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Buttery Chocolate Toffee

Featured in Irresistible Sweet Treats.

This classic English toffee combines butter and sugar cooked to perfection, topped with melted chocolate and pecans. While it needs careful attention to temperature, the result is a crisp, buttery candy that's perfect for gifting or enjoying during the holidays.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:47 GMT
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A close-up image of stacked chocolate fudge squares topped with crushed peanuts and flakes of salt. Pin it
A close-up image of stacked chocolate fudge squares topped with crushed peanuts and flakes of salt. | recipesbyclare.com

This classic English Toffee recipe combines buttery toffee, rich chocolate, and crunchy pecans for an irresistible treat. Made with just five ingredients, it's a perfect holiday indulgence for dessert trays or as a homemade gift. Simple to prepare and completely delicious!

Why You'll Love This Toffee

English Toffee is easy to make with minimal ingredients, making it beginner-friendly. Its buttery flavor, chocolatey topping, and nutty crunch create a dessert everyone will love. It's perfect for the holidays and stores well for make-ahead convenience.

Essential Ingredients For Success

  • Unsalted Butter: 2 cups (4 sticks), European-style with 82% butterfat, room temperature 65-68°F (18-20°C). Should be fresh with no off-odors, golden yellow color, and firm but pliable texture.
  • Granulated Sugar: 2 cups pure cane sugar, stored below 75°F (24°C) in dry conditions. Crystals should be uniform in size with no clumping. Temperature 65-70°F (18-21°C) before use.
  • Water: 2 tablespoons filtered water at room temperature 65-70°F (18-21°C). Avoid tap water that may contain minerals affecting crystallization.
  • Semi-Sweet Chocolate Chips: 2 cups (12 oz) premium quality with 54-56% cacao content. Store at 65-70°F (18-21°C). Should be glossy with no white bloom or discoloration.
  • Pecans: 1½ cups fresh pecans, uniformly chopped to ¼-inch pieces, stored below 70°F (21°C). Should be golden brown with no rancid smell and crack cleanly when broken.

Step By Step Instructions

Equipment Preparation
Line 15x10-inch baking sheet with parchment paper. Calibrate candy thermometer accuracy using boiling water test (212°F/100°C at sea level). Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
Toffee Base Creation
Combine butter, sugar, and water in heavy-bottomed saucepan (minimum 4-quart size). Heat over medium-low (325°F/163°C stovetop temperature) while stirring. Mixture will progress through stages: melting (170°F/77°C), bubbling (220°F/104°C), caramelizing (285°F/141°C), until reaching hard-crack stage exactly 295-300°F (146-149°C).
Spreading and Initial Set
Pour toffee immediately onto prepared pan when temperature reaches 295-300°F (146-149°C). Spread to ¼-inch thickness within 45 seconds. Surface should be smooth and glossy with no oil separation.
Chocolate Layer Application
After 3 minutes (toffee surface temperature 200°F/93°C), sprinkle chocolate chips evenly. Let stand exactly 2 minutes until chips become glossy (90-95°F/32-35°C). Spread to 1/8-inch thickness with offset spatula, ensuring even coverage.
Finishing and Final Set
Immediately sprinkle chopped pecans over chocolate while surface is still fluid (85-90°F/29-32°C). Press gently to adhere. Allow to set at room temperature (65-70°F/18-21°C) for 4 hours or until chocolate passes snap test.

Storage Tips

Store toffee in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. For longer storage, freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Toffee-Making Tips

Use a candy thermometer to achieve the perfect temperature (295°F to 300°F) for the ideal texture. Line your pan with parchment paper for easy removal. Avoid making toffee on humid days to prevent separation or stickiness.

A stack of chocolate-covered toffee squares topped with chopped peanuts and coarse salt. Pin it
A stack of chocolate-covered toffee squares topped with chopped peanuts and coarse salt. | recipesbyclare.com

Flavor Variations

Try almonds instead of pecans for a classic Almond Toffee. Add crushed candy canes or sprinkles for a festive twist, or sprinkle flaky sea salt over the chocolate for a sweet-and-salty contrast. For extra crunch, mix in pretzel pieces.

Frequently Asked Questions

→ Why did my toffee separate while cooking?

Toffee can separate due to humidity, rapid temperature changes, or stirring too quickly. Add a tablespoon of hot water and whisk until smooth to fix separation.

→ What's the best pan to use for making toffee?

Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution. Thin pans can cause hot spots and ruin the candy.

→ Why is a candy thermometer necessary?

The thermometer ensures you reach the exact hard-crack stage (295°F) needed for perfect toffee texture without overcooking. Don't let it exceed 300°F.

→ Can I use different nuts for topping?

Yes, almonds or walnuts work great instead of pecans. Just make sure they're finely chopped to stick well to the chocolate.

→ How do I know when my toffee is done without a thermometer?

Watch for an amber color and drop a bit in cold water - it should form hard, brittle strands that snap easily when done.

English Toffee

Rich, buttery toffee topped with smooth chocolate and crunchy pecans. This classic candy makes a perfect holiday gift or addition to your dessert table.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: British

Yield: 24 Servings (24)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 cup unsalted butter.
02 1 cup granulated sugar.
03 ¼ cup water.
04 1 cup semisweet chocolate chips.
05 ½ cup finely chopped pecans.

Instructions

Step 01

Line baking sheet with parchment paper.

Step 02

Heat butter, sugar, and water in heavy-bottomed pot over medium-low heat.

Step 03

Stir gently with wooden spoon until butter melts.

Step 04

Cook until mixture turns amber and reaches 295°F (about 15-20 minutes). Stir occasionally and reduce heat if temperature rises too fast.

Step 05

Pour onto prepared pan.

Step 06

Sprinkle chocolate chips over hot toffee.

Step 07

Wait 2-3 minutes for chocolate to soften, then spread chocolate evenly with spatula.

Step 08

Top with pecans and press slightly.

Step 09

Let set 2 hours at room temperature.

Step 10

Break or cut into pieces.

Notes

  1. Avoid making on humid days.
  2. Use quality butter and wooden spoon.
  3. Don't exceed 300°F.
  4. If mixture separates, add 1 tablespoon hot water and whisk until smooth.
  5. Keeps 2 weeks at room temp, 3 weeks in fridge, or 3 months frozen.

Tools You'll Need

  • Candy thermometer.
  • Heavy-bottomed saucepan.
  • Wooden spoon.
  • Offset spatula.
  • Baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk (butter, chocolate).
  • Tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 159
  • Total Fat: 12 g
  • Total Carbohydrate: 13 g
  • Protein: 1 g