Christmas toffee is a stovetop butter-and-sugar candy topped with chocolate and chopped pecans. The printable recipe below provides one ingredient list and one method.
Ingredients
- 1 cup unsalted butter, cubed
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
This version contains no flour, vanilla, almond oil, or additional water. Earlier conflicting ingredient lists have been removed.
Cooking the Toffee
Prepare a lined 15×10-inch rimmed baking sheet. Cook the butter, sugar, and salt on the stovetop to 300°F (149°C), checking with a candy thermometer. Pour onto the prepared sheet, soften and spread the chocolate over the top, then add the nuts. There is no oven step. The chocolate forms a topping on one side.
Cooking time varies with the pan and heat, so use the thermometer reading. The displayed preparation and cooking times are estimates; allow additional time for the candy and chocolate to cool and set completely. Handle hot sugar carefully and use a heatproof spatula.
The stovetop-to-300°F method is also described in Land O’Lakes’ English Toffee guidance.
Serving and Storage
Once completely set, break into pieces and store in an airtight container in a cool, dry place. This candy contains milk and nuts; check the chocolate packaging for other allergens.
How to Make the Best Christmas Toffee in 7 Simple Steps
Ingredients
Main Ingredients
- 1 cup Unsalted Butter Cut into cubes
- 1 cup Granulated Sugar
- 0.25 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Chopped Pecans Or your favorite nuts
Instructions
Preparation Steps
- Line a 15x10-inch rimmed baking sheet with parchment paper and set it on a heatproof surface. No oven is needed.
- In a medium saucepan, melt butter over medium heat. Add sugar and salt. Bring to a boil, stirring constantly.
- Cook until a candy thermometer reads 300°F (149°C), stirring to prevent scorching. Keep the thermometer tip in the mixture without touching the bottom. Use temperature, rather than a fixed number of minutes or color alone, to judge readiness.
- Remove from the heat immediately and carefully pour the hot toffee onto the prepared sheet. Spread with a heatproof spatula; melted sugar can cause severe burns.
- Sprinkle the chocolate chips over the hot toffee.
- Let the chips stand for 2–3 minutes to soften before spreading.
- Spread the melted chocolate evenly over the toffee. Sprinkle with chopped pecans.
- Let cool completely. Break into pieces and store in an airtight container.
The one receipt says flour and vanilla.??
After scrolling down to the receipt again it doesn’t include them.
Also, the picture shows chocolate on the bottom and top??
Why do you have to put it in the oven after cooking it on the stove?