Salted Chocolate-Pecan Toffee

Gluten Free
Low Fod Map
Salted Chocolate-Pecan Toffee
165 min.
20
426kcal

Suggestions


Indulge your sweet tooth with our delightful Salted Chocolate-Pecan Toffee, a treat that perfectly balances rich flavors and satisfying crunch. This gluten-free and low FODMAP recipe is not only a delicious snack but also an impressive addition to any antipasti platter or appetizer spread. With its decadent layers of bittersweet chocolate and buttery toffee, each bite offers a symphony of taste that will leave your guests craving more.

Crafted with care, this toffee features toasted pecans that add a delightful nuttiness, complemented by a sprinkle of fleur de sel for that perfect touch of savory contrast. The process may take a bit of time, but the result is well worth the wait. Imagine the aroma of caramelizing sugar filling your kitchen as you create this sweet masterpiece. Whether you're hosting a gathering or simply treating yourself, this toffee is sure to impress.

With 20 servings, it's perfect for sharing, and at 426 calories per piece, it's a rich indulgence that can be enjoyed in moderation. So gather your ingredients, roll up your sleeves, and get ready to create a confection that will delight both your taste buds and your loved ones. Dive into the world of homemade candy with this Salted Chocolate-Pecan Toffee, and savor the joy of creating something truly special!

Ingredients

  • 12 ounces bittersweet chocolate 
  • 1.5 cups butter 
  • teaspoons sea salt (see Notes)
  • cups pecans 
  • teaspoon salt 
  • 3.5 cups sugar 
  • tablespoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • knife
  • offset spatula
  • candy thermometer

Directions

  1. Preheat oven to 35
  2. Put pecans on a rimmed baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool enough to handle, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.
  3. Put sugar, butter, salt, and 3/4 cup water in a 4-qt. saucepan over medium heat (see Notes). When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown and measures 310 on a candy thermometer, about 20 minutes.
  4. Remove from heat and carefully stir in vanilla (mixture will bubble up) and finely chopped pecans.
  5. Pour into a 10- by 15-in. rimmed baking sheet.
  6. Let toffee cool until set, at least 30 minutes. (For even pieces, you can "score" the toffee by cutting it with a sharp knife after it has set for about 10 minutes, scoring into 5 strips lengthwise and 8 strips crosswise to yield 40 pieces. Wipe knife clean with warm water after each slice for easier cutting.)
  7. Chop chocolate and put in a medium metal bowl. Fill an 8- or 10-in. frying pan with 1/2 in. of water and bring to a boil. Take off heat and put bowl of chocolate in the water.
  8. Let sit about 5 minutes. Stir chocolate until melted.
  9. Pour over toffee; with a knife or offset spatula, spread evenly.
  10. Sprinkle chocolate with roughly chopped pecans.
  11. Let sit 20 minutes, or until chocolate is cool but still a bit soft.
  12. Sprinkle with fleur de sel. Chill until set, about 1 hour.
  13. To remove, gently twist pan to release toffee, then chop or break into chunks. Store in an airtight container.

Nutrition Facts

Calories426kcal
Protein1.91%
Fat56.71%
Carbs41.38%

Properties

Glycemic Index
6.5
Glycemic Load
24.48
Inflammation Score
-4
Nutrition Score
5.6256521188694%

Flavonoids

Cyanidin
1.06mg
Delphinidin
0.72mg
Catechin
0.72mg
Epigallocatechin
0.56mg
Epicatechin
0.08mg
Epigallocatechin 3-gallate
0.23mg

Nutrients percent of daily need

Calories:425.59kcal
21.28%
Fat:27.56g
42.41%
Saturated Fat:13.11g
81.94%
Carbohydrates:45.24g
15.08%
Net Carbohydrates:42.93g
15.61%
Sugar:41.66g
46.29%
Cholesterol:37.62mg
12.54%
Sodium:460.4mg
20.02%
Alcohol:0.22g
100%
Alcohol %:0.35%
100%
Caffeine:14.63mg
4.88%
Protein:2.09g
4.19%
Manganese:0.67mg
33.73%
Copper:0.33mg
16.71%
Magnesium:42.34mg
10.59%
Fiber:2.31g
9.24%
Vitamin A:439.5IU
8.79%
Phosphorus:75.77mg
7.58%
Iron:1.35mg
7.5%
Zinc:0.92mg
6.13%
Vitamin B1:0.07mg
4.78%
Vitamin E:0.63mg
4.23%
Potassium:142.86mg
4.08%
Selenium:2.19µg
3.12%
Vitamin K:2.76µg
2.63%
Calcium:22.2mg
2.22%
Vitamin B2:0.03mg
2.02%
Vitamin B5:0.16mg
1.55%
Vitamin B6:0.03mg
1.36%
Vitamin B3:0.27mg
1.34%
Source:My Recipes