Classic English Toffee



• 1 cup salted butter

• 1 cup sugar

• ¼ cup water

• 1 cup semisweet chocolate chips

• ½ cup pecan pieces


I gather all of the ingredients.

I line an 8×8 or 9×9 pan with parchment paper.

In a heavy-bottomed saucepan, I combine the butter, sugar, and water.

I stir over medium-low heat until everything is melted and combined.

Once it comes up to a bubble, I add in my candy thermometer and watch the candy closely, waiting for it to reach 300 degrees, the hard crack stage on the thermometer.

I turn off the heat and, using a whisk, briskly (and carefully) whisk the mixture until it all comes together and is a light amber color.

I pour the mixture into my prepared pan.

I let it set for 3 hours to set or pop it in the fridge to harden for 1 hour.

In the microwave, in 30-second intervals, I melt the chocolate and pour it over the toffee, spreading it into an even layer.

Immediately, I sprinkle it with the pecans.

I set it aside to let the chocolate harden.

I remove it from the pan and carefully use a knife to break it into bite-size pieces.

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