almond and pecan toffee
1lb [high quality] sweet cream butter
2 3/4c pure cane sugar
12oz semi-sweet chocolate chips
1/2c slivered almonds
1/2c pecans
ingredients
yield: 50 1oz pieces, more or less
active time: 15 minutes
passive time: 1 hour
course: dessert
​Enstrom style toffee complete with a thin layer of chocolate and a dusting of ground almonds and pecans
1. Prepare a standard 18×13-inch sheet pan by lining it with parchment paper. Set the pan on top of a wire rack (for cooling purposes).
2. Add the butter to a heavy-bottomed saucepan set over medium heat and melt completely. Once melted, stir in 2 tablespoons of water, then add the sugar. Using a wooden spoon, continuously stir the mixture in a figure-eight motion to keep it moving and prevent hot spots.
3. Continue stirring until the mixture reaches 290°F. This took me about 8 minutes. It’s best practice to keep an instant-read or candy thermometer in the pot at all times to avoid overcooking or pulling the mixture too early.
4. When the toffee reaches 290°F, immediately remove the pot from the heat. Quickly pour the mixture onto the parchment-lined sheet pan and spread it into an even layer. Let it cool for about 20 minutes.
5. Meanwhile, add the pecans and almonds to a food processor and pulse until coarsely ground.
6. Once the toffee has cooled, melt the chocolate chips in the microwave or over a double boiler. Spread the melted chocolate evenly over the toffee, then sprinkle the ground nuts on top. Let the toffee sit until both the chocolate and the candy have fully hardened—about 30 minutes to 1 hour.
process
about the recipe
Honestly, I find sugar work intimidating, so I usually avoid it. But this homemade toffee recipe is so easy and so worth it, even with the 15 seconds of panic once the sugar hits the right temperature. Make a big batch during the holiday season and tuck it into your annual Christmas cookie box, add it to gift tins, or stuff it into every stocking you have access to. Edible homemade gifts are my absolute favorite to receive, and I know I’m not alone. Luckily, I’ve deemed Christmas candy guilt-free from December 1st through December 31st!
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Now let’s talk about how to execute this Enstrom’s-style toffee perfectly and easily. First things first: good butter makes good toffee. What kind of butter should you use for toffee? High-quality sweet cream butter is ideal, but a good salted butter comes in as a close second. Whatever you do, just buy the good stuff.
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Start by melting your butter, then add a splash of water. The water helps the sugar dissolve completely before it begins to caramelize, which prevents crystallization or burning. If your toffee starts to separate, a little extra water can help bring it back together.
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Once the water is in, add your sugar and start stirring right away in a gentle figure-eight motion. If you stir too slow, you risk uneven temperatures but, if you stir too aggressively you may cause the toffee to split. Find that happy medium and you’re golden. Keep a thermometer in the pot the whole time. A candy thermometer is ideal because it clips to the side, but an instant-read thermometer works just fine too. Pull the mixture at 290°F for a perfect classic toffee snap.
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Some say Enstrom’s makes the best toffee because it’s produced at altitude in Denver. Supposedly the elevation affects the texture. Personally, I just love the ground-almond coating. For this recipe, we’re using both almonds and pecans. I like slivered almonds because they usually come without the papery skin, which is perfect for coating toffee. As for chocolate, choose whatever you love: dark chocolate is phenomenal, milk chocolate is very sweet, and semi-sweet is a great middle ground. Totally your call.
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I hope you — and whoever you share this beautiful holiday toffee with — enjoy it very much.
Merry Christmas!