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Homemade English Toffee Recipe

Homemade English Toffee Recipe
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★★★★★

5.1 from 23 reviews

This classic homemade English Toffee recipe blends rich butter and sugar cooked to a perfect amber stage, topped with melted semisweet chocolate and crunchy chopped pecans for an irresistible sweet and nutty treat. Easy to make and perfect for gifting or enjoying as a delightful dessert, this toffee is a traditional favorite with a smooth chocolate finish and crisp texture.

Ingredients

Scale

Toffee Base

  • 2 cups (4 sticks / 454 g) unsalted butter (Challenge brand recommended)
  • 2 cups (400 g) granulated sugar

Topping

  • 2 cups (336 g) semisweet chocolate chips
  • 1 cup (109 g) finely chopped pecans

Instructions

  1. Prepare baking sheet: Line a large rimmed baking sheet (11×15 inches recommended) with parchment paper to prevent sticking and allow easy removal of the toffee.
  2. Cook toffee mixture: In a medium, heavy-bottom saucepan over medium heat, combine butter and granulated sugar. Stir consistently with a wooden spoon and cook until the mixture reaches 285°F (hard crack stage) on a candy thermometer, which takes about 35-45 minutes. The mixture should turn a dark amber color. Adjust heat as necessary to avoid burning or heating too fast.
  3. Pour onto baking sheet: Carefully pour the hot toffee mixture onto the prepared baking sheet and spread it evenly.
  4. Add chocolate topping: Immediately sprinkle semisweet chocolate chips evenly over the hot toffee. Let rest for 1-2 minutes to soften and melt the chocolate.
  5. Spread chocolate: Using a spatula, gently spread the melted chocolate into an even layer over the toffee base.
  6. Add pecans: Sprinkle finely chopped pecans over the melted chocolate and press them gently into the surface to adhere.
  7. Set and break: Let the toffee sit at room temperature for about 1 hour until fully set and hardened. Once set, break into bite-size pieces for serving.
  8. Store: Store toffee pieces in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Use a candy thermometer for precise temperature control to avoid under or overcooking the toffee.
  • If the toffee mixture cooks too quickly, lower the heat to prevent burning.
  • To repurpose separated butter from failed batches, strain and use as clarified butter for cooking or baking.
  • Adding 3 tablespoons of water at the start can help melt sugar more evenly; the water will boil off during cooking.
  • Use quality cane sugar (like Domino) and a good quality pan (nonstick with high sides) for best results.
  • Store toffee at room temperature, avoid refrigeration to keep texture crisp.

Nutrition

Keywords: English Toffee, homemade toffee, chocolate toffee, easy toffee recipe, nutty toffee, candy dessert

Find it online: https://dishedbydana.com/homemade-english-toffee-recipe/