Description
This classic English Toffee recipe features a rich, buttery toffee base topped with melted semi-sweet chocolate and crunchy chopped nuts, perfect for a sweet homemade treat or gifting during the holidays.
Ingredients
Scale
Toffee Base
- 2 cups butter
- 2 cups sugar
- 1/4 tsp salt
Topping
- 2 cups semi-sweet chocolate chips
- 1 cup almonds or pecans, finely chopped
Instructions
- Prepare the toffee mixture: Combine the butter, sugar, and salt in a large heavy saucepan. Cook over medium heat, stirring constantly until the mixture comes to a steady boil.
- Cook to temperature: Continue stirring and cooking the mixture until it turns a dark amber color or reaches 290 degrees Fahrenheit on a candy thermometer. You can test doneness by dropping a small bit into ice cold water; if it turns hard and brittle, it is ready.
- Pour and spread toffee: Carefully pour the hot toffee mixture onto a foil-lined baking sheet and let it harden for one to two minutes.
- Add chocolate topping: Sprinkle chocolate chips evenly over the warm toffee. Allow the chocolate to melt for about a minute, then spread it evenly with a knife.
- Add nuts and cool: Sprinkle the finely chopped almonds or pecans over the melted chocolate and press down slightly to adhere. Let the toffee cool completely until hardened.
- Break and store: Break the toffee into pieces and store it in an airtight container for freshness.
Notes
- Use a heavy-bottomed saucepan to prevent burning the sugar mixture.
- If you don’t have a candy thermometer, the cold water test is essential to avoid under or overcooking the toffee.
- For a nut-free option, omit the nuts or substitute with toasted coconut flakes.
- Line the baking sheet with heavy-duty aluminum foil or parchment paper for easy cleanup.
- Store English toffee at room temperature in an airtight container to maintain its crispness.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
