English Toffee


1 cup unsalted butter
1-1/3 cup sugar
1 tablespoon corn syrup, light
3 tablespoons water
1 lb bittersweet chocolate
1 lb pecans -- ground

Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans.

Note: Kindly donated by San Francisco pastry chef Greg Léon. Yield depends on how large you break the pieces.


Reviews of English Toffee:

1-5 of 38 reviews   Next >>

  A cookie baker  Dec 16, 2011
Would make this again.
flawless. five stars

   May 1, 2010
Would make this again.
this toffee was realy good .made it for my brother and his friend. five stars

  A cookie baker in minnesota  Dec 15, 2008
Would make this again.
Wonderful!!!. I have made this for the last 3 years. Everyone loves this. Very simple recipe with great results. I know a few food snobs... And they ae wowed!!! Thanks alot for sharing. five stars

  Medical Assistant in Anchorage  Dec 10, 2008
Would make this again.
Very easy to make, and a big hit with the family and friends five stars

  Jess  Dec 13, 2007
Would make this again.
This is the best toffee ever! Beats a score bar or Heath any day! five stars

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