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Classic English Toffee
Classic English Toffee
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Indulgent English toffee with dark chocolate, toasted nuts, and rich caramel flavor. Perfect for gifting or enjoying any time. Great for shipping!
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
  • 10 to 12 ounces chocolate, chopped (or about 2 cups semi-sweet chocolate chips)
Instructions:
  • Toast the pecans in a dry skillet over medium-high heat, stirring often, until fragrant and lightly browned. Allow to cool before using.
  • Prepare the pan by lining a 9 x 13-inch baking pan with aluminum foil. Roughly chop the cooled pecans and evenly sprinkle half of them in the pan. Set aside the remaining pecans for topping.
  • Prepare the toffee layer: Combine butter, sugar, corn syrup, and salt in a large saucepan. Attach a candy thermometer to the side of the pan, ensuring it is immersed in the ingredients but not touching the bottom. Cook over medium heat, stirring constantly until the butter melts. Keep cooking, stirring occasionally, until the sugar dissolves and the mixture caramelizes to a golden brown color. The toffee is done when it reaches 295°F to 305°F on the candy thermometer (hard crack stage), which should take about 10 to 15 minutes.
  • Spread the toffee over the chopped pecans in the baking pan using a heatproof spatula. Tap the pan gently to remove any air bubbles.
  • Create the chocolate layer: Allow the toffee to cool for 2 to 3 minutes, then evenly sprinkle the chopped chocolate or chocolate chips on top. After 3 minutes, when the chips appear slightly softened and partially melted, use an offset spatula or heatproof spatula to evenly spread the melted chocolate over the toffee.
  • Press the remaining chopped pecans onto the chocolate using your palms.
  • Allow the mixture to come to room temperature for about an hour, then refrigerate overnight to chill completely.
  • Break up the toffee: After it has cooled, lift the toffee out of the pan using the aluminum foil and peel off the foil. Coarsely chop or break the toffee into small pieces. Store in an airtight container in the refrigerator for up to 3 months.

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