I love candy. And homemade dairy-free pecan toffee candy is always the best with all fresh ingredients and no preservatives. I also tend to finish it off quickly enough that it does not have the chance to go stale.
This dairy-free toffee is crunchy . . . and great for gift-giving…
Dairy-free Pecan Toffee
- 1 cup coarsely chopped pecans
- 1 cup plant-based butter
- 1 cup pure cane sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 9-oz bag of vegan dark chocolate chips (I used Enjoy Life Dark Chocolate Morsels)
- Spray a 9×13 inch glass pan* with cooking spray, then line with parchment paper.
- Spread chopped pecans in a single layer on top of the parchment paper.
- Add butter, sugar, and salt to a heavy-bottomed pot. I use my copper-bottomed Revere-ware for this but any heavy pot will work.
- Melt and bring to a boil over medium-low heat, stirring constantly to dissolve the sugar.
- Once the mixture is boiling, insert a candy thermometer and stir periodically (slowly and evenly), until the candy has reached the hard crack stage of 290 to 300 degrees on your candy thermometer.
- Remove pan from heat immediately and stir in the vanilla. The candy mixture will foam, but that is fine.
- Carefully pour the candy mixture over the pecan pieces. Let this candy mixture sit for a few minutes before adding the chocolate chips.
- Carefully sprinkle the chocolate chips over the candy and pecan mixture, trying to make the layer as even as possible. Cover this layer with aluminum foil to seal the heat into the chocolate chips, encouraging them to melt. Allow the foil to stay on for 5 minutes.
- Remove the foil and gently spread the chocolate into an even layer. I use my offset spatula for this, but any bent-handed spatula would work here.
- Place the candy in the refrigerator and let chill for at least 2 hours.
- Lift the parchment paper out of the pan nd carefully cut/break the candy into pieces.
- Store in an airtight container in a cool place.
- I use a 9×13 inch pan to create thinner pieces, but using an 8X8 inch pan would create thicker hunks of toffee. Just make sure you allow longer time to chill…up to 4 hours or so.