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Chewy Christmas Toffee Recipe
Ash Tyrrell

Chewy Christmas Toffee Recipe

I have to tell you the first time I made this chewy Christmas toffee, I couldn’t stop sneaking little bits before it even cooled. My kitchen smelled like buttery caramel and warm nuts, and I felt like a festive wizard. Every bite had that perfect snap with a softer chew inside, and I knew I had to share it.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped pecans or almonds — gives that crunchy nutty base and texture contrast
  • 1 cup 200 g granulated sugar — the backbone for caramelizing (don’t swap with coarse or frozen sugar)
  • 1 cup 226 g unsalted butter — unsalted gives better control; the fat helps the chewiness
  • ½ teaspoon salt — balances sweetness and enhances flavor
  • ¼ cup 60 ml water — helps dissolve sugar and initiate bubbling
  • 1 teaspoon vanilla extract — adds warmth and aroma
  • 1½ cups chocolate chips semisweet or dark — melts beautifully over the toffee
  • Extra chopped nuts for topping — gives visual appeal and extra crunch
  • Optional: flaked sea salt — for a finishing touch and salty contrast

Method
 

  1. Line a 9×9 baking pan with parchment paper. Scatter your chopped nuts evenly across the bottom. These nuts become the crunchy foundation under the toffee layer.
  2. In the heavy saucepan over medium heat, combine butter, sugar, water, and salt. Stir continuously as everything melts and begins bubbling, making sure nothing sticks or burns.
  3. Maintain stirring until the mixture reaches ~300 °F (149 °C) on your candy thermometer — that’s the hard-crack stage for the chewy yet firm toffee base.
  4. Once it’s reached 300 °F, remove from heat immediately. Stir in the vanilla extract, then pour the hot toffee swiftly over the nuts in your lined pan. The layer will start setting fast.
  5. Sprinkle the chocolate chips evenly over the hot toffee surface. After a minute or two, when they begin to melt, use a spatula to spread and swirl the chocolate across the top.
  6. Sprinkle extra chopped nuts and a pinch of flaked sea salt (if using) over the melted chocolate. Let the whole thing chill on the counter for about 4 hours or refrigerate to speed the process.
  7. Once fully set and firm, break into pieces with your hands or cut into squares with a sharp knife. It’s ready to enjoy as a gift!

Notes

  • Use medium heat and stir constantly — I found that helps avoid scorching or burning.
  • Don’t substitute the candy thermometer — eyeballing doesn’t reliably hit the right stage.
  • Warm your baking dish slightly or dry it first; moisture will encourage crystallization.
  • Let it rest undisturbed while setting — I resist touching it early even though it’s tempting.
  • If sugar crystals form while cooking, add a teaspoon of corn syrup or lemon juice to smooth them out.