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–+ servings

English Toffee

Print Recipe
Caramel, chopped pecans, and chocolate come together in this addictive candy.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15 servings
Calories 505
Author Annalise Sandberg

Ingredients

  • 2 cups unsalted butter (452 grams, 1 pound)
  • 2 cups granulated sugar (445 grams)
  • 1/4 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

Recipe adapted from All Recipes.

Nutrition

Calories: 505kcal | Carbohydrates: 40g | Protein: 2g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 67mg | Sodium: 45mg | Potassium: 170mg | Fiber: 3g | Sugar: 36g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg