1. Using a paper towel, grease an 8 in. x 8 in. square glass pan or foil pan with margarine or vegan butter of your choice and set aside. I don’t have a glass pan, so I get a disposable foil pan from the grocery store. Tip: Country Crock brand of margarine works the best. I recommend using a spreadable tub of margarine and avoiding margarines that are labeled as “extra buttery, buttery flavor, etc,” or are coconut-oil based, as they tend to make your toffee taste heavily of chemicals and salt.
2. Use a nut chopper to finely chop the pecans OR you can DIY a nut chopper by placing the pecans in a plastic bag, sealing it, and using a hard object to pound the pecans into fine pieces. I used a heavy metal spoon (see below).
Once all of the nuts are the same, small eraser-size consistency, coat the bottom of the greased pan in an even layer.
3. Measure out your chocolate chips and set aside so they’re easily accessible. You’ll also want an object that can cover the pan that is larger than it – a cookie sheet or piece of foil works best!
4. In a sauce pan on medium heat, bring the ½ cup of margarine and the coconut palm sugar to a boil, stirring vigorously. Immediately when it starts to boil time 7 minutes and keep stirring consistently. At the end of 7 minutes, it will start to have a fluffy, marshmallow consistency, and it’s time now to work fast!
Tip: If you're not sure if it's ready, give it the ice test. In a bowl, place several ice cubes. Spoon a bit of the toffee mixture onto the ice. If it's ready it will instantly hold a shape. If it's not ready it will run.
At that point remove it from the flame and pour it evenly over your layer of pecans, using a knife or spoon to delicately create a consistent layer.
5. After quickly making an even layer, dump the chocolate chips over the toffee and then cover with a cookie sheet or piece of foil to create heat that will melt the chips. Leave for 1 minute.
6. Remove the cookie sheet or foil and use another knife or utensil to spread the chocolate as your top foundation. When you remove the object you have covering the toffee the chips will still look solid – do not worry! Once you move them around you’ll see that they’ve melted and it will create that luxurious chocolate top.
7. Let cool on the counter for a few minutes – we don’t want to put a hot pan in the fridge as hot food in a cold environment can breed germs. Let it rest! After about 5 minutes cover the pan in cling wrap and refrigerate for 2 hours to let it set.
8. When toffee is set – use a knife to break apart and store in the fridge! Simple, delicious, and a TOTAL crowd pleaser!
Also by Missy: Copycat Panera Superfood Salad
Related: Four Ingredient Peanut Butter Kiss Cookies
Vegan and Gluten-Free Blackout Cookies
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Photos: Missy Ruttencutter