Ingredients for Ghirardelli English Toffee
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How to Make Ghirardelli English Toffee
- Preheat oven to 350°F (175°C).
- Toast the 1 cup chopped pecans on a baking sheet for 6-8 minutes, or until fragrant. Let cool completely.
- Create a 10-inch square foil shell with 1-inch high sides using heavy-duty aluminum foil. Ensure the foil is firmly crimped to prevent leaks.
- Place the foil shell on a baking sheet and set aside.
- In a heavy-bottomed saucepan, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, ¼ cup water, and ¼ teaspoon salt.
- Cook over medium heat, stirring occasionally, until the mixture reaches 305°F (152°C) on a candy thermometer. The mixture will become a dark golden brown.
- Immediately remove the pan from the heat and stir in 1 teaspoon vanilla extract.
- Quickly pour the hot toffee mixture into the prepared foil shell. It will spread but may not reach the edges.
- Let cool completely at room temperature for at least 45 minutes, or until completely hard.
- While the toffee cools, melt the 12 ounces of Ghirardelli chocolate chips according to package directions.
- Spread the melted chocolate evenly over the cooled toffee.
- Sprinkle the toasted pecans over the chocolate, pressing them gently to adhere.
- Refrigerate for at least 1 hour, or until the chocolate is completely set.
- Remove from the foil and break the toffee into pieces.
- Store covered at room temperature for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
40g
Fat
30g
Carbs
3g
