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Grandpa Walter’s Chocolate-Covered Toffee With Pecans

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“I received this recipe from a friend. Very good toffee. Placing here for safe keeping.”

Ingredients Nutrition

  • 1 12 cups butter
  • 1 12 cups sugar
  • 4 12 tablespoons water
  • 3 cups pecan halves (or enough to cover a cookie sheet that has 4 sides)
  • 3 cups chocolate, cocoa light (discs of chocolate)
  • 14 teaspoon baking soda (makes a less chewy break) (optional)


  1. Cover cookie sheet with heavy duty foil.
  2. Toast pecans at 350 F for 5-7 minutes.
  3. Arrange pecan halves in orderly rows on cookie sheet.
  4. Melt butter on medium heat in pan/pot.
  5. Add sugar and water.
  6. Boil at low/medium heat, stirring with wooden spoon or heat-resistant spatula until temp is approx 290/300°F.
  7. (Optional: Quickly stir in baking soda.).
  8. Pour quickly over nuts, spreading evenly with rubber spatula.
  9. Immediately spread 1-1/2 cup “cocoa light” over hot toffee.
  10. When cocoa starts melting, spread gently, but firmly, with spatula over entire surface.
  11. Place cookie sheet of toffee in refrigerator space.
  12. Leave until glaze is completely gone over the entire surface. (approx. 30 minutes).
  13. Heat water to boiling in bottom of double boiler.
  14. Melt second 1-1/2 cup of “cocoa light” in top of double boiler, stirring with regular tablespoon or spatula.
  15. Remove from refrigerator and turn toffee over onto the reverse side, intact.
  16. Pour melted cocoa over toffee, spreading with spatula.
  17. Place back in refrigerator until chocolate glaze is completely gone.
  18. Remove from refrigerator and break into pieces (do not cut).

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