Classic English toffee is rich and buttery with a satisfying crunch that won’t chip a tooth.
Now’s the perfect time to start making holiday treats.
What is English Toffee?
English toffee is a candy made by cooking sugar and butter until it reaches the hard-candy stage, then topping it with chocolate and nuts. The result is similar to a Heath bar: a crisp, caramelized base with a layer of melted chocolate and crunchy pecans.
What You’ll Need
- Unsalted butter – Use real butter for the best flavor.
- Granulated sugar – This cooks down to form the toffee base.
- Water and corn syrup – Corn syrup helps prevent unwanted crystallization.
- Pecans – Finely chopped; optional if you prefer nut-free toffee.
- Semi-sweet chocolate chips – Milk or dark chocolate also work.
This toffee is decadently delicious and makes a great gift for friends and family.
How to Make English Toffee
1. Prepare a jelly-roll pan or baking sheet by lining it with aluminum foil or parchment paper.
2. In a heavy saucepan, combine the butter, sugar, corn syrup, and water.
3. Cook over medium heat. Stir constantly with a wooden spoon until the butter melts, then stir occasionally as the mixture cooks. Continue until the mixture reaches 285°F (the soft crack stage), about 20 minutes. It will turn a light brown, caramel color.
Tip: If you’re unsure about the temperature, test a small drop on ice—the candy should harden immediately. A candy thermometer is helpful for accuracy.
4. Once the toffee reaches the proper temperature, remove the pan from the heat and quickly pour the hot mixture into the prepared pan, spreading it evenly.
5. Immediately sprinkle chocolate chips over the hot toffee. Let them sit a minute to soften, then spread the melted chocolate evenly with an offset spatula.
6. While the chocolate is still warm, sprinkle chopped pecans over the top and press them in lightly so they adhere to the chocolate.
7. Allow the toffee to cool at room temperature until completely firm. Break into pieces or bite-size portions.
This is a straightforward, traditional English toffee recipe that makes a lovely holiday treat. The recipe below is an easy version that yields about 16 servings.
Tips
- Use a reliable candy thermometer for consistent results.
- Keep a bowl of ice nearby so you can quickly test the candy stage by dropping a small amount onto the ice; it should harden immediately when at the right temperature.
- If the chocolate settles or shrinks slightly when it cools, you can gently warm it in a 300°F oven for a minute to reflow.
FAQ
Store toffee in an airtight container at room temperature for up to two weeks. Separate layers with wax or parchment paper to prevent sticking. Refrigeration can introduce moisture that makes the toffee sticky, so avoid long refrigeration periods.
Yes. Freeze toffee in a freezer-safe airtight container with layers separated by wax or parchment paper. Note that chocolate may develop a slight white bloom when frozen, but the flavor and texture remain good once thawed.
More Delicious Candy Recipes
Butter Pecan Fudge
Old Fashioned Peanut Brittle
Easy Homemade Dark Chocolate Peppermint Bark
Best English Toffee Recipe
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 or parchment paper.
- Combine the butter, sugar, corn syrup, and water in a heavy saucepan.
- Cook over medium heat, stirring constantly until the butter melts. Then stir occasionally until the mixture reaches 285°F (soft crack stage), about 20 minutes. The mixture should turn a light caramel color.
- Remove from heat and quickly pour into the prepared pan.
- Sprinkle chocolate chips over the hot toffee. Let them soften, then spread the chocolate evenly. Sprinkle with chopped pecans while the chocolate is still warm and press them in lightly.
- Let cool completely until hard, then break into pieces.
Notes
No need to butter the aluminum foil; the toffee releases easily once cooled.
Storing – Keep the toffee in an airtight container at room temperature for up to two weeks. Separate layers with wax or parchment paper. Refrigeration can cause moisture buildup and make the toffee sticky, so avoid long refrigeration.
Freezing – Freeze in a freezer-safe airtight container with layers separated by wax paper. Chocolate may develop a slight white bloom after freezing, which does not affect flavor.
Nutrition
Carbohydrates: 28 g |
Protein: 1 g |
Fat: 19 g |
Saturated Fat: 11 g |
Cholesterol: 31 mg |
Sodium: 106 mg |
Fiber: 1 g |
Sugar: 25 g