At Christmas time, we have many traditions – all centered around precious time with loved ones. One of my favorite is baking and candy-making. Each December I make my Chocolate-Dipped Macaroons and Ina Garten’s Thumbprint Cookies to take to parties and give as gifts. But this year, I will be adding this fantastic English Toffee with Pecans. Many of you know I cook many Sundays with my good friend Teresa, and we’ve been doing this for years. I feature many of our creations here on this website. This past Sunday, when she came over, I offered her a piece of toffee I’d made the day before. “No, thanks” she said. “I just made a batch of my Mom’s toffee this morning.”(! – seems we sometimes cook together without even realizing!)
We compared recipes. Seems her recipe is virtually the same as mine. Equal parts butter and sugar with a bit of water and some salt. Hers looks different, she told me, a little darker and richer in color. Same recipe, but different results. Hmmmm. How does that happen? Can someone tell me why that would be the case, especially since the last time I made this recipe, mine was a bit darker as well. Could it be the weather? The humidity? Wish I knew. But that crunch! And the sweet buttery flavor with a thin layer of dark chocolate and some toasted pecans….. Mmmm. You can’t beat it.
You would think this delicious candy would be difficult to make, given it can cost upwards of $25/lb or more at a candy store or even some markets. But, shockingly enough, it’s pretty easy, as long as you have a Candy Thermometer and a little patience. It really is just butter, sugar, chocolate and nuts. Sounds simple, right?
The key is when heating the butter and sugar mixture, you need to heat it to 300 degrees F. It takes a while, maybe 20-25 minutes, and needs some pretty steady stirring. Much above the 300 degree mark, it will burn. Much below that temperature, it won’t have that nice crack we like when we bite into it. When the temperature hits around 270F or so, it starts increasing pretty quickly, so I like to take it off the stove at 295 and pour it into the pan. That way, it likely continues to heat to just about 300 in the few short seconds it takes to get the pot to the pan. This logic hasn’t failed me yet.
So make yourself or your loved ones some English Toffee with Pecans! Or take it to your next party. All who taste it will thank you. Enjoy!
English Toffee with Pecans
This classic English Toffee is easy to make. Just a few ingredients and a bit of time at all that’s required.
This recipe makes 2 lb. of toffee, but if you want less, feel free to cut the recipe in half.
Special equipment needed:
Large edged sheetpan (aka jelly roll pan) – 12×17 or 10×15
Candy thermometer
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins, plus cooling
- Yield: 1 – 12x17 pan 1x
- Category: Candy
- Method: Stovetop
Ingredients
For the toffee
- 1 lb (2 cups, or 4 sticks, 454g)) butter, unsalted
- 2 cup (400g) granulated sugar
- 1/4 cup (57ml) water
- 1 teaspoon salt
For the Chocolate Coating
- 2 c (10-11 oz.) Bittersweet or Semi-sweet Chocolate Chips
- 2 c toasted pecans, chopped
Instructions
Make the toffee
- Line sheetpan with parchment paper, foil, or Silpat. In a heavy saucepan (3-4 qt.) with a candy thermometer attached, melt the butter. Add sugar, water and salt.
- Cook and stir over medium heat until sugar is dissolved. Turn heat up a bit, and, stirring constantly, heat to 295 degrees. (This could take 15-20 minutes) The idea is to heat it to 300F, but the temperature increases pretty rapidly in range of 270 and higher, so that if you take it off the heat at 295F, it will probably reach 300 by time you pour it onto the pan. If you wait to 300F, work quickly, as it will burn pretty quickly if you go much above 300.
- Carefully pour the hot liquid over a buttered 12×17 Sheetpan, lifting and moving the sheetpan around a bit to make sure it is spread evenly.
Top with chocolate layer
- Sprinkle chocolate chips over the toffee. Wait 5 minutes, then spread evenly over the toffee layer.
- Sprinkle chopped nuts across the melted chocolate, and press gently into the chocolate.
- Allow to cool at room temperature for 2-3 hours, or place in refrigerator for at least 30-45 minutes. Then break into pieces.
- Store pieces in an airtight container. Ok to put in refrigerator or freezer for longer-term storage.
Notes
For easier (or more even) breakage, you can score the toffee with a pizza cutter after pouring it into the pan. Just wait a couple minutes, and, being careful to not go completely through the soft toffee, score into a grid pattern. Then top with the chocolate and the nuts. When hardened, it’s a bit easier to break into evenly sized pieces.
Why is you toffee yellow?
If you leave the toffee on a bit longer (go to 300F-310F), it will turn browner. It will also be crispier. But you’ll need to watch very closely to be sure it doesn’t burn.
I can happily eat that all year round! Looks gorgeous 🙂
We’re kindred spirits, then! I love toffee anything, or by itself! Thanks for visiting!
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Although too late, this one is definitely a saver ! Pinning for next Christmas! Thank you !
Thanks so much and thanks for the Pin! Happy New Year!
I love English toffee shards! There is something so christmassy about it! This is something my nanna always had on hand at Christmas time and felt like such a delicious treat! Thank you for this beautiful recipe (and memory!) x
Ruby, thanks for sharing your memory! I love cooking family recipes! Hope you enjoy your Christmas, and thanks for visiting!
English toffee is probably my all-time favorite candy! I have my Mom’s recipe stashed away, and I’ll have to compare it to yours as this version looks amazing. I seriously have to be careful when there’s toffee in the kitchen as I will eat the entire batch without even thinking twice. 🙂 But now you’ve got me wanting to go make a batch for the holidays. I have no idea why the colors would be different, but I bet they both taste delicious…so I’m ok with that!!
Thanks, David! It certainly is yummy! Hope you get the chance to make yourself a batch! It will be interesting to see if your Mom’s recipe is similar! Happy Holidays!
Besides cookie dough, english toffee is one of my ultimate weaknesses. I adore toffee so. freaking. much! I can only imagine how addicting this dessert is. This delicious baby wouldn’t stand a chance in my house!!! Looks amazing 🙂
Thanks, Christina! It goes pretty quickly in my house, too! I have to double-wrap it and store it deep in the freezer so it makes it to Christmas boxes! Ha! Thanks for visiting!
toffee is the best!!! candy is kind of intimidating for me, mostly because i get bored with waiting and then i step away and whoops it’s burnt. this sounds so easy that i’ll have to give it a go though!
I think the key is thinking of the delicious butteriness and crunchy crispy texture all topped with smooth chocolate and nuts. Mmm. But I agree, the waiting is the hardest part. Wasn’t that a song? ! Thanks for visiting, Heather!
I have never made traditional toffee before..And I don’t have a candy thermometer as well :(. But after seeing this decadent pecan toffee , I want to get my hands on one soon!
Deepika, toffee is one of the few things I use a candy thermometer, but it alone is totally worth the price of the thermometer! Hope you get the chance to make some yummy toffee!
I always make English toffee to give as gifts for the holidays. It’s one of my favorite things to make because it’s so easy and people go CRAZY for it! I need to try your recipe–it looks much prettier than mine :). Have a great week, Laura!
Oh, Kelsie, I’d be surprised if yours isn’t gorgeous! But, you’re right – easy and delicious is the best combo ever! Have a great Christmas!
Excellent holiday treat, Laura! I would absolutely make this to give as a gift. Much cheaper than store-bought, and probably tastier, too!
Thanks Stephanie! It does make a great gift! Thanks for visiting!
What an amazing treat this is Laura. My sister in law adores toffee, and I bet that she would absolutely love this as a gift. Thanks for the wonderful recipe, I cannot wait to try it 🙂
Thanks so much, Ashika! It is one of our favorites, too! Thanks for visiting and for your kind comment!
I like home-made candy, but I have never made toffee. This one, with chocolate and pecans, sounds and looks delicious. Certainly, it makes an excellent Christmas gift too.
Thanks, Ben! Hope you get the chance to try it!