English Toffee

Total Time:
30 min
20 min
10 min

about 40 pieces

  • 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

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
This was the very first candy recipe I've ever made. It was so easy and turned out wonderfully. The only thing I did differently was to pour the toffee onto silicone coated parchment paper instead of a cookie sheet. That made removal extremely easy. If you've never made candy and are trying this recipe at high altitude, make sure you adjust your temperature accordingly. I'm in Denver and had to adjust the temp down about 11 degrees. Just look up on google how to calibrate your candy thermometer for high altitude. item not reviewed by moderator and published
SO GOOD! SO EASY! Do yourself a favor and make this sometime, you wont regret it. I followed the instructions, but I used a nice milk chocolate for the topping, which I melted in a double boiler. Once the toffee hardened, I poured the chocolate on top. In my first batch I has some issues with the chocolate sticking to the toffee, so the next time I made it I patted the toffee with a paper towel to get any excess oil off, then I poured the chocolate on top, doing this really helped a lot! item not reviewed by moderator and published
Oh MY HEAVENLY DAYS ! this the BEST candy I've ever eaten... DELISH!!!!!! item not reviewed by moderator and published
This recipe was very easy to follow. I do suggest watching the video first. The video was slightly different directions than the written recipe. item not reviewed by moderator and published
I have made this recipe in the past, but misplaced my printed copy, so I went back and printed another - I wonder if the instructions were changed because I followed it to the letter, and the toffee was a dark coffee color. I have never had luck doing the whole water test thing for soft ball, hard ball etc. so I usually rely on a candy thermometer. I did not watch the video, since I have made this before and remember watching the show. I have experienced time/temperature issues before with recipes on Foodnetwork website. The only change I made (and have when the recipe works is to omit the nuts from the toffee (which would not have made a difference in the cooking because I like to press the chopped nuts in the chocolate before it hardens. I did watch the video, and Paula said to cook it to about 300-320 degrees - 320 would be WAY to high. I used to love this toffee, but I guess I need to research other recipes to verify what temperature I should cook the sugar to.... item not reviewed by moderator and published
The toffee tastes amazing! Quite a bit of separation of the butter and toffee, so after chilling for about 5 minutes I just drained the excess butter and patted dry the toffee with paper towels and then continued to chill for a couple of hours before breaking apart. I had the worst time getting the chocolate to stick to the toffee, after it all chilled the chocolate would break off from the toffee when I went to break it into pieces. Overall, the taste is great and I made 4 batches of this stuff. Oh, and I used 2 full sticks of butter and 2 cups of sugar, and I boiled it until it turned the color of peanut butter, didn't even bother pulling out my candy thermometer. item not reviewed by moderator and published
I was having a serious chocolate craving and did not want to take the time to make cookies or a cake. I remembered this recipe had chocolate, so I cued up the video and made it while watching it. Turned out great. Didn't wait for the chocolate to harden. Thanks for sharing!! item not reviewed by moderator and published
I kept stirring, can't imagine not continuing to stir, as it would just burn on the bottom, and it didn't take nearly as long as I expected it to per the directions. That said, it was very easy, tasted quite lovely, though in the future I will use milk chocolate and reduce the amount of chocolate, possibly by as much a a half. item not reviewed by moderator and published
I really hate the day I found this recipe. I am up to 6 batches or more every year, just for me to have one piece, and oh we aren't even talking about the calories. I put the cold salted butter,water,sugar on low to med. heat, I continue to stir even though she says to stop, I go hard ball stage. I dont put all the butter it calls for I take the amount it calls for, i take the 6 T amount and grease my cookie sheet what ever is left I put in the mixture. when it gets to hardball stage i pour it on the cookie sheet and let it coolabout a min., then i take my chocolate lay it on top I use the better choclate. Godiva,ghirardelli,lindt chocolate the kind i like to eat. when it sets a min or two, i spread it out. let it cool usually takes about 2 or 3 hours then break it apart item not reviewed by moderator and published
Made it without the chocolate...still WONDERFUL!!! item not reviewed by moderator and published
I made this and it didn't come out good at all, it is very loose, I guess I didn't cook it long enough, the directions say 10min. I think it must be a lot longer that that. Not going to give up, going to have a go at it again! I'm going to increase the sugar like some of you have suggested and see if that helps the problem. item not reviewed by moderator and published
used almonds but it was great, item not reviewed by moderator and published
After reading reviews, I changed the recipe: -used 1 and a half cups of sugar so that there isn't the excess butter problem some others had -MELT THE BUTTER FIRST. In the video, the butter was already melted, but in the recipe, it didn't specify -lastly, i just took MANY people's advice on judging the butter/sugar and taking it out when it was a peanut butter color, instead of using a candy thermometer It turned out great! My first time making candy and it was delicious! :D My mom said that the toffee was too sweet, but like Paula said, it was for a sweet tooth. I love this. item not reviewed by moderator and published
I love it!! I made two batches one right after the other and both turned out perfect. I did use one and a half cups of sugar and cooked it for about fifteen to twenty minutes instead of ten. It came out perfect just like it was bought from a candy store. No problems at all. You just have to be patient and stir it until it turns to a light peanut butter color and thats it. So delish!! Will definately pass on the recipe to family and friends. item not reviewed by moderator and published
Here's some advice for those (like me who experienced problems making this toffee: use a 2 quart pot to make the toffee and don't let the thermometer touch the bottom of the pot for a more accurate reading (I originally used a pan and laid the thermometer in the pan following Paula's video, and ended up with toffee that didn't set. After my Mom gave me the above advice, my toffee turned out perfect and was absolutely wonderful! item not reviewed by moderator and published
Love Paula to death, but will NEVER make this again. This first time I used the candy thermometer, and it burned. The second time I went by color, and it wasn't quite there. It ended up grainy. I wasted good butter and vanilla on this. I think if I want toffee, I will buy it. item not reviewed by moderator and published
Wow! I made this without a thermometer and used the color of peanut butter as my guide to when its ready. I melted the butter, added the sugar, then the water and cooked til the same color as PB (I didn't add salt because I used salted butter. After cooking on medium heat for about 7 to 8 min, it looked like the proper color but the oil from the butter was just starting to separate. I cut the heat, added the vanilla and a cup of walnuts and quickly put it on the buttered sheet pan. The oil from the butter seemed to reincorporate into the mixture. Let it cool a bit while melting 1 cup semi-sweet chocolate chips in microwave in 20 sec intervals until melted then covered the toffee with the chocolate. It turned out perfect! Love you Paula! item not reviewed by moderator and published
I made this recipe again for Christmas gifts. It is soo easy, and soo good. All of my daughters teachers have begged me for this toffee again this year. It is a favorite of everyone who tries it! I love Paula- and her toffee!! item not reviewed by moderator and published
After reading some of these reviews I was scared to death at attempting what seemed like a fairly easy recipe. I gave it a shot anyway and followed Paula's directions to a T, using a candy thermometer. The only thing I did differently was melt the chocolate in the microwave before putting it on the toffee. It turned out perfectly on my first try. To make sure it wasn't beginners luck I quickly made another batch and it was perfect too. Read the directions and you will be fine. item not reviewed by moderator and published
This recipe is my favorite go to for holiday hostess gifts. It is simply divine, and everyone flips. I experiment with the chocolate I melt on top--from semi sweet morsels to expensive dark chocolate. Pack it in a little colored box with tissue and a bow and it's good to go! item not reviewed by moderator and published
Not as good as what I make item not reviewed by moderator and published
This is the second Christmas that I have made this toffee. It makes a wonderful inexpensive gift. I have two suggestions for those having problems. First don't cook it too fast. It should take about 10 min to reach 250 then stop stiring and in about 10-14 more minutes it will reach 300. This should be perfect. Second, I increase the sugar to 1 1/2 cups. That minimizes the butter that seperates from the candy on the baking sheet. item not reviewed by moderator and published
everytime I make this the butter breaks from the sugar and I'm left with great tasting toffee in a puddle of clarified butter. I'm not sure how to fix this but don't really want to mess with the recipe as it still tastes good once I use a shop towel to ***** up the butter. For those having trough because of temp/humidity use the color method, once it looks like peanut butter pull if off the fire and it's a good hardness. item not reviewed by moderator and published
Great recipe--thanks Paula! I followed the comment made by others to pull the toffee from the heat when the color resembles peanut butter--worked perfectly. I doubled the chocolate and pecans, coated the bottom and top of toffee with a layer of chocolate and pecans (used wax paper and flipped it--refriegerate for 20 minutes to allow chocolate to firm before breaking. Also, used the microwave to melt the chips--60 seconds first, stir, then 30 seconds, stir until melted. Also toasted pecans in 350 oven with T. butter. Addictive! item not reviewed by moderator and published
First time I ever made toffee and it tasted just like a Heath bar. The only thing I will do differently the next time is make it thicker. item not reviewed by moderator and published
Love this recipe! Easy to make and very tasty. As with all hard candy recipes, a good, solid pot and a candy thermometer are a must for newbies. I made two batches. One with the nuts in the toffee and one with the nuts on top. Keep in mind when the temps go above 250, they rise quickly so be prepared to hover. Nice buttery taste to it. item not reviewed by moderator and published
Like others, after reading reviews I was hesistant about this recipe. Took advice from other users, made sure my butter was melted over LOW heat prior to adding sugar/water. Didn't worry about a candy thermometer, just cooked it to a peanut butter color, which once it got hot and bubbly, happened very quickly. I could tell that if I would have left it on for another 30 seconds, it would have gone from perfect to burnt. Came out perfect! Then I promptly made anothe batch! This was fantastic and entire family loved it! item not reviewed by moderator and published
After reading some mixed reviews on the recipe's difficulty I was a bit nervous to try it. I wanted to make toffee to put in welcome bags for a party we were having. So last night I tried the recipe without a candy thermometer and as I was going through everything it seemed pretty simple. The only real difference I saw in the video vs the written recipe was that in the video she waited for the toffee to harden then melted chocolate and added it which is what I tried. After letting it sit over night before breaking it the toffee was a little softer than I was hoping. I don't know what I did wrong or if it is just that I live in an apartment without a/c but I popped it in the fridge for 20 minutes and was able to break it from there. All in all it tastes great! I wish the toffee were a little harder but I am not sure if that was just me not cooking it properly. Everything was pretty simple and would definitely try it again! item not reviewed by moderator and published
This is a fabulous recipe! Very easy to make, even for someone who doesn't often make candy. My family loved it and I plan on making it at Christmas to give as gifts. Thanks Paula! item not reviewed by moderator and published
This is good, I've seen the same recipe elsewhere. I took my batch up to 310 since it didn't seem like it was burning and it was fine. After the chocolate is spread, I like to top it with ground nuts and pat them down a bit. Now I'm off to ship it to my kids. item not reviewed by moderator and published
Who knew making toffee could be so easy. I'll never pay for it again especially at 15 dollars a pound! Invest in a good pan and a good candy thermometer though and it is as easy as can be. Thanks Paula! item not reviewed by moderator and published
This recipe and video don't go together. She doesn't cook the sugar and butter long enough to get it to turn brown so it can't be at a hard ball stage. The first time I tried it I cooked the butter and sugar and felt like I was cooking it too long and thought it was starting to burn so I took it off when it was at about 210 degrees. It did not set up because it wasn't hot enough. The second time I tried it I brought it up to 240 degrees which took a long time around 15 min.and I stirred it often so it wouldn't burn. It turned a nice golden brown and set up nicely. Don't watch the video, just make sure you bring the sugar, butter and water mixture up to between 240 and 260 and it should workout well. item not reviewed by moderator and published
Worst toffee recipe. The directions were very vague and unclear and the toffee came out terrible. My husband and I used the butter/sugar/water mixture and made a giant cookie instead. We were VERY disappointed. Not easy at all. item not reviewed by moderator and published
This was absolutely delicious! It's too bad this wasn't a gift because I really didn't need to eat all that toffee, but it was so good I couldn't keep my hands off of it. item not reviewed by moderator and published
I love this recipe! Not only was this english toffee absolutely delicious but it was shockingly easy to make. I gave it out for Christmas and people raved! My bff's mother in law actually fell off her diet wagon for this toffee and doesn't regret it! My husband ate nearly a whole batch by himself and he barely eats sweets! The only changes I made was to pour the candy on a Silpat then topped with chopped salted peanuts and chocolate chips so the nuts and chocolate would be it's own layer. item not reviewed by moderator and published
Great recipe and surprisingly easy! I was a little intimated before cooking this because I know how easily sugar burns, but I used a candy thermometer and followed the directions, and it came out perfectly. item not reviewed by moderator and published
I was SO bummed that this recipe did not work for me, despite 3 attempts. It's a result of something I did rather than Paula. The 1st batch burned because I kept it on a medium high heat for too long (I was following the recipe or so I thought, until I watched the video). The 2nd and 3rd times, I added in the vanilla before the candy came to 300-310 degrees and the candy separated back into sugar and butter and would not again incorporate as it had so beautifully done just prior to this goof up. So, I'm thinking that the vanilla has to be added at the right temperature or it has the power to undo all of your beautiful candy-making handiwork : ) I gave the recipe 4 stars, though, because it smelled great and has yummy ingredients. I would recommend that you watch the video before starting the recipe because I noticed some omitted details and ambiguity in the written directions. Can't wait to try this recipe again : ) item not reviewed by moderator and published
What a mess! Followed the instructions and watched the video. Have you noticed that they are not the same? I also noticed that my candy thermometer says that a hard boil is 260 degrees F, while the recipe calls for 300-310. The butter sugar mixture that Paula poured into the buttered sheet pan was yellow in color, while mine was a light brown. I could also smell the butter. Perhaps that was the problem. The next time I try this, I will stop at 260 degrees. May try again at the lower temperature item not reviewed by moderator and published
This was the first time I attempted to make candy. I thought it would be much more difficult than it was. This recipe is so easy to follow. I'm so happy my first time ever making candy and it came out Perfect!!!! I would recommend this recipe for anyone who Loves toffee and is a beginner candy maker. Thank you Paula for this great recipe. item not reviewed by moderator and published
Be sure and watch the video if you are having trouble. The ingredient list should say "melted butter". Very nice! Easy to make. The other tips recommending that it should look like peanut butter are right on! Will make this again for sure. item not reviewed by moderator and published
I'm getting the same results as the others whose did not come out. Just a "sugar paste" not a good result. item not reviewed by moderator and published
This recipe is great. Very simple and very delicious! item not reviewed by moderator and published
I should of read these reviews before I made these. I cook & bake a lot but not much of a candy maker. I was a little nervous about burning the candy, so I think I could have waited till it was a little darker before I took it off the heat. But it breaks well, so it did not turn out too bad. Not sure if many others besides myself will notice. I added Georgia candied pecans. item not reviewed by moderator and published
This was my first attempt ever to make any kind of candy, and thanks to Paula's wonderful recipe and video, along with users advice to waiting until the color turns to peanut butter- It came out absolutely perfect. My husband, who doesn't like chocolate, made me hide it from him so we would have plenty left over for gifts : Thanks again Paula, I adore all of your recipes! The recipe is def. a keeper!!!! item not reviewed by moderator and published
This is a wonderful recipe. Delicate and rich and very easy to make. Came out perfectly the first time I made it and I have never made candy before. This is a keeper that I will serve with pride from now on. A huge hit with family and friends. Just follow the directions. Didn't use the candy thermometer, just judged from the color of it when it was done. Thanks Paula.......a girl can't go wrong with your recipe's!!!!! item not reviewed by moderator and published
I liked the idea of how easy this recepy is. So I tried 3 times and waisted all 3. I do not have candy thermometer so I tried the water trick and candy did not become hard so I cooked little bit more and the whole mixture became sugar like and that was about 10 minutes. item not reviewed by moderator and published
I made one batch without a candy thermometer and took it to the girls at work. They loved it, so my husband bought me a candy thermometer and I set out to make this for all my neighbors. I made two batches that both tasted burned, and I took them off the heat the minute the thermometer said 300. I think that is too high. I see Paula rested her thermometer right in the pan, so it was picking up the temp of the pan, not the candy. So the best bet is to follow the directions, but go with your gut on when it is done. At 300, the candy was a very dark brown and come out super thin on the cookie sheet. I'm mad that I wasted all those good ingredients, but I will make it again without the thermometer! item not reviewed by moderator and published
The taste on this recipe is great, although I had problems with my first batch. As it approached the correct temperature, I noticed the butter was separating a little from the candy. When I poured it out on the cookie sheet, there was a layer of candy and then a layer of melted butter running everywhere. I've read several reviews and think I can fix it with the next round to keep it from separating. item not reviewed by moderator and published
This is a very easy recipe, delicious and a pretty display item not reviewed by moderator and published
This was the most disgusting recipe I have ever tried. It was so greasy. I think there was too much butter. Was not fit to eat. It looked good on her show but did not turn out right item not reviewed by moderator and published
This is the best toffee I have ever made. I made a double batch and it turned out perfectly. The trick is to bring the temperature up SLOWLY,I kept it on medium the entire time. It takes a little longer, but the results are definitely worth it! item not reviewed by moderator and published
Thank you for the tip to watch for the peanut butter color. My candy thermometer is rather old and possibly does not have correct temperature readings to that was a nice indicator. Instead of using pecans I used almonds and added a bit of almond extract. A great variation! I even added nuts on top of the chocolate layer to add detail and extra crunch (as if toffee needs it). This is a good, solid recipe that allows for some wiggle room. Very pretty for gifts too. item not reviewed by moderator and published
I must say that my double batch did not turnout correctly. It's my fault that I did not follow the recipe. I made it again, and I followed the recipe exactly like Paula described, and it turnout perfectly!:) The keys are: 1) your cooktop must be on high/med heat in order to get the butter/sugar mixture to the correct temp., 2) when the mixture turn the color of peanut butter it's ready, and 3)you must stir the sugar mixture constantly. This is an easy recipe if you follow the instructions. Thanks so much Paula, keep up the good work!!:) ...Debbiedoll item not reviewed by moderator and published
I loved this toffe recipe! It was easy! I am making it for my neighbors this year and wanted something that was special but not real time consuming because I work full time and am limited, at Christmas, with what I can do. I am going to make some and send it to my son and his wife because they won't be home this Christmas. If you follow the recipe and use a heavier pan and heat it on medium like the recipe says you will be fine! Thanks Paula for helping me give my neighbors and my family something special to show them we care this year!!! item not reviewed by moderator and published
Yeah.. It worked perfectly! I have never made candy other than fudge. Don't tell everybody how easy it is. Cause then when they recieve a box they won't think I'm so awsome. Thank You Paula P.S. I'm a newbie to Paula's wonderful show. I so excited! item not reviewed by moderator and published
I cannot tell you how upset I am about this recipe! I followed the directions to a "tee", and the mixture came to 305 degrees on the candy thermometer (I was careful because I did not want it so hard it would break my teethso I did the in between. The sugar did not disolve completely, and the chocklate chip spread on it after it was hot tasted terrible. I agree with most of the reviews, something lacking! An expensive mistake in my candy making. item not reviewed by moderator and published
After the first 2 batches scorched, I read the reviews and tweaked the instructions... and finally it worked! You have to melt the butter first, add sugar, bring to a boil and then add cold water. Stir constantly until it comes to Peanut Butter color! I didn't even check to see if the temp was 300 degrees, just went with the color of peanut butter and it was perfect! YUM!!! item not reviewed by moderator and published
UM YUM!!!! This is really good. The first batch I didn't cook to 300-310 because it started to turn brown and I thought it was burning. It was still good but a little chewy. The second and third batch was delicious:) item not reviewed by moderator and published
First let me say, I am not a candy maker. I've never attempted toffee until tonight and was a little apprehensive about tackling this one. But, WOW, I hit a home run. I watched the video, which helped significantly. Even on low medium heat the toffee starts browning quickly once it reaches about 230 - 250. I took it off of the burner as it approached 275 and was climbing, poured it and spread until very thin, let it cool and then spread melted chocolate on top and finished it off by sprinkling/pressing pecan bits on top. I put it in the freezer for about 15 to 20 minutes and then let sit a room temp about 5 minutes before breaking into pieces. PERFECTION. I made two more batches with ease on the heels of the first. Thanks, Paula Dean. item not reviewed by moderator and published
I should have read the reviews before I tried this - I used a le creuset type pan, and not even 5 minutes into the boiling and stirring, I had dark toffee and it was smoking. I threw in the pecans, vanilla and salt and dumped it on my cookie sheet - it's more like 1/8" thick. I think it's edible but there is DEF something wrong with this recipe. item not reviewed by moderator and published
I've ruined the recipe twice. First time the heavy pan I used wasn't tall enough once it started boiling it more than tripled in height spilling over everywhere so after I cleaned it up and started over, I misunderstood the directions to bring to a boil, I read it as bring to a rolling boil for 10 minutes THEN remove spoon and bring to hard crack. Needless to say it scorched the bottom of the heavy pan and ruined another batch. I'll try again one day as I haven't had a chance to taste it yet! Good luck fellow bakers! item not reviewed by moderator and published
This is by far the BEST English Toffee recipe I have ever come across. Easy to follow with the simpliest of ingredients. I have found a new staple for our holiday goodies. item not reviewed by moderator and published
I tried this recipe three times, and neither of the first two turned out well. I think there's something missing from the directions. The first batch didn't harden. The second separated when I put in the pecans. Neither was very appealing. I had to throw the second one down the garbage disposal. All in all, I was not pleased. After reading some other reviews and watching the video, I gave it another try. So far, so good. It' still setting up, and it doesn't seem quite as hard as it should be, but it's much better than either of the first two attempts. I do have to make it one more time, as this one batch isn't enough to cover the gifts I want to give, so I'm going to let it cook just a little longer to let the candy get a little firmer. item not reviewed by moderator and published
I've been making another Toffee recipe for years. My particular recipe calls for Karo Corn Syrup and Brandy. It's midnight and I'm making goodies for my children's holiday party and I just happened to run out of Karo Corn Syrup. Therefore, I decided to use Paula's recipe wich does not call for the Corn Syrup and Brandy. Well it came out fantastic!!!! I will use this recipe for years on end. I made a batch with chopped almonds on top of the milk chocolate and drizzled white chocolate on that layer. Oh My Goodness....so Decadent! Thank you Paula!!! item not reviewed by moderator and published
Mine burned before it ever got to the right temp. What a waste of money! item not reviewed by moderator and published
Just finished making this Toffee and used Almonds and milk chocolate...It's perfect! item not reviewed by moderator and published
I believe this toffee could have been great, except that the recipe claims to wait until the candy thermometer reaches 300 degrees. However, I should've read these reviews first to know to watch for the color of "peanutbutter" and then take it off the heat... I cooked mine according to the recipe and it was nearly burnt and that richness taste is just not there... I will try again, but my advice is to take the toffee off sooner. item not reviewed by moderator and published
I followed the recipe exactly, aside from cutting it in half. The cooking times were definately a few minutes less than the recipe called for. Since I am stuck using a rather unreliable electric stove, I did what alton brown did on an episode of good eats. I put a cast iron pan on the burner and let it heat up, then put my regular pan down on top of the cast iron pan to insure even heating. This seemed to work nicely. I let it cook up to 305-307 degrees. It came out as I was expecting. I think I may let it get a hair darker next time, but am overall pleased that it came out right! item not reviewed by moderator and published
I used all the same ingredient amounts, but using organic evaporated cane juice sugar and walnuts instead of pecans. I had no candy thermometer, and that whole sugar-in-the-water trick was NOT effective. I have cooked sugar before for flan, so I know when it starts to turn the color of Peanut Butter, that's the right time to get ready to take it off the heat. You can smell the caramel aromas too, that's the point right before it burns! Remove from heat, onto buttered sheet and on went the chocolate! I'd recommend putting it in the fridge after it cools a bit if you're like me and you want your candy NOW! Because although the toffee was awesome enough to devour, the chocolate was still gooey Turned out PERFECT! item not reviewed by moderator and published
The first time I made this recipe I made it with "I can't Believe it's Not Butter." It tasted good, but didn't really seem like English Toffee. The next time I made the recipe, I made it with real butter. It came out perfect just like the toffee bars you buy in the store. I have shared the candy with people from work and other friends and family and everyone loves it! Great job Paula! item not reviewed by moderator and published
OK, I made this... just like it said to... and here's what I learned. I needed a thicker pan, and gas stove works better (electric stove couldn't keep hot spots away). So the first batch did burn.. I should have read the reviews about it needing to be about the same colour as peanut butter. (So true) And seriously who likes the smell of burnt sugar? not me.. So- thick pan, even heat, and the heat needed to be about medium. medium high on my stove was way too hot. And true enough about the 6min mark is when it turned.. the second batch was cooked for 6 min to 285 degrees (at this point i smelled it... and yes it did smell just like toffee yay!) Spread it in the pan... never had a sticking issue. And I did put the pecans sprinkled on the top. I'm not a fan of choc. so that was completely omitted. So it is a good recipe, just you really have to pay attention or it burns. Now for another variation when it got to the right colour, I added... yes more butter so that it wouldn't set up. then made a batch of cardamom ice cream and drizzled the liquid toffee on top.. oh muh gosh! this was lovely. Food shouldn't taste this good! :P Thanks Paula item not reviewed by moderator and published
Mind blowing recipe :) I absolutely love english toffee and found this recipe. After reading the reviews I was a little scared to make the recipe but I tried it anyways and it was a hit! Now I did nt use a candy thermometer and I cd make it. I am not even a professional cook and I think its a very easy recipe to make. I followed the recipe word to word. Once the mixture started to boil, I removed the spoon as suggested lowered the flame to medium and waited for 8 mins. In this time I constantly checked for brittleness of the candy by cold water test. The key is that the strands shd be brittle. At this point my mixture also had the color of peanut butter. Remove the mixture from flame immediately when brittle strands form in cold water. At this time mix is not the color of peanut butter but after removing from flame it cooks further and gets to the peanut butter color. I kept it in the freezer for a few secs after it cooled and it snapped in my mouth just as Paula said it would :)) item not reviewed by moderator and published
I have only been cooking and baking now for about 8 years (I'm 26) and this is my first attempt at candy. I am still in shock how easy this was to make and how great it tastes! My husband too was impressed and told me I needed to comment on the recipe. I will be using this recipe from now on when it comes to bringing something to someone's house! Major Win!! item not reviewed by moderator and published
I have friends that no matter how hard they try they can mess up the easiest recipe. With that having been said, when you are making any kind of candy from a recipe you must know the variables that cause failure. One is the weather and the other is the altitude in which you live. If you don't believe me ask someone who makes candy for a living. item not reviewed by moderator and published
This is the worst recipe. I know the chef is suppose to be an accomplished cook but this recipe has major problems. I will be cautious about future recipes. I have been cooking sweets including candy for over 45 years and this is the biggest flop ever. item not reviewed by moderator and published
For the readers who have the incorrect texture (the grainy or sandy texture), that is because your mixture has crystallized. That is a common problem when making any sugar based candy. It can be caused by stirring too much, introducing a grain of sugar into your mixture, or numerous other ways. I recommend reading about sugar crystallization and then trying out the recipe again. Happy cooking! item not reviewed by moderator and published
I have made candy many times and have the proper candy thermometer. I remember making this kind of toffee with my mother for Christmas years ago; I wanted to make some for gifts. Temp was correct, color and hard-crack consistency were correct. But - the toffee was way too greasy and the texture was wrong - too grainy - and the consistency was chewy -i t never set up. I won't make this recipe again. I do not recommend it. item not reviewed by moderator and published
I doubled this recipe, used a chef's pan for my cookie sheet, and did not spread it over the entire pan. I let it cool slightly in the saucepan before pouring it into the sheet pan, and because it was slightly cool, it stopped spreading on its own at just the right thickness. The edge was not too thin. I used a good chocolate (in bar form), and melted it over the double boiler rather than trying to melt it directly on the toffee. It was way easier to spread and to control the thickness. This was my very first effort at candy-making and it turned out perfectly! Two things helped tremendously--the candy thermometor, and the direction that it would take about 10 minutes of boiling. In addition, to the pecans in the toffee itself, I added some finely chopped pecans on top of the chocolate. That hides any imperfections (or fingerprints) in the chocolate. item not reviewed by moderator and published
Use 1/2 cup (2 sticks Butter) Use 1 cup Sugar Completely melt the Butter first on low heat and then add Sugar. Increase heat to Medium while stirring constantly and until Sugar is smooth and liquid and fully mixed into melted butter. and forget the Pecans!!!!! Use 3/4 cup of finely small chopped Almonds and add to mixture of Butter and Sugar as soon as the Sugar is mixed into the butter. Stir CONSTANTLY When mixture begins to boil add 2 tbsp Water and 1 tbsp Light Corn Syrup Heat mixture to 300 degrees and pour onto greased or non-stick cookie sheet or other suitable surface. Add melted chocolate to top. I have made about 12 batches of this recipe over the last month, and even though I am a beginner to candy making, every batch has turned out perfectly and tasted AMAZING! It tasted to me like a Heath or Skor candy bar. The trick is to stir every part of the mixture constantly and to keep the sides and bottom of the pan stirred very well and CONSTANTLY by using a silicone spatula. If you don't it WILL burn! I always use a 9x15 non-stick cookie pan/sheet to pour it into and I always grease the bottom of the pan. I also don't use butter in my recipe, I use the bargain shelf 60-70 cent per pound economy margarine and it has worked really well for me and been affordable considering the amounts I was making. And, trust me, almonds are really the way to go! item not reviewed by moderator and published
This recipe looks wonderful and I'm sure it is great when properly made, but I must have gone wrong with something. I have a little experience in candy-making and I've made other kinds of toffee successfully, but this one was all grainy when it cooled. I cooked it to 300dF and it was lighter in color than peanut butter, and still grainy as though the sugar hadn't melted. Is that possible at 300d? Should I have cooked it longer? Or, should I cook the sugar and water to a syrup before adding the butter and then proceed as directed? I want to try this again, please tell me if you have any advice to make it smooth and crisp. Thanks and happy holidays! item not reviewed by moderator and published
This recipe is really easy to make. I cooked the sugar/butter mixture to almost 305-310 degrees to assure it came out crispy. I also suggest melting the chocolate chips in the microwave to make them pourable, as they take a long time to melt on their own, and may not even melt fully if your toffee is not hot enough by the time you get it in the prepared pan. Other than that its awesome! We love you Paula! item not reviewed by moderator and published
I've been baking all my life but never attempted making candy. Didn't have a candy thermometer so had to rely on the "hard strand" test - glad I helped my mom make popcorn balls as a kid and knew what to look for. I was worried it wasn't cooked enough but the color was right and it formed brittle strands - turned out fabulous...even my very opinionated baby brother likes it. Only change I'd make is to use a smaller cookie pan - it spread to much and was very thin on the edges. item not reviewed by moderator and published
I made 3 batches yesterday. At first I followed some of the recommendations to use 1 and a half cups of sugar and only one cube of butter. That turned out to be a hardened sugar mess. I ran to the market and bought a Candy Thermometer. Then I followed the recipe exactly. Only this time I really took the 10 minutes or more until it came to a boil. I stirred it constantly and then checked to make sure all the sugar crystals were disolved. One other thing I did wash to check the Candy Thermometer for accurancy. My water boiled at 195 degree F. That could be the altitude. I am over 5,000 ft above sea level. With the second batch, I turned down the heat low enough so that it was a very slow rolling boil and I did not stir. It took 20 minutes to reach 285 on my thermometer and was the color of a light peanut butter. I poured it into my buttered cookie sheet with non stick aluminum foil The recipe says to spread it to 1/4 thickness. There was not enough toffee to come near to that. Mine kind of spread on it own to maybe 1/8 inch and still only covered about 2/3 of pan. When It was cooled I tasted it. Still abit too sugary and not a real crisp snap. The third batch was better but my cooking time doubled. Too much work. But the taste is fantastic. item not reviewed by moderator and published
I cook and bake quite a bit but had never tried making candy before. Then I saw Paula make it recently and gave it a try. I have now made about 10 batches and am giving it to my customers for Christmas. It's is absolutely fantastic! Hard to believe how easy it is. I followed the recipe exactly. The only batches I had problems with was when I cooked it at too high a temp to get done faster. Let it come to temp slowly and you shouldn't have a problem. I cooked it to 300 and it was not burned. Even the batch that I misread the thermometer on and took it off too early was dislish. It never completely hardened but tasted great. I highly recommend this recipe! item not reviewed by moderator and published
I used a candy thermometer and followed recipe exactly, except I doubled it. Things were going smoothly until I had to add the vanilla at which point the butter separated due to the temperature change so I was left with extremely oily toffee. Going to try again though, wondering if slightly warming the vanilla or omitting it will solve the problem. item not reviewed by moderator and published
Followed the recipe to the "T" (ok, i used hazelnuts) and it turned out perfect! Never made candy before, so I picked up the $4 candy thermometer at the grocery store while buying butter. If you don't have one, just spend the extra $4. item not reviewed by moderator and published
This was first ever attempt to make candy and I saw Paula make this on her show. She made it look easy, so I decided to give it a try. It was easy and it turned out wonderful! Thank you Paula! item not reviewed by moderator and published
Let me start by saying I am not the world's best cook. :) I made four batches of this for friends and my own family, and it took about three hours. It was great fun, and I didn't have any mishaps, except I left out the vanilla on the last batch. I tried dark and milk chocolate morsels. While the taste is most delicious, the toffee itself did not harden. I was expecting a harder crunch. It had the consistency of something more like a praline. Everyone still loved it, and I am keeping my refrigerated as it tastes best that way to me. Of course a hard tofee would break your teeth if refrigerated. I guess I would like to know if that is the consistency others got, or if I just failed somewhere along the way. I did not use a candy thermometer, but I watched for it to carmelize and just used my best judgement there based on the 10 minute suggestion. I even dropped the mixture into cold water and it quickly formed and hardened. I did not want to burn it, but I wonder if it had gotten darker in color would that have created the consistency I needed to harden. Thanks for any feedback. I would definitely make again if I knew it would turn out harder, although my aging teeth probably appreciate the way it did turn out. :) item not reviewed by moderator and published
ok so i dont have a candy thermometer, so maybe the butter/sugar mixture was wayy off, but i'm not totally dumb when it comes to cooking, so i dont know, maybe it was me, but this definatly didnt turn out like toffee 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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