Chewy Toffee Bites Recipe
Introduction
These chewy toffee bites are a delightful blend of buttery caramel, rich chocolate, and crunchy pecans with a touch of sea salt. Perfect for satisfying your sweet tooth, they’re easy to make and great for gifting or snacking.
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 cup mini semisweet chocolate chips
- 1/4 cup coarsely chopped toasted pecans
- Flaky sea salt
- 2 standard-size silicone ice cube molds
Instructions
- Step 1: In a medium Dutch oven or heavy-bottomed pot over medium-high heat, evenly sprinkle 1/4 cup granulated sugar. Cook, stirring occasionally, until sugar is melted, about 1 minute. Repeat with remaining sugar, adding 1/4 cup at a time until all sugar is melted. The sugar should turn deep amber brown and an instant-read or candy thermometer should register 275° to 280°.
- Step 2: Remove the pot from heat. Whisking constantly, add 2 cubes of cold butter at a time, allowing each addition to melt fully before adding more.
- Step 3: Divide the toffee evenly among the 30 compartments of the silicone ice cube molds, about 1 tablespoon per compartment. Sprinkle 2 teaspoons of mini chocolate chips over each toffee portion and let sit for about 2 minutes until the chocolate melts.
- Step 4: Using the back of a 1/2 teaspoon measuring spoon, spread the melted chocolate chips into an even layer over the toffee. Top each with chopped pecans and a pinch of flaky sea salt.
- Step 5: Refrigerate the molds until set, at least 30 minutes and up to 1 hour. Once firm, pop the toffee bites out of the molds and enjoy.
Tips & Variations
- Use a candy thermometer for accurate temperature to prevent burnt toffee.
- Substitute pecans with chopped almonds or walnuts for a different nutty flavor.
- Add a pinch of cinnamon or chili powder to the toffee for a spicy twist.
- If you don’t have silicone molds, line a shallow pan with parchment and cut toffee into bite-sized squares once set.
Storage
Store the toffee bites in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate them for up to one month. Let refrigerated toffee sit at room temperature for a few minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional flaky sea salt topping to avoid an overly salty taste.
What if I don’t have mini chocolate chips?
You can use regular-size chocolate chips, but they may take slightly longer to melt. Alternatively, finely chop a chocolate bar for a smooth layer.
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Chewy Toffee Bites Recipe
- Total Time: 50 minutes
- Yield: 30 toffee bites 1x
Description
Delight in these chewy toffee bites featuring rich caramelized sugar, buttery texture, and a luscious chocolate topping sprinkled with toasted pecans and flaky sea salt. Perfect as bite-sized treats for any occasion, these decadent morsels combine classic toffee sweetness with a satisfying crunch and a hint of saltiness.
Ingredients
Toffee Base
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
Toppings
- 1 cup mini semisweet chocolate chips
- 1/4 cup coarsely chopped toasted pecans
- Flaky sea salt, as needed
- 2 standard-size silicone ice cube molds (for shaping)
Instructions
- Caramelize the Sugar: In a medium Dutch oven or heavy-bottomed pot, evenly sprinkle 1/4 cup of granulated sugar over medium-high heat. Cook, stirring occasionally, until it melts into a deep amber brown caramel, about 1 minute. Repeat by adding the remaining sugar 1/4 cup at a time, allowing each portion to melt fully before adding more. Use an instant-read candy thermometer to ensure the mixture reaches 275° to 280°F.
- Add Butter: Remove the pot from heat and whisk in the cold cubed butter, two cubes at a time, ensuring each is fully melted and incorporated before adding the next, creating a smooth, glossy toffee base.
- Portion the Toffee: Carefully divide the hot toffee mixture among the 30 compartments of the silicone ice cube molds, filling each with about 1 tablespoon of toffee.
- Top with Chocolate: Sprinkle about 2 teaspoons of mini semisweet chocolate chips evenly over each toffee bite. Let the chips sit for approximately 2 minutes so they melt gently from the residual heat of the toffee.
- Spread Chocolate and Add Nuts: Use the back of a 1/2 teaspoon measuring spoon to spread the melted chocolate evenly in a smooth layer over each piece. Immediately sprinkle with coarsely chopped toasted pecans and a pinch of flaky sea salt for enhanced flavor and texture.
- Chill and Set: Place the molds in the refrigerator and chill for at least 30 minutes, or up to 1 hour, until the toffee bites have fully set and hardened. Remove from molds and serve or store in an airtight container.
Notes
- Use a candy thermometer to monitor precise temperature for perfect toffee texture.
- Be cautious when handling hot sugar toffee to prevent burns.
- Silicone ice cube molds make it easier to release the toffee bites once set.
- Toasted pecans add a wonderful crunch; alternatively, use walnuts or almonds.
- Store toffee bites in an airtight container at room temperature or refrigerated to prolong freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: chewy toffee bites, homemade toffee, chocolate toffee, easy toffee recipe, nutty toffee treats, holiday candy
