English Toffee
Caramel, chopped pecans, and chocolate come together in this traditional candy recipe.
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!
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
English Toffee
Ingredients
- 2 cups unsalted butter (452 grams, 1 pound)
- 2 cups granulated sugar (445 grams)
- ¼ teaspoon salt (1 gram)
- 2 cups semi-sweet chocolate chips or chopped chocolate (340 grams, 1 bag)
- 1 cup pecans , finely chopped (113 grams)
Instructions
- 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°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.
Notes
Completely separated.
Wrong process. The butter will split every time and you’ll be left with a greasy mess. Make caramel first, then add the butter, then go to 285
I just tried this recipe it was really amazing!!! I tried a different one before this and this was just awesome thank you!!?
My sugar and butter always seem to separate when the temp. gets to about 278-280 degrees. What can I do?
Amazing! Time in the refrigerator finally set the chocolate but this turned out too good. Thanks for the easy making
I use this recipe and don’t use a candy thermometer.
Just cook over heat, stirring constantly, until the mixture is the color of peanut butter, then watch the edges of the batter for “smoke”. Yes. smoke not steam. The toffee will start to brown or “burn” just a touch around the edges of the sauce pan. That’s the time to remove and pour…immediately.
Ohhhh YUM! I made this quite a few times after learning the recipe in Girl Scouts (10 yr olds with scalding sugar- so lucky it was the 80s!). Decided to try again as a grow up, and so glad to have your recipe. Exactly what I was looking for. I did heat it to just over 300 for a lovely Hard Crack. Can’t wait to share the finished product so I don’t eat it all.
Just wanted to say your pictures are great, all over the site :). Thanks
for the recipe
I can’t wait to try this. I see salt in your list of ingredients. When do you use it?
Can I use margarine instead of butter to keep it non-dairy?
You can, though the toffee will not taste the same.