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Buttery English Toffee recipe

Sweet and crunchy, buttery English toffeetopped with chocolate and ground pecans.

Recipe: Buttery English Toffee

1 pound (2 cups; 4 sticks) butter
2 cups granulated sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup chopped pecans
1 (12-ounce) package mini chocolate pieces
1/4 cup ground pecans

  • In 4 quart saucepan, heat butter, sugar,water and vanilla to boiling over medium heat, stirring constantly.Cook, stirring constantly, until temperature reaches 260°F(125°C) on a candy thermometer. Add chopped nuts; continuecooking to 290°F (145°C), stirring constantly.
  • Pour onto buttered 15 x 10 x 1-inch jellyroll pan. Cool 2 minutes; sprinkle with chocolate pieces. Coverpan with cookie sheet to soften chocolate; spread over candy.Sprinkle with ground nuts.
  • Cool completely; break into pieces withknife.

    Makes about 48 pieces.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    English Toffee Recipe

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