Recipes | Candy & Chocolate

Low FODMAP Pecan Toffee


This post may contain affiliate links. Please see our disclosure policy for details.

Homemade Low FODMAP Pecan Toffee

I am not a candy eater, or I should say that I was never one to buy a candy bar from the store. Homemade candy, like this Pecan Toffee is different. It’s like a whole different animal.

When you can make candy with pure butter and real vanilla, high quality chocolate and fresh roasted nuts, that my friends, is irresistible.

low FODMAP pecan toffee piled up in a stack against a dark background

English Toffee, Pecan Toffee, Buttercrunch

Crisp, butterscotchy toffee, encased in chocolate and nuts can go by many names. The classic approach, which I used to use, involved a heck of a lot of nuts.

To make this Pecan Toffee low FODMAP I took a different approach and used much less chocolate and nuts – but believe me, this is still a satisfying candy experience.

top view of pecan toffee, drizzled with chocolate, on pan

And, as homemade candy goes, it is pretty easy, too. Store bought candy can so often be filled with all sorts of chemicals and fillers that I didn’t want to eat even before FODMAPs came into my life. This recipe has everything you want and nothing you don’t. Even if you haven’t made candy before, give this one a try.

We do suggest that you have a candy thermometer handy.

vertical image of pecan toffee image in footed glass dish with a red lace hankie

For more treats worthy of Valentine’s Day check out our Valentine’s Day Cookies, Cupcakes and our article Valentine’s Day for FODMAPers.

Send This Recipe to Me!
Enter your email to have this sent to your inbox and we will send you fresh recipes weekly!
By sending this message, I accept FODMAP Everyday’s
Terms and Privacy Policy.
low FODMAP pecan toffee piled up against a dark background
5 from 3 votes

Pecan Toffee

This low FODMAP toffee is super easy to make and rivals any toffee you've ever eaten. This is a fun recipe to make with kids. 

Makes: 20 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 50 minutes
Author: Dédé Wilson


  • 3 ounces (85 g) pecan halves
  • 1 cup (226 g) unsalted butter, cut into pieces
  • 1 cup (198 g) sugar
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon baking soda
  • 3 ounces (85 g) semisweet or bittersweet chocolate, (60 % to 70%) melted
  • Kosher or large flake salt, optional


  1. Position rack in middle of oven. Preheat oven to 350°F/180°C.
  2. Spread nuts out in an even single layer on a rimmed sheet pan. Toast nuts for about 12 minutes, shaking pan once during baking time, until evenly and lightly toasted. Cool completely, then chop.
  3. Using the same pan, line it with parchment and lightly coat with nonstick spray; set aside.
  4. Combine butter, sugar, water and ¼ teaspoon salt in a saucepan and bring to a boil over medium heat, swirling pan now and then top combine the ingredients. Adjust heat so that it is boiling fairly vigorously and continue to cook until a candy thermometer registers 300°F/150°C. The mixture will be a rich golden brown color. It is better to cook a bit longer, than under cook. Quickly stir in the vanilla and baking soda. Allow the bubbling to settle down, swirl pan again and pour toffee out onto prepared pan in to a large puddle. Don’t worry about the freeform shape. Tilt the pan this way and that so until the toffee is even and about ¼ inch (6 mm) thick or a tad thinner. Immediately sprinkle with chopped pecans and press them gently into toffee to adhere. Drizzle chocolate all over the nuts and sprinkle with salt, if desired.
  5. Let the toffee and chocolate firm up, about 1 hour in the refrigerator. Once the toffee is rock solid, you can break it up into servings pieces. Refrigerate in an airtight container for up to 1 week - if it lasts that long! Ours never has.



  • Nuts can tip from low FODMAP portions to high FODMAP portions quite easily. Make sure you understand what a recipe is calling for. 1 cup of pecan halves, chopped is not the same volume as 1 cup chopped pecans. Of course, weight is exact, so you an always use that as a guide. We do recommend digital scales.
Course: Dessert, Snack, Treat
Cuisine: American


Calories: 175kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Sodium: 36mg | Fiber: 1g | Sugar: 14g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

pecan toffee closeup against red background, being held in hand


Low FODMAP Recipes Created Just For You!

We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.

Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.

FODMAP Everyday®Low FODMAP Recipes At A Glance:

Come Join Our Low FODMAP Recipe Community!

Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!