English Toffee

Janie Finney


This is as close to English toffee as I have ever tasted. I have a great sister-in-law that shared this one with me several years ago and it has been one of my Christmas favorites ever since! It is quick and easy and makes a very nice gift when wrapped in a cute holiday dish!

☆☆☆☆☆ 0 votes
Approx. 42 2" X 2" pieces
10 Min
30 Min
Stove Top


1 c
1 c
white sugar
3 Tbsp
hot water
1 Tbsp
corn syrup, light
1 tsp
vanilla extract
hershey's candy bars
1 c
chopped nuts ( almonds, pecans or a mix)


1Place butter, sugar, water and corn syrup in a heavy pan. Use a candy thermometer and cook over medium high heat to the hard crack stage stirring constantly to prevent burning and sticking. (295 degrees F.)
2Remove from heat and add vanilla.
3Spread on a cookie sheet or jelly roll pan that has been greased with butter.
4Break Hershey's candy bars over the toffee base and let melt. Spread the chocolate over the toffee base.
5Sprinkle the nuts over the chocolate and place pan in the freezer to cool.
6Once candy has cooled (about 15 minutes) break candy into bite sized pieces.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: English