English Toffee


  • 1 pound butter – has to be butter

  • 2½ cups sugar

  • ½ cup water

  • ½ cup corn syrup

  • 1 cup nuts (pecans) finely chopped

  • 1 pound chocolate chips. (I use ½ milk chocolate and ½ semi sweet)


  1. Combine the first four ingredients. Stirring constantly, cook over med to med-high heat until 285 degrees. It usually takes me around 20-25 minutes. Mixture should turn into a light brown/caramel look.

  2. Pour into jelly roll pan. Sprinkle chocolate chips on top. Let chocolate chips soften and then spread all over the toffee. Sprinkle with chopped pecans while chocolate is still warm. I also kinda press the pecans down into the chocolate a little.

  3. Let cool until hard, then break into pieces.

  4. DO NOT PUT IN THE FRIDGE TO COOL! It will ruin the look of the chocolate.

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