This English Toffee Recipe combines butter, sugar, chocolate, and pecans into a crunchy, golden holiday favorite everyone loves.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest—this recipe and I didn’t start off as friends. The first time I tried making toffee, I thought, “How hard could it be?” Big mistake. The first batch was burnt beyond saving (and I mean black as midnight). The second batch? Somehow grainy, like sugary sandpaper. But the third… the third was magic.
It was snowing outside, and I had some old Christmas jazz playing—one of those cozy afternoons where the house smells like butter and sugar and you feel like you’ve got your life together. The sugar started to bubble, the color deepened, and suddenly I just knew it was ready. When I broke that first piece and heard that perfect “snap”? I may have actually done a small victory dance in the kitchen.
Every time I make this English Toffee Recipe now, I think about my mom. She used to wrap hers in little wax-paper bundles and hand them out at church. Everyone called it “her famous toffee,” but she always laughed and said, “It’s just sugar and butter, honey—don’t overthink it.” But somehow, it was more than that. It was the feeling, you know? That warm, golden taste that somehow tastes like Christmas morning.
Why You’ll Love This English Toffee Recipe?
If you’ve ever had a candy that was too sweet or too hard, you know how tricky balance can be. This English Toffee Recipe hits the sweet spot—literally. It’s buttery, crisp, and melts just enough when you bite in. Then there’s the chocolate layer… glossy, smooth, and loaded with toasted pecans. Honestly, it’s kind of the dessert version of that one person at the party who’s effortlessly cool without trying.
It’s simple, nostalgic, and the kind of treat that disappears from the plate before you can blink. Plus, it looks beautiful when broken into those rustic, uneven shards. (And no one needs to know how many of those “shards” you ate before packaging them as gifts.)
Ingredient Notes:
Before you turn on the stove, let’s talk ingredients—because toffee’s a little fussy, but if you respect it, it rewards you big time.
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Pecans: Toast them. It’s non-negotiable. They’ll smell like heaven, and that nutty flavor ties everything together.
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Butter: Use the real deal. None of that margarine business—this isn’t the time to cut corners.
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Sugar: Simple granulated sugar works best. Don’t try to get fancy; trust me.
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Corn Syrup: This keeps your toffee smooth and glassy instead of gritty. Think of it as your insurance policy.
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Salt: A tiny pinch of kosher salt changes everything. It’s what makes the sweetness pop.
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Chocolate: Semisweet is classic, dark is grown-up, and milk chocolate’s for those of us who never outgrew dessert-for-breakfast energy.
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Candy Thermometer: Okay, technically not an ingredient—but if you skip it, you’re playing with fire (literally).
How To Make English Toffee?
Step 1: Toast those pecans.
Medium heat, dry pan, keep stirring. When they smell warm and nutty, they’re done. Don’t leave them unattended, or you’ll end up googling “how to fix burnt pecans smell in kitchen.” Been there.
Step 2: Prepare your pan.
Line a 9×13 baking pan with foil. Sprinkle half the pecans on the bottom—like a nutty little welcome mat for your toffee.
Step 3: The magic happens.
Combine butter, sugar, corn syrup, and salt in a saucepan. Clip that thermometer on and stir gently. Once it starts to boil, stop stirring so much and just… watch. You’ll see it go from pale gold to deep amber in about 10–15 minutes. When it hits 295°F to 305°F, that’s your cue.
Step 4: Pour and smooth.
Quickly pour the molten gold over the pecans. Spread it evenly with a spatula before it hardens (and keep pets and curious hands far, far away—it’s basically edible lava at this stage).
Step 5: Chocolate time.
After a couple of minutes, sprinkle your chocolate chips on top. Wait for them to soften, then spread the melted chocolate like frosting. It’ll look so glossy you’ll want to dive in—but hold that thought.
Step 6: Finish and chill.
Scatter the rest of the pecans over the chocolate and press them down lightly. Let it cool at room temperature, then chill it in the fridge until solid. Overnight’s best, if you can wait.
Step 7: The fun part.
Break it into pieces. Big, small, uneven—it doesn’t matter. That’s part of its charm. I always say the “ugly” pieces taste the best (mostly because I eat those first).
Storage Options:
Toffee’s like that friend who’s low maintenance but still makes an impression. It keeps beautifully for weeks in an airtight container, longer if you refrigerate it. You can even freeze it for up to three months. Just layer parchment between the pieces, and you’re good to go.
Want To Save This Recipe?
And here’s a tip: store it in the back of the fridge if you don’t want anyone else to find it. Learned that one the hard way.
Variations and Substitutions:
You can totally make this English Toffee Recipe your own. Try these ideas:
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Swap the nuts: Almonds, hazelnuts, or even cashews give it a whole new personality.
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Add a sprinkle of sea salt: Trust me—it turns this into gourmet candy real fast.
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Play with chocolate: Mix dark and milk, or drizzle white chocolate on top for a fancy look.
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Add espresso powder: Just a pinch—it deepens the flavor like magic.
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Go nut-free: Skip the nuts altogether if you prefer pure caramel-chocolate bliss.
What to Serve with English Toffee?
Toffee is one of those “goes-with-anything” treats. Here’s how I love to enjoy it:
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With coffee—that buttery crunch after a sip of espresso? Unreal.
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Crumbled over ice cream—bonus points if it’s coffee or vanilla.
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On dessert boards—pair it with cookies, truffles, and fruit.
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Or just straight from the fridge at midnight. Because let’s be honest… we’ve all done that.
Frequently Asked Questions:
Why did my toffee separate?
Usually it’s because the heat was too high or it wasn’t stirred enough early on. Don’t panic—it happens to everyone once.
Can I make this without a candy thermometer?
You can, but you’ll be guessing. When it’s golden brown and cracks when dropped in cold water, it’s ready. Or, you know, just get the thermometer—it’s worth it.
Can I use salted butter?
Sure, but skip the extra salt. Though honestly, unsalted gives you more control.
Every time I make this English Toffee Recipe, I end up feeling like I’m carrying on a tiny tradition—one that’s equal parts sugar, butter, and heart. There’s something so simple and pure about it.
And if you’re anything like me, you’ll burn your first batch, nail your second, and brag about your third. Then you’ll make it every year because it just feels like home. So go ahead—put on some music, pour yourself something warm, and let that sugar work its magic.
And hey, if you sneak a few pieces before anyone else sees them? Your secret’s safe with me.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
English Toffee Recipe
Ingredients
- 1 cup 130g pecans
- 1 1/2 cups 340g or 3 sticks unsalted butter
- 2 cups 400g granulated sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 10 –12 ounces semisweet chocolate chopped (or about 2 cups chocolate chips)
Instructions
Toast the Pecans
- Place the pecans in a medium skillet over medium-high heat. Toast them without oil, stirring frequently, until they begin to brown lightly and emit a nutty aroma. Remove from heat and let cool completely before chopping coarsely.
Prepare the Pan
- Line a 9 x 13-inch baking pan with aluminum foil, ensuring it covers the bottom and sides completely. Sprinkle half of the chopped pecans evenly across the base of the pan. Reserve the remaining pecans for the topping.
Make the Toffee Base
- In a large, heavy-bottomed saucepan, combine the butter, sugar, corn syrup, and salt. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but does not touch the bottom.
- Place the pan over medium heat and cook, stirring constantly, until the butter has melted. Continue cooking, stirring occasionally, until the sugar dissolves and the mixture becomes golden brown.
- Allow the temperature to reach between 295°F and 305°F (hard crack stage). This process typically takes 10 to 15 minutes.
Pour the Toffee into the Pan
- Carefully pour the hot toffee mixture over the pecans in the prepared pan. Spread evenly with a heatproof spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Add the Chocolate Layer
- Allow the toffee to cool for 2–3 minutes. Sprinkle the chopped chocolate evenly over the warm toffee. Let it sit for another 2–3 minutes until the chocolate begins to soften, then spread it smoothly with an offset spatula or the back of a spoon.
Add the Final Topping
- Sprinkle the remaining chopped pecans over the melted chocolate. Press lightly to ensure they adhere to the surface.
Cool and Set
- Let the toffee cool completely at room temperature for approximately 1 hour. Once cooled, refrigerate for at least another hour or overnight until firm.
Break into Pieces
- Once the toffee is fully set, lift it from the pan using the foil. Peel the foil from the bottom and break the toffee into irregular pieces using your hands or a sharp knife.
- Store the toffee in an airtight container in the refrigerator for up to 3 months, layering parchment paper between pieces to prevent sticking.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
