Recipe by Juenessa
This toffee is super crispy and oh so buttery. For the topping you can use toasted almonds instead of walnuts or toffee pieces--whatever you like.
Top Review by claytonbecca
OMG!!!!! THIS IS UTTERLY AMAAAAAAAAAAAZING!!! SIMPLY SCRUMDIDDLYUMPTIOUS!!! I've NEVER reviewed a recipe on here before.... & although I'm quite an experienced cook, this is the FIRSTTIME I'VE MADE CANDY.....BUT, I felt I HAD to review this one!!! I chose this particular English Toffee recipe BECAUSE it was the easiest, with the LEAST amount of ingredients. I was soon to discover that I'd made a VERY WISE DECISION!!! Over the past week, I've made EIGHTEEN+ BATCHES (a 'first go,' a taster for family & 16 batches - out of the 18 I need for a cookie exchange tomorrow night....2 more to go!!!) & EVERYONE HAS JUST LOOOOOOOVED IT AND BEGGED FOR MORE!! I've only done ONE batch without using the candy thermometer & I'd advise against it. It turned out fine & tasted as delicious as the others, but the color was off once it cooled. So I'd suggest ALWAYS using the candy thermometer. I WAS going to say that you cook until 5 minutes AFTER / LONGER THAN you feel like your arm will fall off but I actually timed it in the 2 batches I've just made & both reached the listed temperature after a few seconds more than 15 minutes.....I started timing once the mixture came to a full boil. As someone who's from England (& whose family is as well), I can tell you that this is AS GOOD as any I've / we've had there. There's absolutely NO NEED for a more difficult recipe OR one with a bunch more ingredients, time or clean up. This is JUST PERFECT, RIGHT AS IT IS!!!!!! Thank you SOOOOOO MUCH FOR POSTING, JAUNESSA!!!
- 453.59 g butter
- 473.18 ml sugar
- 14.79 ml sugar
- 9.85 ml light Karo syrup
- 29.57 ml water
- 453.59 g pecan pieces
- 453.59 g chocolate chips
- 236.59 ml chopped walnuts
Directions See How It's Made
- Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
- Spray the foil with cooking spray.
- Sprinkle pecan pieces evenly on foil.
- Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
- Bring the mixture to a boil.
- Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
- Pour mixture over the pecans.
- Spread evenly over the pecans.
- Evenly distribute chocolate chips over toffee.
- Let the chocolate chips melt on toffee for 5 to 10 minutes.
- Use fork or spoon to spread melted chocolate chips over toffee.
- Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
- Refrigerate until chocolate is firm.
- Break toffee into pieces.
- Store in an airtight container.
- 30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.