Best English Toffee Recipe

Classis English Toffee is buttery and rich, with the perfect crunch that doesn’t chip a tooth!

It’s that time of the year to start making all the Holiday treats.  

What is English Toffee?

Toffee is a candy made of crystallizing sugar and butter. We just add a layer of chocolate and nuts to zing it up! It’s like a Heath candy bar.

What You’ll Need

  • Unsalted butter – This recipe requires real butter, not margarine.
  • Granulated sugar – This will be cooked to form a hard candy.
  • Water and Corn syrup – Corn syrup helps prevent the sugar from crystallizing.
  • Pecans -Feel free to omit the nuts.
  • Semi-sweet chocolate chips – Or milk chocolate chips.

This toffee was so decadently delicious that it will be hard to share. I received major praise for this treat, and you will too!

Add this peppermint fudge, chocolate covered pretzel rods, and peanut butter balls to your Christmas holiday baking list!

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How to Make English Toffee

Ingredients for candy in a saucepan boiling.
Candy dripped onto ice cubes in a black bowl.

Prepare a jelly roll pan or baking sheet with aluminum foil or parchment paper.

Combine the butter, sugar, corn syrup, and water in a heavy saucepan.

I find it easier to use this type of gadget to chop my nuts.  They stayed contained and don’t fly all over my kitchen.

Cook over medium heat, and constantly cook, stirring with a wooden spoon until the butter melts. Then stir occasionally until the mixture reaches 285 degrees F (soft crack stage). It takes around 20 minutes. The mixture should turn a light brown/caramel look.

Piece of dripped hard candy being held over the ice.
English toffee in a foil lined baking sheet.

Because of my apprehension with this recipe, I used a candy thermometer and the ice trick.  I just happen to have a candy thermometer, but you could just use the ice.

When the candy has reached the correct temperature, it hardens immediately upon hitting the ice.

Handy trick, right?

Remove from the heat and quickly pour into the prepared pan.

Sprinkle chocolate chips on top. Let them soften, then spread the chocolate evenly with an offset spatula over the toffee.

I used semi-sweet, but you can use dark chocolate or milk chocolate.

Sprinkle with chopped pecans while the chocolate is still warm. Press the pecans down slightly into the melted chocolate.

Let the toffee cool completely (room temperature) until hard, then break it into pieces or bite-size pieces.

English Toffee pieces stacked on a white plate.

I promise this is an easy traditional English toffee recipe to impress your friends, family, and guests during the Holidays! I halved the original recipe.

English Toffee pieces in a metal Christmas tin.

Tips

  • Use a good-quality candy thermometer.
  • Place a bowl of ice next to the stove. This is to ensure it’s reached the proper candy stage. I use both a candy thermometer and drop some on ice.
  • Sometimes chocolate will melt at a temperature that makes it shrink when it hardens. If this happens, warm it gently for a minute or so in an oven preheated to 300 degrees F. (I have never had this happen)

FAQ

How do you store English Toffee?

The toffee will keep for about two weeks at room temperature. Store in an air-tight container, separating the layers with wax paper or parchment paper. You can refrigerate it but not for too long because the moisture build-up will cause it to become sticky and lose its crunch.

Can you freeze English Toffee?

Yes, you can freeze toffee. Store in a freezer-safe, air-tight container, with layers separated by wax paper. Just keep in mind that chocolate turns slightly white when frozen.

More Delicious Candy Recipes

Homemade toffee in a cookie tin.

Best English Toffee Recipe

A perfect, easy recipe for your holiday treat trays.
4.88 from 8 votes
Print Pin Rate
Course: Candy, Dessert
Cuisine: English
Keyword: candy, english, toffee
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16
Calories: 280kcal
Author: Leigh Harris

Ingredients
 

  • 2 sticks Butter (must be BUTTER)
  • 1 1/4 cups Sugar
  • 1/4 cup Water
  • 1/4 cup Corn Syrup
  • 1/2 cup pecans (finely chopped)
  • 8 oz Semi-Sweet Chocolate chips

Instructions

  • Prepare a jelly roll pan with aluminum foil.
  • Combine the butter, sugar, corn syrup, and water in a heavy saucepan.
    2 sticks Butter, 1 1/4 cups Sugar, 1/4 cup Corn Syrup, 1/4 cup Water
  • Cook over medium heat, stirring constantly with a wooden spoon until the butter melts. Then stir occasionally, until the mixture reaches 285 degrees F (soft crack stage). Around 20 minutes. The mixture should turn a light brown/caramel look.
  • Pour into the prepared jelly roll pan. Sprinkle chocolate chips on top. Let chocolate chips soften and then spread all over the toffee. Sprinkle with chopped pecans while chocolate is still warm. Press the pecans down ever so slightly into the chocolate.
    8 oz Semi-Sweet Chocolate chips, 1/2 cup pecans
  • Let cool until hard, then break into pieces.

Notes

No need to butter the aluminum foil. I didn’t have any trouble with the toffee sticking.
Storing – The toffee will keep for about 2 weeks at room temperature. Store an in air-tight container, separating the layers with wax paper or parchment paper. You can refrigerate it but not for too long because the moisture build-up will cause it to become sticky and lose its crunch.
Freezing –  You can freeze toffee in a freezer-safe, air-tight container, with layers separated by wax paper. Just keep in mind that chocolate turns slightly white when frozen.

Nutrition

Calories: 280kcal | Carbohydrates: 28g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 96mg | Fiber: 1g | Sugar: 25g | Vitamin A: 360IU | Calcium: 15mg | Iron: 1mg

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36 Comments

  1. Pinning! I love English Toffee! This looks incredibly delish! Visiting from Pretty Pintastic Party! 😉 Thanks for sharing.

  2. Your English Toffee looks fantastic, wish I had a piece right now! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen5 stars

  3. You had me at English toffee. Almond Roca is one of my absolute favorite candies, and you make it look easy! This looks absolutely divine, and would make a great Christmas gift! Pinning! 🙂

  4. Thank you so much for joining the party and for all the goodies that you bought with you. The English Toffee looks so good. Very nice photos and method too.
    Kathleen
    Fridays Blog Booster Party #335 stars

  5. Good Afternoon to you, Well you certainly get the thumbs up from me….. and I’m English. Your toffee looks fabulous and with the addition of chocolate and nuts it couldn’t be more perfect. Your friends and family will be thrilled to received a tin of English toffee…. I have a feeling once they receive the English toffee, as Susan said, you will be making it over and over again.
    Best wishes to you.
    Daphne5 stars

  6. Oh these look amazing, I love toffee and it will be going to go on my list as well! I love all your recipes! I’m not sure I’ll get corn syrup here, what could I use instead, granulated sugar? Thank you for sharing this at Share it Link Party this week.

    1. I’m not sure about using all granulated sugar or not. This was the first time I made the toffee and was so surprised at how easy it was to make.

  7. This looks so delicious! I love homemade toffees & I definitely need to try this recipe! Thanks for linking up with our Creative Spark party – your recipe is one of our Features today! Hope you’ll link up with us again!

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