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“Traditional English Toffee, like Heath Bars but even better. Many warm memories of mom, aunts and grandmas in the kitchen at Christmas time making this candy. Use real butter, and wooden spoons for the stirring and spreading. My sister, chef puppitypup, covers the cookie sheet with foil before starting, but I don't. Family Note: Aunt Gladys is Dad-Dad's Aunt, Ma's sister.”
1 cookie sheet

Ingredients Nutrition


  1. Crush 1-1/2 cups pecans, mix with 2 tsp sugar. Divide into two equal batches, set aside. Divide chocolate chips into two equal batches, set aside.
  2. Melt butter on low heat in large heavy saucepan (don't brown), remove from heat and use a little to grease cookie sheet. Arrange 1 cup (whole) pecan halves on cookie sheet.
  3. Place saucepan of butter back onto heat. Add sugar, Karo and water, in that order. Cook on medium heat, stirring with wooden spoon, until begins to brown, or 298 degrees. Pour entire mixture over pecan halves in cookie sheet and quickly spread with wooden spoon.
  4. Let set 2 minutes, then sprinkle with half the chocolate chips. After another 2 minutes, spread softened chips over entire surface, using a clean dry wooden spoon. Immediately sprinkle with half the crushed pecans.
  5. Flip the entire batch out onto wax paper. Immediately sprinkle with remaining chocolate chips, let soften 2 minutes, then spread and sprinkle with remaining crushed pecans.
  6. Completely cool. Break into square chunks and serve. Store at room temperature.

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