Go Back
+ servings

English Toffee--A BHG Classic

A perennial favorite of candy lovers and classic recipe from Better Homes & Gardens®! This toffee is so easy to make, you’ll make it often.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: candy
Cuisine: American
Keyword: candy recipe, english toffee, toffee
Servings: 48
Calories: 84kcal

Ingredients

  • 1/2 cup coarsely chopped almonds or pecans toasted
  • 1 cup butter
  • 1 cup sugar
  • 3 tbsp water
  • 1 tbsp light-colored corn syrup
  • 3/4 cup semi sweet chocolate pieces
  • 1/2 cup finely chopped almonds or pecans toasted

Instructions

  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
  • Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
  • Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
  • Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.

Nutrition

Serving: 1piece | Calories: 84kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Calcium: 11mg | Iron: 1mg