3.5 from 216 votes
English Toffee
Master the art of crisp English toffee with easy-to-follow recipe and tips – an irresistible blend of butter, sugar, walnuts, and chocolate.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 20 pieces
Calories: 232 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup white sugar
- 1 Tbsp corn syrup
- 1 Tbsp water
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 ½ cup chopped walnuts, divided
- 1 cup (heaped) semisweet chocolate chips
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.
Cup of Yum
Notes
- Store the toffee in an airtight container with parchment paper to separate layers. Will keep for up to 2 -3 weeks.
- Store the toffee in an airtight container with parchment paper to separate layers. Will keep for up to 2 -3 weeks.
- Toffee can be frozen for longer storage, about 2-3 months for best quality.
- Toffee can be frozen for longer storage, about 2-3 months for best quality.
- When ready to enjoy, thaw the toffee in the refrigerator or at room temperature. Avoid microwaving, as it can cause uneven thawing and affect the texture.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
25mg
(8%)
Sodium
147mg
(6%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
290IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 232
% 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.