Simply Easy Buttery Toffee

  • Prep Time: 5 mins
  • Total Time: 27 mins
  • Yield: 3lbs
  • About This Recipe

    “SUPER EASY way to make you own Heath Bars!!!”


  • 2cupsbutter
  • 2cupssugar
  • 2teaspoonslight corn syrup
  • 1 (12ounce) packages milk chocolate chips
  • 1cupfinely chopped, toasted, pecans
  • Directions

  • Line a 15×10 inch baking pan with foil, extending over edges.
  • In 3 qt saucepan, melt butter.
  • Stir in sugar, corn syrup, and 1/3 cup WATER.
  • Cook on med-hi to boiling, stirring gently, until sugar is dissolved.
  • Clip on candy thermometer.
  • Cook on med heat, stirring often, to 290 degrees.
  • Remove thermometer.
  • Spread in pan.
  • Cool 5 minutes.
  • Sprinkle with chocolate, let stand 2 minutes.
  • Spread chocolate, top with nuts.
  • Press nuts into chocolate.
  • Cool until set.
  • Reviews

  • “This was a really easy recipe, and it tastes delicious!Even DH, who doesn’t usually eat candies, loved it.My toffee was looking just perfect until I poured it into the baking pan, where it began to separate a little bit.My stirring and thermometer were okay, but I might try a stainless steel pan next time to help regulate the heat.Also, there is no salt in the recipe, and no specifics on salted or unsalted butter, so I used unsalted (cause it’s what was handy), but next time I’ll use the salted butter, and hopefully that will help avoid separation.Even with a little butter floating on top of the toffee the chocolate still spread neatly, and it tastes wonderful.We’ll be making this again come holiday time, or the next time I need Heath bars for a dessert.Thanks for sharing, MizzNezz!Made & enjoyed in support of your courageous fight.Fight Like A Girl!”