English toffee is about to become your new favorite homemade candy! This easy recipe is going to make you look like a pro. With a buttery, crunchy toffee base topped with melted chocolate and a sprinkle of roasted almonds, it’s like the best candy bar you’ve ever had, but way better because you made it yourself.
You don’t need any fancy equipment or ingredients to make this English toffee recipe. Just a bit of patience (and maybe a candy thermometer). This is the kind of candy that’s perfect for gifting, but honestly, you might want to keep it all for yourself!
Here is Why This English Toffee Recipe Works
Simple Ingredients, Big Flavor: No strange additives here. Just butter, sugar, chocolate, and nuts coming together for that classic toffee crunch.
One-Pot Wonder: Yep, all the magic happens in a single saucepan (and who doesn’t love fewer dishes?). Making English toffee doesn’t have to be messy.
Hard-Crack Perfection: With a candy thermometer, you’ll hit that perfect 300°F mark for a toffee that shatters just right. No chewy, sticky mess here.
Holiday Gift MVP: Wrap the butter toffee up in cute little bags, and suddenly you’ve got the homemade holiday gift that everyone actually wants!
The Ingredients
- Pantry: Whole almonds, semi-sweet or milk chocolate, granulated sugar, light corn syrup, vanilla extract
- Dairy: Butter
- Spices and Seasonings: salt
For more homemade candy recipes, try out white chocolate bark or our brown sugar fudge.
Brittle Candy Variations
Sea Salt and Pistachio Toffee: Swap almonds for chopped pistachios and sprinkle a light dusting of flaky sea salt over the melted chocolate.
Spiced Chai Brittle: Add 1 teaspoon of ground cinnamon and a pinch of cardamom to the toffee mixture. Use white chocolate for the topping.
Hazelnut Chocolate Toffee: Use chopped hazelnuts instead of almonds, and top with dark chocolate.
If you like these variations, try our rosemary almond brittle.
Tips for Success
- Keep an eye on the candy thermometer. The magic happens at 300°F (the hard-crack stage), so a candy thermometer is a must for that perfect crunch.
- For the best texture and flavor, use real butter for this recipe. Butter has the right fat structure and gives the toffee richer flavor than margarine.
- Use a big enough saucepan. Toffee bubbles up as it cooks, so choose a pan that’s at least 3 quarts to avoid any messy boil-overs.
- Roast the almonds for flavor. A quick roast in the oven brings out a richer, nuttier flavor. Just don’t wander off, they can go from toasted to burnt in seconds!
- Work quickly when adding the chocolate. As soon as you pour the toffee into the pan, sprinkle the chocolate on top so it melts evenly. Then spread it out for that smooth, glossy finish.
- If you want to use chocolate chips, I recommend chopping them up a bit so they melt easier.
- Allow the English toffee to cool completely before you break it up into small pieces.
Storage
Room temp: You can store English toffee at room temperature for up to two weeks. Just place it in an airtight container and keep it in a cool, dry spot on the counter. Avoid any direct sunlight or heat sources, as these can cause the chocolate to soften
Fridge: To store leftover toffee, keep it in an airtight container in the refrigerator, where you can store it for up to one week. Just keep in mind that the fridge’s humidity can sometimes affect the toffee’s crisp texture.
Freezing: Place the toffee pieces in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer the toffee to an airtight container, separating any layers with parchment paper to prevent sticking. Store in the freezer for up to three months.
Classic Toffee Recipe
Making English toffee at home is like winning the candy jackpot. Buttery, crunchy, and loaded with chocolate. Store-bought doesn’t stand a chance.
Plus it’s great for gifting, if you’re willing to share. And the best part? It’s easier than you’d think! If you’ve ever made caramel, you’re already halfway there.
More Recipes You Will Love
- Chocolate Covered Strawberries are the ultimate sweet treat and they make a statement when you gift them.
- Our white chocolate truffles are perfect for gifting and they are easy to make.
- Dark Chocolate Truffles: Velvety smooth and intensely chocolate, these truffles will impress the true chocolate love
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English Toffee
Ingredients
- 1 cup whole almonds
- 16 ounces semi-sweet or milk chocolate
- 1 pound butter
- 2-2/3 cups 530 grams granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
- 1/2 teaspoon table salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F
- Spread the almonds onto a baking sheet in an even layer and roast them for 8-10 minutes, stirring them half way through the cooking time. As soon as you begin to smell a nutty aroma, remove them from the oven and allow them to cool.
- Place the cooled almonds into a food processor and pulse them until they are finely chopped. A sharp knife can also be used.
- Chop the chocolate either by hand or in the food processor and set it aside.
- Coat a 12x16x1-inch baking sheet with non-stick oil spray and line it with parchment paper or foil. Leave enough overhanging to use as a handle to lift the finished toffee. Coat parchment/foil with non-stick oil spray.
Cook the Toffee:
- In a large, heavy-bottomed saucepan set over medium heat, add the butter, sugar, water, corn syrup and salt. Stir constantly as the butter melts and the sugar dissolves. Clip a candy thermometer to the pan and bring the mixture to a boil.
- Cook the mixture, stirring frequently, until the temperature reaches 300°F to 310°F (hard crack stage). Be patient and do not wander off from the stove. As the temperature climbs past 280°F keep a close eye on it as the temperature will increase quickly.
- Once the toffee has reached 300°F, remove the pan from the heat and let sit for 30 seconds to settle the bubbling then stir in the vanilla.
- Pour the toffee into the prepared baking sheet and spread to an even thickness with an off-set spatula.
Add the Chocolate and Nut Layers:
- Sprinkle the chocolate evenly over the hot toffee and let it melt about 3 to 5 minutes.
- Once the chocolate has melted, spread it evenly over the top of the toffee using the off-set spatula .
- While the chocolate is still warm and soft, sprinkle the surface with the chopped almonds and gently press them into the chocolate. Allow the toffee to cool completely 6-8 hours, preferably overnight, then break the toffee into pieces by using the tip of a sharp knife.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Make sure the saucepan is large enough that the sugar mixture doesn’t boil over. Don’t use a saucepan smaller than 3 quarts.
- Set a timer and watch the almonds carefully…. stir them at least once as they cook as they will quickly turn from perfect to burned. When you can smell their fragrance, remove them from the oven.
- Chocolate chips can be used, chopping them will help them melt faster.
- Use real butter!
- Clip a candy thermometer to the pan for accurate temperature.
- Keep the heat on medium until it reaches 300°F.
- When the thermometer reaches 275°F the color of the toffee will begin to darken and thicken.
- Break up the cooled toffee with the tip of a knife using a stabbing motion rather than cutting it into pieces.
Katerina
Sunday 22nd of December 2019
This looks amazing! I love old-style recipes like this. I am definitely putting it on my Christmas sweets list. Thanks for sharing and hope you have a wonderful Christmas!
Pat Nyswonger
Sunday 22nd of December 2019
Thanks for your comment, Katrina! Toffee is so good and it doesn't last long at our house! Merry Christmas to you also!