Auntie’s Buttery English Toffee

This toffee is so embarrassing! You know why? I might have eaten half the batch. I’d like to say I was kidding! But when I went to store it in a container, well, there wasn’t much left to store! My self control is a mess when it comes to chocolate. And toffee. And Butter. And sugar. And Nuts. I’m nuts. Anyway, that’s beside the point.

Auntie makes thee best Buttery English Toffee and sadly she introduced me to it (I say sadly, because I now have to exercise 24/7 to get the calories out of my system!)

So the depth of flavor in this toffee? Life changing and totally worth it. Oh the butteriness, the richness, the chocolaty-ness (is that even a word)?  Just don’t substitute margarine for the butter–you will sacrifice the depth of flavor!

Prep: 20 mins
Cook: 10 mins

Ingredients

  • 1 cup sugar
  • 1 cup butter
  • 2 tablespoons water
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 bag (12 oz.) milk chocolate or semi-sweet chocolate chips
  • 1 cup pecans, crushed

Instructions

  1. Generously coat a cookie sheet with butter.
  2. Combine the sugar, butter, and water in a large, heavy saucepan over medium-high heat and bring to a boil, stirring constantly, so it doesn’t crystallize.
  3. Clamp a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom of the pan, and cook without stirring until the mixture reaches 300F (“hard crack” stage) on the thermometer.
  4. Immediately remove from heat and stir in the salt and vanilla to the mixture.
  5. Immediately pour mixture into the prepared pan and spread with a buttered spatula.
  6. Spread the chocolate chips over the hot mixture. After a few minutes the chocolate will be soft enough to spread with a buttered spatula or the back of a buttered spoon.
  7. Sprinkle the crushed pecans over the top of the melted chocolate. Cool completely and break into pieces once hardened.
  8. Store in an airtight container at room temperature or in the refrigerator for about 10 days.

 

5.0 from 7 reviews
Auntie's Buttery English Toffee
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Candy, Desserts
Serves: 1 pound
Ingredients
  • 1 cup sugar
  • 1 cup butter
  • 2 tablespoons water
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 bag (12 oz.) milk chocolate or semi-sweet chocolate chips
  • 1 cup pecans, crushed
Instructions
  1. Generously coat a cookie sheet with butter.
  2. Combine the sugar, butter, and water in a large, heavy saucepan over medium-high heat and bring to a boil, stirring constantly, so it doesn't crystallize.
  3. Clamp a candy thermometer to the side of the pan, making sure it doesn't touch the bottom of the pan, and cook without stirring until the mixture reaches 300F ("hard crack" stage) on the thermometer.
  4. Immediately remove from heat and stir in the salt and vanilla to the mixture.
  5. Immediately pour mixture into the prepared pan and spread with a buttered spatula.
  6. Spread the chocolate chips over the hot mixture. After a few minutes the chocolate will be soft enough to spread with a buttered spatula or the back of a buttered spoon.
  7. Sprinkle the crushed pecans over the top of the melted chocolate. Cool completely and break into pieces once hardened.
  8. Store in an airtight container at room temperature or in the refrigerator for about 10 days.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Thank you Rose. So glad you like it!

  2. Rose Emerson says:

    Yours is soooo good!!!!!!

  3. Sandy, Hershey’s bars I think would be good. Easy idea. Thanks for the suggestion.

  4. Sandy O'Hara says:

    This is similar to what i make, except I don’t bother with doing the choc., I just put Hershey bars on top

  5. Ah ooo, I could get into a lot of trouble if I had this in my posession! :)

    • I got in LOTS of trouble. Ate too much and still working it off! :) But I can’t resist making this during the holidays. A classic.

  6. I used to make English toffee, but have too many in the family with nut allergies and diabetes now. I still love me some toffee thought! :)

  7. Looks amazing!

  8. So I am an English Toffee snob and have refused to try any other recipes other than my own because I love it so much. HOWEVER….I am definitely going to make this during the holidays because it looks AMAZING!!

    • Lol Debbie. You made me laugh! I’m a creature of habit; once I love something it’s hard to try something else. I’d love a copy of your recipe to try! Do share.

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