pieces of coffee toffee on a silver plate
Print Recipe

White Chocolate Coffee Toffee with Pecans

Delightfully dark toffee flavored with coffee, then topped with sweet white chocolate and toasted pecans.
Prep Time30 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: candy, chocolate, nuts, pecans, toffee
Servings: 24 generous servings

Ingredients

  • 1 Cup Butter unsalted
  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Tablespoon Molasses
  • 3 Tablespoons Water
  • 2 Teaspoons Instant Coffee
  • 1/2 teaspoon Salt
  • 3/4 Cup White Chocolate Chips
  • 1 Tablespoon Coconut Oil
  • 1/2 Cup Toasted Pecans chopped
  • Flaky Salt for topping
  • Coffee grounds for topping

Instructions

  • In a large pot, melt the butter over medium heat. Add the sugars, molasses, instant coffee mixed with water, and salt. Stir to combine, then allow to cook over medium heat until the temperature reaches 300F, stirring very little to avoid forming any crystals or separating the butter from the sugar.
  • While the toffee cooks, prepare a baking sheet or large baking dish by lining with aluminum foil or parchment then greasing it. Once the candy reaches 300F, pour into the prepared dish and allow to cool completely, at least one hour.
  • Once the toffee has set up, melt the white chocolate with a spoonful of coconut oil. Spread a thin layer over the toffee, then top with the chopped toasted pecans. Sprinkle lightly with flaky salt and coffee grounds. Allow the chocolate to set before breaking the toffee into pieces and serving.

Notes

Substitute strong coffee for the water and instant coffee