English Toffee
User Reviews
3.5
English Toffee
Description
The English Toffee recipe blends butter, white sugar, corn syrup, water, and salt cooked to 300°F to achieve a firm and crunchy texture. After reaching the desired temperature, baking soda and chopped walnuts are stirred in to provide a slightly aerated, nutty base. The hot toffee is poured into a prepared pan and topped with semisweet chocolate chips that melt and spread evenly, followed by the remaining walnuts pressed gently into the surface for added texture and flavor contrast.
The result is a candy with a delicate balance of sweetness, a buttery depth, and nutty complexity from the walnuts and chocolate topping. Its firm, brittle texture offers a satisfying snap when broken. English Toffee is well-suited for holiday celebrations or as a homemade gift treat.
To preserve freshness and texture, the toffee should be stored in an airtight container with parchment paper between layers and kept up to 2 to 3 weeks at room temperature. For longer storage, it can be frozen for 2 to 3 months, and thawed in the refrigerator or at room temperature to avoid uneven texture changes caused by microwaving.
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup white sugar
- 1 Tbsp corn syrup
- 1 Tbsp water
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 ½ cup walnuts chopped, divided
- 1 cup semisweet chocolate chips heaped
Instructions
- Line a square 9x9 baking pan with foil, leaving the ends overlapping the edges so you can lift the toffee out when it has set for easier cutting. Spray with nonstick baking spray unless you have used nonstick foil.
- Put the butter, sugar, corn syrup, water, and salt in a heavy saucepan. Bring to a boil over medium heat, stirring constantly at first while the mixture comes to a boil, then occasionally afterwards.
- Gently boil the mixture, stirring occasionally , until it darkens in color and reaches 300F on a candy thermometer.
- Remove from the heat and stir in the baking soda and 1 cup of the chopped walnuts. Pour the hot candy into the prepared pan, smoothing out with a spatula. Be very careful as this is very hot.
- Scatter the chocolate chips evenly across the surface of the toffee and let sit for a couple of minutes to let the chocolate melt. Spread the chocolate out evenly with an offset spatula. Then top with the remaining 1/2 cup of chopped nuts, pressing them in gently so they will stick to the chocolate.
- Let cool until set, either at room temperature, or in the refrigerator.
- Remove the foil and cut into pieces. The toffee will probably crack into some uneven pieces as you slice, that's to be expected.
Notes
- Store the toffee in an airtight container with parchment paper between layers to maintain crispness for up to 2-3 weeks.
- For extended storage, freeze the toffee for 2-3 months and thaw in the refrigerator or at room temperature before serving.
- Avoid microwaving thawed toffee to prevent uneven texture and melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 147mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
