English Toffee

You can substitute any favorite nut or chocolate in this recipe.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Cooling time: 1 hour
  • Yield: About 40 pieces

Ingredients

  • 1 cup (130g) pecans
  • 1 1/2 cups (340g or 3 sticks) unsalted butter
  • 2 cups (400g) white granulated sugar
  • 2 tablespoons corn syrup
  • 1/4 teaspoon kosher salt
  • 2 cups (10 to 12 ounces) semi-sweet chocolate chips

Special equipment:

 

Method

1 Toast the pecans: Place the pecans in a medium skillet and turn the heat to medium high. Dry-toast the pecans (without oil), stirring frequently, until they start to brown and smell nutty. Remove from heat and let cool.

2 Line a 9 x 13 baking pan with aluminum foil. Roughly chop the cooled pecans. Sprinkle half of the chopped pecans in the bottom of the pan evenly. Set aside the remaining pecans for sprinkling over top.

Homemade English Toffee - Add the bottom layer of nuts

3 Make the toffee: Place the butter, sugar, corn syrup and salt in a large saucepan. Clip a candy thermometer to the side of the pan; make sure the tip is submerged in the ingredients but doesn't touch the bottom of the pan.

Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted. Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown. The toffee is ready when it reaches 295F to 305F (hard crack stage) on the candy thermometer. Total cooking time should be 10 to 15 minutes.

4 Pour the toffee over the chopped pecans in the baking pan. Spread the toffee evenly over the bottom of the pan with a heatproof spatula and tap the pan a few times to force any air bubbles to pop.

Homemade English Toffee - Add the toffee

5 Let the toffee cool for 2 to 3 minutes, then sprinkle the chocolate chips evenly over top. Wait another 3 minutes, until the chips look softened and partially melted from the residual heat of the toffee. Use an offset spatula or heatproof spatula to spread the melted chocolate evenly over the top of the toffee.

Homemade English Toffee - Sprinkle the chocolate chips over top Homemade English Toffee - Spread the melted chocolate over the toffee

6 Sprinkle the remaining chopped pecans over the chocolate. Carefully press the pecans into the chocolate with the palms of your hands.

Homemade English Toffee - Sprinkle the top with nuts

7 Let cool to room temperature (about an hour) then move it to the fridge to cool overnight.

8 Once cooled, pull the toffee up directly out of the pan with the aluminum foil and then peel the foil off. Coarsely chop or break the toffee into small pieces pieces.

Store in an airtight container in the refrigerator for up to 3 months.

Homemade English Toffee

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Comments

  • Tom

    I use an old double metal ice cube tray. Pour it into the tray and after the final step insert the dividers and let it harden. Pull up the handles, it loosens the toffee and you have all same size pieces. It works great !!!

  • Thomas

    Got it right on the first try. Only seven hundred feet above sea level in Chicago. Nothing was unusual. As a rookie of candy making I can’t stress more about taking your time to heat the mixture. Plus reading everyone’s responses helped lead to a good outcome. Thanks y’all.

    xxxxxyyyyy

  • Carmie*

    These sound amazing! I think I’ll try using the Reynold’s Nonstick Foil & see how it goes

  • Adrienne

    Make sure the toffee is spread evenly and THIN. The same with the chocolate chips. Makes it easier to crack/ breath up when cool.

  • Rose

    This is exactly what I needed to impress my future mother-in-law. Thank you so much

    xxxxxyyyyy

  • Autumn

    My husband made this toffee this weekend. It was so good that he made another double batch to give to his coworkers. It is SO good and very easy to make.

    xxxxxyyyyy

  • Karen

    Does anyone have thoughts on how long this will last? If I make it this weekend, will it still be good next week?

    • Emma Christensen

      Yes, definitely! I made a batch and it lasted at least two weeks. (And would probably have been fine longer, except we ate it all!) Store it in the fridge if your kitchen is very warm, but I had some that I left at room temperature that was just fine.

  • Lamia

    Hi, I don’t have any corn syrup, but I do have a can of cane syrup. I know that cane syrup is often used in place of corn syrup in pecan pie. Do you know if it would work here? Thanks!

  • Mary Pisarkiewicz

    This is a wonderful recipe!

  • Barbara

    I can’t buy corn syrup in my country, can someone post a recipe to make it? Thank you in advance.

    • Emma Christensen

      Can you find Lyle’s Golden Syrup? I’ve found that makes a good substitute for corn syrup in most recipes!

    • David

      Many stores that cater to professionals cookies, or even hobbyist candy makers, stock glucose, which is similar.

  • Laura

    Wish I would’ve seen Holly’s comment regarding altitude before I made the toffee–I am also at 4,500 feet. I took the candy to 301 degrees. It is cooling on the counter now. Can’t wait to try it! Very simple, easy recipe. Note the candy bubbles up a bit while cooking, so don’t use too small a pan.

  • Ajenje

    My 6 year old would be extremely excited to see this all made and ready to devour, though his front upper teeth are gone. But seriously this sound like something I can try to make. Thanks!

  • Holly

    For those at higher altitudes the candy temperature will need to be adjusted. I’m at 4500 feet and I have to knock about 8 degrees off the temperature. I check a new candy thermometer by putting it in boiling water and waiting a few minutes to take a reading. At sea level, water boils at 212F. At my house with my thermometer it boils at 204F, a difference of 8 degrees. I take 8 degrees off of every candy recipe unless I know it was written for my altitude. Hope that helps others be successful with toffee!

    • Bob Landry

      Shloulda checked the comments! I’m also at 4500′, and I seem too have toffee with a layer of butter on top. Will have to see what it’s like after full cooldown.

    • Emma Christensen

      Thanks for this explanation, Holly!

  • Charmaine Ng

    I’ve never tried making toffee! But this looks so delicious, can’t wait to give it a try.

  • Marta @ What should I eat for breakfast today

    In Poland there are traditional toffee candies called krówki and I could eat them all the time. When I start I cannot stop. In Germany there’s no krówki, so I’m happy to try out a potential replacement :D

  • Natalie

    Toffee (we even named our dog after it) is my mum’s absolute favourite, this is going to be such a great home made stocking stuffer!

    – Natalie
    http://www.workovereasy.com