Every time I go to the mall I park at Nordstroms..because well I love Nordstroms. And what might you guess is next to Nordstroms? See’s Candy of course!
I’m going to tell you a little secret. I ALWAYS ask to “try” the California Brittle. Usually, I haven’t had it that day. So I am trying it for that day…you see I kind of love it. Toffee Brittle dipped in Milk chocolate? AHHHHMAZING!!
So basically this obsession inspires this recipe.
It’s Christmas time, which means no one can judge you for eating obscene amounts of chocolate. At least that’s what I tell myself while I am stuffing my face.
This recipe is so freaking easy people. So many people are scared of making candies, toffee, chocolate…etc. If you can be patient you will succeed! Honestly, make these. The crunchiness of the toffee and the smooth creaminess of the milk chocolate are wonderful. They disappear all to quickly which leaves me with the decision to whip up another batch this week!! I didn’t get my fill!
In fact, I might go make some now.
If you are not drooling while looking at these pictures, something is wrong with you!!
I sprinkled a few of the toffees with some sea salt! Nice touch, I like the toffee with and without the salt
You will love this recipe because it’s easy, makes a large quantity and you won’t be able to eat just one! Also, I find it quite therapeutic dipping chocolate.
Hope you make some Toffee Brittle dipped in Milk Chocolate soon! 🙂
To make sure you are successful I highly suggest using an instant-read thermometer the thermapen has literally changed my life from toffee to filet mignon!
Please let me know if you make this Toffee Brittle Dipped in Milk Chocolate by leaving a review below!Print
Toffee Brittle Dipped in Milk Chocolate is the perfect homemade gift, or treat yourself! A bit of patience and a few ingredients and you will have a large batch of toffee brittle.
- 1 cup butter (2 sticks)
- 1 cup sugar
- 1/4 tsp sea salt
- 1 cup pecans (any nuts will work)
- milk or dark chocolate
- Heavily butter a 9 X 13 pan. Set aside.
- In a large saucepan over medium to high heat mix together the butter, sugar, and salt. Whisk mixture occasionally until smooth.
- Bring mixture to a boil and stir occasionally for about 5 minutes. Then, whisk constantly for about 8-10 minutes. The mixture will start to turn color to a dark golden color. At this point, using an instant-read thermometer check that the toffee should be at 300F on a candy thermometer.
- Quickly pour in the toasted pecans and then pour into a prepared baking sheet. Use a metal spoon to spread the toffee mixture evenly.
- Let sit for 15-20 minutes. Once you make one dent in the toffee with a knife the rest kind of cracks into chunks. Set aside.
- Heat some water in a saucepan and place a metal bowl on top of the saucepan. Place chocolate chips inside a bowl. Let sit for 3 minutes then stir. Continue to mix occasionally until chocolate melts to 100F. Take off heat and set underneath a fan for 5-10 minutes.
- While cooling line a baking sheet with parchment paper.
- Mix chocolate again and test temperature, once it reaches 90F it is ready to work with.
- I like to use my hands to dip candy. Dip toffee in candy and place on parchment paper to set.
- Now stuff your face with these amazing candies!!
Keywords: toffee, chocolate, homemade chocolate, toffee chocolate