English Toffee
This English toffee recipe is a rich, buttery treat that's the perfect amount of crispness. Sprinkled with chocolate and chopped pecans, it's a delicious holiday dessert!
Servings: 120 servings
Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 6 ounces dark chocolate chips
- 1 cup chopped toasted pecans
- 1 teaspoon vanilla extract
Instructions
- Butter a 9 x 13-inch baking sheet pan and set aside. Have an instant-read thermometer ready or fit a saucepan with a candy thermometer.
- In a heavy-bottomed 4-quart saucepan, combine butter, sugar, and corn syrup. Over low heat, bring to a boil, stirring slowly. Continue to boil until the mixture reaches 290°F, 15-20 minutes. It will be a light amber color and smell like caramel and butterscotch.1 cup salted butter, 1 cup granulated sugar, 2 tablespoons light corn syrup
- Remove from the heat, add the vanilla extract, and pour into the prepared baking sheet pan. Let cool for one minute and sprinkle with ¼ cup chopped nuts over the entire mixture. Sprinkle with chocolate chips. Let sit until melted, about 2 minutes. Spread the chocolate evenly with an offset spatula. Sprinkle with remaining chopped nuts. Let cool completely, about 4 hours.1 cup chopped toasted pecans, 1 teaspoon vanilla extract, 6 ounces dark chocolate chips
- Once cooled completely, break into desired pieces. Store in an airtight container in a cool place for up to 1 month. If in a warm climate, store in the refrigerator.
Video
Nutrition
Serving: 1serving | Calories: 21kcal