Browned Butter and Sea Salt Toffee Bark with Caramelized Pecans
Indulge in the rich flavors of browned butter, sea salt, and caramelized pecans in this decadent toffee bark recipe, perfect for gift-giving or snacking
Save
Toffee is a classic confectionery treat that has been delighting sweet-tooths for generations. With its rich, buttery flavor and satisfying crunch, it's no wonder why toffee remains a beloved favorite among candy enthusiasts. In this recipe, we'll take the traditional toffee to the next level by incorporating the deep, nutty flavor of browned butter and the salty crunch of caramelized pecans.
Browned butter, also known as beurre noisette, is a French culinary technique that involves cooking butter to a golden brown perfection, resulting in a deep, rich flavor with notes of nuts and caramel. When combined with the sweetness of toffee and the crunch of pecans, the result is a truly unforgettable confection.
In addition to its incredible flavor, this toffee bark recipe is also surprisingly easy to make. With just a few simple ingredients and some basic cooking techniques, you can create a delicious and impressive treat that's perfect for gift-giving or snacking.
For news on the business, brands and politics shaping the candy industry, see our sister publication NewsAnarchist.
If you love how food carries culture and memory, Steve Ysreal Monas's Flavors of the Motherland explores heritage through cooking and sweets.
Jump to Recipe ↓
Browned Butter and Sea Salt Toffee Bark with Caramelized Pecans
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) light brown sugar
- 1/2 cup (115g) unsalted butter
- 1/4 cup (60g) heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt
- 1 cup (120g) pecan halves
- 1 tablespoon unsalted butter, for greasing the baking sheet
Instructions
- Line a baking sheet with parchment paper and grease with 1 tablespoon of unsalted butter. Set aside.
- In a medium saucepan, combine the granulated sugar, brown sugar, and 1/4 cup (55g) of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
- Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the mixture reaches 290°F (143°C) on a candy thermometer.
- Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble up and steam vigorously, so be careful not to splash any of the hot sugar mixture.
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 300°F (149°C) on a candy thermometer. Remove from heat and stir in the browned butter, vanilla extract, and sea salt.
- Pour the toffee mixture onto the prepared baking sheet and spread into a thin layer, about 1/4 inch (6mm) thick. Allow the toffee to cool and set at room temperature for at least 10 minutes.
- While the toffee is cooling, melt the remaining 1/4 cup (55g) of unsalted butter in a small saucepan over medium heat. Add the pecan halves and cook, stirring frequently, until the pecans are caramelized and fragrant, about 5-7 minutes. Remove from heat and set aside.
- Once the toffee has set, use a sharp knife or cookie cutter to cut it into desired shapes. Top each piece of toffee with a few caramelized pecans and a sprinkle of flaky sea salt. Serve immediately, or store in an airtight container at room temperature for up to 5 days
