Make classic English toffee at home with this easy recipe! Buttery, chocolatey, and topped with crunchy pecans, this holiday treat is perfect for dessert trays or homemade gifts!
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.