Chef Megan Mitchell

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English Toffee with Dark Chocolate and Fleur de Sel

  • Complexity: medium
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English Toffee with Dark Chocolate and Fleur de Sel


  • 3/4 cup whole raw pecans
  • 1 cup butter, unsalted
  • 1 cup granulated sugar
  • 2 tbsp. water
  • 1/8 tsp. fine sea salt
  • 1 tsp. vanilla extract
  • 10 ounces dark chocolate bar, chopped, preferably Valrhona
  • 2 tbsp. Fleur de Sel, such as Maldon


  1. Preheat oven to 350F. Toast the whole pecans on a cookie sheet for 6-8 minutes or until golden brown and fragrant. Remove, let cool slightly and then roughly chop. 

  2. Cover a large baking sheet with foil, making sure there is over hang on the sides. Spray with cooking spray and set aside.

  3. In a heavy bottomed saucepot melt the butter, sugar, water and salt over medium heat. Stirring occasionally, cook until the mixture reaches 305F (hard-crack stage). Remove from heat and stir in the vanilla and chopped pecans.

  4. Quickly pour the mixture onto the prepared cookie sheet using a spatula flatten into an even layer. Cool for 30-40 minutes or until set.

  5. In a double boiler, gently melt the chocolate making sure not to scortch it. Pour the chocolate over the hardened toffee, covering fully. Let set for 5 minutes and then sprinkle liberally with the salt. 

  6. Let cool, at room temperature for 1 hour or until the chocolate has hardened. Break into medium sized pieces. Store in an airtight container for up to 1 month.

    Recipe Courtesy of Megan Mitchell

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