Sea Salt Pecan Toffee

Sea Salt Pecan Toffee is the wordplay to your snacking and sweet tooth dreams. The end. Do I exaggerate? Sometimes, yes. But right now? Not really. There aren’t a whole lot of foods that I label as “The Weightier Ever” or “crazy insane amazingly delicious” but this toffee recipe is exactly that. All of those things. It is EVERYTHING.

Pecan Toffee

If you have never made snacks or toffee or any hot sugary boiled treat, do not fear it. Considering I have a wicked easy toffee making tip that you’re going to love. No snacks thermometers are needed. Want the toffee-making tip that you’ll never forget? Set a brown paper bag near the stove and let the mixture swash until it matches the bag in color. (You can moreover use a jar of peanut butter for verisimilitude reference.)

I have never used a thermometer for making toffee. (Admittedly, at this point, I don’t need the paper bag any longer. I just eyeball it.) This takes between 18-20 minutes and I ALWAYS set a timer for 17 minutes.

Just in specimen I find myself distracted, the timer prevents me from letting the snacks burn. It will go from perfectly umber colored to burnt in well-nigh 30 seconds, as soon as it turns light brown, pull it off the heat. Once you’ve made this a few times, you’ll be worldly-wise to smell when it’s washed-up too.

Sea Salt Toffee

We’ve made this toffee at least six times since Christmas considering everyone I shared it with has requested it then and again.

Three variegated people have tabbed or texted to ask what the heck was in the toffee considering they could not stop eating it.

I have once emailed the recipe out twice with promises that I would get it on the blog soon. One friend had me laughing with her text, “Is there ACTUAL one-liner in this? Drugs? What did you put in it? I can’t stop eating it!” I have yet to meet anyone who can resist the salty-sweet combination in this salted toffee with pecans.

If you love salty-sweet combinations, like these Salted Chocolate Chip Cookies, this pecan toffee is going to make you very happy.

Toffee with Pecans

You’ll need the pursuit ingredients to make this recipe:

• butter
• sugar
• water
• kosher salt
• vanilla
• whole pecans
• flaked sea salt, for topping

Salted Toffee

The finishing salt is really important in this recipe. There aren’t a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in this toffee. You can buy it in some grocery stores, but I found the weightier prices by far on Amazon. (I promise that if you buy it, you’ll use it for increasingly than just this recipe!)

However, if you don’t want to buy a fancy salt, woody sea salt or plane kosher salt will work. Just be uneaten shielding when sprinkling the salt on the toffee, as the smaller grains of salt can quickly turn something “salty” instead of giving just a hint of salt with the sweet toffee.

Easy Toffee Recipe

In a heavy bottomed stainless skillet, over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a swash and then don’t stir or touch the mixture then until it is caramel colored.

While the toffee is boiling, prepare a large sultry sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Scatter the pecans wideness the prepared sultry sheet.

Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly pour the toffee over the pecans. Sprinkle with Maldon salt. Let tomfool completely. I often set the pan in the refrigerator to speed up the process, but it will moreover tomfool at room temperature.

When the toffee is cool, unravel into pieces. (I find that flipping the toffee over and hitting it a few times with a wooden spoon works quite well.) Store in an snapped container in the refrigerator or at room temperature.

This Graham Cracker Toffee is a newer favorite for my family and let me tell you, it’s pretty fantastic. It’s a tiny bit salty (feel self-ruling to sprinkle uneaten salt on top to kick that up a bit) and plenty sweet, perfect for snacking AND for wasting over ice cream. Yes, I did that last year and it was a huge win.

Ingredients

• 2 cups butter
• 2 cups sugar
• 3 tablespoons water
• ½ teaspoon kosher salt
• 1 teaspoon vanilla
• 2 cups whole pecans
• Maldon salt for topping

Instructions

• In a heavy bottomed stainless skillet, over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a swash and then don’t stir or touch the mixture then until it is caramel colored.

• While the toffee is boiling, prepare a large sultry sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Scatter the pecans wideness the prepared sultry sheet.

• Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly pour the toffee over the pecans. Sprinkle with Maldon salt. Tomfool completely.

• When the toffee is cool, unravel into pieces. Store in an snapped container in the refrigerator or at room temperature.

Notes

The finishing salt is really important here. There aren’t a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in this toffee. You can buy it in some grocery stores, but I found the weightier prices by far on Amazon. (I promise that if you buy it, you’ll use it for increasingly than just this recipe!) However, if you don’t want to buy a fancy salt, woody sea salt or plane kosher salt will work. Just be uneaten shielding when sprinkling the salt on the toffee, as the smaller grains of salt can quickly turn something “salty” instead of giving just a hint of salt with the sweet toffee.

Nutrition

Calories: 123kcal | Carbohydrates: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 88mg | Potassium: 18mg | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg