Why do I need a candy thermometer for homemade English toffee?

Because toffee must reach exactly 300°F (hard crack stage) for that iconic snap. Too low, and it's chewy. Too high, and it’s burnt. A thermometer makes this homemade English toffee recipe reliable every time.

Why did my toffee separate with butter on top?

This happens if the mixture wasn't stirred gently or if the butter was too cold. Maintain medium heat and consistent stirring to keep it emulsified.

Can I make English toffee without nuts?

Absolutely. Simply skip the pecans and use a light sprinkle of sea salt for contrast. It’s still rich, buttery, and perfect for gifting.

Can I substitute the chocolate?

Yes. Use dark, milk, or white chocolate depending on preference. Each offers a different sweetness and look.

How long does English toffee last?

Stored in an airtight container at room temperature, it lasts up to a week. For longer storage, refrigerate or freeze for up to 2 months.

Can I ship English toffee as a holiday gift?

Yes! It travels incredibly well without breaking or melting. Just pack it tightly and protect the chocolate layer with parchment.

Homemade English Toffee Recipe: Best Ever Christmas Candy

Description

This classic Homemade English Toffee recipe creates buttery, crisp shards topped with melted dark chocolate and toasted pecans. It’s the perfect nostalgic holiday treat, ideal for cookie tins, gift boxes, or Christmas dessert boards. With just a few pantry ingredients and a candy thermometer, you’ll master a no-fail toffee recipe that tastes like it came from a high-end candy shop.

Ingredients

Scale

1 1/2 cups chopped pecans
2 1/2 cups salted butter (room temp)
3 cups + 2 tablespoons granulated sugar
1/3 cup + 1 tablespoon light corn syrup
2 tablespoons water
3/4 teaspoon salt
4 cups dark chocolate chips

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Instructions

Line a 9×13” baking dish with parchment paper and set aside.
Add chopped pecans to a skillet. Toast over medium heat for 2–3 minutes, stirring constantly. Remove from heat to cool.
In a large saucepan, melt butter over medium heat. Add sugar, corn syrup, water, and salt. Stir until combined.
Let the mixture simmer on medium heat for about 30 minutes, stirring gently and consistently, until it reaches 300°F (hard crack stage).
Pour the hot toffee mixture into the prepared dish and spread evenly. Let set for 5 minutes.
Sprinkle chocolate chips evenly over the hot toffee. Let sit for 1–2 minutes to melt, then spread the chocolate into a smooth layer.
Sprinkle toasted pecans on top. Let set completely (about 1–2 hours) until fully cooled.
Once set, break into shards and store or package for gifting.

Notes

Use a candy thermometer to ensure accuracy.

If using unsalted butter, add an extra pinch of salt.

Toffee sets best at room temperature; avoid refrigerating while cooling.

You can swap pecans for walnuts, almonds, or pistachios.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: ~2 pieces
Calories: 280 kcal
Sugar: 28g
Sodium: 115mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg