Homemade English Toffee

Our easy english toffee recipe turns simple pantry ingredients into buttery, chocolate topped toffee candy. It’s simple, giftable, and perfect anytime.

There’s something so good about homemade english toffee. It’s buttery, caramelized, and topped with a smooth layer of chocolate. It’s also one of those treats that keeps really well, so you can make a batch now and snack on it for days (or package it for gifting). 

The only part that ever causes trouble is knowing when the toffee is cooked long enough, because timing can shift depending on your saucepan, stovetop heat, and even humidity. The goal is a deep amber color and (if you’re using a thermometer) right around 290°F. 

I’ve made toffee in different kitchens and the cook time still lands in the same ballpark, but a candy thermometer takes out the guesswork. For a bit variation, you can swap walnuts for pecans or almonds, or try it alongside my turtle candy when you want that same chocolate-caramel flavor.

If you’re on a homemade candy kick, try my snickerdoodle truffles, peppermint fudge, and saltine cracker candy next.

How to Make English Toffee

Quick prep: Line/grease a baking sheet and have it ready next to the stove. Once the toffee hits temperature, you’ll pour immediately.

Add sugar, butter, water, vanilla, and salt to a heavy-bottom saucepan over low–medium heat. Stir occasionally as the butter melts and the sugar dissolves.

Let the mixture come to a boil. It will foam and bubble. Keep the heat steady and stir occasionally (avoid scraping the sides of the pan).

Cook until the mixture turns deep amber and begins pulling away from the pan, about 17–23 minutes (or about 290°F on a candy thermometer).

Carefully pour it onto the prepared baking sheet and let it cool completely.

Melt the chocolate chips in 15-second bursts, stirring between each, until smooth. Spread over the cooled toffee.

Sprinkle with walnuts and gently press them into the chocolate.

Chill until set, then break into pieces.

Homemade English Toffee with Chocolate and Walnuts

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Chill Time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 24 Servings

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Ingredients

Toffee

• 1 ¼ cups granulated sugar
• 1 cup unsalted butter, cut into cubes (at room temperature)
• 3 tablespoons water
• 1 teaspoon vanilla extract
• ½ teaspoon salt, omit if using salted butter

Topping

• 10 ounces chocolate chips, any variety
• 1 cup chopped walnuts

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Instructions

 

• Prepare a large baking sheet, by greasing it with butter or spraying with cooking spray. Set aside.
• In a medium saucepan over low-medium heat, melt the sugar, butter, water, vanilla, and salt. Stir constantly to ensure the sugar doesn't burn.
  1 ¼ cups granulated sugar

  1 cup unsalted butter

  3 tablespoons water

  1 teaspoon vanilla extract

  ½ teaspoon salt
• The mixture will come to a boil and begin to foam. As the toffee cooks, it will begin to have streaks of amber brown throughout and pull away from the sides of the pan, about 17–23 minutes.
• Once the candy turns dark amber in color and releases small puffs of smoke (if using a thermometer, if should read 290°F), remove from heat and pour onto the prepared baking sheet. Allow the mixture to cool completely.
• Place the chocolate chips into a microwave-safe bowl and heat, stirring every 15 seconds until all chips are melted and smooth.
  10 ounces chocolate chips
• Pour melted chocolate over cooled toffee, and smooth into an even layer. Sprinkle with nuts, and lightly press them into chocolate.
  1 cup chopped walnuts
• Place the toffee in the refrigerator about 30 minutes to set. Break the toffee into pieces, and enjoy!
• Store leftovers in an airtight container in a cool, dry place. It will keep for about 2 weeks.

Notes

• The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of English toffee. Actual calories will vary.
• There is no substitute for granulated sugar. Brown sugar doesn’t work for this recipe.
• If you don’t have pure vanilla extract, leave it out. The additives in imitation vanilla can cause the toffee not to set.
• Make sure you use butter and not margarine. Margarine will not work for this toffee recipe.
• A candy thermometer isn’t necessary but here is an easy to use digital option: https://amzn.to/3L4jxjh
• Disclaimer: This recipe involves working with boiling, melted sugar.  Please make sure you have ample time to complete the recipe without rushing and that 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.

Nutrition

Serving: 1ounceCalories: 200kcalCarbohydrates: 19gProtein: 1gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 118mgPotassium: 24mgFiber: 1gSugar: 18gVitamin A: 264IUVitamin C: 0.1mgCalcium: 21mgIron: 0.3mg

Meet Kimberly

Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.

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