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Ghirardelli English Toffee

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Ingredients

Adjust Servings:
8 ounces bittersweet chocolate, baking bar (60% cacao)
3/4 cup pecans, finely chopped
1 cup butter
1 cup sugar
2 tablespoons water
1/8 teaspoon salt (optional)
1 teaspoon pure vanilla extract

Nutritional information

148.9
Calories
109 g
Calories From Fat
12.2 g
Total Fat
6.1 g
Saturated Fat
24.4 mg
Cholesterol
65.4 mg
Sodium
10.6 g
Carbs
0.4 g
Dietary Fiber
10.2 g
Sugars
0.5 g
Protein
38g
Serving Size

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Ghirardelli English Toffee

Features:
    Cuisine:

    use this recipe every year, I add the pretzel chips to the pan before I pour the toffee, this add a new crunch and salty flavor. I top with toasted buttered almonds. I make for gifts and profit.i triple the recipe and pour onto a sheet pan. I expediate the process by putting in my freezer to set up while still in the pan. Great recipe, great chocolate, makes for wonderful presents.

    • 140 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Ghirardelli English Toffee, From Ghirardelli’s web site Toffee is the best!, use this recipe every year, I add the pretzel chips to the pan before I pour the toffee, this add a new crunch and salty flavor I top with toasted buttered almonds I make for gifts and profit i triple the recipe and pour onto a sheet pan I expediate the process by putting in my freezer to set up while still in the pan Great recipe, great chocolate, makes for wonderful presents , Instead of melting a baking bar – use chocolate chips, either semi-sweet or milk chocolate You can sprinkle these on the candy, they’ll melt and you can spread the melted chocolate like butter If you put the chips on cool candy, just pop it into a 200 degree oven until the chocolate is spreadable This candy has excellent flavor, thanks for posting the recipe!


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    Steps

    1
    Done

    Preheat Oven to 350f

    2
    Done

    Toast the Chopped Pecans on a Baking Sheet in the Oven For 6 to 8 Minutes, or Until Fragrant.

    3
    Done

    With Heavy-Duty Aluminum Foil, Form a 10-Inch Square Shell With 1-Inch High Sides.

    4
    Done

    Place the Foil Shell on a Baking Sheet, and Set Aside.

    5
    Done

    in a Heavy Saucepan, Cook the Butter, Sugar, Water, and Salt Over Medium Heat Until the Temperature Reaches 305f (hard-Crack Stage), Stirring Occasionally (watch Closely After It Reaches 290f Because the Temperature Will Increase Rapidly).

    6
    Done

    When the Mixture Becomes Dark Golden Brown, Immediately Remove the Pan from the Heat.

    7
    Done

    Stir in the Vanilla Extract.

    8
    Done

    Pour the Mixture Into the Foil Shell. It Will Spread but May not Reach the Edges of the Square.

    9
    Done

    Cool at Room Temperature For 45 Minutes, or Until Hard.

    10
    Done

    Melt the Chocolate According to Instructions on the Side of Package. Spread Melted Chocolate Over the Cooled Toffee, and Sprinkle With the Pecans, Pressing Lightly to Set Pecans Into Chocolate.

    11
    Done

    Let Set at Room Temperature 1 Hour, or Until the Chocolate Is Set.

    12
    Done

    Break Toffee Into Pieces. Store Covered at Room Temperature For Up to 1 Month.

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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