Nothing says holiday cheer like a batch of homemade Christmas Toffee. This festive treat is crisp, buttery, chocolatey, and unbelievably easy to make. Whether you’re preparing edible gifts, hosting a holiday party, or craving a seasonal sweet, this classic toffee delivers every time. With simple ingredients and reliable results, it’s a must-have recipe for your Christmas dessert collection.
Advertisements
Ingredients
Base Layer
- 1 cup chopped pecans (or almonds)
Toffee Mixture
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
Chocolate Topping
- 1–1 ½ cups chocolate chips
- Extra chopped pecans
- Flaked sea salt (optional)
Instructions
1. Prepare the Pan
- Line a 9×9-inch baking dish with parchment paper.
- Spread 1 cup chopped pecans evenly across the bottom to form the crunchy base.
2. Cook the Toffee
- In a saucepan, combine butter, sugar, water, and salt.
- Heat over medium, stirring frequently until fully melted and bubbling.
- Attach a candy thermometer and cook until it reaches 300°F (hard crack stage).
- Remove from heat and stir in vanilla.
3. Pour & Layer
- Immediately pour the hot toffee over the pecans in the prepared dish.
- Let sit for 1–2 minutes.
- Sprinkle chocolate chips evenly over the top.
- Cover with foil for 3–4 minutes to melt the chocolate.
4. Swirl & Top
- Remove foil and gently swirl the chocolate with a spatula.
- Add chopped pecans on top.
- Sprinkle flaked sea salt if desired.
5. Chill & Break
- Let the toffee set for 4 hours at room temperature, or chill in the fridge to speed up the process.
- Lift out using the parchment paper and cut or break into pieces.
- Serve or package for gifting.
Pro Tips
- Heat slowly to avoid burning the sugar.
- Use a heavy-bottomed saucepan for even cooking.
- Don’t stir constantly—gentle stirring prevents grainy results.
- If chocolate isn’t melting easily, pop the pan into a warm oven for 1 minute.
Advertisements
Why This Recipe Works
- Perfect texture: Crisp, buttery toffee with a smooth chocolate layer.
- Minimal ingredients: Pantry staples create a gourmet holiday treat.
- Gift-friendly: Breaks into sharable pieces ideal for tins and gift boxes.
- Customizable: Easy to adapt with different nuts or toppings.
Substitutions & Variations
Nut Alternatives
- Walnuts
- Hazelnuts
- Almonds
- Sunflower or pumpkin seeds (nut-free option)
Dairy-Free Options
- Replace butter with equal amount of coconut oil for a subtle tropical flavor.
Sugar Alternatives
- Use coconut sugar or maple sugar (texture may vary slightly).
Flavor Variations
- Add crushed candy canes for peppermint toffee.
- Use dark chocolate for a richer finish.
- Add a pinch of cinnamon for warmth.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
- Prepare up to 2 weeks ahead—toffee stays crisp and fresh.
Storage
- Store in an airtight container at room temperature for 10–14 days.
- Refrigerate for longer shelf life.
Freezing
- Freeze for up to 3 months, separated by parchment paper.
Reheating
- No reheating needed—served best at room temperature.
Advertisements
Serving Ideas
- Pack in festive tins for holiday gifts
- Add to a Christmas dessert platter
- Crumble over ice cream or hot chocolate
- Serve with coffee or holiday cocktails
Nutrition (Per Serving Estimate)
Approximate values; will vary by toppings.
- Calories: 130–150
- Fat: 12–14 g
- Carbohydrates: 12–14 g
- Protein: 1–2 g
Frequently Asked Questions
Can I double the recipe for a 9×13 pan?
Yes! Double all ingredients and follow the same instructions. A metal pan helps the toffee cool faster and more evenly.
Advertisements
Which type of pan works best—glass or metal?
Metal heats more evenly and is preferred for candy making. Glass also works but may increase cook time slightly.
Why is a smaller pan recommended?
Smaller pans allow the toffee to reach the right thickness and set properly, ensuring the classic crisp texture.
Do I need a candy thermometer?
It’s highly recommended for accuracy, but you can also test by dropping a small amount into ice water—if it becomes brittle, it’s ready.
Christmas Toffee is a beloved classic that brings festive joy to every gathering. With its buttery crunch, rich chocolate layer, and endless customization options, it’s a holiday dessert you’ll return to year after year. Simple, delicious, and perfect for gifting—this recipe is guaranteed to become a Christmas tradition.
Best Christmas Toffee Recipe
Ingredients
Base Layer
- 1 cup chopped pecans (or almonds)
Toffee Mixture
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
Chocolate Topping
- 1–1 ½ cups chocolate chips
- Extra chopped pecans
- Flaked sea salt (optional)
Instructions
1. Prepare the Pan
- Line a 9×9-inch baking dish with parchment paper.
- Spread 1 cup chopped pecans evenly across the bottom to form the crunchy base.
2. Cook the Toffee
- In a saucepan, combine butter, sugar, water, and salt.
- Heat over medium, stirring frequently until fully melted and bubbling.
- Attach a candy thermometer and cook until it reaches 300°F (hard crack stage).
- Remove from heat and stir in vanilla.
3. Pour & Layer
- Immediately pour the hot toffee over the pecans in the prepared dish.
- Let sit for 1–2 minutes.
- Sprinkle chocolate chips evenly over the top.
- Cover with foil for 3–4 minutes to melt the chocolate.
4. Swirl & Top
- Remove foil and gently swirl the chocolate with a spatula.
- Add chopped pecans on top.
- Sprinkle flaked sea salt if desired.
5. Chill & Break
- Let the toffee set for 4 hours at room temperature, or chill in the fridge to speed up the process.
- Lift out using the parchment paper and cut or break into pieces.
- Serve or package for gifting.
Notes
- Toffee sets best in low-humidity environments.
- Use real vanilla extract for maximum flavor.
- If the mixture separates, keep stirring—it will come back together.
- Thickness of the toffee depends on the size of the pan used.
Advertisements