Ridiculously Easy English Toffee
This Ridiculously Easy English Toffee is crisp, buttery, chocolate-topped and made entirely in the microwave — no stovetop or candy thermometer required. It’s perfect for holidays, gifting, cookie tins, teacher treats and party trays. Serve as traditional shards or elegant molded bites. A few simple ingredients = gourmet results!
Servings: 24 servings
Calories: 121kcal
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
Calories: 121kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 100mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 137IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.2mg