English Toffee Recipe
User Reviews
4.9
English Toffee Recipe
Description
The process begins by cooking butter, sugar, vanilla, and salt over medium heat until the mixture dissolves and reaches the crack stage around 310°F. This high temperature creates a firm, crunchy toffee texture. Immediately pouring the hot toffee over nuts on a cookie sheet allows it to set into a crisp sheet. While still hot, sprinkling chocolate chips on top melts them, allowing them to be smoothed into a thin layer that hardens upon cooling.
This toffee offers a blend of rich buttery caramel, crunchy nuts, and smooth chocolate for a balanced texture and flavor. The chocolate helps temper the toffee’s sweetness and adds contrast. Once cooled and broken into pieces, it makes a classic confection ideal for gifting or holiday treats.
Careful temperature control during cooking prevents separation and ensures proper texture. Using a candy thermometer helps achieve the correct stage. The recipe can be adjusted with lecithin to emulsify the mixture, and precautions like stirring foam back in help salvage the batch. Avoid making toffee on humid days, as moisture can affect texture.
Ingredients
- 1 cup butter
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 cup almonds chopped (optional, or peanuts
- 3/4 cup chocolate chips (we like milk chocolate chips)
Instructions
- Combine butter, sugar, vanilla, and salt in a saucepan over medium heat. Stir constantly until butter and sugar are dissolved together, then bring to a rolling boil.
- Cook and stir until the mixture turns a caramel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).
- Pour toffee over a handful of your favorite nuts on a cookie sheet lined with cooking spray.
- While the toffee is still hot, gently sprinkle the chocolate chips over the top.
- When the chocolate chips begin to melt, smooth them out over the toffee.
- Cool completely before breaking into pieces.
Notes
- Use a candy thermometer to reach the proper crack stage near 310°F to achieve the correct toffee texture.
- Adding about one teaspoon of liquid lecithin after boiling can improve mixture stability and prevent separation.
- If butter separates, stir vigorously to reincorporate the foamy part and avoid texture flaws.
- Candy making is more controlled with multiple wooden spoons; keep a wet paper towel handy to remove stray sugar crystals from spoon tops.
- Humidity can affect toffee setting; it may take longer to harden on rainy days.
- Optionally, lightly sprinkle coarse salt on top to balance sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 42mg | 14% |
| Sodium | 191mg | 8% |
| Potassium | 5mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 498IU | 10% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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