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Chewy Christmas Toffee Recipe
Ben Carraoli

Chewy Christmas Toffee Recipe

I recently made this chewy Christmas toffee, and let me tell you—it instantly became my favorite holiday treat! I love how buttery and sweet it turns out, and the chocolate and nuts on top make it extra festive. Making it felt so rewarding, especially knowing I could share it with friends and family during the holidays.
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Total Time 5 hours
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped pecans or almonds – I prefer fresh pecans for that buttery crunch.
  • 1 cup granulated sugar 200 grams – Regular sugar works best for proper caramelization.
  • 1 cup butter 226 grams – Unsalted butter gives better control over sweetness.
  • 1/2 teaspoon salt – Balances the sweetness perfectly.
  • 1/4 cup water 60 ml – Helps dissolve the sugar evenly.
  • 1 teaspoon vanilla extract – Adds a warm aromatic flavor.
  • Chocolate chips – Use semi-sweet for a perfect balance.
  • Additional chopped pecans for garnish – Adds texture and looks festive.
  • Flaked sea salt optional – Enhances the flavor with a touch of sophistication.

Method
 

  1. Start by gathering all your ingredients. Line your baking dish with parchment paper. Spread the chopped pecans evenly at the bottom to form a crunchy base.
  2. In a saucepan, combine butter, sugar, water, and salt. Heat over medium while stirring until it melts and begins to bubble. Attach a candy thermometer and aim for 300°F (hard crack stage).
  3. Keep stirring occasionally as the mixture heats. Once it reaches 300°F, remove from heat and stir in vanilla extract for a smooth, aromatic flavor.
  4. Pour the hot caramel over the nut layer in your baking dish. Spread evenly with a spatula for uniform thickness.
  5. Sprinkle chocolate chips over the warm caramel and cover briefly to melt them. Swirl the chocolate gently, then top with extra chopped nuts and a pinch of flaked sea salt if desired.
  6. Allow the toffee to cool completely for about 4 hours. You can refrigerate to speed up the process. Once set, remove from the pan and cut into pieces or break by hand.

Notes

  • I always use fresh, high-quality nuts for the best crunch.
  • Stir slowly and consistently to avoid burning the caramel.
  • Use a candy thermometer to hit the perfect hard crack stage.
  • Don’t rush the cooling—letting it set completely ensures a chewy texture.
  • I like sprinkling sea salt at the end for a gourmet touch.