Ghirardelli English Toffee

READY IN: 2hrs




  • 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.