Bacon and Pecan Topped Toffee

Buttery homemade toffee topped with melted chocolate, toasted pecans, and crisp bacon for a sweet and savory candy treat.

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

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.
1 cup butter, 1 cup light brown sugar
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.
1 cup semi-sweet chocolate chips
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.
1/2 cup pecans, 6 slices crispy bacon
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.
1/4 cup white chocolate chips, 1/2 tsp vegetable or canola oil
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

Please see the "Notes and Tips on Cooking Toffee" section within the post for lots of good information.
If using a candy thermometer, cook the toffee to 300°F (hard crack stage). If you don’t have a thermometer, use the old-fashioned cold water test described in the post.
Add the chocolate while the toffee is still hot so it melts and spreads easily.
Store finished toffee in an airtight container at room temperature for up to one week, or freeze with parchment between layers for longer storage.

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