Auntie's Buttery English Toffee
Prep time
Cook time
Total time
Recipe type: Candy, Desserts
Serves: 1 pound
  • 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
  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.
Recipe by Bakerette at