Chewy Toffee Bites Recipe
Introduction
These Chewy Toffee Bites are a delightful combination of rich, buttery toffee topped with melted chocolate, toasted pecans, and a sprinkle of flaky sea salt. Perfectly sweet and satisfyingly chewy, they make an irresistible homemade treat for any occasion.
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 cup mini semisweet chocolate chips
- 1/4 cup coarsely chopped toasted pecans
- Flaky sea salt
- 2 standard-size silicone ice cube molds
Instructions
- Step 1: In a medium Dutch oven or heavy-bottomed pot over medium-high heat, evenly sprinkle 1/4 cup of granulated sugar. Cook, stirring occasionally, until the sugar is melted, about 1 minute. Repeat by adding 1/4 cup of sugar at a time, stirring until completely melted. The sugar should turn a deep amber brown and reach 275° to 280° on an instant-read or candy thermometer.
- Step 2: Remove the pot from heat. Whisking constantly, add cold butter cubes two at a time, allowing each addition to melt before adding the next.
- Step 3: Divide the hot toffee evenly among the 30 compartments of the silicone ice cube molds, about 1 tablespoon per compartment.
- Step 4: Immediately sprinkle about 2 teaspoons of chocolate chips over each toffee portion. Let them sit for about 2 minutes until the chocolate melts.
- Step 5: Use the back of a 1/2-teaspoon measuring spoon to spread the melted chocolate into an even layer over the toffee. Top each piece with toasted pecans and a pinch of flaky sea salt.
- Step 6: Refrigerate the molds until the toffee bites are fully set, at least 30 minutes and up to 1 hour, before removing and enjoying.
Tips & Variations
- Use a candy thermometer to ensure the sugar reaches the correct temperature for perfect toffee texture.
- For a nut-free version, omit pecans and top with crushed pretzels or toasted coconut instead.
- Silicone molds make it easier to pop out the toffee bites, but you can also use lined mini muffin tins if needed.
Storage
Store the toffee bites in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature for a few minutes before serving for the best chewiness. They can also be frozen for up to 3 months; thaw in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or skip the flaky sea salt topping to avoid over-salting the toffee bites.
Why is my toffee sticky or soft?
This usually means the toffee didn’t reach the proper temperature during cooking. Use a candy thermometer and cook until the mixture reaches 275° to 280°F for the correct chewy texture.
PrintChewy Toffee Bites Recipe
These Chewy Toffee Bites are a delightful homemade treat combining melted sugar and butter to create classic toffee, topped with melted semisweet chocolate chips, toasted pecans, and a sprinkle of flaky sea salt. Perfect for a rich, crunchy, and satisfying candy bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 30 toffee bites 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Toffee
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
Toppings
- 1 cup mini semisweet chocolate chips
- 1/4 cup coarsely chopped toasted pecans
- Flaky sea salt, for garnish
Equipment
- 2 standard-size silicone ice cube molds
Instructions
- Caramelize Sugar: In a medium Dutch oven or heavy-bottomed pot over medium-high heat, evenly sprinkle 1/4 cup of granulated sugar. Cook, stirring occasionally, until the sugar melts completely to a deep amber color, about 1 minute. Repeat this process by adding the remaining sugar 1/4 cup at a time, melting each portion before adding the next. Use an instant-read or candy thermometer to ensure the temperature reaches between 275° to 280°F, indicating the right stage for toffee.
- Add Butter: Remove the pot from heat. Whisk in cold cubed butter 2 cubes at a time, allowing each addition to melt fully and incorporate before adding the next. Constant whisking ensures smooth and creamy toffee texture.
- Pour Toffee into Molds: Divide the hot toffee evenly among the 30 compartments of the silicone ice cube molds, about 1 tablespoon per compartment. This will shape the toffee into bite-sized pieces.
- Top with Chocolate Chips: Sprinkle about 2 teaspoons of mini semisweet chocolate chips on top of each toffee-filled compartment. Allow the chocolate chips to sit undisturbed for around 2 minutes to melt from residual heat.
- Spread Chocolate and Add Toppings: Using the back of a 1/2 teaspoon measuring spoon, evenly spread the melted chocolate chips over each toffee bite. Immediately top each piece with coarsely chopped toasted pecans and a pinch of flaky sea salt for added flavor and texture.
- Chill to Set: Place the molds in the refrigerator for at least 30 minutes and up to 1 hour to let the toffee bites fully set and harden before removing and serving.
Notes
- Use a candy thermometer to monitor precise temperature to avoid burning the sugar.
- Ensure butter is cold to help cool the caramelized sugar and create a chewier toffee texture.
- Silicone molds are preferred for easy removal; otherwise, use parchment-lined trays.
- Store toffee bites in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
- Substitute pecans with other nuts like almonds or walnuts for variation.
Keywords: chewy toffee bites, homemade toffee, chocolate toffee candy, holiday candy, easy toffee recipe
