If you’re looking for a quick last-minute neighbor gift this Christmas season, look no further! Today I’m sharing our family’s favorite microwave toffee recipe with you. This is one of those treats that I have to make every Christmas but don’t get to make any other time of the year. (Not because it’s difficult, but because I end up eating half the batch in one sitting every time I do!) It’s also perfect because it’s made with things most people keep on hand.
Wouldn’t you like to get this in your mailbox?
I know it’s been about a month since my last post. Sorry for leaving you hanging, but it’s been a busy holiday season. We were in Texas with my parents for Thanksgiving and then I came back to work my last week at my tutoring job and had family in town for my college graduation that happened this past Sunday. So many great things all at once, but it left me with not enough time to cook and post here. Don’t worry though, I have a bunch of great recipes in the works for you over the next month or so.
Back to the recipe:
It’s one of my favorites because it’s so simple. You mostly just dump everything into a microwave safe bowl and wave it for 10 minutes. This is the bowl I use for making toffee because it has a handle and a pour spout. I originally bought it *just* for this recipe, but have found a lot more uses for it over the years (pancakes, chocolate, cake batters, and anything else I want to pour easily). Be sure to coat the top two inches with the stick of butter because it will keep everything from bubbling over and making a horrible mess in your microwave (not that I’ve done this or anything…) Dump in the stick of butter, cup of sugar, tsp of salt, and 1/4 cup water and put it in the microwave on high for 8-10 minutes or until it turns a golden brown the color of a paper bag. (DO NOT STIR at any point.)
It will be a little lighter than this in the bowl and darkens quickly as it cools. My high-power oven reached this point at 8 1/2 minutes.
While the mixture microwaves, chop 3/4 cup pecans and spread 1/2 cup out on your cookie sheet and measure out 1/2 cup of chocolate chips. I don’t typically grease the cookie sheet because the butter in the microwave toffee prevents it from sticking. I also do not use wax paper or foil because it sticks like none other and ruins the toffee. (Parchment is okay though if you really want.) I’ve never had trouble with a bare pan though.
When the mixture reaches the browned point, take it out of the microwave and pour it carefully over the chopped pecans on the pan. Sprinkle the chocolate chips on top and leave them to melt for a couple minutes.
Melty, chocolaty, goodness. Mmmmmmmm
Using a knife, spread the chocolate evenly across the toffee (it will be hardening by this point, but be careful not to squish the chocolate into it.) Then, sprinkle the remaining chopped pecans over the top and place it in the refrigerator to cool. (Or if you’re in snow season like me and short on fridge space, put it on the back porch in the pile of snow.) It will be done when the chocolate has re-set and the toffee breaks easily.
Once it has set, remove it from the fridge and break it into 2 inch pieces. You can “recycle” the extra pecans from the pan into the next batch if you’re like me and always end up using too many.
Microwave Toffee
- Prep Time: 5
- Cook Time: 10
- Total Time: 35
- Yield: 1 1x
Description
A quick holiday treat made with ingredients you probably have on hand!
Ingredients
- 1/2 C Pecans – finely chopped
- 1/2 C Butter (1 stick)
- 1 C Sugar
- 1 Tsp Salt
- 1/4 C water
- 1/2 C Semi-sweet chocolate chips
- 1/4 C Pecans – finely chopped
Instructions
- Sprinkle 1/2 C pecans in a 9″ circle on a cookie sheet and set aside.
- Coat the top 2″ of a 2 quart pyrex measuring cup (or other microwave safe bowl) with butter.
- Add butter, sugar, salt and water – but DO NOT STIR!
- Microwave on high 8 1/2 minutes or until the mixture just begins to turn light brown (paper bag color). You can always quickly add an extra minute if you need to, but can’t undo burned sugar.
- Carefully pour over the pecans on the cookie sheet. (Mixture will be *VERY HOT*) Sprinkle chocolate chips over hot toffee and let melt for 1-2 minutes.
- Spread melted chips over toffee with knife and sprinkle with remaining 1/4 C pecans.
- Chill in fridge until firm (20-30 minutes).
- Break up into bite-sized pieces. Store in an air-tight container. Yields 1lb
Notes
- I have used a variety of nuts and toppings with great success. Toasted hazelnuts, cashews, and almonds are my favorite variations. I’ve also done a peppermint version with a mix of chocolate and white chips and crushed candy canes. Pretzel pieces as the bottom layer make a salted caramel flavor.
Nutrition
- Serving Size: 6
You should wash the bowl in hot water while your microwave toffee cools in the fridge to prevent it from turning into permanent glue. I also recommend making several batches separately instead of a double batch because it just doesn’t turn out well (and has boiled over the top before).
Recipe Remix: Crumbs make great ice cream topping or toffee bits for cookies.
What’s your favorite Christmas treat or tradition?
Holy cow! Toffee is my favorite! This is so great! YUMMMY!!!!
I’m glad you stopped by Amberly. It’s my favorite too! I could eat this or Heath bar crunch Ben and Jerry’s all day. Would you believe my neighbors brought this tin back and asked for a refill earlier today? Let me know how it turns out for you. 🙂
Heath Bar Crunch by Ben and Jerry’s is BY FAR THE BEST!!!! I wish I was your neighbor, I would come ask for some too! LOL!!!
I just made this for a potluck. It was super easy and no one could believe it was from the microwave. ( I was worried it might stick to the cookie sheet but it did not… just like you said!) The host liked it so much, he asked to keep the leftovers! Thanks for the great recipe! 🙂
Wonderful! I’m so glad it was a hit.
Visiting from Merry Monday – I love toffee. Being able to make it in the microwave could be dangerous.
In our house it’s often been more of a family holiday recipe, so it hasn’t been quite as deadly as it could be. But yeah, definitely great for ice cream and possibly dangerous.
Pinned, sounds yummy! I came from Lou Lou Girls linky party.
Thanks for stopping by and thanks for the pin Jonni!
Easy and delicious! Yum! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday (tonight!!!) at 8pm called “Found & Foraged” Can’t wait to party with you.
Wow this looks so great and I cannot believe how easy it is! Great recipe!
Thanks for linking with us at #Foodie Fridays!!
Thanks Mila! I usually make many batches, package it up, and gift it to neighbors and friends around the holidays. I always get several requests for the recipe, and nobody can believe it’s made in the microwave!
Yum! I must try this. How simple! I love the microwave! Pinned.
I love my microwave too! I can never believe it when people say they don’t have one. Thanks for the pin!
Oh no! I do not need this recipe, because I’ll eat it all! I love toffee! Thanks for linking up at the Bloggers Brags Weekly Pinterest Party. I’m pinning!
It’s dangerously delicious for sure! Thanks for the pin!
This looks so yummy. I love that it can be made in the microwave.
It’s definitely the best part. I can’t get candy thermometers to work for me on the stove to save my life.
This is literally the easiest toffee recipe you’ll ever make. It took about 9 minutes in my microwave. It’s crunchy and delicious. Will definitely make again.
I’m so glad you enjoyed it! Thanks for leaving a comment!
Thanks so much for posting this recipe!
What wattage is your microwave? My batch didnt turn out so i am trying to brainstorm possible mistakes i made. My microwave is 1250W.
Also, so you stir to mix ingredients initially and then not stir after?
Thanks for any help!
My microwave is 1000 watts and I’m also a mile above sea level in high altitude, so those factors may affect your cook times. (Though I’ve had good results with the same cook time at sea level and a weaker microwave.) Since yours is stronger, start with 8 minutes and see how it looks.
Also, there is absolutely no stirring at any point in the recipe. Just dump it all in per the directions and microwave unmixed. The butter should also be cold and solid when you add it. It will bubble and mix as it microwaves. 🙂
Hope that helps!
Followed the recipe but my toffee turned grainy… and kinda broke my heart )-:
What could be the reason?
This is amazing ! It is so easy and so delicious! I will be making this often. I can’t wait to experiment!
What size cookie sheet do you use? Also, you said to put pecans in 9 inch circle, but your picture looks like you have them all over the cookie sheet. Please advise.
Hi! I believe this is a 9×13 jelly roll pan. You can make it in any size pan though if yours are bigger. You just want to make sure you have enough room for it to spread, but it won’t spread itself too thin.
I used to make this on a pizza pan, so I’d do a circle, which is why the recipe says circle. On a rectangular pan, it’s more of an oval shape. Thanks for pointing that out – I’ll update it.
This is a delicious and simple recipe. Like you, regardless of how much attention I pay to my candy thermometer, it doesn’t turn out. This is so easy. I do 3 minutes, 3 minutes, then 2 1/2. When it comes out it isn’t tan colored, but the second the boiling stops it changes color. It’s 50x faster than the stovetop and makes less chances of getting your hands burnt.
I’m diabetic so I only get this once a year, but it’s worth waiting for.
Wow – you weren’t kidding about how quickly it could go from fine to burnt! At 8 1/2 min it was barely yellow so I added a minute. Only a little darker, so I added 30 seconds. 15 seconds later I knew I had a problem. It took at least 5 minutes to stop actively boiling so my son could dispose of it for me(I’m not “allowed” to drain containers of boiling things anymore, after a couple of incidents involving 3rd degree buŕns on my feet).
Going to bed now and I’ll try again tomorrow.😅
I just discovered this recipe this year, and have made it several times already. VERY easy and delicious! I have a 9 inch round silicone mat that fits into a 9 inch cake pan, and I pour the molten mixture into that pan, already covered with chopped pecans. Then I sprinkle mini chocolate chips and the remaining chopped pecans on top of that and spread the chocolate chips around to melt them. After it cools, I turn the pan over, onto a cutting board, remove the silicone mat, turn the toffee block over, and cut it into smallish pieces. Everyone I have given it to loves it Thank-you for a great recipe!!
Have been making toffee on the stove for many years. This recipe intrigued me for the time saving factor. I followed the instructions to the letter but only set my 1200 watt micro for 7 minutes. At 6:35 – 35 sec less than I set it for smoke began billowing out of my micro. I’m sure it’s probably the higher wattage and am going to try again as it smelled lovely til it didn’t! I had the same problem with micro caramels and should have thought to cut the time way down. This really illustrated to me the difference in micros.