English Toffee

Pos­si­bly the only recipe I have that requires a sledgehammer.

  • Ingre­di­ents:
  • 2 cups plus 1 tbsp. but­ter, softened
  • 2 cups sugar
  • 1 tbsp. white corn syrup
  • 1⁄4 tsp. salt
  • 1 cup milk choco­late chips
  • 1 cup chopped pecans

Grease a 15 x 10 x 1 bak­ing pan with 1 tbsp. but­ter; set aside.

In a heavy 3‑quart saucepan, melt the remain­ing but­ter. Add sug­ar, corn syrup and salt.

Com­bine, stir­ring con­stant­ly, over medi­um heat, until a can­dy ther­mome­ter reads about 295° to 310°. Pour imme­di­ate­ly into pre­pared bak­ing pan.

Let stand at room tem­perature until cool, about 1 hour.

In a microwave, melt choco­late chips; spread over tof­fee and sprin­kle with pecans. Let stand for an hour.

Break into bite-size pieces.

Super-Important Last Step!

Bite the pieces.