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English Toffee by


1 Tablespoon & 2 cups butter, softened
2 cups sugar
1 Tablespoon corn syrup
1/4 teaspoon salt
1 cup chocolate Almond bark
1 cup chopped pecans


Grease pan with 1 Tablespoon butter. Melt remaining butter in saucepan. Add sugar, corn syrup and salt; cook and stir over medium heat to 295*F on candy thermometer. Quickly pour into pan. Let stand 1 hour at room temperature. In microwave, melt chocolate. Pour over toffee. Sprinkle with pecans. Store in airtight container at room temperature or refrigerate.

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