Classic English Toffee Recipe
My English Toffee recipe is a quintessential holiday candy — delicious and crunchy! It's also the perfect thing to have on-hand for a beautiful and simple gift!
Ingredients
- 2 ½ sticks (10oz/284g) butter
- 1 ¼ cups (10oz/284g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¾ cup (4 ½ oz/128g) milk chocolate
- ⅓ cup (1 ½oz/43g) toasted chopped almonds
- ⅓ cup (1 ½oz/43g) toasted chopped pecans
Directions
- 1
Line a medium baking sheet with parchment paper and set aside.
- 2
In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
- 3
Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer. Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
- 4
Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
- 5
Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
- 6
Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.