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Classic Christmas Toffee

Classic Christmas Toffee: Irresistible, Sweet Holiday Magic

This Classic Christmas Toffee is a delightful festive treat that combines crunchy nuts, buttery toffee, and rich chocolate, perfect for gifting and holiday celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee Base
  • 1 cup chopped pecans or almonds substitute with walnuts, hazelnuts, or seeds for nut-free options
  • 1 cup butter replace with coconut oil for a dairy-free alternative
  • 1 cup granulated sugar consider coconut or maple sugar for a healthier twist
  • 2 tablespoons water
  • 1 teaspoon salt balances sweetness
  • 1 teaspoon vanilla extract
For the Chocolate Topping
  • 1 cup chocolate chips dark, semi-sweet, or milk chocolate based on preference

Equipment

  • medium saucepan
  • candy thermometer
  • 9x9-inch baking dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Gather all the necessary ingredients for your Classic Christmas Toffee and prepare a 9x9 inch baking dish lined with parchment paper.
  2. Line the baking dish with parchment paper, spreading 1 cup of chopped pecans evenly across the bottom and pressing them down lightly.
  3. In a medium saucepan over medium heat, combine 1 cup of butter, 1 cup of granulated sugar, 2 tablespoons of water, and a pinch of salt; stir until it reaches a gentle boil for about 7–10 minutes.
  4. Monitor the mixture using a candy thermometer, aiming for a temperature of 300°F to reach the hard crack stage.
  5. Once at 300°F, remove from heat and stir in 1 teaspoon of vanilla extract, then quickly pour the mixture over the pecans in the dish.
  6. After 2 minutes of cooling, sprinkle chocolate chips over the warm caramel and cover to allow melting for about 4 minutes.
  7. Gently swirl the melted chocolate to create a marbled effect; optionally sprinkle additional chopped pecans or a pinch of flaked sea salt on top.
  8. Let the toffee cool completely at room temperature for about 4 hours, or refrigerate to speed up the process.
  9. Once cooled, lift the toffee from the dish using the parchment paper and cut into squares or rectangles for serving.

Nutrition

Serving: 1squareCalories: 190kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 140mgPotassium: 50mgSugar: 18gVitamin A: 250IUCalcium: 15mgIron: 0.5mg

Notes

Store leftover toffee in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 weeks. For longer storage, wrap pieces and freeze for up to 3 months.

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