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English Toffee

By Paula Deen


Difficulty: Hard

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 12


  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, chopped
  • 2 tablespoons cold water
  • 1 cup sugar
  • 14 tablespoons butter (1 stick plus 6 tablespoons)
  • 1 dash salt
  • 1 (6-oz) bag semisweet chocolate chips, or thin chocolate bars


Generously butter a cookie sheet.

Put butter, sugar and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 °F to 310 °F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.

Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

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