English Toffee
Caramel, chopped pecans, and chocolate come together in this addictive candy.
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
Recipe adapted from All Recipes.
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
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