From the Recipe Box: English Toffee

When I was growing up, my dad loved toffee. So if toffee could find its way into a recipe, my mother put it in there. It was her secret to marital bliss. Imagine my surprise when I found out that toffee cupcakes, toffee coffee cake, and toffee-flavored ice cream weren’t staples in everyone’s home. Nonetheless, is it any wonder I grew up thinking that toffee is a food group?

And so while choosing to launch our website’s newest feature – the Vegan Recipe Box – with toffee may seem an odd choice – it is, from my perspective, a sensible and logical place to start. Fortunately, it is quick and easy to make your own delicious toffee at home.


  • 1 cup chopped pecans
  • ¾ cup packed vegan brown sugar
  • ½ cup Earth Balance margarine
  • ½ cup vegan semi-sweet chocolate chips

To Prepare:

  1. Grease an 8x8x2 inch baking dish.
  2. Spread pecans evenly in the pan.
  3. Heat sugar and margarine in a large saucepan until boiling, stirring constantly.
  4. Boil over medium heat, stirring constantly and vigorously, for 7 minutes.
  5. Spread mixture evenly in pan on top of nuts.
  6. Sprinkle chocolate chips evenly on top of toffee mixture, then cover with a larger baking dish to contain heat so that the chips will melt.
  7. After 1 minute, remove baking sheet, and spread chocolate evenly with spatula or butter knife.
  8. While still hot, score candy into 2 inch squares.
  9. Place candy in fridge to chill until firm.
  10. When chilled and chocolate is firm, remove from pan and break into pieces.

Download a PDF of the recipe by clicking here.

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