I let the toffee cool and harden for just 3-4 minutes. Then, I sprinkle the chocolate chips evenly over the hot toffee. The residual heat will melt them perfectly. After about 2 minutes, I use an offset spatula to gently spread the melted chocolate into a smooth, glossy layer. Immediately, I sprinkle the remaining chopped pecans over the wet chocolate, pressing them in lightly so they adhere. Now, the hardest part: I walk away and let the whole pan set completely at room temperature. Rushing it into the fridge can cause the chocolate to “bloom” (get those white streaks). Once it’s fully cool and firm, I lift the parchment and break the toffee into rustic, beautiful pieces with my hands.
Pro Tips for Best Results
A digital candy thermometer is your best friend. I tested this relying on the “cold water test” (dropping a bit in ice water), and while it works, it’s easy to misjudge. The thermometer takes the guesswork out and is worth the small investment for perfect toffee every single time.
Toasting the pecans beforehand is a game-changer. I spread them on a baking sheet and toast at 350°F for 7-9 minutes until fragrant. This deepens their flavor dramatically and keeps them crispy in the toffee. I’ve used raw nuts before, and the texture and taste just aren’t the same.
Work quickly but calmly when you hit the hard crack stage. Have your vanilla measured and your pan prepped before you start cooking. That 30 seconds between hitting temperature and pouring matters. Hesitation can lead to burnt toffee. I set up my workstation like a chef’s mise en place to avoid any frantic scrambling.(See the next page below to continue…)