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+ servings

English Toffee

Caramel, chopped pecans, and chocolate come together in this addictive candy.
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1 from 2 votes


  • 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)


  • 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.
Recipe adapted from All Recipes.


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