1 Video | Photo: English Toffee Recipe
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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By the candy girl
on March 04, 2013
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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?
By Rishara
on February 24, 2013
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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.
By Rachael Hill
Austin, TX
on February 22, 2013
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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!
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