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Toffee Brittle Dipped in Milk Chocolate on a parchment lined baking sheet

Toffee Brittle Dipped in Milk Chocolate

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.

  • Total Time: 35 minutes
  • Yield: 30-40 Pieces 1x


Units Scale
  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 1/4 tsp sea salt
  • 1 cup pecans (any nuts will work)
  • milk or dark chocolate


  1. Heavily butter a 9 X 13 pan. Set aside.
  2. In a large saucepan over medium to high heat mix together the butter, sugar, and salt. Whisk mixture occasionally until smooth.
  3. 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.
  4. Quickly pour in the toasted pecans and then pour into a prepared baking sheet. Use a metal spoon to spread the toffee mixture evenly.
  5. 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.
  6. 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.
  7. While cooling line a baking sheet with parchment paper.
  8. Mix chocolate again and test temperature, once it reaches 90F it is ready to work with.
  9. I like to use my hands to dip candy. Dip toffee in candy and place on parchment paper to set.
  10. Now stuff your face with these amazing candies!!
  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20 minutes
  • Cook Time: 15 Minutes
  • Category: Dessert
  • Method: Cooking
  • Cuisine: English

Keywords: toffee, chocolate, homemade chocolate, toffee chocolate

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