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Bacon and Pecan Topped Toffee

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Bacon and Pecan Topped Toffee is made with layers of rich, buttery toffee, semi-sweet chocolate, toasted pecans, and crumbled bacon for the perfect sweet and salty treat.
5 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Pieces of bacon and pecan topped toffee on a serving plate.

Attention all bacon lovers! My Bacon and Pecan Topped Toffee is made with layers of rich, buttery toffee, semi-sweet chocolate, toasted pecans, and crumbled bacon for the perfect sweet and salty treat.

Do you have a bacon lover in your household? Wait. What am I saying?? Who doesn’t have a bacon lover in their household! Heck, you’re probably a bacon lover yourself! Well…do I have the perfect treat for you!

Pieces of bacon and pecan topped toffee on a serving plate.

This Bacon and Pecan Topped Toffee is perfection in every way. It has a foundation layer of buttery, sugary, rich toffee topped with a layer of semi-sweet chocolate, topped with toasted pecans and…wait for it…bacon! Then the whole thing is drizzled with white chocolate just for good measure.

If I do say so myself, this sweet buttery toffee and chocolate combination with the rich, toasted pecans and salty, luscious bacon is something just this side of nirvana. It’s one of those bites that will make your eyes roll back in your head and keep you coming back for more…and more…and more.

How to Make Bacon and Pecan Topped Toffee

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Be sure to do all your prep work before you start making the toffee. To toast the pecans, put them in a shallow pan in a 350 degree oven for about 5-6 minutes. Take the pecans out of the oven and let them cool.

Slices of bacon on a baking sheet.

Cook the Bacon

PRO TIP: I rarely cook bacon in a skillet on top of the stove. I learned years ago about the method that restaurants use to cook massive amounts of bacon in the oven and that’s the way I almost always do it.

Simply line a baking sheet with parchment paper (but that’s optional; I just do it because I’m lazy and it limits the amount of clean up needed later) and line your bacon up very slightly overlapping. Put it in the oven at 425 degrees for about 20-25 minutes turning the bacon over halfway through the cooking time.

I know lots of people put a cooling rack in the pan and the bacon on top of that but I don’t see the need. It works just fine for me without the rack. Plus, that rack is hard to clean after bacon has been cooked on it.

Photo collage showing cooked bacon before and after crumbling.

Roughly crumble the bacon into about 1/2-inch pieces.

Line a baking sheet with parchment paper or a silicone baking mat. Set it aside for now.

Cook the Toffee

Butter and brown sugar in a heavy bottomed pan.

In a heavy bottomed saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.

Notes and Tips on Cooking Toffee:

  1. It takes a while. As much as 20 to 30 minutes depending on your stove, atmospheric conditions, and the alignment of the planets. However, it’s not difficult. You just have to have a little patience and keep stirring. Whatever you do, though, do not be tempted to turn the heat up higher to shorten the cooking time. High heat will burn the mixture and you’ll have to start over.
  2. Also, if you’re like me (i.e., really old-fashioned) you can use the ice water test for crack stage instead of a candy thermometer. I trust my ice water testing more than a thermometer any day. To do an ice water test, put a couple of ice cubes with maybe a 1/4 cup of water in a little bowl. While cooking the toffee, periodically dribble a couple of drops into the ice water. Give it a few seconds to completely cool and then taste it. It will go through stages from soft ball (like a really soft caramel) all the way to hard crack (like peanut brittle). I stop cooking toffee just shy of hard crack when it still has a tiny bit of give but is not soft at all.
  3. This toffee mixture is really hot. As in it will burn you badly if you get it on your skin or try to taste it. Do Not Do That. Be very careful to keep your hands away from the hot, boiling, sugar and butter mixture, and for Pete’s sake don’t try to taste it until it’s completely cool. Okay?
Cooked toffee layer poured out on a baking sheet lined with parchment paper.

Pour the Hot Toffee

Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula. Allow the toffee to cool for 3-4 minutes.

Spreading softened chocolate chips over the toffee layer on a baking sheet.

Top with Chocolate Chips

Distribute the chocolate chips evenly over the surface of the still warm toffee. Let the chips sit for 2-3 minutes until they begin to melt.

Using a knife or offset spatula, spread the chocolate over the toffee. I used mini chocolate chips because they melt faster, but the regular ones work well, too. They’ll just take an additional minute or two to completely melt.

Chocolate layer topped with toasted pecans and crumbled bacon.

Top with Pecans and Bacon

Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very lightly press the pecans and bacon into the surface of the chocolate.

Place the baking sheet in the refrigerator for 30 minutes or until the candy is completely chilled.

Photo collage showing white chocolate in a small bowl before and after melting.

Make the White Chocolate Drizzle

Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.

Cutting the corner off a resealable bag filled with melted white chocolate.

Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag.

Finished Pecan and Bacon Topped Toffee with white chocolate drizzled over.

Drizzle the white chocolate all over the cold toffee. Return the pan to the refrigerator until the white chocolate has set. Break into shards.

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Pieces of bacon and pecan topped toffee on a serving plate. Text overlay for pinning.

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Pieces of bacon and pecan topped toffee on a serving plate.

Bacon and Pecan Topped Toffee

Bacon and Pecan Topped Toffee is made with layers of rich, buttery toffee, semi-sweet chocolate, toasted pecans, and crumbled bacon for the perfect sweet and salty treat.
5 from 6 votes
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 24 servings
Calories: 194kcal
Author: Lana Stuart

Ingredients

  • 1 cup butter
  • 1 cup light brown sugar packed
  • 1 cup semi-sweet chocolate chips regular or mini
  • 1/2 cup pecans toasted
  • 6 slices crispy bacon crumbled
  • 1/4 cup white chocolate chips
  • 1/2 tsp vegetable or canola oil

Instructions

  • Before beginning to make the toffee, line a baking sheet with parchment paper or a silicone baking mat.
  • In a heavy saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.
  • Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula.
  • Allow the toffee to cool for 3-4 minutes.
  • Distribute the chocolate chips evenly over the warm toffee. Let the chips sit for 2-3 minutes to melt. Using a knife or offset spatula, spread the chocolate over the toffee.
  • Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very gently press the pecans and bacon into the surface of the chocolate.
  • Place the baking sheet in the refrigerator for 30 minutes or until completely chilled.
  • Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.
  • Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag. Drizzle all over the cold toffee.
  • Return to the refrigerator until the white chocolate has set. Break into shards.

Notes

Notes and Tips on Cooking Toffee:
  1. Cooking toffee can take as much as 20 to 30 minutes. However, it’s not difficult. Just have a little patience and keep stirring. Whatever you do, though, do not be tempted to turn the heat up higher to shorten the cooking time. High heat will burn the mixture and you’ll have to start over.
  2. If you prefer, you can use the alternative ice water test for crack stage instead of a candy thermometer. To do an ice water test, put a couple of ice cubes with maybe a 1/4 cup of water in a little bowl. While cooking the toffee, periodically dribble a couple of drops into the ice water. Give it a few seconds to completely cool and then feel it. It will go through stages from soft ball (like a really soft caramel) all the way to hard crack (like peanut brittle). I stop cooking toffee just shy of hard crack when it still has a tiny bit of give but is not soft at all.
  3. Be careful! This toffee mixture is really hot. It will burn you badly if you get it on your skin or try to taste it before it has cooled. Be very careful to keep your hands away from the hot, boiling, sugar and butter mixture, and do not try to taste it until it’s completely cooled.

Nutrition Information

Serving: 1 | Calories: 194kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 240IU | Calcium: 20mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on February 11, 2014 and sponsored by Smithfield.

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12 Comments

  1. Do you have a small red heart shaped tin? If so, please fill and send to me for Valentine’s Day, or for next Tuesday. Just send.

    Miss P

    1. Thank you for saying that, Maxine! I sometimes wonder if I go into too much detail, but not everyone is familiar with candy making so I thought it useful.

  2. THIS RECIPE sounds FANTASTIC!!! Would never have thought to put bacon on toffee. You are soooo creative. Can’t wait to make a batch of this.