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English Toffee

English Toffee

English Toffee

English Toffee
4.8 rating based on 12,345 ratings
4.8/5 (6)
Course: CandyCuisine: EnglandDifficulty: Medium

Crunch caramelized sugar candy topped with bittersweet chocolate and pecans.


  • 1 cup unsalted butter

  • 1-1/3 cup granulated sugar

  • 1 tablespoon light corn syrup

  • 3 tablespoons water

  • 1 pound bittersweet chocolate (milk, semi-sweet, and white chocolate also work fine), in small chunks or chips

  • 1 pound ground pecans


  • Greast a large rimmed cookie sheet. Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to prepared cookie sheet. When cooled and crisp, break in to pieces. In the top of a double boiler over hot (not boiling) water, melt chocolate. Dip toffee pieces in melted chocolate. Cover with ground pecans while chocolate is still melted. Allow to cool on sheets of waxed paper. Yield depends on how large or small your pieces are!


  • Reviewers: if you have a kitchen scale, please help us out by letting us know how much this recipe makes, by weight. Thanks!
  • Kindly donated by San Francisco pastry chef Greg Léon. 



Name & Location
(example: Sue in LA)

Simple to make.
- A Baker

This is wonderfully easy..The only thing I did different was put semi sweet chips on top while it was hot and spread them as they melted and sprinkled with pecans. Absolutely wonderful!! Thanks for Sharing W
- wendy van winkle

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.
- Generation Italian Bake

- A Baker

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.
- A Baker

I have been making this recipes for years. Everyone loves it! A trick to have chocolate on both sides it to put shaved chocolate and ground pecans on the toffee while in the greased pan, while still hot, flip over on waxed paper, You might have to coach the corner out a little but it will just start to slide right out. Then repeat process on other side. Let cool and then crack. You now have chocolate on both sides!
- Maureen
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