Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories443.8 kcal (22%)
Total Fat30.6 g (44%)
Carbs41.5 g (16%)
Sugars38.1 g (42%)
Protein2.6 g (5%)
Sodium121.5 mg (6%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Line a 9-inch square baking pan or baking tray with parchment paper and butter.
Step 2
Add the butter and sugar to a heavy-bottomed pan and stir until the sugar is completely dissolved.
Step 3
Bring the mixture to a boil while constantly stirring. Because we are making the toffee barks without a thermometer, a drop of the mixture in cold water and if it solidifies into a hard candy structure, it is done.
Step 4
Remove the sauce pan from the heat and add the vanilla extract.
Step 5
Pour the mixture carefully onto the lined tray and set aside to cool.
Step 6
Melt the milk chocolate chips in a double boiler and then spread it on top of the cooled toffee.
Step 7
It doesn’t have to be perfect; you can even make a design out of it.
Step 8
Stick the pecans and broken pretzel sticks on the chocolate side of the toffee and sprinkle some sea salt.
Step 9
The toffee is ready, enjoy! Store them in an air-tight container for up to two weeks.
Notes
2 liked
1 disliked
Easy
Under 30 minutes
