Easy English Toffee
Indulge in the irresistible crunch and sweetness of this Easy English Toffee—a classic homemade treat that’s decadently buttery and laced with rich layers of velvety chocolate and crunchy toasted almonds. Perfect for holiday gifting or satisfying a sudden sweet tooth, this recipe takes just 10 minutes to prepare and features a foolproof technique using simple ingredients like unsalted butter, granulated sugar, and light corn syrup. The secret to its perfectly crisp texture lies in cooking the mixture to the "hard crack" stage, while a pinch of optional sea salt adds a delightful balance of sweet and salty flavors. Finished with a smooth chocolate topping and a sprinkle of nuts, this toffee is a crowd-pleaser that’s shockingly easy to make. Whether you’re serving it as a party snack or gifting it in festive packaging, this recipe guarantees crunchy, melt-in-your-mouth magic every time!
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons light corn syrup
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup toasted almonds (chopped)
- 0.25 teaspoon sea salt (optional)
Directions
Step 1
Line a baking sheet with parchment paper and set aside. Have an offset spatula ready for spreading the toffee as it sets quickly.
Step 2
In a medium-sized, heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, corn syrup, and water. Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom of the pan.
Step 3
Place the saucepan over medium heat and stir constantly with a wooden spoon or heatproof spatula until the butter is melted and the mixture is fully combined.
Step 4
Once the mixture reaches a rolling boil, stop stirring and let it continue to cook. Monitor the temperature closely and wait until the mixture reaches 300°F (149°C), the 'hard crack' stage. This process should take about 10–15 minutes. If needed, gently swirl the pan to ensure even cooking, but do not stir to avoid crystallization.
Step 5
As soon as the mixture reaches 300°F, remove the saucepan from heat and stir in the vanilla extract.
Step 6
Quickly pour the hot toffee mixture onto the prepared baking sheet and use the offset spatula to spread it evenly to your desired thickness. Work quickly, as it will start to harden right away.
Step 7
Allow the toffee to cool for about 2–3 minutes, then sprinkle the chocolate chips evenly over the surface. Let the chips sit for 2–3 minutes until they soften, then use a clean spatula to spread the chocolate into a smooth, even layer over the cooled toffee.
Step 8
While the chocolate is still wet, sprinkle the chopped toasted almonds evenly across the surface. If desired, sprinkle a pinch of sea salt over the top for a sweet and salty finish.
Step 9
Let the toffee set completely, either at room temperature (about 2 hours) or in the refrigerator (about 30 minutes for faster results).
Step 10
Once the toffee is fully set, break it into smaller pieces by hand or with a knife. Store the toffee in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | 881.4 grams (881.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3979 |
| Total Fat 194.00g | 249% |
| Saturated Fat 100.50g | 503% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 248mg | 83% |
| Sodium 623mg | 27% |
| Total Carbohydrate 610.60g | 222% |
| Dietary Fiber 23.00g | 82% |
| Total Sugars 566.60g | |
| Protein 29.80g | 60% |
| Vitamin D 0IU | 0% |
| Calcium 303mg | 23% |
| Iron 9mg | 48% |
| Potassium 683mg | 15% |
Source of Calories