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English Toffee

  •  4.9 stars stars based on 41 reviews
  •   97% would make this again
  • Review this recipe  Read reviews
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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.

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Reviews of English Toffee:

1-5 of 41 reviews   Next >>

  A cookie baker  Dec 13, 2014
Would make this again.
Simple to make. 4 stars

  wendy van winkle in Echo Mn  Dec 19, 2013
Would make this again.
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 5 stars

  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

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