Rich, buttery, toffee that doesn’t stick to your teeth and is irresistibly delicious is the only way to describe Mom’s Easy English Toffee. With just 5 ingredients this toffee is perfect for any occasion!
This is one of our favorite recipes! My mom has made this delicious English Toffee for many, many years. It’s rich, buttery, loaded with toffee flavor and has that nice snap that doesn’t stick to your teeth! It makes a great addition to your cookie tray, just place the pieces all around the top! It also makes a great holiday sweet treat, just put it in a holiday tin.
I’ve made this recipe many times over the years and it can be a little tricky to make, so don’t worry if you don’t get it right on the first try! Trust me, it will be worth it in the end! Check out my step by step below, to help you get it right on the first try!
Mom’s Easy English Toffee-Ingredients
Chopped pecans, granulated sugar, sliced almonds (skin on), butter, chocolate chips.
Instructions
Grease a 9×11 inch pan well with butter.
In a large saucepan, over medium heat, melt butter, sugar and sliced almonds.
Stir occasionally until mixture starts to thicken.
Once thickened, lower heat to medium-low, and stir until mixture becomes the color of peanut butter. Keep a watchful eye on this mixture, making sure it doesn’t stick to the bottom and start to burn.
Candy is done once the candy thermometer reaches 295-300 degrees. Mixture will start to lightly smoke. Immediately remove from heat.
Pour mixture onto baking sheet and spread quickly to outer edges of the pan.
While still hot, add chocolate chips top the top and when melted spread
Immediately add pecan chips to the top of the chocolate.
Once the pan is cool, move to the refrigerator. Let set for at least 30 minutes. When hard, break into pieces.
Serve and enjoy! This toffee is SO GOOD!!
Store in an airtight container in the refrigerator. This candy freezes well too. To freeze: store in an airtight container for up to 3 months, place wax paper between layers.
For additional Christmas recipes try my:
Chocolate Brownie Crinkle Cookies
5 Ingredient Chocolate Chip Coconut Balls
Classic Soft and Chewy Snickerdoodles
No Bake Chocolate Peppermint Cookies
Festively Pretty Raspberry Linzer Cookies
Mom’s Easy English Toffee
Equipment
- Large baking sheet roughly 12×18
- Medium-large saucepan
Ingredients
- 1 1/2 cups butter
- 1 1/2 cups granulated sugar
- 1 1/2 cups sliced almonds skin on
- 2 cups chocolate chips milk or semi-sweet
- 2 cups chopped pecans
Instructions
- Grease a large baking sheet (roughly 12×18) well with butter.
- In a large saucepan, over medium heat, melt butter, sugar and sliced almonds.
- Stir occasionally until mixture starts to thicken. Once thickened, lower heat to medium-low, and stir until mixture becomes the color of peanut butter and a candy thermometer reaches 295-300 degrees. Mixture will start to lightly smoke. Immediately remove from heat.
- Pour mixture onto baking sheet and spread quickly to outer edges of the pan.
- While still hot, add chocolate chips top the top and when melted spread. Immediately add pecan chips to the top of the chocolate.
- Once the pan is cool, move to the refrigerator. Let set for at least 30 minutes. When hard, break into pieces.
- Serve and enjoy!
- Store in an airtight container or tin. This candy freezes well. To freeze: store in an airtight container for up to 3 months, place wax paper between layers.
Recent Comments