When I was a kid, there was a gourmet deli by my house that we would go to from time to time to pick up lunch (they usually stocked a case-full of pasta salads and made fresh sandwiches). My sister and I, however, were always distracted by the huge jar of English buttercrunch toffee they kept on the counter. It was delicious, and we would try and bring some home as often as we could.
Seeing as toffee was one of the most memorable desserts of my childhood, when I came across this recipe at The Whimsical Cupcake, I knew I had to try it. The ingredients and process are so simple, I’ll definitely be making this again in larger batches! You most likely have almost everything you need to make this toffee at home, and you will not be disappointed with the results.
- 1 cup pecans
- 1 tablespoon water
- 4 tablespoons salted butter, cut into small pieces
- 1/2 cup granulated sugar
- 2 tablespoons packed brown sugar
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, chopped (or use your favorite kind)
- To prep the pecans: Spread the nuts on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.
- Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet (or a 9″ cake pan), and gather the nuts into an 8-inch circle. Set aside.
- In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.
- Pour the mixture onto your circle of nuts. (Work quickly!)
- Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.
- Scatter the remaining half of the nuts over the chocolate. Let the toffee cool completely.