Traditional English Toffee Recipe

English toffee

The Spruce

 

Ratings (51)
  • Total: 75 mins
  • Prep: 30 mins
  • Cook: 45 mins
  • Yield: 3 lbs. toffee (32 servings)
Nutritional Guidelines (per serving)
277 Calories
19g Fat
26g Carbs
2g Protein
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Nutrition Facts
Servings: 3 lbs. toffee (32 servings)
Amount per serving
Calories 277
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 54%
Cholesterol 31mg 10%
Sodium 44mg 2%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Protein 2g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

English toffee is the epitome of classic toffee. It's rich and buttery, with a firm snap and a crisp texture that doesn't stick to your teeth. Of course, it's delicious on its own, but it really shines when it's paired with a thick coating of dark chocolate and a sprinkling of nuts.

English toffee can be a little temperamental to make, so don't be discouraged if it takes you a few tries to get it right.

Do not substitute margarine for the butter—it won't work in this recipe.

Ingredients

  • 3/4 cup almonds (whole)
  • 1 pound/2 cups butter (unsalted)
  • 18 2/3 ounces/2 2/3 cups granulated sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 pound chocolate (semi-sweet or bittersweet)

Steps to Make It

  1. Gather the ingredients.

  2. Toast the nuts by spreading them on a cookie sheet and placing them in a 325 F oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool, then chop them finely with a knife or food processor.

    Toasted almonds for toffee.
     The Spruce
  3. Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.

    Lined and sprayed cookie sheet.
     The Spruce
  4. Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.

    Bringing candy mixture to a boil.
     The Spruce
  5. Continue to cook the candy, stirring frequently, until it reaches 300 F. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.

    Bubbling toffee candy mixture.
     The Spruce
  6. Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.

    Setting English toffee candy.
     The Spruce
  7. Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.

    Sections of English toffee.
     The Spruce
  8. To dip the toffee in chocolate, begin by melting the chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.

    Chocolate for dipping.
     The Spruce
  9. Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.

    English toffee dipped in chocolate and almonds.
     The Spruce
  10. Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

    Homemade English toffee.
     The Spruce
  11. Enjoy!