English Toffee Photo

English Toffee with Pecans


  • 14 tablespoons (1 stick, plus 6 tablespoons) butter
  • 1 cup sugar
  • 2 tablespoons cold water
  • 1/2 cup chopped pecans
  • 1 teaspoon pure vanilla extract
  • Dash salt
  • 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars


  1. Generously butter a cookie sheet.
  2. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat.
  3. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.
  4. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.
  5. Add vanilla and salt.
  6. Add nuts to mixture and remove from heat. 
  7. Pour onto prepared cookie sheet and spread to 1/4-inch thickness.
  8. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts.
  9. Sprinkle remaining 1/2 cup chopped pecans on chocolate while chocolate is warm and silky.
  10. Cool completely and break into pieces.
  11. Store in an airtight container.


This is adapted from a recipe on Food Network from Paula Deen.  Click here for original recipe.

I have better luck with this recipe when it is cold outside/or the humidity is low.


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