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English Toffee

Adapted from All Recipes
Makes approximately 2 pounds of candy

2 cups (1 pound, 452 grams) unsalted butter
2 cups (445 grams) sugar
1/4 teaspoon (1 gram) salt
2 cups (340 grams) semi-sweet chocolate chips or chopped chocolate
1 cup (113 grams) pecans, finely chopped

Line a rimmed sheet pan with parchment paper.

In a heavy bottom saucepan, melt the butter over medium low heat. Stir in the sugar. Increase the heat and bring the mixture to a boil. Insert a candy thermometer and cook the mixture until it reaches 285 degrees F, stirring occasionally.

Melt the chocolate in a double boiler or in the microwave in 30 second intervals, stirring frequently.

Once the butter and sugar mixture reaches temperature, immediately pour into the lined sheet pan. Let set for a few minutes, then spread the melted chocolate on top. Immediately sprinkle with the chopped pecans.

Let set for several hours until firm. Break the candy into small pieces. Store in an airtight container at room temperature, candy should keep for several days.