Best English Toffee Recipe
A perfect, easy recipe for your holiday treat trays.
Servings: 16
Calories: 280kcal
Ingredients
- 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
Instructions
- 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.
Notes
No need to butter the aluminum foil. I didn't have any trouble with the toffee sticking.
Storing - The toffee will keep for about 2 weeks at room temperature. Store an in 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.
Freezing - You can freeze toffee in a freezer-safe, air-tight container, with layers separated by wax paper. Just keep in mind that chocolate turns slightly white when frozen.
Nutrition
Calories: 280kcal | Carbohydrates: 28g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 96mg | Fiber: 1g | Sugar: 25g | Vitamin A: 360IU | Calcium: 15mg | Iron: 1mg