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Science + Tech: Toffee Recipe



  • 1 cup sugar
  • 1 cup butter (2 sticks), cut into pieces
  • Dash of salt
  • ½ cup chopped pecans (will likely need to chop into them into smaller pieces than you can buy)
  • 1 cup chocolate chips
  • Cookie sheet
  • Parchment paper
  • Thermometer (needs to go up to at least 330F)
  • Heat proof spatula


  • Place parchment paper on cookie sheet. Sprinkle pecans on parchment paper as desired.
  • Combine butter, salt, and sugar into pot
  • Heat on medium until mixture reaches 300-310°F or until slightly brown
  • Pour butter/sugar mixture onto parchment paper. Spread evenly to reach desired thickness
  • Sprinkle chocolate chips onto hot toffee until covered (may not use full cup)
  • Wait 1 min until chocolate starts to melt. Spread melted chocolate over toffee
  • Sprinkle with pecans if desired
  • Let sit until hard (30min) and break into pieces


  • This took me 15 min from start to finish. I recommend melting together butter and sugar ahead of time until it starts to simmer a bit and keeping it warm to speed up the process unless there is a way for us to edit out portions of the cooking phase.
  • Have one batch of toffee made ahead of time so we have a finished product to taste. The toffee we make will not be ready to break apart in time for filming

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