English Toffee

Classic homemade English Toffee made without corn syrup! Crisp and buttery toffee studded with almonds and covered with a layer of semi-sweet chocolate and finely chopped almonds!

English Toffee makes the perfect gift to give this holiday season. Not only does it travel well, it also stays fresh for 2 weeks! Wait till you see how easy it is to make. You only need a few pantry ingredients, a wooden spoon and one pot.

English Toffee Ingredients

• Unsalted Butter - Use a high quality butter for best results.
• White Sugar - White sugar gets caramelized to a lovely amber brown color.
• Water - Adding a little bit of water helps the sugar dissolve quicker.
• Salt - Balances the sweetness.
• Vanilla Extract - Adds flavor.
• Almonds - I like to roughly chop some almonds to mix with the toffee
• Chocolate - I used semi-sweet chocolate chips. You can use any chocolate. If you are using bars of chocolate, make sure to chop it finely. It will melt easier.

English Toffee Instructions

Detailed instructions are in the recipe card below!

Step 1 - To a heavy bottom saucepan, add sugar, cubed butter, water, salt and vanilla. Cook over medium/low heat until the mixture reaches 300ºF (149ºC). Make sure to use a wooden spoon or silicone spatula and stir the mixture slowly. It should take about 10 minutes.

Step 2 - Once the mixture reaches 300ºF (149ºC), turned the heat off immediately and stir in your roughly chopped almonds. Quickly pour your toffee on to a parchment lined baking sheet. You can use an offset spatula to spread the mixture, but you'll need to work quickly.

Step 3 - Evenly sprinkle the chocolate chips on top of the hot toffee. Allow to sit untouched for 2 to 3 minutes. Using an offset spatula, spread the melted chocolate chips evenly across the toffee.

Step 4 - Next, evenly sprinkle the finely chopped almonds on top of the chocolate layer. Gently press the almonds into the chocolate so it can adhere better.

Step 5 - Allow to set for a few hours at room temperature or place the toffee into the fridge for 30 minutes to set. To serve, break or cut into random shards or squares. Enjoy!

Expert Tips

• Use a heavy bottom pot - This will prevent the toffee from burning.
• Use a candy thermometer - Using a thermometer is the easiest way to check for the proper temperature. However, if you don't have one, you can use the cold water method. Once it reaches the color of peanut butter, spoon a little bit of the mixture and drop it into the cold water. If the mixture hardens immediately, it is at the correct stage for toffee.
• Slow and steady wins the race - Do not be tempted to turn the heat up to speed up the process. This can cause the butter to separate.
• Stir the mixture slowly - It's important to stir the mixture slowly, but consistently. Stirring too quickly can also cause separation.
• Use a wooden spoon - Wood does not conduct heat and metal utensils can cause crystallization of the sugar.

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📖 Recipe

English Toffee

Lisa Flinn

Classic homemade English Toffee made without corn syrup! Crisp and buttery toffee studded with almonds and covered with semi-sweet chocolate and a layer of finely chopped almonds!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

INGREDIENTS

• ▢ 1 Cup (200g) White Sugar
• ▢ 1 Cup (226g or 2 Sticks) Unsalted Butter cubed
• ▢ 2 teaspoon Water
• ▢ ½ teaspoon Salt
• ▢ ½ teaspoon Vanilla Paste
• ▢ ½ Cup (71g) Roasted Almond roughly chopped
• ▢ 1 ¼ Cup (212g) Semi-Sweet Chocolate Chips
• ▢ 1 Cup (142g) Roasted Almonds finely chopped

Cook ModePrevent your screen from going dark

Instructions

 

• Line a small baking tray with parchment paper and set aside.
• Get your almonds ready. With a sharp knife, roughly chop ½ cup of your roasted almonds and set aside. Next, finely pulse 1 cup of your roasted almonds in your food processor and set aside.
• To a heavy bottom saucepan, add sugar, cubed butter, water, salt and vanilla. Cook over medium/low heat until the mixture reaches 300ºF (149ºC). Make sure to use a wooden spoon or silicone spatula and stir the mixture slowly. It should take about 10 minutes.
• Once the mixture reaches 300ºF (149ºC), turned the heat off immediately and stir in your roughly chopped almonds. Quickly pour your toffee on to a parchment lined baking sheet. You can use an offset spatula to spread the mixture, but you'll need to work quickly.
• Evenly sprinkle the chocolate chips on top of the hot toffee. Allow to sit untouched for 2 to 3 minutes. Using an offset spatula, spread the melted chocolate chips evenly across the toffee.
• Next, evenly sprinkle the finely chopped almonds on top of the chocolate layer. Gently press the almonds into the chocolate so it can adhere better.
• Allow to set for a few hours at room temperature or place the toffee into the fridge for 30 minutes to set. To serve, break or cut into random shards or squares. Enjoy!

Notes

• Store in an airtight container at room temperature for up to 2 weeks!

Keyword almonds, candy, chocolate, english toffee, toffee

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