Total Time
40mins
Prep 10 mins
Cook 30 mins

Like the candy bars you buy only better. A real buttery English toffee taste.

Ingredients Nutrition

Directions

  1. Mix sugar, butter, and 1/2 cup nuts in a medium iron skillet and stir constantly over medium-low heat.
  2. Mixture will become light brown, smell caramelized, and spoon tracks will show as you stir.
  3. Cook until it reaches the hard crack stage when dropped in cold water (300 degrees on a candy thermometer).
  4. Pour mixture on a cookie sheet with sides.
  5. Unwrap Hershey's Bars and place on hot candy - then spread it all over as it melts a bit.
  6. Sprinkle with remaining pecans. Let cool completely then break into pieces.
  7. Store covered at room temperature.
Most Helpful

4 5

Was very good but I used 1 11.5 oz package of Milk Chocolate chips instead of the Hershey Bars. I used a medium pan and the candy did not fill up the pan but that was ok.

3 5

I LOVE heath bars...let me start with that. I had a few problems with this recipe. It didn't say what size baking sheet to use so I used my medium size one...should have used small as it didn't use all of the space. Next, all of the butter would not blend so I have a puddle of butter in the corner of my pan. It's kind of oily.Lastly,my chocolate won't get hard. It's still gooey and I made it 6 hours ago. I used parchment paper on my sheet to lift it off of the pan easily.I followed the recipe perfectly but it just didn't work for me. Thanks for the try.