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Charlie's English Toffee

This recipe was given to me by Charlie and is probably the best English toffee I've ever had.
The secret ingredient is lecithin. It makes the buttery, crunchy, chocolaty toffee melt in your mouth.
Lecithin is available at Bakers Rack.


3 & 1/2 sticks butter
2 cups sugar
1 tsp. lecithin
1 Tbs white corn syrup
1 cup chopped pecans
1 tsp salt


Melt butter in heavy pan over medium heat. Add sugar and lecithin. Cook-stirring constantly until boiling.
Add corn syrup and continue cooking to 293 degrees on candy thermometer-stirring constantly.
Remove from heat and add pecans and salt. Pour onto a buttered jelly roll pan.
While still warm cut scores into pieces. Cool and hit or break on scored lines. Dip in chocolate and set on parchment paper to cool.