Caramel, chopped pecans, and chocolate combine in this classic English toffee recipe for a crunchy, irresistible homemade candy.
Making candy at home can seem intimidating, but many sweets are surprisingly simple. This English toffee uses just a few ingredients and comes together quickly — about 20 minutes total. The base is cooked butter and sugar that browns to an amber color and hardens as it cools. A candy thermometer is helpful to reach the proper temperature, but the method is straightforward and reliable.
After cooking the toffee, pour it onto a lined sheet pan, allow it to set briefly, then spread with a thin layer of melted semi‑sweet chocolate and scatter finely chopped pecans on top. Once fully set, break into bite‑sized pieces for gifting, serving, or enjoying by the handful.
This treat is perfect for holiday exchanges and seasonal baking platters. It stores well in an airtight container at room temperature for several days — long enough to share with friends, family, neighbors, or coworkers. If you keep it to yourself, try it crumbled over ice cream, sprinkled on cupcakes, or alongside a slice of pumpkin pie with whipped cream for a delightful textural contrast.
You may enjoy these other candy recipes:
Divinity by Completely Delicious
Vanilla Bean Caramels by Annie’s Eats
Chocolate Truffles with Sea Salt by Completely Delicious
Rum Balls by My Baking Addiction
Chocolate, Caramel, and Walnut Turtles by The Comfort of Cooking
English Toffee
Ingredients
- 2 cups unsalted butter (452 grams, 1 pound)
- 2 cups granulated sugar (445 grams)
- ¼ teaspoon salt (1 gram)
- 2 cups semi-sweet chocolate chips or chopped chocolate (340 grams, 1 bag)
- 1 cup pecans , finely chopped (113 grams)
Instructions
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Line a rimmed 13×17 sheet pan with parchment paper or a silicone baking mat.
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In a heavy-bottomed saucepan, melt the butter over medium‑low heat. Stir in the granulated sugar and salt. Increase the heat and bring the mixture to a boil. Insert a candy thermometer and cook, stirring occasionally, until the mixture reaches 285°F (hard‑crack stage).
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While the toffee cooks, melt the chocolate using a double boiler or microwave in 30‑second intervals, stirring between each interval until smooth.
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When the toffee reaches temperature, immediately pour it onto the prepared sheet pan and spread it evenly. Let it sit for a few minutes until slightly firm, then spread the melted chocolate over the top and immediately sprinkle with the chopped pecans.
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Allow the toffee to set completely, which can take several hours — the toffee itself firms quickly, while the chocolate may take longer. Once firm, break into pieces and store in an airtight container at room temperature for several days.