Make this easy toffee recipe to give as gifts at the holidays, or anytime.
It ships well, too!
Toffee is so dangerous for me to have around the house.
Irvin Lin
No one should eat as much as I do when it’s available.
What Is English Toffee?
I make this classic English toffee with sugar, butter, and a touch of salt.
Irvin Lin
Ideas for Swaps and Substitutions!
But feel free to use whatever chocolate you like to eat.
White, milk, or dark chocolate are all good!
Irvin Lin
Here are a few tips to make it easier:
1.
If you’ve never used a candy thermometer before, this recipe is a good place to start.
It’s fairly forgiving and doesn’t require many steps.
Irvin Lin
This gives you one more layer of insurance when making this toffee.
kindly don’t let any of this scare you away from making toffee.
There are a few tricks to prevent that from happening.
Irvin Lin
How to Adjust This Recipe for Altitude
This recipe was written for sea level.
Cooks living at altitude will need to cook their toffee to a slightly lower temperature.
Look up the temperature water boils at for your elevation, then subtract that from 212F.
Irvin Lin
Add a silica gel packet if you’re free to (the kind that comes in shoe boxes!
), which absorbs moisture and helps keep the toffee from getting sticky.
Or refrigerate the toffee for up to 3 months.
Irvin Lin
Can you freeze toffee?
Love Toffee?
Try These Other Candies!
Irvin Lin
Classic English Toffee
you could substitute any favorite nut or chocolate in this recipe.
Dry-toast the pecans (without oil), stirring frequently, until they start to brown and smell nutty.
Remove from heat and let cool.
Line a 9 x 13-inch baking pan with aluminum foil.
Roughly chop the cooled pecans.
Sprinkle half of the chopped pecans in the bottom of the pan evenly.
Set aside the remaining pecans for sprinkling over top.
Place the butter, sugar, corn syrup and salt in a large saucepan.
Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted.
Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown.
The toffee is ready when it reaches 295F to 305F (hard crack stage) on the candy thermometer.
Total cooking time should be 10 to 15 minutes.
Pour the toffee over the chopped pecans in the baking pan.
Use an offset spatula or heatproof spatula to spread the melted chocolate evenly over the top of the toffee.
Carefully press the pecans into the chocolate with the palms of your hands.
Let cool to room temperature (about an hour) then move it to the fridge to cool overnight.
Coarsely chop or break the toffee into small pieces pieces.
Store in an airtight container in the refrigerator for up to 3 months.
