Toffee Recipe
This crunchy English Toffee is one of our favorite Homemade Candy recipes and makes for the perfect gift. It’s also a great addition to your holiday cookie platter. With only 5 ingredients, it’s simple to whip up, and with our video tutorial above, you’ll love this easy toffee recipe.
Ingredients
- 1 cup almonds, or your favorite nuts, toasted and coarsely chopped, divided (see notes below)
- 1 cup granulated sugar
- 1/2 lb unsalted butter, 2 sticks or 1 cup
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips, or milk chocolate
Instructions
- Prep: Grease a 9x12 or 9x9 metal baking dish, and line it with parchment paper. Do not grease the top of the parchment paper.
- Toast the nuts: Heat whole almonds over medium heat in a skillet for 5-7 minutes. They can burn easily, so stir every 30 seconds and don’t walk away. Or roast the nuts on a baking sheet at 325 degrees for 10-15 minutes. Coarsely chop almonds and spread half of them evenly into your parchment-lined baking pan. Set aside the remaining nuts for topping.
- In a large heavy saucepan (at least 3-4 quarts), combine butter, sugar, vanilla, and salt. Set over medium heat and use a wooden spoon to stir constantly until the butter melts and the mixture comes to a boil. Slowly stir continuously until it turns a caramel color and reaches at least 300 ̊F on a candy thermometer (300-310 is the hard crack stage and takes about 8 to 10 minutes over medium heat). Be careful since the mixture is extremely hot (do not sample!) and will brown quickly toward the end.
- Immediately pour your toffee into your prepared pan. Right away tilt the pan to spread evenly over the nuts. It doesn’t have to reach the edges or look even.
- While hot, sprinkle the top with chocolate chips and rest for 2 minutes (they will glisten once they have softened) then use an offset spatula to spread the chocolate evenly over the surface. Sprinkle on the remaining 1/2 cup of nuts, pressing them gently into the chocolate layer to adhere.
- Let cool for at least 2 hours at room temperature or unit the chocolate is fully set then cut or break into pieces to serve. Store in an airtight container at room temperature for up to a week.
Notes
If your toffee separates: remove the pan from the heat and stir until the buttery layer mixes back in. You can also stir in 2 Tbsp of hot water which can help bring it back together then put it back over medium heat to bring it to 300˚F.
Nutrition Facts
Toffee Recipe
Amount per Serving
Calories
178
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
21
mg
7
%
Sodium
50
mg
2
%
Potassium
89
mg
3
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
240
IU
5
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
