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Toffee Recipe
This crunchy English Toffee is one of our favorite Homemade Candy recipes and makes for the perfect gift. It’s also a great addition to your holiday cookie platter. With only 5 ingredients, it’s simple to whip up, and with our video tutorial above, you’ll love this easy toffee recipe.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 24 pieces
Calories: 178 kcal
Course:
Dessert
Cuisine:
American , British
Ingredients
- 1 cup almonds or your favorite nuts, toasted and coarsely chopped, divided (see notes below)
- 1 cup granulated sugar
- 1/2 lb unsalted butter 2 sticks or 1 cup
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips or milk chocolate
Instructions
- Prep: Grease a 9x12 or 9x9 metal baking dish, and line it with parchment paper. Do not grease the top of the parchment paper.
- Toast the nuts: Heat whole almonds over medium heat in a skillet for 5-7 minutes. They can burn easily, so stir every 30 seconds and don’t walk away. Or roast the nuts on a baking sheet at 325 degrees for 10-15 minutes. Coarsely chop almonds and spread half of them evenly into your parchment-lined baking pan. Set aside the remaining nuts for topping.
- In a large heavy saucepan (at least 3-4 quarts), combine butter, sugar, vanilla, and salt. Set over medium heat and use a wooden spoon to stir constantly until the butter melts and the mixture comes to a boil. Slowly stir continuously until it turns a caramel color and reaches at least 300 ̊F on a candy thermometer (300-310 is the hard crack stage and takes about 8 to 10 minutes over medium heat). Be careful since the mixture is extremely hot (do not sample!) and will brown quickly toward the end.
- Immediately pour your toffee into your prepared pan. Right away tilt the pan to spread evenly over the nuts. It doesn’t have to reach the edges or look even.
- While hot, sprinkle the top with chocolate chips and rest for 2 minutes (they will glisten once they have softened) then use an offset spatula to spread the chocolate evenly over the surface. Sprinkle on the remaining 1/2 cup of nuts, pressing them gently into the chocolate layer to adhere.
- Let cool for at least 2 hours at room temperature or unit the chocolate is fully set then cut or break into pieces to serve. Store in an airtight container at room temperature for up to a week.
Cup of Yum
Notes
- If your toffee separates: remove the pan from the heat and stir until the buttery layer mixes back in. You can also stir in 2 Tbsp of hot water which can help bring it back together then put it back over medium heat to bring it to 300˚F.
Nutrition Information
Calories
178kcal
(9%)
Carbs
14g
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
21mg
(7%)
Sodium
50mg
(2%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
240IU
(5%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 178
% Daily Value*
| Calories | 178kcal | 9% |
| Carbs | 14g | |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 240IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.