The holiday season marks my favorite time of year. If you hadn’t guessed already, I’m a leeetle obsessed with food. Making good food for my friends and family is my happy place. One of my favorite things to do during the holiday season is make candy. I have a TON of candy recipes on my site. Some are super easy using only the microwave and a handful of ingredients like these M&Ms Marshmallow Dream Bars while others are more challenging but worth every second like these Buttermilk Pecan Pralines.

I have my personal favorites that never fail to make an appearance each holiday season and this Better Than Anything Toffee recipe is one of those.

This recipe reminds me a lot of old school pound cake recipes in that the amounts are simple to remember. One cup of butter, one cup of sugar, one cup of pecans and one cup of milk chocolate chips. A pinch of salt and a little vanilla extract are optional but add a lot of flavor to this easy candy recipe.


1 cup coarsely chopped pecans
1 cup (2 sticks)
challenge unsalted butter
1 cup granulated sugar
½ tsp kosher salt
1 tsp vanilla extract
1 cup milk chocolate chips
Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

Spread the chopped pecans in a single layer on top of the parchment.

Add butter, sugar, and salt to a heavy-bottomed 3-quart pot

Bring to a boil over medium-low heat, stirring frequently to dissolve the sugar.

Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or “hard crack” on a candy thermometer.

Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.

Carefully pour the mixture over the chopped pecans.

Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

Use a knife to gently break it into smaller pieces.

Store in an airtight container in a cool place.