This classic chocolate and nut English toffee candy is buttery, rich, with a sweet caramel flavor. Utterly delicious! The milk chocolate and toasted nuts make this dessert even better. This candy recipe makes a great gift and is a lovely way to recognize National English Toffee Day!
1 ½ cups good quality salted butter (2 sticks)
2 cups granulated sugar
2 tablespoons corn syrup
2 tablespoons heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped toasted pecans
1 cup milk chocolate chips
Line a 10×15-inch jelly roll pan with aluminum foil. Generously butter the foil. Set aside.
Add and melt the butter. Stir in the sugar, corn syrup, and heavy cream. Bring to a full rolling boil, stirring constantly.
Cook, continuing to stir until the sugar is turning a golden color. Continue to cook, stirring constantly, until the toffee reaches 295-305 degrees on the candy thermometer. This is a hard crack stage – about 10-15 minutes.
Remove the pan from the heat and whisk in the salt and vanilla.
Carefully pour the mixture onto the prepared pan. Use an offset spatula to spread it out evenly.
Immediately sprinkle the top of the toffee with the milk chocolate chips.
Allow the chips to melt for at least 2-3 minutes.
Spread evenly over the toffee. Sprinkle the top of the chocolate with the toasted, chopped pecans.
Allow the toffee to cool completely. Break into serving-size pieces.
Store in an airtight container in the refrigerator for up to three months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boil
- Cuisine: British
Keywords: chocolate and nut English toffee, candy recipes, British recipes, homemade toffee, milk chocolate, toasted pecans