Butter toffee only takes a few simple ingredients and a short time to make, but keeps well and is absolutely worth the effort. Change up the toppings and you've got a great variety of treats to share!
2 sticks (227g) unsalted butter
1 ½ cups (300g) granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
½ teaspoon sea salt
1 teaspoon baking soda
2 cups chopped toasted pecans, optional
2 cups semisweet chocolate chips or chopped chocolate
1 cup white chocolate chips or chopped white chocolate
Prepare the pan by lining a 9x13-inch pan with parchment paper. Arrange toasted pecans in the bottom of the pan. Top with chocolate chips or chopped chocolate chunks.
Spray a large saucepans with nonstick spray (this helps prevent boiling over). Melt butter over medium heat, then stir in sugar, water, corn syrup, and salt. Stir to combine, then bring to a boil without stirring. Continue heating until an instant-read or candy thermometer registers 295°F, about 10-12 minutes. The target temperature is 300°F or the “hard crack” stage. The temperature will continue to rise a bit from the residual heat of the pan, so for best results remove the pan at 295°. (You’ll notice the color beginning to take on a hint of an amber appearance just before it reaches temperature.)
Immediately remove from heat and stir in the baking soda, using caution as mixture will bubble up significantly. Pour toffee mixture on top of the chocolate in the prepared pan. Smooth gently as needed to form an even layer. Let cool completely at room temperature before lifting from pan and breaking into pieces.
Store in an airtight container for up to 2 weeks, or freeze.
Keywords: english toffee, butter toffee