English Toffee

A great English toffee that mixes a great toffee, chocolate and pecan layer for an indulgence favorite candy during the Christmas holiday.

5 from 1 vote

Course candy

Cuisine English

Servings 1 pan

Preheat oven to 400°.
Add pecans to a baking sheet with sides and toast for a few minutes in the preheated oven. Be careful not to brown too much. Remove from the oven and cool.
When pecans are cool, coarsely chop and set aside.
Butter another baking sheet with sides and line with parchment paper.
Set aside.
To a heavy bottomed, 4 qt saucepan, add butter, sugar and corn syrup.
Warm mixture slowly on a medium heat until a caramel color and instant read thermometer measures 290°-(move thermometer around to make sure all parts of the mixture are the same temperature).
NOTE: Be careful not to rush this process or the sugar and butter may separate and give issues to the finished product.
Remove pan from heat and gently stir in vanilla.
Pour toffee mixture into parchment lined pan and move until it is level and moved into corners, if there's enough toffee for the size of the pan.
Sprinkle a layer of pecans over the surface of the toffee to help the chocolate adhere better.
Top with an even layer of the chocolate chips and let sit for a minute.
Once they have melted a couple of minutes, use a flat edged spatula and spread evenly across toffee.
Finish with another layer of the coarsely chopped pecans over the top.
Let set until the toffee has cooled completely and has hardened.
Break apart into pieces and add to an airtight storage container with parchment paper between the layers.
Store in a cool, dry place.

A delicious and indulgent English toffee that is perfect for the Christmas baking and enjoying.

Keyword Christmas English Toffee, Christmas English toffee candy, English toffee, Holiday baking English toffee