Homemade Toffee Recipe

My Homemade Toffee Recipe with almonds is my version of English Toffee. It’s crunchy and sweet and the caramel toffee flavor is so good! Whenever I make this no one can stop eating it – if you like a Heath bar this is the recipe for you!

This is seriously the BEST Toffee Recipe EVER! My husband doesn’t eat much dessert but toffee is his love language – he can’t ever get enough. While making candy can seem daunting, starting with homemade toffee is a great way to start because it’s so easy. This is my go-to butter toffee recipe perfect for holidays or just because you’re craving it!

Ingredients Needed

• Butter: I always use unsalted butter but you can use salted butter, just reduce the added salt to a pinch.
• Sugar: Granulated sugar is traditional in English toffee
• Water and Light corn syrup are required for the chemistry of the toffee to work
• Chocolate chips: to coat the toffee in chocolate at the end – you can use semi-sweet or milk chocolate chips.
• Chopped almonds: optional for topping. You can also use chopped pecans or walnuts.

How to make Homemade English Toffee

Line a 9×13” pan with foil and spray with cooking spray. You can also use parchment paper, if you prefer. It’s important to have all your ingredients and tools ready when you start making candy because it’s fast work.

1. Melt butter in a 2-quart heavy-bottomed saucepan over medium-low heat. Use a pastry brush to brush some of the butter up the sides of the pan to prevent crystallization. Stir in sugar, water, and corn syrup. Bring to a boil over medium-high heat.
2. Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (this is soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove. Once the temperature is reached stir in the salt and vanilla extract and pour mixture into prepared baking dish.
3. Sprinkle with a layer of chocolate chips. Let them sit for about 2 minutes then use a knife or offset spatula to spread the chocolate evenly. Sprinkle nuts on top of the melted chocolate.
4. Let sit at room temperature about 3 hours or until set. Remove toffee from baking sheet using foil, remove the foil and then break into pieces.

Expert Tips

• Yes, you need a candy thermometer! Candy making requires precision with temperature, and a candy thermometer takes all of the guess work out.
• Change up the nuts – I love it topped with almonds or use chopped toasted pecans, walnuts, peanuts, or skip the nuts!
• Have everything prepped and ready to go – the recipe moves fast, and having everything ready will make it much more manageable.
• Add a drizzle of melted white chocolate or almond bark over the top if you’re feeling fancy. Just melt the chocolate in the microwave and then use a spoon to drizzle it over the top of the toffee. You can even drizzle it with peanut butter!

Homemade Toffee Recipe

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This butter toffee recipe tastes so good and is the perfect English Toffee recipe!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Setting Time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 cup (226g) unsalted butter
• ▢ 1 cup (200g) granulated sugar
• ▢ 3 tablespoons (45ml) water
• ▢ 1 tablespoon light corn syrup
• ▢ 1 teaspoon vanilla
• ▢ ¼ teaspoon salt
• ▢ 1 cup (170g) chocolate chips
• ▢ ¾ cup (104g) finely chopped almonds

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Instructions

• Line a 9×13” pan with foil and spray with cooking spray. You can also use parchment, if you prefer.
• Melt butter in a 2-quart heavy saucepan over low heat. Use a pastry brush to brush some of the butter up the sides of the pan to prevent crystallization. Stir in sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Try not to splash the side of the pan too much or the sugar will stick and crystalize; stir gently.
• Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove; watch it especially carefully during the last 5 minutes or so as it can reach temperature fast. Remove thermometer once it gets to 290°F. Turn off heat, stir in vanilla and salt quickly. Pour into prepared pan.
• Sprinkle with chocolate chips. Let them sit for about 2 minutes then use a knife or offset spatula to spread the chocolate evenly. Sprinkle with nuts.
• Let sit at room temperature about 3 hours or until set. Remove toffee from pan using foil, remove the foil and then break into pieces. Store in an airtight container for up to two weeks.

Recipe Notes

• Make sure all your ingredients are assembled before you begin
• Do not leave the boiling candy alone – stir it often and babysit it.
• A candy thermometer is essential!
• To make your life easier, you can use the finely chopped nuts you get with the ice cream sundae ingredients (mixed nuts) – they come chopped to the perfect size.
• The original recipe also swirled peanut butter on the top, which you can do: While the chocolate is sitting, place the 1/4 cup peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula.

Recipe Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 29g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 87mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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