English Toffee

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
about 40 pieces
Level:
Intermediate

Ingredients
  • 14 tablespoons (1 stick, plus 6 tablespoons) butter
  • 1 cup sugar
  • 2 tablespoons cold water
  • 1/2 cup chopped pecans
  • 1 teaspoon pure vanilla extract
  • Dash salt
  • 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
Directions

Generously butter a cookie sheet.

Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.


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4.2 195
What is it about Americans' desperate need to ruin toffee by putting chocolate on it or nuts in it? I'm English and I never even SAW toffee with nuts in it before I came to the USA. English people only add chocolate or nuts to toffee if their toffee tastes like garbage. item not reviewed by moderator and published
First time through I burned the toffee, once the temp just reached 300 degrees I took it off the heat the 2x and it turned out perfectly. The 3x I made the recipe I about doubled the amount of almonds and liked it even more! Next time I sprinkled sea salt to the top as it's cooling, sweet and salty. This is an addictively good recipe my whole family loves! item not reviewed by moderator and published
I make this every year, but I change a couple of things...not a big fan of pecans so I use almonds (or no nuts) and only cook to soft crack stage at 290. item not reviewed by moderator and published
Yummmyyyyy!!! These are delicious! They're very easy and quick to make! The recipe doesn't tell you to melt the chocolate first, but Paula's video does, and it works much better to melt the chocolate. I used almost 12 oz of chocolate chips. I also patted some of the excess butter off of the top of the slightly cooled toffee before I put the chocolate on, and the chocolate stuck much better. (when I made them last year I didn't do that and the chocolate didn't stick to the toffee) item not reviewed by moderator and published
Very easy recipe, but you must keep an eye on it, sugar burns quickly. I wanted a less crackly toffee with just a bit of a chew in it so I took it off the heat right at the 305 temp on the candy thermometer. Very tasty butter toffee which I'm very proud to give as gifts. item not reviewed by moderator and published
I loved this toffee. The semi-sweet chocolate made it like a dark chocolate heath bar (which is one of my favourite candy bars). plus everyone loves dark chocolate right? It's healthy for you. item not reviewed by moderator and published
Love Paula, thankful for the video! item not reviewed by moderator and published
I love toffee, and didn't realize it was so easy to make! I had great success with this recipe, and will never buy toffee again. I used organic raw fair trade sugar, which yielded a much darker toffee with a rich flavor. I also used almonds instead of pecans. It was amazing! item not reviewed by moderator and published
My favorite candy bar is a Heath Bar. I see no need to buy another one after making this! This is way better. item not reviewed by moderator and published
This is a great recipe, & i have done similar recipes for years! But recently had trouble with "chocolate bloom" after adding the chocolate pieces to the toffee. I tried melting and tempering the chocolate first then brushing/smearing it onto the toffee but this is time consuming & often difficult. Why cant I just add the chocolate pieces the normal way without the bloom? item not reviewed by moderator and published
Be happy they haven't added cream cheese to it.............yet. item not reviewed by moderator and published
If you don't like the nuts and chocolate....then don't add it. My grandmother is Scots, and this tastes just like her recipe. love it. item not reviewed by moderator and published
I think someone needs to go back to ENGLAND! We do things the way we want to in this country. item not reviewed by moderator and published

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