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