Elizabeth Palmer's Chocolate Toffee Pecan Brittle Recipe

by Melody Kettle

This past weekend, Team Hot From The Kettle visited Williams-Sonoma in Upper Montclair NJ for a “Holiday Sweets and Treats” demonstration. Dianne Wenz made some spectacular cookies, I made made Nutella Rice Krispie Treats and Elizabeth Palmer made this Chocolate Pecan Toffee Brittle that was the hit of the day!


Chocolate Pecan Toffee Brittle



1 1/2 cups chopped pecans


1-cup sugar


1-cup butter, softened


1/3-cup water


5 (1.55-ounce) milk chocolate bars (preferably with sea salt and/or toffee), broken into small pieces



Preparation :


Line a 15- x 10-inch jellyroll pan with parchment paper.

Sprinkle with pecans and chocolate pieces to within 1 inch of edges.

Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, whisking constantly.

Cook over medium-high heat, whisking constantly for 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over the pecans and chocolate and keep it in the freezer for 15-30 minutes or until set.

Break up toffee using a rolling pin or your hands. Store in an airtight container (if you don't eat if all as soon as its cool enough to eat!

Elizabeth Palmer is a graduate of the French Culinary Institute in New York City and frequent contributor to Hot From The Kettle. Elizabeth is also the owner of Elizabeth Palmer Kitchen ~ a hot new food blog and one to watch in 2013.