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Easy English Toffee Recipe for a Crunchy Homemade Treat

Easy English Toffee Recipe

A small-batch English toffee made with buttery hard-crack candy, semisweet chocolate, and finely chopped almonds or pecans. The recipe yields approximately 24–30 pieces, depending on how thinly the toffee is spread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Toffee
  • 1 cup (226 g) Unsalted butter
  • 1 cup (200 g) Granulated sugar
  • 2 tablespoons Water
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla extract
Topping
  • 1 cup (170 g) Semisweet chocolate chips or chopped chocolate
  • 1/2–3/4 cup (55–85 g) Finely chopped almonds or pecans
Optional
  • Small amount for sprinkling Flaky salt
  • Small amount for the baking sheet Butter or nonstick spray

Method
 

Step-by-Step
  1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Measure the chocolate and chopped nuts before cooking so every topping is ready when the hot toffee is poured.
  2. Add the butter, sugar, water, and salt to a heavy-bottomed saucepan over medium heat. Stir frequently at first as the butter melts and the sugar begins dissolving.
  3. Continue cooking until the mixture reaches 300–310°F (149–154°C), the hard-crack stage. Stir steadily and scrape the bottom and corners of the pan to help prevent scorching or separation.
  4. Carefully stir in the vanilla extract once the candy reaches temperature. The mixture may bubble vigorously, so keep your hands and face away from the steam and splatter.
  5. Immediately pour the hot toffee onto the prepared baking sheet. Use a heatproof spatula to spread it into an even layer approximately 1/4 inch thick.
  6. Let the toffee cool for 3–5 minutes, then scatter the chocolate over the surface. Wait several minutes for the chocolate to soften before spreading it into an even layer.
  7. Sprinkle the finely chopped almonds or pecans over the melted chocolate. Gently press the nuts into the chocolate so they stay attached when the candy is broken.
  8. Cool the candy completely at room temperature or refrigerate it until firm, about 45–60 minutes. Break or cut it into pieces, then store the finished toffee in an airtight container.

Notes

A candy thermometer is strongly recommended because color alone is unreliable. Stopping below 300°F can produce soft or chewy candy, while overheating may make the toffee bitter. Store airtight at room temperature in a cool, dry place.