This is going to be your favorite English toffee recipe. It is very easy to make, tastes delicious and you can make a big batch at once!
I found this English Toffee recipe in The Idea Room. I love English toffee, which is also sometimes called the almond buttercrunch.
Make sure you have a thermometer for this recipe. Even though it is very easy to make, it must be babysat. It goes from just perfect to burnt in less than 5 seconds, and watching the temperature carefully is mandatory.
After trying this recipe, I can guarantee you will never buy it again in a store. The only issue is that it will never last long in your house as it is unbelievably good. You may have to make some regularly!
What is English Toffee?
As the name suggests, a classic English toffee is a confection made from caramelizing sugar and butter. The mixture is heated until it gets to the hard crack stage at a temperature of 280 F – 300 F.
What is the Difference Between Toffee and English Toffee?
A classic English toffee is the result of caramelizing sugar and butter. However, in many other countries, including the U.S., toffee usually contains nuts, more specifically almonds. A lot of people also add a layer of chocolate on top of the toffee, which tastes delicious.
Variations
What is the best chocolate to use? I use semi-sweet chocolate to balance the sweetness of the toffee but feel free to use milk or even white chocolate.
Can you use other nuts instead of almonds? You can use any nut you want. For example, I tried it a few weeks back with pecan nuts and it worked very well; the subtle flavor of the pecan worked like a beauty with the chocolate. I am also planning to try pistachio.
Tip and Tricks for Making English ToffeeÂ
- Use a Thermometer:Â It is essential to ensure the mixture is cooking at the right temperature. A little mishap in the temperature will result in the mixture to either burning or not caramelizing.Â
- Use Semi-Sweet Chocolate:Â Since the toffee is made from sugar, it is recommended to use semi-sweet chocolate; otherwise, the toffee might be too sweet.Â
- Use Butter:Â Many people ask if they can use margarine, and I strongly recommend against it. Your toffee will not set if you use margarine, so make sure to use butter.
What to Do if Your Toffee Separates
When toffee separates, the sugar and butter in the mixture have not been sufficiently mixed together and are now in two separate layers. There are a few things you can try to fix this issue:
- Reheat the mixture over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
- If that doesn’t work, add a touch of water to the toffee mixture and stir until it combines. The water works to dissolve the sugar and unify the mix
- If the toffee still won’t come together, it may be time to cut your losses with this batch and start anew. This time, pay strict attention to the amount of each ingredient you add and follow the recipe closely.
Don’t be discouraged though. Toffee is a tough one to eat and a tough one to make. Lots can go wrong if even the slightest thing isn’t exact. Have that thermometer in hand and keep a close eye on proceedings.
How to Store Toffee
I told you above that my homemade English Toffee doesn’t last very long at home so I never have to store it for more than a few days. I usually put it in an airtight container at room temperature and it lasts up to two weeks.
Alternatively, you can keep it for up to 3 months in the freezer. Just take it out from the freezer a few hours before eating it.
Rich and Crunchy English Toffee
Ingredients Â
- 1 cup chopped toasted almonds
- 1 cup butter
- 1/4 teaspoon salt
- 1 cup sugar
- 1 tablespoon light corn syrup
- 3 tablespoons water
- 3/4 cup semisweet chocolate chips
InstructionsÂ
- Line a baking sheet (make sure that it has sides) with tin foil and sprinkle half of the toasted almonds on the foil.
- In a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat.
- Cook the mixture until it reaches 290 degrees using a candy thermometer, it is the soft crack stage. Be really careful at this step, at 280 it goes really fast, and can burn in mere seconds.
- Pour the mixture immediately over the almonds. Let stand for 5 minutes, until it firm and still hot.
- Sprinkle the chocolate chips over the toffee. Let stand for a minute or two.
- Spread the chocolate over the top of the toffee and sprinkle with remaining nuts. Chill until it hardens completely.
Hello! Lately I’ve been having problems because it always separates and I don’t know why! Any suggestions? Thank you!
Hi Alejandra.
You can try heating the toffee mixture again over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth. This may help to re-combine the separated ingredients.
If that doesn’t work, you can try adding a little bit of water to the toffee mixture and stirring well to combine. The water can help to dissolve the sugar and bring the mixture back together.
Be sure to carefully measure the ingredients and follow the recipe closely. Also I recommend using a candy thermometer and cook the toffee to the correct temperature, and to carefully watch the mixture as it cooks to avoid burning it.
Hope helps!
@BakedBree,
@BakedBree, so I made this and pulled it off the burner at 290 and the temp kept climbing up until it was 299 but it never browned. So I am not sure what I am doing wrong. This is the second recipe I have tried because I didn’t like the pale color. I see some recipes say stir and some say don’t, I have stirred both recipes. They taste fine they just are pale
Make sure candy thermometer is not touching bottom of pan.
Thanks for this recipe made it for christmas Thanks!
My pleasure, thank you for your message Sylvia!