This post may contain affiliate links. For more information, see our privacy policy.
If I told you this sweet, buttery confection requires less than 15 minutes of hands-on time and tastes like it came straight from an upscale chocolate boutique, you might picture me typing away while my nose grows longer and longer. But you'd be wrong, totally wrong. This Ridiculously Easy English Toffee delivers everything I promise and more. And once you scroll through this post and our step-by-step pictorial tutorial, I have a feeling you'll be rummaging for the ingredients before you can even say Pinocchio!
What you'll need for this Easy English Toffee
It's crazy how few ingredients stand between you and buttery, crisp English toffee! Everything here is simple and easy to find: butter, granulated sugar, brown sugar, corn syrup, and a splash of water to create that golden, crackly base.
A handful of finely chopped pecans and a pat of butter add nutty depth, and semi-sweet or a mix of semi-sweet and milk chocolate chips melt beautifully over the top. A bit of kosher salt balances the sweetness.
In other words, nothing fancy or fussy, mostly just pantry staples that create the magic.
Just a handful of steps...
Yes, this English toffee recipe is unbelievably simple. No standing over a hot stove, no candy thermometer required (just an instant thermometer), no babysitting a simmering pot of sugar. Everything happens right in the microwave, and you don't even stir it!
You'll need a 9x9-inch pan that you'll prep with non-stick spray and parchment paper.
Before starting to make the toffee itself, you'll toast the pecans (in the microwave) with a tiny bit of butter. a drizzle of honey and a pinch of salt. This adds a fabulous gourmet touch and a delicious crunch, but only takes a few minutes.
Then combine the toffee ingredients in one bowl, no stirring needed!
Pop the bowl in the microwave and cook on high power for 8-10 minutes. Use an instant thermometer to determine when the toffee is done.
Add most of the butter-toasted pecans (you'll reserve a bit for garnishing), stir, and pour the mixture into your prepared pan.
Top the toffee with chocolate chips. and the reserved nuts. You can leave the chips intact for a pretty pebbly presentation or let them melt for a few minutes, then spread to create a smooth chocolate topping. The finishing touch is a shower of the reserved pecans.
Let the toffee sit at room temperature for 30 minutes, then refrigerate for 45 minutes - that's it! Break it apart, and you're ready to enjoy this crisp, buttery perfection!
It's the kind of recipe you can pull off on a whim, when guests are on the way, when an unexpected craving strikes, or when you want something gift-worthy fast. A little bit of stirring, a short wait, and suddenly you have a pan of golden English toffee that looks like it came from a specialty candy counter… but took almost no effort at all! That's why we call this recipe "Ridiculously Easy"!
Ridiculously Easy
If you've been around The Café for a while, you know that Ridiculously Easy is more than a fun phrase; it's what we're all about. We love discovering ways to make your life ridiculously delicious and make you look ridiculously clever. So we've set up a category of its own called - you guessed it - Ridiculously Easy. You can read more about these recipes here and check out the whole collection here, but to sum it all up, these recipes are super simple, shockingly delicious, and (always) much easier than they look.
This English Toffee checks every box beautifully. Once you try it, I think you'll quickly see why it deserves a spot in the Ridiculously Easy hall of fame!
Free Printable Labels
And as if being ridiculously easy weren't enough, this toffee is also perfect for gifting.
It's the kind of homemade treat that makes people smile. Slip a few pieces into a cellophane bag, a tin, or a small box, tie on a ribbon, and you have a simple, but heartfelt gift.
To make it even prettier, we've created free printable labels you can download and print at home. They turn the simplest package into something special. Just enter your name and email below to receive the labels instantly, along with fresh inspiration from The Café delivered right to your inbox.
Get your free printable labels
Includes a PDF for the labels, instructions on how to print them
and links for the boxes and ribbon.
Try it!
This toffee is everything you'll love in a recipe... it's fast, foolproof, crazy-delicious, and perfect for sharing with the people you love. Keep it on hand for gifting season, treat trays, neighbor surprises, or just because the craving hits. I have a feeling it will be one of those recipes you return to again and again - I know I will!
- You'll need a 9-inch square baking pan for this recipe. If you use a smaller pan, just know that your toffee will be thicker.
- You'll also need an instant thermometer. Microwave times may vary, so it's important to check the temperature after 8 minutes, then add more time if needed! You're aiming for 280-300°F (soft crack to hard crack stage) for the perfect crisp snap.
• Use a deep, microwave-safe bowl to prevent overflow. The mixture bubbles up as it cooks, so a large bowl is important. I love this 2-quart bowl with a handle.
• Don't stir during cooking. Just mix everything at the start. Hands-off cooking is part of what makes this recipe so easy!
• Toast the pecans right in the microwave. Just one minute, then a few 30-second intervals until golden and fragrant.
• Flaky sea salt is optional, but wonderful. A light sprinkle balances the sweetness and adds a gourmet touch.
• Let the toffee cool completely before breaking into pieces. Chilling at room temp for 30 minutes (helps the chocolate chip/pecan topping firmly adhere), and the 45 minutes in the fridge gives the toffee the cleanest break and best crack. - I like to use mini chocolate chips for the recipe. Sometimes I mix semi-sweet and milk chocolate mini chips for delicious flavor and a pretty presentation.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Ridiculously Easy English Toffee
Ingredients
For the butter-toasted pecans:
- ½ cup finely chopped pecans
- ⅛ teaspoon kosher salt
- 1 teaspoon butter
- 1 teaspoon honey
For the toffee:
- ½ cup salted butter
- ½ cup brown sugar, dark preferred, light also works
- ½ cup granulated sugar
- ¼ cup corn syrup
- ¼ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¾ cup semi-sweet chocolate chips or ½ cup semi-sweet + ¼ cup milk chocolate
- flaky sea salt, optional
Instructions
For the prep:
- Prepare a 9x9-inch square baking pan by lightly spraying with non-stick spray, then wiping to coat evenly. Line with parchment paper, leaving overhang on two sides for easy removal.
- Place a piece of parchment paper on your counter for cooling the pecans.
For the pecans:
- In a small microwave-safe bowl, combine pecans, butter, honey and salt. No need to melt the butter or stir.
- Microwave on high for 1 minute, stir well with a fork, then cook in 30-second intervals until fragrant and lightly golden (my microwave is 900 watts, and this takes right around 3 minutes).
- Stir again with a fork, then transfer the pecans to the prepared parchment and spread them out to cool.
For the Toffee:
- In a 2-quart (or larger) microwave-safe bowl, combine butter, brown sugar, granulated sugar, corn syrup, water, vanilla and salt (no need to melt first).
- Microwave on high for 7 minutes without stirring. Check with an instant thermometer - you're looking for 280-300°F. Continue microwaving in 30-second increments until the temperature is reached.
- Carefully remove from microwave (mixture is very hot!) and add the toasted pecans, reserving 2 tablespoons for the topping. Set the reserved pecans aside for now.
- Stir the toffee mixture until well combined, then scrape it into the prepared pan. Tilt the pan and spread the hot mixture until you have a nice, even layer.
- Sprinkle chocolate chips evenly over the hot toffee.
- Top with remaining toasted pecans and flaky sea salt (optional).
- Chill for 45 minutes, then bring to room temp and break into pieces.
- Store airtight up to 1 week, or freeze up to 6 months.
- If you prefer to spread the chocolate chip layer, let the chips sit for 2 minutes, then spread to a smooth layer. Top with reserved pecans.
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I made your fantastic microwave recipe for English toffee just now and it turned out perfectly! Followed your well- explained recipe to the tee, but I do not have a candy thermometer. Thought I’d just wing it anyway and figured I’d know the deep toffee colour to look for and stop the cooking process.
Microwaved the ingredients for seven minutes and it looked ready to come out. Added the nuts, stirred the mixture well and poured it into the tin. After the chilling time, I just tried a piece or three and it’s perfect, Chris. Catching up with friends tomorrow and I’ll bag some up as a little treat. Your recipes have all worked out perfectly for me, thanks so much!
Thank you for the wonderful review, Donna! So happy to hear how well this recipe worked for you (and even without the use of a candy thermometer)! I'm sure your friends will be delighted with your gifts - Enjoy!
can you use dark chocolate in this recipe or a combo of semi sweet and dark chocolate. Thanks. Snowdie
Hi Snowdie, yes, that will work!
This is everything you promised it would be - easy and delicious! It is vital to use a digital instant thermometer, though, as you said. I attempted a batch of caramel the other day with an analog thermometer, and it was not pretty. If anyone out there is feeling a little intimidated by the precise temperatures called for when making candy, just get a digital thermometer and try this recipe - you will not be disappointed!
.....and I love the new way to obtain the labels - thank you!
Awesome! Thank you for the review, Michele!
Hi, just wondering if there is a metric measurement option for this recipe. Thanks, Judy, Australia
Hi Judy, they're there now! This one slipped by without me adding them, so sorry!
This is the easiest toffee I have ever made! Don't know how you make them so
ridiculously easy to make, but I appreciate it.
BTW, what happened to the metric measurements? Seem to be missing here.
Thank you for making the change for the label requests. Probably easier on the person handling this task.
.
Thanks, Lorelei, so happy you enjoyed this recipe!
And thanks for the heads up regarding the metric measurements. I have added them.
Chris,
I made this today and it is so amazing! I make Almond Roca but this recipe is so easy and love it is made in the microwave. Definitely a keeper! Thank you!
*Note I did not see the amount of vanilla for the recipe. I bake a lot so I just added a teaspoon!
Another one of your recipes I love♥️
Gayle
Thanks for taking the time to share your results, Gayle! So happy you enjoyed it! I will correct the recipe to include the vanilla, thanks!
Could I use white "chocolate" chips instead of dark? I know they're not real chocolate but its a BIG hit oat our house every Christmas. Have a blessed Christmas at your house. Sure love all your recipes 🙂
Hi Rose, I haven't tested this recipe with white chocolate but I would guess that it should work.
How much is the “drizzle of honey” mentioned for the toasted pecans?
Looking forward to making this recipe!
Thanks, Debbie - I have added that to the recipe!
Please send me the labels for Ridiculously Easy English Toffee.
I can't wait to make it. Love your recipes.
Hi Patricia, we've started something new, so you don't have to wait for the labels. Just scroll up to the "gifting" section of the post where we talk about the labels. There's a button there you can click for the labels.
This recipe is great for me. Not a candy maker, nor a candy thermometer owner. Thank you for creating this one. I'll be waiting for the pretty labels.
Enjoy, Nancy! Regarding the labels, we've started something new, so you don't have to wait. Just scroll up to the "gifting" section of the post where we talk about the labels. There's a button there you can click for the labels.
This looks delicious but how would I make this on the stovetop?
Hi Rondi, I haven't tried adapting this recipe to the stovetop, but they're are lots of great stovetop English toffee recipes out there!
Please send labels for the Ridiculously Easy English Toffee
czanki@yahoo.com
Thank You
Also awaiting for labels for the green Christmas Cookies!
Hi Charlene,we've started something new, so you don't have to wait. Just scroll up to the "gifting" section of the post where we talk about the labels. There's a button there you can click for the labels.
You have supplied me with so many delicious recipes over the years, and the toffee recipe sounds like another one. I think I’ve made all your scone recipes and some of them many times. Thank you! Please send me the toffee labels.
Ginger
Hi Ginger, we're so happy to hear that! Regarding the labels, we've started something new, so you don't have to wait. Just scroll up to the "gifting" section of the post where we talk about the labels. There's a button there you can click for the labels.
I would love to have the labels for the toffee. Thank you so much.
Sharron
Hi Sharon, we've started something new, so you don't have to wait for the labels. Just scroll up to the "gifting" section of the post where we talk about the labels. There's a button there you can click for the labels.
I have some curry sauce leftover and I thought I would turn it into party pies. I intend to top them with puff pastry. Do you have a suggestion for a short crust base that would be suitable please?
Hi Anne, I have a savory shortbread crust that might work: https://thecafesucrefarine.com/ridiculously-easy-press-in-tart-crust-for-sweet-or-savory-tarts/
I make toffee each year to give as gifts. I like the sound of your recipe and will make it next week. I would like to have the labels, they are lovely.
Thank you for all the great recipes, I have printed to save and have made so many!
Best Sandra Lee
Hi Sandra Lee, thanks for your kind words 💕
Regarding the labels, we've started something new, so you don't have to wait for the labels. Just scroll up to the "gifting" section of the post where I talk about the labels. There's a button there you can click for the labels.
Me again!
I reread the recipe. Step 3, under "For the Toffee," it reads, "add the toasted almonds." I'm assuming it should read "toasted pecans," correct? Thanks.
Hi Leslie, yes, I have corrected that! Almonds would also work!
These look amazing, like all of your recipes. Perfect for a lady minute gift. Please send me the labels. Thank you, Rosi
Hi Rosi, we've started something new, so you don't have to wait for the labels. Just scroll up to the "gifting" section of the post where I talk about the labels. There's a button there you can click for the labels.
Hi Chris! Thanks for another great recipe - I'm looking forward to gifting it for Christmas.
Once again, the link to the song is "gibbled", and once again goes to "I Speak Jesus". That's 3/3 times, on different recipes!
Oh gosh, Terry, I can't believe that - I made sure to erase the old link 🤷♀️ Thank you! It is corrected now!
I love toffee! However, it doesn't love my teeth..lol. Is this hard toffee, and does it stick to your teeth? Ridiculous to ask, I know, but I would love to know before I make it and I'm tortured because I can't eat it🤣 Thanks, Chris!
Hi Cat, this is hard toffee. It's more crunchy but I guess it could stick to your teeth.
Okay, I just snuck a little piece, just for you, Cat. It's mostly crunchy but at the end a bit will stick to your teeth.
Lol...sorry you were forced to try it, but, you know, it's always best to make sure!🤣 You know Austin & I love all your recipes, so I'm going to shoot the lock off and make the toffee. Even if I can't manage it, I'm sure everyone else will devour it! Thanks again, Chris. I wish for you a Christmas filled with family, friends and all the joys of the season!
Thanks, Cat 💕
I’m a little confused. There are no almond in the ingredients but are in the directions. Or did I miss them?
Hi Em, my error! I have corrected that. It should be pecans - although almonds are also delicious!
You have done it again, Chris. Another Ridiculously Easy recipe. It makes cooking and baking so, well, ridiculously easy! Please send me the beautiful recipe labels. God bless, and thank you. 🙂
Hi Leslie, just scroll up to the "gifting" section of the post where I talk about the labels. There's a button there you can click for the labels.