Salted pecan toffee

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


1/4 cup water

1 cup salted butter

1 1/2 cups sugar

1/4 cup corn syrup

1/2 cup pecans, toasted

1/2 teaspoon coarse sea salt


In heavy-bottomed saucepan, combine water, butter, sugar and corn syrup. Bring to boil over medium heat, stirring often. Once mixture is boiling, use pastry brush to brush down any crystals that form on the sides of saucepan.

Cook until mixture reaches 295 ̊F on candy thermometer and pour in thin layer on Silpat- or parchment-lined baking sheet. Quickly sprinkle pecans and salt over surface of toffee. Allow to cool slightly and score into triangles or cool completely and break into irregular pieces.