Go Back
Stacked homemade english toffee with nuts.
Michelle Dickson

Mom's English Toffee

Mom’s English Toffee is the ultimate holiday indulgence! This irresistible treat features a perfectly crunchy toffee base, topped with a layer of rich, smooth chocolate, and finished with a sprinkle of pecans. It’s the ideal combination of buttery sweetness and nutty crunch—perfect for gifting or savoring with loved ones during the holiday season.
Print Recipe Pin Recipe
Cook Time 7 minutes
Chill 30 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: english, English American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 c. butter
  • 1 c. white sugar
  • 1 tbsp. corn syrup
  • 3 tbsp. water
  • 1/2 c. almonds, sliced or slivered
  • 4.4 oz. chocolate bar
  • 1/4 c. pecans, chopped

Equipment

  • Electric Fry Pan
  • Wooden spoon

Method
 

  1. Grease a sheet pan with butter.
  2. Place butter in electric fry pan and heat to the hottest setting (400°). Add sugar, corn syrup and water. Stir with a wooden spoon slowly in the same direction until the mixture is the color of a brown paper bag, about 5 minutes.
  3. Stir in almonds, pour onto greased cookie sheet.
    There's no need to spread the toffee mixture—just let it settle naturally on its own.
  4. Crumble chocolate bar and place on hot toffee mixture. When chocolate melts, spread with a spatula. Top with chopped pecans.
  5. Chill for at least 30 minutes until cool. Break into pieces and store in an airtight container at room temperature.

Notes

Use a good quality chocolate when making English Toffee. Avoid chocolate chips as they are coated with stabilizers to help them maintain their shape during baking. However, this coating can sometimes prevent the chocolate from adhering well to the toffee once melted. In addition, as the chocolate cools and hardens, it may shrink slightly, causing it to pull away from the toffee layer.
Stir toffee with a wooden spoon, using a metal spoon may cause the sugar to crystalize.
English toffee can be stored for up to 2 weeks at room temperature in an airtight container. If you want to keep it fresh for longer, you can refrigerate it for up to a month or freeze it for up to 9 months. Just make sure to store it in layers separated by parchment paper to prevent sticking. When frozen, allow the toffee to come to room temperature before serving to maintain its texture.