Recipe: English Toffee Candy (using pecans and milk chocolate bar) - 5 recipes

TOFFEE BUTTER CRUNCH CANDY

1 cup butter
1 cup sugar
1 tbsp. light corn syrup
1 tbsp. cold water
1 cup coarsely chopped pecans
1 large Hershey bar
Finely chopped pecans (for sprinkling on top)

Melt butter in saucepan. Add sugar, corn syrup and 1 tablespoon cold water. Stir until sugar is dissolved. Cook over medium heat stirring occasionally. Cook until 300 degrees F. At about 275 degrees F add coarsely chopped pecans. Pour onto buttered pan (13 x 9 inches) and let stand for a few minutes.

Break Hershey bar into pieces and lay on toffee. Allow to melt and spread over top. Sprinkle with finely chopped pecans. When cold break into pieces. Store in tin container with wax paper for layers.

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TOFFEE (HEATH BARS) (using brown sugar)

1 cup pecans, chopped
3/4 cup brown sugar, packed
1/2 cup margarine or butter (plus more for greasing pan)
1 (4 1/2 oz.) bar milk chocolate candy, broken into pieces (or 1/2 cup semi-sweet chocolate chips)

Butter 9x9x2 inch square pan. Spread pecans in pan.

Heat brown sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate chips over hot mixture. Place baking sheet over pan so contained heat will melt chips. Spread melted chocolate over candy. While hot, cut into 1 1/2 inch squares. Chill until firm.

Makes 3 dozen candies

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ENGLISH BUTTER TOFFEE

1/2 cup pecans, chopped fine
1/4 lb. butter (margarine will not work)
1/2 cup plus 1 tbsp. granulated sugar
2 tbsp. water
1 plain Hershey bar

Grease 8-inch square pan and spread pecans over it.

Melt butter in 8-inch skillet. Add sugar and water to melted butter STIRRING CONSTANTLY. Bring to boil over high heat STIRRING CONSTANTLY until mixture turns light brown, about 5 minutes. Pour immediately over pecans and spread evenly. Break chocolate bar into small piece and drop on mixture. Spread chocolate as it melts.

When candy is cool, break into bite size pieces.

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ENGLISH TOFFEE (Parkay margarine recipe)

1 cup sugar
1/2 lb. (1 cup) Parkay margarine
3 tbsp. water
1 tsp. vanilla
1 (6 oz.) Hershey's milk chocolate bar
1/2 cup chopped pecans

Put sugar, margarine and 3 tablespoons water in saucepan. Cook, stirring constantly, until it turns caramel color. Remove from heat. Add vanilla. Pour onto buttered cookie sheet. Spread out to about 1/8 to 1/4 inch thick.

Break up Hershey's bar and sprinkle over top. When melted, spread evenly over toffee. Sprinkle pecans over chocolate. Press in. When cool, break into pieces.

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ENGLISH TOFFEE (chocolate on top and bottom)

2 cups walnuts, almonds or pecans, divided use
1 lb. (2 cups) butter
2 cups sugar
2 tbsp. light Karo corn syrup
1 (14 oz.) milk chocolate bar, divided use

Cut up 1 cup nuts in large pieces, put in bottom of 10x15-inch cookie sheet, well buttered. Grind the other cup and save for top and bottom.

Melt butter in large pan; gradually add sugar, then add corn syrup. Keep fire hot and stir constantly. Mixture browns in about 10 minutes. Cook to 290 degrees F on candy thermometer or test in cold water, if crispy it's done. Spread quickly in pan and let cool.

In double boiler melt 1/2 candy bar and spread on top. Sprinkle with 1/2 cup nuts and pat down with knife. Let cool, turn over and repeat. Let it cool before breaking. (Can melt chocolate in microwave as follows: 3 minutes 50% power, stir, 1 minute 50% power to 100 degrees).

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Hi Sherry,

I hope one of these recipes is the one you're looking for.

Happy Cooking!

Betsy