Buttery Maple Pecan Toffee

Course Candy
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 Cups
Author Leigh Anne Wilkes


  • 1 cup 2 sticks butter
  • 1 cup granulated sugar
  • 1/3 cup grade B maple syrup
  • 1/2 cup water
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt*
  • 1 1/3 cups pecan halves


  • Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  • In a heavy-duty 4-quart saucepan, melt butter.
  • Add the sugar, maple syrup, water, vanilla, and sea salt.
  • While stirring constantly, bring the mixture just to a boil. Lower heat to medium.
  • Brush down sides of pan with a brush dipped in hot water to prevent the sugar from crystallizing on the pan sides.
  • Stop stirring and clip a candy thermometer to the pan.
  • Cook for about 20 minutes, keeping a close eye on the temperature. If the toffee starts to darken in certain places and not others, gently swirl the pan. This will prevent hot spots and burning.
  • Once the toffee has reached the hard crack stage (at sea level, 300°F), remove pan from heat.
  • Quickly stir in the pecans and pour out onto the prepared baking sheet. Do not scrape the pan. Gently press the top of the toffee with a silicone spatula to spread it into a thin, even layer.
  • Let cool completely for 2-3 hours, or preferably overnight before breaking into pieces.
  • Once cooled, break into pieces and transfer to an airtight container or package up to give as gifts.


-If using salted butter, reduce the amount of salt to 1/4 teaspoon.
-Chopped pecans can be used in place of halves.