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English Toffee Recipe 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! Put it right up there with peppermint bark, peppermint cupcakes, and bourbon caramel fudge.
I used to be so intimidated by the thought of making such a complicated looking dessert, but this English Toffee Recipe recipe isn’t too difficult.
I invite you to give it a try and see for yourself.
How to Make English Toffe:
First, in a pot, melt the butter, water, sugar, salt, and vanilla over low-medium heat, stirring constantly.
Next, the mixture will come to a boil and begin to foam. Continue stirring to keep sugar from burning.
Now, as the toffee cooks, it will brown and pull away from the sides of the pan. It will turn amber in color as the sugar caramelizes (about 20 minutes).
Once the candy turns dark amber in color and releases small puffs of smoke, remove it from the heat and pour it on a greased sheet pan. Allow the mixture to cool completely.
Then, place your chocolate chips in a microwave-safe bowl and heat them at half power, stirring every 15 seconds until all chips melt.
Afterward, pour the melted chocolate over the cooled toffee. Smooth the chocolate evenly with a spatula.
Quickly, sprinkle nuts over the chocolate and lightly press them into the candy.
Last, place the toffee in the refrigerator for about 30 minutes to set.
Tips for English Toffee Recipe:
Prep the sheet pan first. A thin coat of butter or cooking spray will do the job.
This candy has to set, let the toffee cool in the refrigerator. Make sure the sheet pan will fit in your fridge.
Have everything you need within reach and ready to use.
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English Toffee Recipe
English Toffee Recipe is simple, delicious and smooth covered with creamy chocolate and crunchy walnuts or almonds. Perfect for a holiday treat!
Ingredients
Toffee
- 1 cup butter, (2 sticks)
- 1 1/4 cups granulated sugar
- 3 Tablespoons water
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Chocolate Topping
- 10 ounces dark chocolate chips, (can substitute semi-sweet)
- 1 cup chopped walnuts, (can use almonds or pecans)
Instructions
- First, in a pot, melt butter, water, sugar, salt, and vanilla over low-medium heat, stirring constantly.
- Next, the mixture will come to a boil and begin to foam. Continue stirring to keep sugar from burning.
- Now, as the toffee cooks, it will brown and pull away from the sides of the pan. It will turn amber in color as the sugar caramelizes (about 20 minutes).
- Once the candy turns dark amber in color and releases small puffs of smoke, remove from heat and pour on a greased sheet pan. Allow mixture to cool completely.
- Then, place chocolate chips in a microwave-safe bowl and heat at half power, stirring every 15 seconds until all chips melt.
- Afterward, pour melted chocolate over cooled toffee. Smooth chocolate evenly with a spatula.
- Quickly, sprinkle nuts over the chocolate and lightly press them into chocolate.
- Last, place the toffee in the refrigerator about 30 minutes to set.
Notes
The calories listed are an approximation based on the ingredients and one equal-sized piece of toffee per serving. Actual calories may vary. The candy can be stored in a sealed container for up to three days. *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.*
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Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 408Total Fat: 29gSaturated Fat: 17gUnsaturated Fat: 0gCholesterol: 40mgSodium: 257mgCarbohydrates: 35gFiber: 1gSugar: 29gProtein: 3g
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Deanna says
This is my favorite treat! I love English Toffee! YUM!
John says
Thank you for commenting, Deanna!
Lana Norris says
Hey! You left the sugar out of the recipe…how much?
Kimberly says
Hi, Lana! Thank you so much for catching that. Can’t believe I left out one of the most important ingredients. It should be 1 1/4 cups sugar. The recipe is updated now, too. 🙂 Thanks again!