Delicious Apple Cider Chocolate Pecan Toffee. Biting into this toffee will leave you wanting to come back for more. Crisp apple slices and crunchy pecans top a smooth layer of milk chocolate before you crunch down on the delicious apple cider toffee at the bottom. You won’t stop at one piece, I can promise you that!
I’m so excited to share my friend Sabine Vernier's Also The Crumbs Please blog, brand new baking book. Called The Chocolate Addict’s Baking Book, her book is filled with 75 delicious chocolate-filled recipes. She kindly sent me this copy, and rifling through the pages, I fell for her Apple Cider Chocolate Macadamia Toffee. I knew I had all the ingredients on hand, minus the macadamia nuts, so I subbed them for pecans. Oh, me, oh my, is this one recipe that you have to make?
What ingredients are in this Apple Cider Chocolate Pecan Toffee
- Butter - a must in toffee. When you melt the sugar and the butter together at high temperatures, the toffee will remain smooth and breakable because of the butter.
- Sugar - sub for golden sugar for a more rounded taste
- Apple Cider Vinegar - I was intrigued by adding this in the toffee. When bringing the toffee up to boil, the vinegar smells strong, but once it's all finished and set, that smell disappears, and the warming taste of apple cider shines through!
- Salt - this helps balance out the sweetness of the toffee. If using salted butter, then leave out the salt.
- Vanilla Extract - helps with the sweetness of the toffee
- Milk Chocolate - sub the milk for dark or white chocolate for an equally tasty toffee
- Pecans - Pecans and apples go hand in hand well together. A perfect match
- Apple Crisps - my last-minute addition. I had made a jar of apple crisps the day before and decided to add these to the topping to continue on with the apple flavour
How do you make Apple Cider Chocolate Pecan Toffee?
It’s actually a really simple process to make this toffee. I was pleasantly surprised.
Two pieces of equipment that I would strongly recommend using are:
- Heavy based saucepan
- Candy Thermometer
The heavy-based saucepan allows the butter and sugar to heat up consistently to the 290C (143F) hard ball stage. The candy thermometer allows you to accurately measure the temperature of the toffee. Using the thermometer removes all the guesswork and makes the whole experience go smoothly.
To Make The Toffee
- Melt the butter, sugar, vinegar and salt in your heavy-based saucepan until the mixture comes to a boil. Continue to heat until a candy thermometer reads 290C (143F). Add the vanilla, stir through and pour the mixture into a lined 9inch square baking pan.
- Wait ten minutes, and then place the block of chocolate onto the top. Let it sit like this for ten minutes, and the heat from the toffee will slowly melt the chocolate. Once it’s completely melted, level the chocolate with an offset spatula. Sprinkle the top with pecans and apple crisps, then set aside to harden for two hours.
- Once set, lift the toffee out of the pan using the baking paper and break or cut it into pieces. Enjoy!!
The Chocolate Addict’s Baking Book
I’ve been a long-time admirer of Sabine on Instagram and am in awe of her prowess as a photographer. Her images always stop me in my tracks, and flicking through her first published book does not disappoint. Her imagery is stunning. Cohesive yet individual, the recipes flow visually from one chapter to the next.
But as we all know, images might sell a recipe, but a book has to be filled with achievable, mouth-watering desserts that work.
Her book divides into eight main chapters:
- Crowd-Pleasing Bars and Brownies
- Irresistible Cookies
- Cupcakes and Muffins for Every Occasion
- Crave-Worthy Cakes
- Festive Pies and Tarts
- No-Bake Treats
- Sweet Candies
- Impressive Breads and Pastries
With such a comprehensive break-up of chapters, you'll definitely find a recipe that grabs your attention.
On my hit list to try are the S’mores Chocolate Cheesecake Bars, Chocolate Chip Streusel Muffins, Chile Chocolate Lava Cakes and the Ultra Flaky Chocolate Croissants (every baker has to master these just once!!)
Apple Cider Chocolate Pecan Toffee
- 230 g unsalted butter
- 200 g granulated sugar
- 60 ml apple cider vinegar
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
- 170 g milk chocolate bar
- 150 g pecans, roasted, roughly chopped
- apple crisps, optional
- Line a 23cm (9-inch) square baking pan with baking paper.
- In a heavy-based saucepan set over medium heat, add butter, sugar, apple cider vinegar and salt. On medium heat, stir continuously until the butter has melted and sugar dissolved and bring to the boil. Place a candy thermometer into the saucepan and heat the mixture until it reaches 140°C (290°F); this can take approx 10 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract. Pour the toffee into the prepared baking pan and set aside for 10 minutes.
- Place the milk chocolate bar onto the toffee and wait for five or so minutes for the chocolate to gradually melt. Use an offset spatular to level the chocolate in the pan. Sprinkle the pecans onto the chocolate along with torn apple crisps if you are using them and set aside for 2 hours or so until the toffee sets and hardens. Once solid, lift the toffee out of the baking pan using the baking paper and break or chop the toffee into pieces.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.