Easy English Butter Toffee is simple, delicious and smooth covered with creamy chocolate and crunchy walnuts or almonds. Perfect for a holiday treat!
English toffee is one of my all time favorite candies around the holidays. Let me correct that. English toffee is one of my favorites anytime! I used to be so intimidated by the thought of making such a complicated looking dessert, but this Easy English Butter Toffee recipe is simple.
My Aunt Jeannie shared this recipe with me, and it is super simple even for the beginning cook. Easy English Butter Toffee makes a cute Christmas gift or party treat.
Simply place the pieces in a cookie tin or wrap it in cellophane with a nice bow. Or, keep it for yourself and enjoy! There’s certainly nothing wrong with that. 🙂
This candy is a favorite at our house, and I hope your family enjoys it as much as we do!
Here are a couple of tips for making Easy English Butter Toffee:
- Prep the sheet pan first. A thin coat of butter of cooking spray will do the job.
- This recipe involves a cooling phase, and it’s my preference to let the toffee cool in the refrigerator. Check to make sure the sheet pan will fit into the fridge before you get to this step. It’s ok to let the candy cool on a cooling rack on the counter top, too, but we’re not that patient in my house! The refrigerator is much faster.
*Disclaimer: This method involves working with boiling, melted sugar. Please make sure you have ample time to complete the recipe without rushing and children and pets are away from the area. Sugar burns can be severe, so it’s best to be proactive to reduce the possibility of accidents.
Used in this recipe:
- 1 cup butter (2 sticks)
- 1 1/4 cups granulated sugar
- 3 Tablespoons water
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 10 ounces dark chocolate chips (can substitute semi-sweet)
- 1 cup chopped walnuts (can use almonds or pecans)
In a deep stock pot, melt butter, water, sugar, salt, and vanilla together over low-medium heat, stirring constantly.
Mixture will come to a boil and begin to foam. Continue stirring to keep sugar from burning.
Mixture will begin to turn brown and pull away from the sides of the pan and turn amber in color as the sugar caramelizes (about 20 minutes).
After mixture turns dark amber in color and releases small puffs of smoke, immediately remove from heat and pour onto greased sheet pan. Place in refrigerator or on a cooling rack. Allow mixture to cool completely.
Place chocolate chips in a microwave-safe bowl and heat at half power, stirring every 15 seconds until all chips melt.
Pour melted chocolate over cooled toffee. Smooth chocolate evenly with a spatula.
Sprinkle nuts over the chocolate and lightly press into chocolate.
Place toffee back in the refrigerator about 30 minutes to set.
After toffee cools completely, break into pieces and store in airtight container.