English Toffee

1 cup unsalted butter
1-1/3 cup sugar
1 tablespoon corn syrup, light
3 tablespoons water
1 lb bittersweet chocolate
1 lb pecans -- ground

Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans.

Note: Kindly donated by San Francisco pastry chef Greg Léon. Yield depends on how large you break the pieces.

Reviews of English Toffee:

1-5 of 34 reviews   Next >>

  Jess  Dec 13, 2007
Would make this again.
This is the best toffee ever! Beats a score bar or Heath any day! five stars

  Debra in Columbus, OH  Dec 7, 2007
Would make this again.
Yummy...poured the toffee over sliced almonds and melted chocolate chips on top! five stars

  A cookie baker in Texas  Dec 5, 2006
Would make this again.
This was the best toffee I have ever made. Perfect! five stars

  Bill McClure in Victoria ,Illinois  Dec 5, 2006
Would make this again.
This is a wonderful toffee , all my family and friends love it. five stars

  Sammie  Nov 23, 2006
Would make this again.
YUMMY! five stars

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