English Toffee
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This classic English toffee recipe combines buttery, melt-in-your-mouth toffee with rich chocolate and crunchy pecans, creating an irresistible holiday treat. With just 5 simple ingredients, you can whip up this delicious candy to elevate any dessert tray—or package it up for a sweet, homemade gift!
This English toffee recipe is one of my favorite Christmas candy recipes! It’s as easy and addictive as my saltine cracker toffee (aka Christmas crack), but it’s a more of a traditional toffee recipe because we’re not including the crackers.
It has the crunchy texture of a nut brittle, but with more butter (and no corn syrup or baking soda) is has a softer crunch and more of a rich buttery taste.
And with the added layer of chocolate, it tastes similar to a Heath Bar or Skor Bar.
The buttery caramel toffee is fun to make, and especially fun to crack! Serve the chocolate covered toffee at your holiday parties so everyone can grab a piece or two, or you can wrap some in cellophane with a festive ribbon to give as parting gifts, holiday gifts, or teacher gifts.
Why you’ll love this recipe
- Easy to Make – With just 5 ingredients, it’s simple enough for beginners.
- Perfect for Gifting – A thoughtful, edible gift that’s perfect the holidays.
- Holiday Classic – It’s a festive treat sure to add charm to any dessert tray.
- Make-Ahead Friendly – It stores well, so you can make it in advance.
- Irresistible Flavor – The buttery toffee, rich chocolate, and crunchy pecans make a crave-worthy combo.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted butter: Adds rich flavor and helps create the toffee’s smooth texture. High-quality butter is recommend for the best results.
- Granulated sugar: Sweetens the toffee and gives it a crisp texture.
- Water: Helps to dissolve the sugar crystals and prevent crystallization.
- Semi-sweet chocolate chips: Melt smoothly on the hot toffee, creating a layer of chocolate on top. Dark or milk chocolate chips can also work well.
- Pecans: Add a nutty, crunchy topping. Try almonds or walnuts as a tasty substitute.
Equipment
- Candy Thermometer
- Offset spatula
- Baking sheet
- Wooden Spoon
How to Make Toffee Candy
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a heavy bottomed saucepan, combine butter, sugar, and water. Heat over medium-low heat, stirring gently with a wooden spoon until the butter melts.
Step 2: Insert a candy thermometer and continue cooking, stir gently only occasionally, until the mixture comes to a boil, turns amber, and reaches 295 – 300°F. At this temperature, it’s gone from the soft crack butterscotch stage to the hard crack stage where we want it.
Do I Need a Candy Thermometer?
Reaching the precise temperature is key to achieving that desired texture. Too low, and the toffee will be soft; too high, and it risks burning. I recently started using this digital candy thermometer and I love how easy it is to read and clean. It’s quickly become my go-to!
Step 3: Pour the toffee mixture into a prepared baking sheet lined with parchment paper.
Step 4: Sprinkle semisweet chocolate chips on top. Let the chips soften for about 2-3 minutes. Use an offset spatula to spread the chocolate into an even layer across the toffee. Sprinkle the nuts on top of the melted chocolate and let it sit on the counter for a couple of hours to set.
Step 5: Use the parchment paper to lift the toffee and chocolate bark out of the pan and use a sharp knife to cut it into toffee squares or use your hands to break it up into rustic-looking pieces!
Storage
Refrigerator: These can be kept covered at room temperature for up to 2 weeks. If you still have some left, you’ll be good for about 3 weeks in the fridge.
Freezer: Freeze in an airtight container for up to 3 months. Make sure to bring it to room temperature before biting into a piece!
Toffee Tips & Troubleshooting
Toffee can be tricky, and factors like humidity, a thin pan, low-quality butter, stirring too quickly, overcooking, or a fast temperature rise can cause it to “break” or seperate. Here are some tips to help you make the perfect batch:
- Line the Pan – Use parchment paper to line your pan.Without it, removing the hardened toffee can be a struggle.
- Use a Candy Thermometer – A candy thermometer ensures the mixture reaches the ideal temperature of 295°F to 300°F. Too low, and it’s soft; too high, and it risks burning.
- Choose a Wooden Spoon – Avoid plastic, as they can melt and ruin your toffee.
- Watch Humidity – Toffee is best made on a dry day; humid or rainy days can cause it to break.
- Control the Heat – Use a heavy-bottomed pot and let the temperature rise gradually. If it’s heating too quickly, reduce the heat slightly to avoid separation.
- Fix Separations – If your toffee separates, try adding 1 Tablespoon of hot water and whisking until smooth and combined.
Additions and variations
- Almond Toffee – Swap chopped pecans for sliced or chopped almonds to create a homemade Almond Roca-style treat.
- Festive Candies – Add crushed peppermint, candy canes, or holiday sprinkles on top for a fun holiday twist.
- Sweet & Salty – Sprinkle flaky sea salt or add broken pretzel pieces to the chocolate layer for a delicious contrast.
- Almond Bark Toffee – Substitute chocolate chips with almond bark or chocolate melting wafers, melted in the microwave in 30-second intervals until smooth.
More Holiday Candy Recipes
- 3-ingredient Chocolate Peanut Butter Fudge
- Christmas Gumdrops
- Southern Pecan Pralines
- Peanut Butter Cups
- Candied Nuts
You can use leftover pecans for pecan snowball cookies or pecan pie cheesecake, two more holiday favorites!
English Toffee
Equipment
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- 1 cup semisweet chocolate chips
- ½ cup finely chopped pecans
Instructions
- Line a baking sheet with parchment paper and set aside
- In a heavy-bottomed saucepan, heat butter, sugar, and water over medium-low heat. Stir gently with a wooden spoon until butter is melted.
- Cook until the mixture turns an amber color and reaches 295°F (hard crack stage) on a candy thermometer, only stirring gently and occasionally. This should take about 15-20 minutes. If the temperature is rising too quickly turn the heat down.
- Pour into the prepared pan.
- Sprinkle chocolate chips over the toffee and allow them to sit until softened, about 2-3 minutes. Use an offset spatula to spread the chocolate into an even layer. Sprinkle nuts on top and press them down slightly.
- Let sit at room temperature until set, about 2 hours.
- Remove from pan and cut or break into pieces.
Notes
- Use a wooden spoon. A plastic spoon may melt right into the candy.
- Toffee is finicky. Making on a rainy or humid day, using a thin pan, not using high-quality butter, stirring too quickly, overcooking, or the temperature coming up too quickly can all cause it to break.
- Do not let the toffee reach over 300°F!
- If the mixture separates try adding a Tablespoon of hot water and whisk until smooth and combined.
- Store in an airtight container at room temperature for up to 2 weeks. For longer storage refrigerate for up to 3 weeks or freeze for 3 months.
Nutrition
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