You are going to love this delicious, crunchy, chocolatey, English Toffee with Toasted Almonds. Wow your friends and family with this easy to make homemade treat!
Every Christmas season I make pounds and pounds of this sweet treat for my family, friends and neighbors. Sugar, butter and chocolate! Who needs anything more??
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Tips for making easy English Toffee Candy
Have all your ingredients ready!
- Have ready two baking pans, a large sauce pan, and a wooden spoon for stirring.
- Measure the sugar and chocolate chips.
- Chop, measure and toast the nuts.
Use a thermometer
Many candy recipes don't require the use of a candy thermometer, but I wouldn't dream of making mine without one. It comes out perfectly every time!
I use a digital candy thermometer that clips to the side of the pan. This makes it easy to stir while watching the temperature.
Cooking the toffee syrup
The recipe is quite easy and delicious! The only tricky part can be the caramelization process.
Take your time and cook the syrup while constantly stirring. Using a thermometer to assure that the toffee is 300℉ will give you a crunchier rather than chewy toffee.
Taking your time will also help to eliminate a separation problem - when the butter and sugar separate. It should take about 20 - 25 minutes.
If your toffee separates during cooking, carefully and slowly add ¼ cup HOT water, 1 Tablespoon at a time. Stir constantly until mixture goes back together.
Make this candy ahead of time
Homemade toffee should keep for at least 3 months in the refrigerator if stored in an airtight container.
Making this candy ahead of time is a Gr8 way to have candy ready to wrap and give as a gift. If you have any leftover toffee, using it in Kyle's Toffee Crunch Dip with Apples would be a sweet way to use it.
More Gr8 Homemade Candy
- 2 15" x 10" x 1" baking pans
- candy thermometer
- long wooden spoon
- 3 sticks salted butter
- 1 ½ cups granulated sugar
- 2 cups semi-sweet chocolate, grated, or milk and semi-sweet chocolate chips, finely chopped and divided (I like to use a mix of milk and semi-sweet chocolate.)
- 2 cups chopped or sliced almonds, toasted and divided
- finishing salt, I like Maldon Sea Salt
- Have all your ingredients measured and set out before you start the recipe.
- In a heavy 2-quart saucepan add the sugar and butter.
- Place the candy thermometer in the pan.
- Melt the butter and sugar over medium-high heat, stirring constantly. Do not adjust the heat.
- Stir mixture until the caramel turns an almond brown color and thermometer reaches 300ºF (hard-crack stage), about 20-25 minutes.
- Immediately pour toffee mixture into one baking pan spreading an even layer to the desired thickness.
- Sprinkle one cup of the grated chocolate over the toffee.
- Allow the chocolate to sit for a minute or two; it will soften from the heat of the candy. Then, using a small spatula, spread over the toffee into a thin layer.
- Sprinkle one cup of the nuts over the chocolate, as thick or as light as you desire. With your fingers, press lightly on the nuts to make sure they stick into the chocolate. Either greasing your hands or using a plastic bag as a "glove" will make this step easier.
- Sprinkle lightly with the sea salt.
- Place the baking pan in the refrigerator until set.
- When set, remove the baking pan from the refrigerator and let it sit out until it reaches room temperature.
- Place the other baking pan over the toffee pan and holding pans together firmly, flip the tray over. You are now ready to spread another layer of chocolate and nuts on that side.
- Blot the surface of the candy with a paper towel and allow to dry.
- In a microwave, melt the remaining chocolate on 50% power for 2-3 minutes. Stir until all chocolate is completely melted. Time will vary depending on your microwave. Do not overcook.
- Spread the melted chocolate onto the firm toffee and add the remaining nuts and salt, as in Step 9.
- Refrigerate toffee until firm.
- Remove the pan and then break the toffee into bite-size pieces.
- Store in an airtight container in the refrigerator.