English Toffee

I freaking love toffee! But, sometimes I forget about it as it’s just not in my normal holiday sweets rotation. One of my dear previous neighbors, Tammy, always delivered us the best toffee and shared her recipe with me. I promise you, it will disappear as fast as you can make it! Perfect for a gift, too.

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English Toffee

Course: Desserts
Keyword: Gluten Free, Holiday Entertaining, Seasonal Favorites
Servings: 8
Author: Denise


  • 1 cup unsalted butter
  • 1 1/2 cups brown sugar
  • 1 lb pecans
  • 12 oz chocolate chips
  • Flaky salt


  • Spray baking sheet with nonstick spray. Set aside.
  • Heat a medium saucepan over high heat. Add butter and melt. Whisk in brown sugar and bring to a low boil. Cook for 7-8 minutes, whisking continuously. When bubbles are nearly gone and mixture is smooth, turn heat off.
  • Roughly chop or break up pecans. Spread on baking sheet. Pour brown sugar and butter mixture over pecans. Use a spatula and quickly spread to cover pecans in a thin, equal layer. Sprinkle chocolate chips over top.
  • Take a second baking sheet and flip over top of the first one, essentially retaining the heat to melt chocolate chips. After 3 minutes, remove baking sheet cover and spread chocolate.
  • Sprinkle with finishing salt such as Maldon. Use a knife and gently score toffee, making it easier to break up once chilled. Refrigerate for one hour or freeze for 20 minutes. Break up toffee into pieces. Serve on platter or add to holiday gift boxes.
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