English Toffee

Submitted by Sherri L.

"This was given to me by a friend several years ago. It is very simple to make and became an instant hit. I am now expected to make it every Christmas. You can use whatever nuts you prefer. I usually use pecans or walnuts"

 

• Ready In: 2hrs 25mins
• Ingredients: 6
• Serves: 24

ingredients

• 2 cups sugar
• 1 lb butter
• 1 cup chopped pecans
• 1 1⁄2 cups chocolate chips
• 2 tablespoons water
• 1 teaspoon vanilla

directions

1. In an 11 x 17 cookie sheet or jelly roll pan (needs to have sides), sprinkle 1/2 cup of the chopped nuts.
2. Place all remaining ingredients except nuts and chocolate chips in a heavy skillet. Turn heat to high and cook stirring constantly until the mixture is the color of honey (about 7 - 10 minutes).
3. Poor mixture into the cookie sheet or jelly roll pan. Let stand for approximately one minute and then sprinkle the chocolate chips over the top.
4. Let stand until chocolate chips have softened (about 5 - 10 minutes), then spread the chocolate over the mixture and sprinkle with the rest of the chopped nuts.
5. Let it cool until the chocolate isn't sticky (about 2 hours), then break into pieces. It keeps for weeks if stored in a cool, dry place, but trust me it won't last that long!

Reviews

[ewlyn]

Yum! This was insanely easy to make and insanely good. I did half white/half brown sugar. It took about 8 minutes to hit the right temperature on high heat. I mention this since the brown sugar already made it the color of honey. :)

 

[Aunt Gaye]

I hadn't made toffee in years but got the request this year. This was perfect - wasn't sure if the pan was to be treated prior so I did - worked out great. My old recipe used brown sugar - may use half brown and half white next time. Thanks for bringing back toffee to our holidays!

 

[eLTee]

Very, very good! I used 1 cup pecans for the bottom and another cup for the top. Mixture took exactly 10mins to turn the color of honey. As soon as you finish stirring - put your spoon and pot in hot water becuz once it dries - it hardens and takes some elbow grease to clean. Will make this again and again - thanks!!

 

[Cook In Northwest]

Since we are at a high altitude (6,000 ft.) I was concerned that this recipe may not work out. However, it did, and it was perfect. I stopped cooking when the mixture got thick and came up from the pan as I stirred (rather than going by color, since honey comes in many colors.) This was so easy and quick to make, it will be my go-to for things to take to a party when you have zero time to cook or few ingredients on hand. I used salted butter, because the recipe did not call for salt. I think if you used unsalted butter, perhaps a pinch of salt would be in order, as that bit of salt really made it tasty. Kudos to Sherri L. for posting.

 

[greyghost]

EXCELLENT - absolutely PERFECT recipe- thank you so much. My mother's birthday is on Christmas day and this is one of her FAVORITE treats from childhood - she said this recipe is "fabulous!"