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Homemade English Toffee


  • 1 cup sugar
  • 1 cup butter or margarine
  • 1/4 cup water
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup p finely chopped pecans {I used walnuts}


  • Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium.
  • Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.
  • Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness.
  • Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
  • Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!