Buttery Toffee

I love toffee…I love Skor candy bars and Heath candy bars but mostly I love homemade buttery English toffee…

It’s pretty well documented that I have a butter obsession so it’s not surprising that my favorite candy is filled with it (even has “butter” in the name).

This candy is slightly more “complicated’ than some of the others that I have posted but it is still really easy…plus it tastes so good that you wont care that you have to use a candy thermometer.

Nutrition Facts
Buttery Toffee
Amount Per Serving
Calories 145 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Potassium 39mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 15g
Protein 1g 2%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Buttery Toffee
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Buttery Toffee
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Servings
25pieces
Servings
25pieces
Ingredients
Servings: pieces
Units:
Ingredients
Servings: pieces
Units:
Instructions
  1. Grease a small cookie sheet and line it with parchment paper. Spread the pecans into a single layer on the parchment paper.
  2. Stirring frequently, bring butter and sugar to a boil in a 3-quart stock pot over medium low heat. Once the candy is boiling, stir occasionally until the mixture reaches 290 degrees F.
  3. Once the candy has reached the desired temperature, gently stir in the vanilla extract. Carefully pour the mixture over the pecans. Let the candy cool (undisturbed) for about 10 minutes. Sprinkle the chocolate chips over the top.
  4. Cover with foil and let sit for 5 minutes. Remove the foil and gently spread the chocolate with an offset spatula.
  5. Place the candy in the refrigerator for at least 2 hours.
  6. Lift the parchment out of the pan and place the candy on a large cutting board or solid surface. Use a knife to gently break the candy into small pieces.
Recipe Notes

Store in an air-tight container in a cool, dry place.

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