English Toffee

My not-so-secret sweet tooth really came out to play this weekend. Given the cold and gloomy weather, we spent all day Saturday cooking, baking and drinking our way through the kitchen…it’s a good thing I like leftovers because I’ll have them for days.


Of everything we made, the english toffee was my favorite. Simple, quick and delicious, this forgotten dessert is a total crowd pleaser and can be made in a variety of flavors.

Start by preheating the oven to 350ºF and toast 3/4 cup of chopped pecans for 6-8 minutes. In a saucepan, melt 1 cup of butter, 1 cup of sugar, 2 tablespoons of water and 1/8 tsp of salt until the mixture reaches 305ºF – this is easy if you have a candy thermometer but if not, keep a close eye on the pan until the mixture is a deep golden brown. Remove from heat and stir in 1 tsp of pure vanilla extract. Pour out onto a foil covered cookie sheet and let cool until the mixture has hardened (about 45 minutes). Melt 8 ounces of bittersweet chocolate, spread over the cooled toffee and finish by sprinkling the chopped pecans on top. For best results, let the chocolate set for about an hour.



One thought on “English Toffee

  1. Pingback: Salted Toffee Chocolates (Gluten Free/ Dairy free) | Sandi's Allergy Free Recipes

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