Description
This irresistible Sea Salt Pecan Toffee is a simple yet decadent treat you can easily make at home. Combining buttery richness, sweet caramelized sugar, and crunchy pecans, topped with a sprinkle of Maldon sea salt for the perfect sweet and salty balance. Perfect for gifting or snacking, this toffee recipe yields a crunchy, flavorful dessert that melts in your mouth.
Ingredients
Scale
Toffee Mixture
- 1 cup Butter (Use salted butter for added depth.)
- 1 cup Sugar (Granulated sugar is best.)
- 1/4 cup Water (Essential for dissolving the sugar.)
- 1 teaspoon Kosher Salt (Enhances the sweet and salty balance.)
- 1 teaspoon Vanilla Extract (Opt for pure vanilla for the best flavor.)
Nuts and Finishing
- 2 cups Whole Pecans (Crunchy and nutty; walnuts or almonds are great alternatives.)
- 1 teaspoon Maldon Salt (Provides a delightful salty burst.)
Instructions
- Combine Ingredients: In a heavy-bottomed stainless skillet, mix the butter, sugar, water, and kosher salt. Set the heat to medium and enjoy the aroma as it begins to melt together.
- Cook the Mixture: Stir occasionally until the mixture starts boiling, then stop stirring. Allow it to cook until it turns a lovely caramel color, which should take about 18-20 minutes. Be attentive to avoid burning.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper. Evenly scatter the whole pecans across the sheet to create a nutty base for the toffee.
- Add Vanilla: Once your toffee reaches that golden hue, carefully take it off the heat and quickly stir in the vanilla extract to enhance the flavor.
- Pour Toffee: Pour the hot toffee gently over the pecans, ensuring they are well coated. Sprinkle Maldon salt over the top for the perfect salty finish.
- Cool the Toffee: Let your creation cool down at room temperature, or place it in the refrigerator to speed up the process.
- Break and Store: After completely cooled and hardened, break the toffee into pieces and store them in an airtight container to maintain crunch and freshness.
Notes
- Use a heavy-bottomed stainless steel skillet to prevent hot spots and burning.
- Do not stir once the mixture reaches boiling to avoid crystallization.
- Maldon salt provides a flaky texture and mild saltiness; regular sea salt can be a substitute but might differ in texture.
- Allow toffee to cool completely before breaking to ensure it sets properly.
- Store in an airtight container at room temperature for up to two weeks, or refrigerate for longer shelf life.
- Alternative nuts like walnuts or almonds can be used according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
