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English Toffee Recipe

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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

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32 Servings
Prep: 20 min. + standing

Ingredients

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
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1 cup chopped pecans

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature. Yield: about 2 pounds.

Nutrition 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.

English Toffee published in Taste of Home December/January 2003, p41

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Reviews for English Toffee (1)

English Toffee

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Reviewed on Dec. 21, 2008 by Renea52

I followed this recipe exactly including the use of a candy termometer. The result was a very expensive waste that went into the trash can. Toffee should not be chewy. Very disappointing!

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English Toffee Recipe

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Ingredients