To make English toffee, the ingredients needed are two cups and one tablespoon of softened butter, divided; one tablespoon of light corn syrup; two cups of sugar; one cup of milk chocolate or semi-sweet chips and two cups of pecans. Additionally, 1/4 teaspoon of salt is needed.
Grease a 15 inch x 10 inch or similar-sized pan with one tablespoon of butter and set it aside. Melt the remaining butter in a heavy-bottomed sauce pan fitted with a candy thermometer. Once the butter is melted, add the sugar, corn syrup and salt. Stir continuously while cooking over medium heat until the candy thermometer reads 295 degrees Fahrenheit. This is referred to as the "hard-crack" stage. Immediately transfer the mixture into the prepared pan and let cool, at least an hour.
Next, melt the chocolate chips in a microwave and spread them over the cooled toffee. The chocolate will be difficult to stir or spread if cooked too much, so be cautious not to scorch them. Sprinkle the pecan pieces over the top of the chocolate and allow to cool for another hour. To serve, break into pieces of the desired size. Toffee should be stored at room temperature in an air-tight container.