Description
Indulge in the irresistible combination of rich chocolate, bold espresso, and buttery toffee with this quick and easy Chocolate Espresso Pecan Toffee recipe. Perfect for satisfying your sweet tooth any time.
Ingredients
– 1 cup (2 sticks) unsalted butter
– 1 cup packed light brown sugar
– 2 tablespoons espresso powder
– 1/4 teaspoon salt
– 12 ounces semi-sweet chocolate chips
– 1 cup chopped pecans, toasted
Instructions
1. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, espresso powder, and salt. Bring the mixture to a boil, stirring constantly, and cook for 5 minutes.
3. Remove the pan from the heat and stir in the chocolate chips until they are melted and the mixture is smooth.
4. Spread the toffee mixture evenly onto the prepared baking sheet. Sprinkle the toasted pecans over the top.
5. Refrigerate the toffee for at least 2 hours, or until firm.
6. Break the toffee into pieces and serve.
Notes
Store the toffee in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Stovetop
- Cuisine: American