Prep 0 mins
Cook 2 hrs
From Ghirardelli's web site. Toffee is the best!
Make and share this Ghirardelli English Toffee recipe from Food.com.
- Preheat oven to 350°F
- Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
- With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
- Place the foil shell on a baking sheet, and set aside.
- In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
- When the mixture becomes dark golden brown, immediately remove the pan from the heat.
- Stir in the vanilla extract.
- Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
- Cool at room temperature for 45 minutes, or until hard.
- Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
- Let set at room temperature 1 hour, or until the chocolate is set.
- Break toffee into pieces. Store covered at room temperature for up to 1 month.
Instead of melting a baking bar - use chocolate chips, either semi-sweet or milk chocolate. You can sprinkle these on the candy, they'll melt and you can spread the melted chocolate like butter. If you put the chips on cool candy, just pop it into a 200 degree oven until the chocolate is spreadable.
This candy has excellent flavor, thanks for posting the recipe!
yup, it is the best. i have been making a different recipe with almonds and light caro syrup for the last 5 years and this beats that!!!! tofee is the only christmas thing i make and give away so it has to be great! and it is!!!!
Wow! These are so good! I made them for a late dessert to serve after Thanksgiving dinner - I hope they last that long! Easy to make and they taste just like they came from a chocolate shop.