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English Toffee

 English Toffee
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
32 ServingsPrep: 20 min. + standing


  • 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
  • 1 cup chopped pecans


  • 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.
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.