot (not hot) to soften the chips for spreading.
Substitutions & Variations of Chocolate Espresso Pecan Toffee
To Make It Vegan/Gluten-Free:
- Vegan: Use vegan butter and swap the brown sugar for vegan-certified sugar if needed. Ensure chocolate chips are dairy-free.
- Gluten-Free: This recipe is naturally gluten-free if you use certified gluten-free chocolate chips and check cross-contamination labels.
Variations:
- Add a teaspoon of vanilla to the chocolate layer for warmth.
- Swap pecans for almonds or hazelnuts for a different nutty profile.
- Stir a pinch of cinnamon into the toffee for a cozy twist.
- Sprinkle chopped toffee pieces over ice cream or folded into cookie dough for extra crunch.
Storage Instructions of Chocolate Espresso Pecan Toffee
Refrigerator:
- Store in an airtight container layered between sheets of parchment for up to 2 weeks. The fridge helps keep the chocolate firm.
Freezer:
- Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving to keep the crunch.
Make-Ahead:
- Make up to a week ahead and store in a cool, dry place in an airtight box. For gifting, wrap pieces in parchment and place in a decorative tin.
Frequently Asked Questions (FAQ) of Chocolate Espresso Pecan Toffee
How do I know when the toffee is done cooking?
- Use a candy thermometer and pull at 300°F (hard crack). Or drop a small spoonful into cold water; it should form hard, brittle threads.
Why did my toffee turn sticky?
- It may not have reached the hard crack stage long enough. Return to heat and bring carefully back to temperature, stirring constantly.
Can I double the recipe?
- Yes, double in a larger heavy-bottomed pan and use a larger baking sheet or two pans. Watch the cooking time closely; larger batches can take longer to reach temperature.
Final Thoughts
Chocolate Espresso Pecan Toffee is a simple way to make something that feels handmade and special. The mix of crunchy toffee, toasted pecans, rich chocolate, and a whisper of espresso makes it a go-to gift or treat for busy bakers who want big flavor without fuss. Try it, leave a comment, and give it a star rating to let others know how it turned out your notes help everyone bake with more confidence.
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Chocolate Espresso Pecan Toffee
A crunchy, chocolatey treat with a gourmet feel, ready in about 30–40 minutes using pantry staples.
- Total Time: 30 minutes
- Yield: 24 pieces
Ingredients
Scale
- 1 1/4 cups unsalted butter (2 1/2 sticks), at room temperature or melted
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon molasses
- 1 teaspoon flaky salt, plus extra to finish (optional)
- 1/3 cup water
- 2 cups chopped toasted pecans
- 1 1/2 cups chocolate chips (semi-sweet or dark), for melting
Instructions
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 6–8 minutes until fragrant. Set aside.
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the toffee out later. Lightly butter the parchment.
- Melt the butter in a medium heavy-bottom saucepan over medium heat. Stir in granulated sugar, brown sugar, espresso powder, molasses, and water.
- Bring the mixture to a steady boil, stirring constantly to dissolve the sugars. Clip on a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), about 6–10 minutes.
- Remove from heat immediately and stir in the toasted pecans until evenly coated.
- Pour the hot toffee into the prepared pan and spread into an even layer with a spatula. Let cool for 3–4 minutes so it firms slightly but is still tacky.
- Sprinkle the chocolate chips evenly over the warm toffee. Let sit for 2–3 minutes, then spread the melted chocolate into an even layer.
- Sprinkle flaky salt over the chocolate while it’s still soft, if using. Let the toffee cool completely at room temperature until the chocolate is set, about 1–2 hours, or chill to speed up setting.
- Lift the toffee from the pan using the parchment overhang and break into pieces. Store as directed.
Notes
For a vegan option, use vegan butter and ensure chocolate chips are dairy-free. Store in an airtight container for up to 2 weeks in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian