Pecan and Walnut Toffee

Right before summer started, one of the moms in school shared her Christmas Toffee recipe to the 2nd Grade Class.  Unfortunately, I cannot share her recipe here.  Below is something similar adapted from Bon Appetit Magazine.

You may eyeball the toffee in case you do not have a  candy thermometer.  Wooden spoon and oven mitts however, are essentials.

Pecan and Walnut Toffee, Moonglow Cooks

Pecan and Walnut Toffee, Moonglow Cooks


  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup water
  • 1 tablespoon mild-flavored (light) molasses
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped pecans
  • 1 cup coarsely chopped walnuts
  • 1 cup  bittersweet chocolate chips
  • Directions

    1. Cover one jelly roll pan with aluminum foil.
    2. Melt butter in heavy medium saucepan over low heat.
    3. Add next 6 ingredients; stir until sugars dissolve.
    4. Attach clip-on candy thermometer to pan.
    5. Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
    6. Remove pan from heat. Mix in 1 cup nuts.
    7. Immediately pour candy onto jelly roll pan.
    8. Spread toffee to 1/4-inch thickness.
    9. Immediately sprinkle chocolate atop toffee.  Let stand 1 minute.
    10. Using back of spoon, spread chocolate over toffee.
    11. Sprinkle with 1 cup nuts.
    12. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

    Christmas Toffee on FoodistaChristmas Toffee

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    4 Responses to Pecan and Walnut Toffee

    1. Caroline says:

      One of the best way to get my kids to eat nuts, especially with chocolate added in! 🙂

    2. That jar of toffee, chocolate, and pecans looks fantastic! I could go through a jar a day!

      Thanks for sharing!

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