Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Have all your other ingredients measured and ready.
- In a 3-4 quart heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, water, corn syrup, and salt. Attach a candy thermometer to the side of the pan.
- Heat over medium, stirring constantly until the butter is melted and sugar is dissolved. Once the mixture begins to boil, stop stirring completely. Cook until the thermometer reads exactly 300°F (150°C).
- Immediately remove the pan from the heat. Carefully whisk in the baking soda and vanilla extract (it will bubble up).
- Quickly pour the hot toffee mixture onto the prepared baking sheet, spreading it into a thin layer. Immediately sprinkle the chopped pecans evenly over the surface.
- Let the toffee cool completely at room temperature for at least 1 hour, or until fully hardened. Once hard, break it into rustic pieces.
Notes
Trust Your Thermometer: Do not try to eyeball the temperature. 300°F is precise. Even a few degrees under can result in soft, sticky toffee.
Don't Stir After Boiling: This is the number one cause of grainy, crystallized toffee. Let the heat do the work.
Humidity is the Enemy: Avoid making candy on a rainy or humid day. Excess moisture in the air can prevent the toffee from setting properly.
Have Everything Ready (Mise en Place): The final stage of the recipe moves incredibly fast. Have your baking soda, vanilla, and pecans measured and within arm's reach before you start.
Don't Stir After Boiling: This is the number one cause of grainy, crystallized toffee. Let the heat do the work.
Humidity is the Enemy: Avoid making candy on a rainy or humid day. Excess moisture in the air can prevent the toffee from setting properly.
Have Everything Ready (Mise en Place): The final stage of the recipe moves incredibly fast. Have your baking soda, vanilla, and pecans measured and within arm's reach before you start.