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5.0 from 6 votes

English Toffee

English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 24 bites
Calories: 239 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsalted butter
  • ½ cup margarine
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 12 ounce milk chocolate melted
  • 1 cup unblanched whole almonds
  • 1 cup finely ground walnuts

Instructions

    Cup of Yum
  1. On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
  2. In a heavy pan, combine butter, margarine, sugar, salt, and vanilla extract. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)! Bring mixture to a rolling boil.
  3. Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
  4. Cool completely.
  5. When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!

Notes

  • Tip- when I say stirring, I'm talking taking that wooding spoon and whipping it! haha!! I have an electric stovetop and turn my heat on 7...and it remains on 7 through the entire boiling process.
  • If you choose to scoop into brownie bite pan vs. pouring into a baking pan, your butter might separate a little bit by the time you get to the 20th scoop! Don't worry about it. I use my scooper to slightly stir as I take a scoop of toffee.
  • Many will ask WHY DOES MY BUTTER SEPARATE? This can be from using cheaper, thinner lined saucepans. It could be from heating the butter and margarine too quickly.
  • You may say, "CAN I USE ALL BUTTER?" The answer is yes. However, I find I get reliable results, with no separation of butter and sugar, when I use half margarine. The flavor is still amazing!
  • If you’d like, you can add the chocolate and walnuts to both sides of the toffee. To do it this way, use only half of the chocolate and walnuts for the first side. Allow the top to set before flipping over and doing bottom.
  • Oh, and breaking English toffee into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on vanilla ice cream.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1piece Calories 239kcal (12%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 13mg (4%) Sodium 54mg (2%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 24bites

Amount Per Serving

Calories 239

% Daily Value*

Serving 1piece
Calories 239kcal 12%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 11g 65%
Trans Fat 1g 50%
Cholesterol 13mg 4%
Sodium 54mg 2%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.