I don’t know why I don’t venture into candy making territory more often. Sure, sometimes it can be tricky, but a lot of it is actually super easy. Like this English toffee! It requires just a few simple ingredients and can be made in about fifteen minutes.
Toffee is essentially butter and sugar that is cooked until it turns a nice amber color and hardens upon cooling. You will need a candy thermometer, but don’t let that scare you. I’m telling you, you can do it. After you’ve made the toffee, spread it with a thin layer of melted chocolate and a sprinkling of pecans or almonds to finish off this addictive treat.
It’s almost December, the time when goodies aplenty are exchanged between friends, family, neighbors, and coworkers. Cookies are a no-brainer, and fudge is fun, but why not consider adding some homemade candy to your next round of treats? English toffee is sure to please and impress.
I’m not kidding about this stuff being addictive. If you aren’t planning on giving it away, watch out! It’s of course perfect all by itself, but would also be great stirred into ice cream, or crumbled on top of cakes and cupcakes. I even added some to a slice of pumpkin pie with whipped cream and loved the combined flavors and textures.
Give it away or keep it all for yourself, but make sure you try homemade English toffee this holiday season. You’ll love it!
If you like this recipe, you may enjoy these other candy recipes:
Divinity by Completely Delicious
Vanilla Bean Caramels by Annie’s Eats
Chocolate Truffles with Sea Salt by Completely Delicious
Rum Balls by My Baking Addiction
Chocolate, Caramel, and Walnut Turtles by The Comfort of Cooking
- 2 cups (452 grams, 1 pound) unsalted butter
- 2 cups (445 grams) sugar
- ¼ teaspoon (1 gram) salt
- 2 cups (340 grams, 1 bag) semi-sweet chocolate chips or chopped chocolate
- 1 cup (113 grams) pecans, finely chopped
- Line a rimmed 13×17 sheet pan with parchment paper or a silicone baking mat.
- In a heavy bottom saucepan, melt the butter over medium low heat. Stir in the sugar. Increase the heat and bring the mixture to a boil. Insert a candy thermometer and cook the mixture until it reaches 285 degrees F, stirring occasionally.
- Meanwhile, melt the chocolate in a double boiler or in the microwave in 30 second intervals, stirring occasionally.
- Once the butter and sugar mixture reaches temperature, immediately pour into the lined sheet pan. Let set for a few minutes, then spread the melted chocolate on top. Immediately sprinkle with the chopped pecans.
- Let set for several hours until firm, the toffee will set up quickly, the chocolate will take a while. Break the candy into small pieces. Store in an airtight container at room temperature, candy should keep for several days.
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