Description
This irresistible sea salt pecan toffee is a perfect balance of sweet and salty flavors with a crunchy nutty texture. Made at home with simple ingredients like butter, sugar, and whole pecans, this toffee offers a delightful caramelized treat topped with Maldon sea salt for an extra burst of flavor. It’s easy to prepare and ideal for snacking or gifting.
Ingredients
Scale
Toffee Base
- 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 Topping
- 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 steel skillet, combine the butter, granulated sugar, water, and kosher salt. Place the skillet over medium heat and let the mixture melt together while enjoying the sweet aroma.
- Cook to caramel: Stir occasionally until the mixture starts boiling, then stop stirring. Allow the sugar mixture to cook undisturbed for approximately 18-20 minutes until it reaches a rich caramel color, turning golden brown and thickened.
- Prepare pecans: Line a large baking sheet with parchment paper and evenly scatter the whole pecans across the sheet, creating a single layer for the toffee to set on.
- Add vanilla: Once the toffee mixture turns a lovely caramel color, carefully remove the skillet from heat and quickly stir in the vanilla extract to infuse the toffee with deep flavor.
- Pour toffee over nuts: Pour the hot caramel toffee gently but evenly over the pecans spread on the baking sheet.
- Sprinkle salt: Immediately sprinkle Maldon sea salt evenly over the toffee to add a delightful salty contrast to the sweetness.
- Cool to set: Allow the toffee to cool at room temperature until completely set. To speed up cooling, you can place the baking sheet in the refrigerator for 15-20 minutes.
- Break and store: Once fully cooled and hardened, break the toffee into pieces and store in an airtight container to maintain crispness and freshness.
Notes
- Use a heavy-bottomed skillet to prevent hot spots and burning during caramelization.
- Do not stir the mixture once it starts boiling to avoid crystallization and ensure smooth toffee.
- Maldon salt flakes provide a delicate texture and saltiness that complements the sweet toffee perfectly.
- Store the toffee at room temperature in an airtight container for up to two weeks.
- Substitute pecans with walnuts or almonds if preferred.
