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Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
This recipe is:
Quick
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 ounce) equals 206 calories, 16 g fat (8 g saturated fat), 33 mg cholesterol, 143 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as English Toffee in Taste of Home December/January 2003, p41
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Reviewed on Jan. 02, 2011 by Little Lizzie
I have always had trouble making toffee, but this recipe works out for me every time! I do check my candy thermometer to make sure it is accurate before I make the toffee.
Reviewed on Dec. 05, 2010 by SharonSueScott
Making candy can be a challenge. Use a thermometer and test it for the boiling point before you begin. I live at high altitude where water boils at a lower temperature. Note needed adjustments to temperature before starting. Melt real butter over low heat so it doesn't separate. Use a wooden spoon with a long handle as the mixture gets quite hot. Watch carefully as it cooks quickly after it reaches 220 degrees. If it separates add up to 1/2 cup hot water and continue stirring. If it's chewy, it probably wasn't cooked long enough. While it's not a difficult recipe, there is a fine line in knowing when the candy reaches the hard crack stage.
Reviewed on Nov. 08, 2010 by jamiedome
Absolutely wonderful! Easy to make and wonderful rave reviews from all friends and family!
Reviewed on Sep. 20, 2010 by bunnygirl6489
This toffee is a HUGE hit in my house. My family loves it and I've also found it does really well at bake sales. One of the best things about it is that it really doesn't stick to your teeth!
Reviewed on Apr. 09, 2010 by cmmcgee1
This is the easiest, best butter toffee recipe! Make sure you use salted butter, or unsalted butter with the 1/4 tsp. of salt. Leaving out the salt (or using unsalted butter alone) will cause the mixture to seperate around 280 degrees. It can be fixed, but it still doesn't come out the same. I use bittersweet chocolate and toasted walnuts on my E.B.T. and people rave about it!
Reviewed on Apr. 03, 2010 by shelltine
This recipe is perfect. Has a wonderful buttery flavor. I've made it in 4 different kitchens at different times of the year and it has always turned out perfectly with no problems whatsoever (a previous poster had problems). I use a seasoned stone bar pan and it lifts right out of the pan. Great for teacher gifts at Christmas time.
Reviewed on Dec. 25, 2009 by mona81477
Thank you for this awesome recipe! I never thought I'd be able to make toffee, but after finding this recipe, I may never buy it again! The last 10 degrees go super fast, so be sure you're ready to pour as soon as the thermometer hits "hard crack". Thanks again - this one's definitely a keeper!
Reviewed on Dec. 11, 2009 by esalonek@netzero.net
Makes PERFECT candy, an excellent recipe.
Reviewed on Dec. 06, 2009 by kymckenna
This is the same recipe my grandmother made. I now have to make it every Christmas or for other special occasions by popular demand! I sprinkle MINI semi-sweet chips on the warm 'hard tack' after it has cooled for about 5 minutes. Once they begin to melt, I spread the chocolate around evenly with a spatula & then cover with finely chopped pecans.
Reviewed on Nov. 30, 2009 by tkarinas
I fail utterly to see why this recipe would fail. Every time we've made it, it's turned out perfect and we absolutely love it. This is a recipe we'll be keeping.
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