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!
How to Make English Toffee
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.
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.
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.
- 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)
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.
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
Best English Toffee Recipe
- 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
- 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.