How to Make Better Than Anything Toffee
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Prep – Spray a 9-inch baking dish with cooking spray, line with parchment, and spread chopped pecans evenly.
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Cook the toffee – In a heavy-bottomed pot, combine butter, sugar, and salt. Stir often over medium-low heat until sugar dissolves.
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Boil to hard crack stage – Continue cooking until mixture reaches 290–300°F on a candy thermometer. Stir occasionally and evenly.
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Add vanilla – Remove from heat, stir in vanilla, then carefully pour over pecans in the dish.
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Add chocolate – Let sit for a few minutes, then sprinkle chocolate chips on top. Cover with foil for 5 minutes to soften.
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Spread – Remove foil and gently spread melted chocolate into an even layer.
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Chill – Refrigerate for at least 2 hours until firm.
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Break into pieces – Lift parchment out, place on a cutting board, and break into bite-sized shards.
What to Serve With This Toffee
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As part of a holiday dessert platter with fudge, cookies, and truffles.
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Crumbled over ice cream for a sundae with crunch.
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With a cup of hot coffee or tea for a sweet afternoon pick-me-up.
Tips for Perfect Toffee
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Use a candy thermometer – hitting the right temperature is key to the perfect crunch.
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Stir slowly – too much agitation can cause the sugar to crystallize.
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Work quickly when spreading the toffee—it sets fast!
Storage Instructions
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Store in an airtight container at room temperature for up to 2 weeks.
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For longer storage, freeze in a sealed container for up to 3 months.
FAQ
Can I make this without nuts?
Yes! Just skip the pecans and pour the toffee directly onto parchment.
Can I double the recipe?
Absolutely—use a larger pan and keep a close eye on the cooking time.
Can I use salted butter?
Yes, but reduce or omit the added kosher salt.
Final Thoughts
Better Than Anything Toffee lives up to its name—once you taste it, you’ll understand why. It’s buttery, crunchy, chocolatey perfection that’s as welcome at a fancy dinner party as it is in your holiday cookie tin. And the best part? It’s surprisingly easy to make.
