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English Toffee Recipe

English Toffee Recipe

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
TOTAL TIME: Prep: 20 min. + standing YIELD:32 servings


  • 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


  • 1. 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.
  • 2. 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.
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 ounce-weight: 206 calories, 16g fat (8g saturated fat), 33mg cholesterol, 143mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein

Reviews for English Toffee

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Reviewed Apr. 1, 2016

"this is a holiday favorite at home and in the office."

Reviewed Mar. 24, 2016

"This turned out great. I have had some of the trouble others have mentioned, but I have found that if I stick to the "low and slow" method (lower heat, longer time) works better for me. I use my thermometer and cold water test."

Reviewed Dec. 23, 2015

"I followed this recipe exactly. I put the melted chocolate chips on after the toffee cooled as recommended. When I went to break the candy into pieces, a lot of the chocolate just fell off! (In big hunks). I would suggest breaking it into pieces first---then put the chocolate on after and let it cool. I did redo some of the pieces that this happened to and it worked much better the revised way."

Reviewed Dec. 19, 2014

"This is one of my favorite and easy to make candy recipes. I make it EVERY holiday season. If I don't get around to it soon enough my kids beg me for it."

Reviewed Dec. 18, 2014

"It turned out wonderful!! been making fudge for years, I always used the cold water method for checking what stage I was at. For you beginners, get a class of cold water, drop a bit of the mix in it, if it turns into a ball at bottom of glass, it is hard ball stage. a trick my granny taught me years ago. first time making candy, and did buy a candy thermometer, but still checked the old way!!! went to 300 and made hard ball at bottom of glass!! anyway, taste delious, will make more often!! thank you for recipe!!!!!"

Reviewed Feb. 27, 2014

"It was really good! I made it on our electric stove with no problems, and I'm not an expert at making candy! I was even asked for the recipe."

Reviewed Dec. 23, 2013

"Gotta try this recipe.. Except, I've gotta a recipe that only uses 3 ingredients, plus nuts and chocolate of your choice.

We decided to share with others this year>>"

Reviewed Nov. 27, 2013

"I have been making this for years! I cut the recipe out of a Taste of Home Magazine years ago. If you follow the directions, it is foolproof. People will think you are a master candy maker!"

Reviewed Nov. 23, 2013

"Not sure what I keep doing wrong every year but...

This recipe didn't get sugary with the corn syrup but the butter and sugar separated in the last few degrees of cooking. I tried to salvage by adding water without much success. I've cooked over low and med heat. Checked temp on thermometer Don't know what else to do except have someone else make it!!!"

Reviewed Jan. 23, 2012

"Delicious! I make toffee every year for my brother's birthday and at Christmas! Always a hit!!!"

Reviewed Jan. 5, 2012

"I haven't made this yet, but plan to this weekend. Judging by the reviews, it looks like a winner, and I like the idea of milk chocolate chips---I'm not much of a dark chocolate fan. I'll let you know how it turns out!"

Reviewed Dec. 20, 2011

"This recipe is delish!! my husband loooves it :) I've made toffee a thousand times and have never had a hiccup, this is my first year cooking on a gas stove and I went through 2 batches that completely seperated and would not darken before I figured out that I needed to cook it much lower!! just sharing..."

Reviewed Dec. 9, 2011

"Outstanding! I've never made any kind of candy until I used this recipe. It was easy to follow and made quite a lot. Everyone loved it. I'll be making more batches of this soon."

Reviewed Dec. 8, 2011

"Yummy! Definietely one of the best candy recipes I have made."

Reviewed Nov. 15, 2011

"I make this every year for Christmas. My dad, who is not a big chocolate fan, loves it. It is easy to make and very yummy!!"

Reviewed Jan. 2, 2011

"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 Dec. 5, 2010

"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 Nov. 8, 2010

"Absolutely wonderful! Easy to make and wonderful rave reviews from all friends and family!"

Reviewed Sep. 20, 2010

"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 Apr. 9, 2010

"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 Apr. 3, 2010

"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 Dec. 25, 2009

"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 Dec. 11, 2009

"Makes PERFECT candy, an excellent recipe."

Reviewed Dec. 6, 2009

"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 Nov. 30, 2009

"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."

Reviewed Dec. 21, 2008

"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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