Toasted Coconut Pecan Toffee

Toasted Coconut Pecan Toffee

About 1/4 Cup of Unsweetened Shredded Coconut

About 1/3 Cup of Chopped Pecans

1 Cup of Dairy Free Butter

1 1/3 Cups of Coconut Sugar

1 Tablespoon of Water

1/4 teaspoon of Sea Salt

1/2 Cup of Miniature Dairy Free Chocolate Chips

Measure the coconut and chopped pecans into a large skillet and toast on medium heat until the coconut is golden and you can smell the nuts toasting. Set aside. Line a small baking sheet with parchment and set aside.

In a heavy pan or dutch oven, measure the sugar, butter, water, and salt. Heat on medium stirring constantly. It will take a couple of minutes for the sugar and butter to incorporate. Once it starts boiling, keep a good eye on it and stir it the entire time. You can use a thermometer but with the first batch I did, it was clear that coconut sugar and dairy free butter don’t need to get up to 280 to form toffee and if they do, they will likely burn and separate. I removed mine from the burner when it was getting very thick to the point where my spoon marks were remaining in the mixture as I stirred.

At the point where you pour it out of the pan, you’re going to have to work very quickly. Pour it and then pick up the pan to spread it around. Don’t use a spoon or spatula as it will glob up and stick. Then, sprinkle the chocolate chips over the top, wait for about 3 minutes and spread them out over the top of the toffee. Sprinkle with the coconut and pecan mixture and chill for 20-30 minutes to set.