I am an English Toffee snob. It is my favorite candy of the Christmas season so it has to be just right! I’ve tried many recipes over the years, but this is my go-to recipe for great English Toffee. It’s the thing that I make that it is not Christmas until Mom makes this English Toffee. Do you have a family treat like that? Well, it is finally Christmas because I have officially made my English Toffee!
I am so excited to share this with you and hope that you like it as much as we do! I don’t know why but this English Toffee has kind of a “soft” crunch. When you bite into this, it is hard, but softly shatters and even turns a little chewy. I am just drooling and thinking I need to go and have another piece right now!
So enough of me jabbering about my favorite Christmas candy….here is the recipe. You’re welcome.
No doubt, This Pin Rocks!
- 1 pound butter – has to be butter
- 2½ cups sugar
- ½ cup water
- ½ cup corn syrup
- 1 cup nuts (pecans) finely chopped
- 1 pound chocolate chips. (I use ½ milk chocolate and ½ semi sweet)
- Combine the first four ingredients. Stirring constantly, cook over med to med-high heat until 285 degrees. It usually takes me around 20-25 minutes. Mixture should turn into a light brown/caramel look.
- Pour into jelly roll pan. Sprinkle chocolate chips on top. Let chocolate chips soften and then spread all over the toffee. Sprinkle with chopped pecans while chocolate is still warm. I also kinda press the pecans down into the chocolate a little.
- Let cool until hard, then break into pieces.
- DO NOT PUT IN THE FRIDGE TO COOL! It will ruin the look of the chocolate.
Merry Christmas Everyone. Enjoy every minute of being with your family and friends!