Let me show you How to Make Perfect English Toffee with Nuts. The absolute best homemade English toffee with crushed toasted almonds. It's so incredibly delicious and one of my all time favorite recipes!
Why i love this toffee candy
• This great recipe comes from one of my all time favorite cookbooks called Rose's Christmas Cookies. I highly recommend this book which includes 60 amazing cookie recipes!
• Toffee travels really well, if you want to ship it. I actually made some for a friend in Europe years ago and mailed it. The toffee arrived and I hear it tasted perfect!
• The combination of rich, buttery toffee and crunchy nuts creates such a delightful contrast in texture and wonderful blend of flavors.
• It's amazing to me that just a few simple ingredients can produce one of the best homemade candies you've ever tasted.
• This toffee candy is a real crowd pleaser and family favorite!
• Homemade toffee is free from preservatives that are often added to store-bought versions. The absence of artificial additives can actually enhance the overall taste.
• Tastes like homemade Heath bars. These yummy treats make a great gift for the holiday season! Perfect addition to your holiday cookie trays or anytime of year.
ingredient notes
Butter: Use unsalted butter. High-quality butter can enhance the flavor of the toffee.
Sugar: You'll need light brown sugar, firmly packed. Try dark brown sugar for different flavor.
Nuts: Blanched sliced almonds, toasted in the oven for about 10 minutes.
Vanilla Extract: Pure vanilla extract can add depth to the toffee's flavor. Add it after removing the toffee from heat.
Chocolate: Choose high-quality chocolate chips or bars. We used semi-sweet chocolate chips.
Water: A small amount of water is used in the initial stages of cooking the sugar and butter.
Candy Thermometer: Essential for monitoring the temperature of the toffee. A candy thermometer will ensure it's accurate for best results.
Baking Sheet and Parchment Paper: Prepare a baking sheet lined with parchment paper for spreading the toffee. I prefer to use a jelly roll pan.
How to Make Perfect English Toffee with Nuts
1) Heat oven to 350°F. Place the almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. Cool completely.
2) In a food processor with the metal blade, pulse the almonds until they are chopped very finely but not powder fine. Sprinkle half the nuts over a 7-inch by 10-inch area on the prepared cookie sheet. Place it near the range. Also have the vanilla extract and baking soda near the range.
3) In a heavy, medium size saucepan, preferably with a nonstick lining, combine the brown sugar, water, and ½ cup butter and, stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285°F (the soft-crack stage: syrup dropped in ice water separates into threads that are hard but not brittle).
4) Immediately remove the saucepan from the heat because the temperature will continue to rise to 290°F., and add the vanilla extract and baking soda. Pour the toffee mixture evenly in a 7-inch by 10-inch rectangle on top of the nuts.
5) Immediately sprinkle chocolate chips over the hot toffee. After about 5 minutes, the melted chocolate will be soft enough to spread with a long metal spatula in an even layer over the surface of the toffee. Dust the chocolate with the remaining chopped almonds. Let cool, then break into bite sized pieces.
6) Store in an airtight container at room temperature. Keeps about 1 month, after which it is still delicious but the sugar starts to crystallize. Makes 1 pound.
quick tips
Prepare this Easy Dessert Recipe in Advance: Measure and prepare all ingredients before you start. The toffee-making process can be quick, so having everything ready is essential.
Use a Candy Thermometer: Invest in a good-quality candy thermometer to monitor the temperature accurately. The success of toffee depends on reaching the right temperature.
Cooling Process: Allow the toffee to cool completely before breaking it into pieces.
Store Properly: Store the toffee in an airtight container to maintain its freshness and prevent it from becoming sticky.
Be Patient: Toffee-making requires patience. Follow the steps carefully, and you'll be rewarded with delicious homemade treats.
frequently asked questions
Can I make toffee without nuts? Yes, you can make toffee without nuts if you prefer a nut-free version. Simply omit them from the recipe.
Why did my toffee turn out too soft? Soft toffee may be the result of not reaching the correct temperature. Ensure you cook the toffee to the specified temperature in the recipe for a firm texture.
How do I store homemade English toffee? Store the toffee in an airtight container at room temperature. Avoid refrigerating it, as this can cause it to become sticky.
Can I use different nuts in my toffee? Absolutely! You can use various nuts like pecans, or walnuts, depending on your preference. Personally, I think toasted pecans would be delicious.
How do I achieve a glossy finish on my toffee? A glossy finish is achieved by achieving the right temperature and cooking the toffee to the correct consistency. Follow the recipe instructions carefully.
This is a goody box that my daughter made for our neighbors which included the delicious homemade toffee (on the far left). Isn't it cute! There's also some Christmas Crack in the box, yum!
related recipes
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How to Make Perfect English Toffee with Nuts
Ingredients
- 2 cups blanched slice almonds
- 1 ¼ cups light brown sugar, firmly packed
- 2 tablespoons water
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Place the almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. Cool completely.
- In a food processor with the metal blade, pulse the almonds until they are chopped very finely but not powder fine. Sprinkle half the nuts over a 7-inch by 10-inch area on the prepared cookie sheet. Place it near the range. Also have the vanilla extract and baking soda near the range.
- In a heavy, medium size saucepan, preferably with a nonstick lining, combine the brown sugar, water, and butter and, stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285°F. (the soft-crack stage: Syrup dropped in ice water separates into threads that are hard but not brittle). Immediately remove the saucepan from the heat because the temperature will continue to rise to 290°F., and add the vanilla extract and baking soda. Pour the toffee mixture evenly in a 7-inch by 10-inch rectangle on top of the nuts.
- Immediately scatter the chocolate chips over the hot toffee. After about 5 minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the surface of the toffee. Dust the chocolate with the remaining chopped almonds. Let cool, then break into bite sized pieces.
- Store in an airtight container at room temperature. Keeps about 1 month, after which it is still delicious but the sugar starts to crystallize. Makes 1 pound.
Lorene says
I love the idea of making this toffee. Can I make it without the chocolate?
Lise Ode says
Maybe. I've never tried it that way before.