Salted Caramel Pecan Toffee Bark
A rich and indulgent treat that combines the best of caramel, toffee, and pecans, perfect for snacking or gifting
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Toffee is a classic confectionery treat that has been delighting people for centuries. With its rich, buttery flavor and satisfying crunch, it's no wonder that toffee remains a popular choice among candy lovers. In this recipe, we're taking the traditional toffee to the next level by adding a layer of salted caramel and crunchy pecans.
The result is a delicious and visually stunning treat that's perfect for snacking or gifting. The salted caramel adds a deep, velvety texture and a touch of flaky sea salt, while the pecans provide a satisfying crunch and a nutty flavor.
One of the best things about this recipe is that it's relatively easy to make, requiring just a few ingredients and some basic cooking skills. With a little patience and practice, you'll be creating beautiful and delicious toffee bark like a pro.
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Salted Caramel Pecan Toffee Bark
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) light corn syrup
- 1/2 cup (120ml) water
- 1 tablespoon (15g) unsalted butter
- 1 teaspoon sea salt
- 1 cup (120g) pecan halves
- 1 cup (250g) milk chocolate chips
- 1/2 cup (120g) salted caramel sauce
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine the sugar, corn syrup, and water in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 300°F (150°C) on a candy thermometer.
- Remove the saucepan from the heat and carefully whisk in the butter and sea salt. The mixture will bubble up and steam vigorously, so be careful not to splash any of the hot sugar mixture.
- Stir in the pecan halves and cook for an additional 2-3 minutes, or until they are lightly toasted and fragrant.
- Pour the toffee mixture onto the prepared baking sheet and spread it out into a thin layer. Allow it to cool and set at room temperature for at least 30 minutes.
- Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Spread the melted chocolate over the set toffee and top with salted caramel sauce. Refrigerate for at least 30 minutes to allow the chocolate to set.
- Break the toffee bark into pieces and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
