Description
This Classic English Toffee recipe offers a rich, buttery, and crunchy treat perfect for holidays or gifting. Made by simmering butter and sugar to a dark amber caramel, then topped with melted milk chocolate and toasted nuts for an irresistible texture and flavor combo.
Ingredients
Toffee Base
- 2 ½ sticks (10oz/284g) butter
- 1 ¼ cups (10oz/284g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Toppings
- ¾ cup (4 ½ oz/128g) milk chocolate
- ⅓ cup (1 ½oz/43g) toasted chopped almonds
- ⅓ cup (1 ½oz/43g) toasted chopped pecans
Instructions
- Prepare baking sheet: Line a medium baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Melt and combine ingredients: In a heavy-bottomed saucepan over medium heat, add the butter, granulated sugar, vanilla extract, and salt. Stir constantly with a whisk as the butter melts and the sugar dissolves.
- Cook toffee mixture: Bring the mixture to a simmer, continuing to whisk constantly to prevent separation. Cook for 15 to 20 minutes or until the mixture turns a dark amber color and reaches 285°F on a candy thermometer. If the toffee is still pale, continue simmering until it matches the desired color.
- Pour and cool: Pour the hot toffee mixture onto the prepared baking sheet and spread evenly. Allow it to harden at room temperature for about 20 minutes.
- Apply chocolate and nuts: Gently melt the milk chocolate until smooth. Spread it thinly and evenly over the hardened toffee. Immediately sprinkle the toasted chopped almonds and pecans over the wet chocolate to ensure they stick.
- Set and serve: Refrigerate the toffee just long enough for the chocolate to set, about 1 hour. Remove from the fridge and break into pieces. Store the toffee at room temperature in an airtight container to maintain its crispness.
Notes
- If the toffee remains pale at 285ºF, continue cooking until it reaches the rich amber color for perfect flavor.
- Do not store the toffee in the fridge for extended periods as moisture can make it damp and lose its crisp texture.
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- For an extra crunch, toast nuts before chopping and sprinkling on the chocolate.
