This is the perfect candy to make if you are like me and you grounded up your candy thermometer in the garbage disposal. Yes, I could go get a new one, I know. But….this toffee is made purely by gauging the color changes in the sugar! How easy is that!!! No thermometer needed!
Once you make this for the first time you will be hooked! And, so will everyone you share this with. This toffee is the perfect addition to your Christmas treat tray. It’s so versatile too, you can change the nuts, and even put chocolate on top after the toffee is poured to cool.
I know there are a few people out there that will be thrilled I’m removing this recipe from my catering vault. Hey, ’tis the season for giving! I make this recipe a lot this time a year and now it’s your turn! Believe me it doesn’t get easier then this recipe. This toffee does not taste as easy as it is to make that’s for sure though! And, this fantastic recipe only has 4 ingredients! I’m pretty sure that is everyone’s favorite kind of recipe!
Start with a heavy saucepan. Melt the butter with the sugar.
1/2 pound of butter (2 sticks)
1 3/4 cups granulated sugar
2 teaspoon sea salt
3 cups pecan halves
Line a baking sheet with either parchment paper or a silicone mat.
Place the butter in a medium sized saucepan over med-low heat and cook until melted. Add the sugar, salt and pecans then stir without ceasing! Stir until the sugar caramelizes and starts to coat the nuts. Watch for the color changes and texture of the sugar to become more like liquid. You will also start to see the oils being released from the pecans and it smells so yummy! Once you get to the golden amber color pour immediately onto your prepared pan. The “sugar lava” continues to cook the nuts so remove quickly to prevent an overdone taste. This whole process will take about 15-20 minutes. Makes about 5 cups.
*Side note: I’ve made this with walnuts and cashews and it turns out great!
*Extra tips: If you’re not sharing (shame on you) this big batch can be frozen for future use. This can also be a great topping to chocolate ice cream or to garnish any dessert.
*Recipe created and posted first on Tahnycooks