Sea Salt Pecan Toffee is the answer to your snacking and sweet tooth dreams.
Prep Time30 minutesmins
Total Time30 minutesmins
Servings: 50pieces
Calories: 123kcal
Ingredients
2cupsbutter
2cupssugar
3tablespoonswater
½teaspoonkosher salt
1teaspoonvanilla
2cupswhole pecans
Maldon saltfor topping
Instructions
In a heavy bottomed stainless skillet, over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a boil and then don't stir or touch the mixture again until it is caramel colored.
While the toffee is boiling, prepare a large baking sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Scatter the pecans across the prepared baking sheet.
Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly pour the toffee over the pecans. Sprinkle with Maldon salt. Cool completely.
When the toffee is cool, break into pieces. Store in an airtight container in the refrigerator or at room temperature.
Notes
The finishing salt is really important here. There aren't a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in this toffee. You can buy it in some grocery stores, but I found the best prices by far on Amazon. (I promise that if you buy it, you'll use it for more than just this recipe!) However, if you don't want to buy a fancy salt, coarse sea salt or even kosher salt will work. Just be extra careful when sprinkling the salt on the toffee, as the smaller grains of salt can quickly turn something "salty" instead of giving just a hint of salt with the sweet toffee.