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English Toffee
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4.9 stars stars based on 39 reviews - 97% would make this again
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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 39 reviews Next >>
Generation Italian Bake in Connecticut Dec 18, 2012
Would make this again.
This is the best recipe ever, so easy. That my sister makes it from memory. Like Jess said it beats a Score and Heath Bar any day. 5 stars
A cookie baker Dec 16, 2011
Would make this again.
flawless. 5 stars
May 1, 2010
Would make this again.
this toffee was realy good .made it for my brother and his friend. 5 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. 5 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 5 stars
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