Pioneer Woman Toffee Recipe

This Pioneer Woman Toffee Recipe is a crunchy and buttery recipe, which is made with dark chocolate and your favorite chopped toppings. It’s the perfect holiday gift, ready in about 3 hours (including cooling time).

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Pioneer Woman Toffee Recipe Ingredients

For the Toffee:

• 16 oz. (2 cups) salted butter
• 16 oz. (about 2 ¼ cups) granulated sugar
• 3 oz. (6 tbsp) water
• 1 tsp. salt
• 1 tsp. vanilla extract

For the Topping:

• 24 oz. tempered dark chocolate, melted
• 16 oz. chopped toppings (e.g., toasted nuts, crushed candy canes, flaky sea salt)

How To Make Pioneer Woman Toffee

1. Prep Your Station: Line a large baking sheet with a silicone baking mat or good-quality parchment paper. Have all your ingredients measured and ready to go.
2. Cook the Toffee: In a heavy-bottomed saucepan, combine the butter, sugar, water, and salt. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
3. Reach Temperature: Once boiling, reduce the heat to moderate and continue to cook, stirring gently and occasionally, until the mixture reaches 298°F on a candy thermometer. The color will be a deep amber.
4. Add Vanilla and Pour: Immediately remove the pan from the heat and carefully stir in the vanilla extract. Quickly pour the hot toffee mixture onto the prepared silicone mat.
5. Spread and Cool: Use a heatproof spatula to spread the toffee into a thin, even layer. Let it cool completely at room temperature until it is hard and set.
6. Coat with Chocolate: Gently blot any excess oil from the surface of the cooled toffee with a paper towel. Spread half of the melted chocolate over the toffee and immediately sprinkle with your desired toppings. Let the chocolate set completely.
7. Coat the Other Side: Carefully flip the toffee slab over (it’s okay if it breaks). Spread the remaining melted chocolate on the other side and sprinkle with more toppings.
8. Break and Serve: Once the second side is fully set, break the toffee into bite-sized pieces.

Recipe Tips

• How do I prevent the toffee from separating? Separation (an oily layer) can happen if the mixture is stirred too vigorously or if there are drastic temperature changes. Stir constantly until the sugar dissolves, then switch to gentle, occasional stirring as it cooks.
• What if I don’t have a candy thermometer? While a thermometer is highly recommended for accuracy, you can use the cold water test. The toffee is ready when a small drop spooned into a glass of cold water immediately separates into hard, brittle threads.
• Why is my toffee chewy instead of crunchy? This means the toffee did not reach the correct “hard crack” temperature of 298°F. It’s crucial to let it cook long enough to achieve that signature snap.
• Why won’t my chocolate stick to the toffee? After the toffee cools, a thin layer of butter can rise to the surface. Gently blotting this away with a paper towel before adding the chocolate will help it adhere perfectly.

Topping Variations for Toffee

This toffee is a perfect canvas for all kinds of creative toppings.

• Finely chopped toasted pecans, almonds, or walnuts
• Crushed peppermint candies or candy canes
• A sprinkle of flaky sea salt
• Mini chocolate chips or sprinkles
• Crushed pretzels for a sweet and salty combination

How To Store Toffee

• Room Temperature: Store the toffee in an airtight container at room temperature. Place layers of parchment paper between the pieces to prevent them from sticking together. It will keep for up to 2 weeks.
• Avoid Humidity: Keep the toffee in a cool, dry place, as humidity can make it become sticky.

Toffee Nutrition Facts

• Calories: 67 kcal (per small piece)
• Protein: 0.5g
• Carbohydrates: 7g
• Fat: 4.5g
• Sugar: 7g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Flourless Chocolate Cake Recipe
• Pioneer Woman Carrot Cake French Toast Recipe
• Pioneer Woman Prune Cake Recipe