Bacon and Pecan Topped Toffee is layers of buttery toffee, chocolate, toasted pecans, and crumbled bacon. Perfect for bacon lovers everywhere.

Do you have a bacon lover in your household? Wait. What am I saying?? Who doesn't have a bacon lover in their household! Heck, you're probably a bacon lover yourself! Well...do I have the perfect treat for you!

This Bacon and Pecan Topped Toffee is perfection in every way. It has a foundation layer of buttery, sugary, rich toffee topped with a layer of semi-sweet chocolate, topped with toasted pecans and...wait for it...bacon! Then the whole thing is drizzled with white chocolate just for good measure.

If I do say so myself, this sweet buttery toffee and chocolate combination with the rich, toasted pecans and salty, luscious bacon is something just this side of nirvana. It's one of those bites that will make your eyes roll back in your head and keep you coming back for more...and more...and more.

Bacon and Pecan Topped Toffee is layers of buttery toffee, chocolate, toasted pecans, and crumbled bacon. Perfect for bacon lovers everywhere. Click To Tweet

How to Make Bacon and Pecan Topped Toffee

Be sure to do all your prep work before you start making the toffee. To toast the pecans, put them in a shallow pan in a 350 degree oven for about 5-6 minutes. Take the pecans out of the oven and let them cool.

Bacon cooking tip:

I rarely cook bacon in a skillet on top of the stove. I learned years ago about the method that restaurants use to cook massive amounts of bacon in the oven and that's the way I almost always do it.

Simply line a baking sheet with parchment paper (but that's optional; I just do it because I'm lazy and it limits the amount of clean up needed later) and line your bacon up very slightly overlapping. Put it in the oven at 425 degrees for about 20-25 minutes turning the bacon over halfway through the cooking time.

I know lots of people put a cooling rack in the pan and the bacon on top of that but I don't see the need. It works just fine for me without the rack. Plus, that rack is hard to clean after bacon has been cooked on it.

Roughly crumble the bacon into about 1/2-inch pieces.

Line a baking sheet with parchment paper or a silicone baking mat. Set it aside for now.

In a heavy bottomed saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.

A couple of notes about cooking the toffee:

1) It takes a while. As much as 20 to 30 minutes depending on your stove, atmospheric conditions, and the alignment of the planets. However, it's not difficult. You just have to have a little patience and keep stirring. Whatever you do, though, do not be tempted to turn the heat up higher to shorten the cooking time. High heat will burn the mixture and you'll have to start over.

2) Also, if you're like me (i.e., really old-fashioned) you can use the ice water test for crack stage instead of a candy thermometer. I trust my ice water testing more than a thermometer any day.

To do an ice water test, put a couple of ice cubes with maybe a 1/4 cup of water in a little bowl. While cooking the toffee, periodically dribble a couple of drops into the ice water. Give it a few seconds to completely cool and then taste it. It will go through stages from soft ball (like a really soft caramel) all the way to hard crack (like peanut brittle). I stop cooking toffee just shy of hard crack when it still has a tiny bit of give but is not soft at all.

3) This toffee mixture is really hot. As in it will burn you badly if you get it on your skin or try to taste it. Do Not Do That. Be very careful to keep your hands away from the hot, boiling, sugar and butter mixture and for Pete's sake don't try to taste it until it's completely cool. Okay?

Pour the Hot Toffee

Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula. Allow the toffee to cool for 3-4 minutes.

Top with Chocolate Chips

Distribute the chocolate chips evenly over the surface of the still warm toffee. Let the chips sit for 2-3 minutes until they begin to melt.

Using a knife or offset spatula, spread the chocolate over the toffee. I used mini chocolate chips because they melt faster, but the regular ones work well, too. They'll just take an additional minute or two to completely melt.

Top with Pecans and Bacon

Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very lightly press the pecans and bacon into the surface of the chocolate.

Place the baking sheet in the refrigerator for 30 minutes or until the candy is completely chilled.

Make the White Chocolate Drizzle

Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.

Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag.

Drizzle the white chocolate all over the cold toffee. Return the pan to the refrigerator until the white chocolate has set. Break into shards.

Enjoy!

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Bacon and Pecan Topped Toffee Crunchy, buttery toffee topped with chocolate, toasted pecans, and crumbled bacon! Perfect for your Valentine. 0 from 0 votes Print Pin Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 1 batch Calories: 349 kcal Author: Lana Stuart Ingredients 2 sticks butter

1 cup packed, light brown sugar

1 cup regular or mini semi-sweet chocolate chips

1/2 cup toasted pecans

5-6 slices crispy bacon crumbled

1/4 cup white chocolate chips

1/2 tsp. vegetable or canola oil Instructions Before beginning to make the toffee, line a baking sheet with parchment paper or a silicone baking mat.

In a heavy saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.

Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula.

Allow the toffee to cool for 3-4 minutes.

Distribute the chocolate chips evenly over the warm toffee. Let the chips sit for 2-3 minutes to melt. Using a knife or offset spatula, spread the chocolate over the toffee.

Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very gently press the pecans and bacon into the surface of the chocolate.

Place the baking sheet in the refrigerator for 30 minutes or until completely chilled.

Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.

Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag. Drizzle all over the cold toffee.

Return to the refrigerator until the white chocolate has set. Break into shards. Notes Nutrition Information Serving: 1 g Calories: 349 kcal Carbohydrates: 27 g Protein: 3 g Fat: 27 g Saturated Fat: 14 g Polyunsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 47 mg Sodium: 227 mg Fiber: 1 g Sugar: 25 g Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. Tried this recipe? Mention @NevrEnoughThyme or tag #NevrEnoughThyme

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-- This post was originally sponsored by Smithfield.