Butter Toffee with pecans and milk chocolate is just about the best candy treat around. This recipe for toffee is very easy and creates the most irresistible candy ever.
If you'd like more candy recipe ideas, you should try Chocolate Peanut Clusters Recipe, Tiger Butter Bark, Peppermint Bark Recipe, Cream Cheese Mints Recipe, and Peanut Butter Fudge.

Crunchy homemade butter toffee with pecans chopped up into the perfect size and milk chocolate on top is just the absolute BEST.
This butter toffee recipe is very easy and you will most likely already have most of the ingredients in your cabinet.
I have always LOVED toffee. Chocolate covered toffee, that is. I also LOVE milk chocolate. I know dark chocolate, with its health benefits, has been making a comeback over the past handful of years, but I still love milk chocolate the most.
For this recipe, milk chocolate kicks this recipe up to the next level of deliciousness.
Ingredients you will need:
- Pecans
- Granulated Sugar
- Unsalted Butter
- Sea Salt
- Vanilla
- Milk chocolate chips
How to make Butter Toffee with Pecans?
- Spray an 8x8 or 9x9 baking dish with butter spray, then line with parchment paper on the bottom and the sides.
- Spread the coarsely chopped pecans on the parchment paper.
- In a light-colored, thick-bottomed pot, add in the sugar, butter, and salt. Add a candy thermometer to pot at this point to monitor the temperature. Set the pot to medium heat and bring the mixture to a boil, stirring frequently.
- Let the mixture cook, stirring occasionally, until it reaches 290-300 degrees or the "hard crack" stage on the thermometer.
- Remove pot from heat and gently stir in vanilla.
- Pour the mixture over the pecans, cover the dish with foil and let the candy sit for 5 minutes allowing the chocolate to soften.
- With a knife or spatula, spread the milk chocolate over the toffee.
- Place the toffee in the refrigerator to cool for 2 hours.
- Remove from fridge.
- Pull the toffee out of the dish with the parchment paper handles and break toffee into pieces.
- ENJOY!!
How to store butter toffee?
Be sure to store your toffee in an airtight container in the refrigerator. The milk chocolate topping could soften if you do not store it in the fridge.
Tips for this Butter Toffee with Pecans:
- Use a light-colored pot, so that you can monitor the color of the mixture. You will also want a heavy-bottomed pot, as it will cook the candy faster and more evenly.
- I think waiting for the sugar mixture to reach the 290-300 degree mark can be a bit frustrating. You first have to bring the mixture of butter, sugar, and salt to boiling. You want a simmering boil, not a rolling boil, in order to avoid chewy toffee. The time it takes to arrive at a boil really depends on the type of pan you are using. It can range from 20 minutes to an hour. It is important to not go much higher than medium in order to allow the sugar to dissolve properly.
- There's a great tutorial on making toffee at the King Arthur Baking site that I found very helpful, and you might want to check it out as well.
Possible recipe variations:
- You can use chopped almonds instead of pecans.
- I know I sang the praises of milk chocolate earlier, but, you can, of course, use dark chocolate chips as well and it will still be delicious.
Recipe

Butter Toffee with Pecans
Butter Toffee with pecans and milk chocolate is just about the best candy treat around. This recipe for toffee is very easy and creates the most irresistible candy ever.
Ingredients
- 1 cup coarsely chopped pecans
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- ½ tsp sea salt
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Instructions
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Spray a 9x9 or 8x8 baking dish with butter spray. Place parchment paper covering bottom and sides of dish. You want the paper to cover the sides so that you can easily remove the toffee after refrigeration by pulling up the paper.
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Spread the chopped pecans on top of the parchment paper and set aside.
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In a medium sized (3 quart), light colored, heavy bottomed pan, add in the butter, sugar and sea salt.
-
Place a candy thermometer in the pot. Set to medium low, melt the butter, sugar and salt together, stirring frequently, until mixture comes to a boil and sugar dissolves.
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Cook until the mixture reaches 290-300 degrees or the "hard crack" point on the thermometer. During this time, stir occasionally.
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Once the mixture is at the 290-300 degree mark, remove the pot from the heat and gently stir in the vanilla.
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Carefully pour the mixture over the pecans and let it sit for 2-3 minutes, before sprinkling the milk chocolate chips over it.
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Cover the baking dish with foil and let it sit for 5 minutes so that the chocolate has time to soften. At the end of 5 minutes, remove foil and using a spatula or knife, spread the softened chocolate over the top and into the corners.
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Place the candy in the refrigerator covered with a pyrex dish cover or saran wrap and let it chill for at least 4hours.
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Pull the candy out of the dish with the parchment paper handles. Break into pieces and ENJOY!
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You will want to store the toffee in the fridge or a very cool place, so the milk chocolate will not get too soft.
Recipe Notes
Adapted from Mom on Timeout
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