English Toffee Recipe
This classic English toffee recipe cooks equal weights of butter and granulated sugar into a crisp, dark amber candy, then tops it with smooth milk chocolate and toasted almonds and pecans.
Equipment
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Heavy-bottomed saucepan
- Candy thermometer
- Whisk
- Spatula
Ingredients
- 2 ½ sticks butter (10oz/284g)
- 1 ¼ cups granulated sugar (10oz/284g)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¾ cup milk chocolate (4 ½ oz/128g)
- ⅓ cup toasted chopped almonds (1 ½oz/43g)
- ⅓ cup toasted chopped pecans (1 ½oz/43g)
Instructions
- Cover a medium baking sheet with parchment and place it near the stove. The lined surface should be ready to receive the candy without any last-minute preparation.
- Add the butter, granulated sugar, vanilla, and salt to a heavy-bottomed saucepan, then set the burner to medium. As the butter liquefies, the mixture will look pale and buttery.
- Allow the sugar to dissolve, then maintain a simmer while whisking continuously until the candy reaches 285°F, generally 15 to 20 minutes. The mixture should deepen to dark amber, with the whisk keeping the butter and sugar together.
- Transfer the hot candy onto the lined sheet and leave it undisturbed for 20 minutes. The poured mixture should harden into a firm sheet before you coat it.
- Melt the milk chocolate gently, distribute it across the hardened candy with a spatula in a thin, even layer, and scatter both toasted nuts over it while wet. The glossy coating should cover the surface, with nuts resting in the chocolate rather than on a dry layer.
- Chill for about 1 hour until the chocolate sets, then remove the candy, break it into pieces, and transfer it to an airtight container at room temperature. The topping should feel firm, while extended refrigerator storage can leave the candy damp and less crisp.
Notes
Ingredient tip: Weigh the butter and granulated sugar to ensure equal 284-gram portions, since their cup volumes differ significantly.
Troubleshooting: If butter begins pooling around the edges of the pan, lower the heat or move the pan briefly off the burner while whisking steadily to help the emulsion come back together.
Doneness: Cook the syrup to 285°F and a rich dark amber color; if testing without a thermometer, a cooled sample dropped in cold water should snap cleanly rather than bend.
Storage: Once the chocolate sets in the refrigerator, store the broken toffee pieces in an airtight container at room temperature, as extended refrigeration introduces moisture and softens the crisp snap.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.