You guys, this recipe makes the world’s BEST toffee! It’s a bold statement, I know, but I’ll stand behind it until my last breath. Which, honestly, will probably be due to overstuffing my face with this toffee.
I make this toffee every year, and the best part, besides the fact that it’s the world’s best toffee, is that it’s so ridiculously easy. Not “easy” like that Sigma Nu hoped I was in 1987 when he asked me at a party if I liked donuts and when I said yes asked me to stay for breakfast (the donuts were tempting, but he was not) — I mean easy like this:
However, you will need a candy thermometer to make this, so I suppose if you don’t have one and have to run to Target or Bed, Bath & Beyond it turns this recipe into a huge pain. Unless, of course, you make a stop at Starbucks for a peppermint mocha to reward yourself for having to make the run for the candy thermometer.
I wish I could take credit for this — and I’ll be honest, I usually do the rare times I share it with others — but the recipe originally comes from my sister-in-law, who used to send us a bag every year. After a few years of gorging the entire bag in a matter of hours, however, I got wise and learned how to make it myself.
Now I can spread out my gorging over a couple of days.
Let me know if you try it! And if you do, let me know if you, like everyone I’ve ever shared it with, think it’s the World’s Best!
World’s Best Toffee
1 cup butter (real butter only)
1 1/2 cups packed brown sugar
1 bag of chopped pecans (get the good kind, not the cheap kind — there’s a difference, people, and it’s worth it)
1 cup (or so) semi-sweet chocolate chips (or your favorite chocolate)
*Sprinkles optional — but life is more fun with sprinkles so I’d go for it
Spread pecans in bottom of 9×13 un-greased Pyrex dish
Bring butter and brown sugar to a boil, stirring constantly, until the mixture reaches 280°-290° on a candy thermometer. It’s VERY IMPORTANT you let the mixture reach this target, no matter how tired you get of stirring or how much your fingernails feel like they’re melting from the heat of the boiling sludge. If you don’t your toffee will be chewy and will not be the World’s Best.
As soon as the temperature reaches about 290° pour immediately over pecans and spread lightly to edges.
Scream “SHIT!” a lot as your OCD kicks in when you notice it already starting to set before you get it all spread to the edges.
Sprinkle chocolate chips over hot toffee and let sit for about five minutes. Eat the rest of the bag while you wait.
Quickly spread chocolate chips (they’ll be magically melty) over entire pan. Don’t use a sharp knife or else you’ll cut your tongue when you lick the chocolate off of it.
Sprinkles! Because sprinkles!
Let cool for a few hours until chocolate hardens. Do not put in fridge or your chocolate will get white spots!
Bust apart by jabbing a butter knife into it repeatedly, which is a great way to get out your frustrations at the fact that you’ve had to wait a few hours for that damn chocolate to set.
Let the gorging commence!!
Share this recipe so you don’t have to make it for all your friends and relatives!