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    You are in: Home / Recipes / English Toffee Recipe
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    English Toffee

    1/8 Photos of English Toffee

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Bertha C.'s Note:

    An easy candy favorite at Christmas time.

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    Ingredients:

    Yield:

    pound

    Units: US | Metric

    Directions:

    1. 1
      In heavy saucepan, combine butter, sugar, water, and salt.
    2. 2
      Cook to hard-crack stage (300°F) stirring constantly and watching carefully.
    3. 3
      Immediately pour into ungreased 13"x9" pan.
    4. 4
      Cool until hard.
    5. 5
      Melt chocolate over hot, but not boiling water.
    6. 6
      Spread over toffee; sprinkle with nuts, pressing them into chocolate.
    7. 7
      Let stand 2-3 hours or chill 30 minutes.
    8. 8
      Break into bite-size pieces.

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    Ratings & Reviews:

    • on January 01, 2009

      55

      Wonderful and easy. Reminds me a bunch of some toffee I had at Disneyland. I made this last night for a New Year's Eve party - it was a huge hit! A couple of tips I used: 1. Use a Silpat (silicone) pan liner and put it on a large baking sheet or jelly roll pan. It won't spill out if you've cooked it to 300F. 2. Keep that pan close to the stove. I had mine across the kitchen and by the time I walked over with my pot to pour out the toffee, it was a tiny bit burned - but not a problem. 3. Give it a few minutes to soft-set, then "score" it with a pizza cutter. If you do it too soon, it will just merge together again and you can run over your lines again. 4. After scoring, I spread the chocolate chips, like others, and let them warm this way then used an off-set spatula (greatest invention in the world in my opinion) to spread. After spreading chocolate, I topped with pecans, a bit more finely chopped - just a preference. 5. If you are in a hurry, which I was, stick your pan in the fridge to get the chocolate to set. **I like my toffee with chocolate on both sides 6. When chocolate has set flip the whole mass over and heat more chocolate chips in microwave, stiring every 30 seconds until melted. Then coat the bottom with chocolate and add the pecans again. When hardened, just put pressure on it in the center to break it up. **If you wanted to be super-particular, you could break the toffee up before putting any chocolate on it into perfect squares, or rectangles, dip them in melted chocolate and roll them in finely chopped pecans - that's how I had it at Disney. Thanks for posting this recipe. I love simple and wonderful things.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007

      55

      I've made four batches so far. I also put the chocolate chips on the warm toffee, let it sit and then go back and spread the melted chocolate. I used slivered almonds instead of pecans. I put a cup of the almonds in the candy just before pouring it on the silpat. I then crushed the rest and sprinkled them on top of the melted chocolate.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2008

      55

      I chose this recipe for English toffee since I misplaced my regular recipe and I couldn't send out cookie trays without it :) This recipe was very easy. I did the process a little different ~ I poured the hot toffee onto a greased jelly roll pan and let it harden, which is very quick. Then I scattered the chocolate chips over the toffee and spread them out as they melted then scattered the pecans over the chocolate. I refrigerated until the chocolate hardened and then broke into pieces. Very simple. The toffee is delish! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (46)

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    Nutritional Facts for English Toffee

    Serving Size: 1 (683 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3563.7
     
    Calories from Fat 2593
    72%
    Total Fat 288.1 g
    443%
    Saturated Fat 138.4 g
    692%
    Cholesterol 488.0 mg
    162%
    Sodium 2796.6 mg
    116%
    Total Carbohydrate 269.6 g
    89%
    Dietary Fiber 15.4 g
    61%
    Sugars 250.5 g
    1002%
    Protein 15.5 g
    31%

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