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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