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A stack of gingerbread toffee with gingerbread people ornaments and a small Christmas tree in the background.

Gingerbread Toffee

Your holidays are about to get extra festive. Rich molasses and warm gingerbread spices give this homemade toffee a seasonal twist. Put this gingerbread toffee on your holiday dessert table and you have a guaranteed crowd pleaser.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Sitting Time 3 hours
Total Time 3 hours 40 minutes
Servings 30 pieces
Calories 290kcal


  • Heavy-bottomed saucepan
  • Candy thermometer
  • Skillet
  • Parchment paper
  • Large baking sheet


  • 1 ½ cup chopped pecans divided
  • 2 cups butter
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • cup unsulfered molasses
  • ¼ cup plus 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract or paste
  • 2 cups semi-sweet chocolate chips


  • In a large skillet over medium heat, cook the pecans until they smell toasted. This should only take a few minutes. Set aside.
  • Add the butter, white sugar, dark brown sugar, molasses, water and light corn syrup in a large heavy-bottomed saucepan. Over medium heat, constantly stir until the butter melts and turns into one smooth, cohesive mixture.
  • Clip a candy thermometer to the saucepan. Don't let the bottom of the thermometer touch the saucepan to ensure accuracy. Continue to cook the toffee mixture until it reaches 300 degrees. Stir occasionally. As it cooks, the mixture will turn to a roiling boil and eventually reduce in volume.
  • As the toffee mixture cooks, stir together the cinnamon, ginger and cloves. Set aside. Line a large baking sheet with parchment paper. Also set aside.
  • Once the toffee mixture reaches 300 degrees, turn off heat. Stir in the spice mixture, vanilla extract and 1 cup pecans. Carefully pour the toffee onto the parchment paper-lined baking sheet. Sprinkle chocolate chips on top. Allow to sit for three to five minutes. Use a spoon to spread and melt the chocolate on top of the toffee. Continue until the chocolate is fully melted and smooth. Sprinkle with remaining pecans.
  • All the toffee to sit for at least three hours. Once the chocolate is set, break into pieces. Enjoy!


  • Store in an airtight container for up to two weeks.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1piece | Calories: 290kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g | Cholesterol: 32mg | Sodium: 6mg | Sugar: 26g