Buttery English Toffee

Buttery caramel toffee, a thin layer of chocolate, and a sprinkle of almonds come together in this foolproof recipe. It’s a crowd-pleasing homemade candy that even beginners can pull off in under 30 minutes of active work. Really!

I love making candy every Christmas. Most of it is for gifts but this particular recipe is one I also personally like to eat. And thus it bears the special honor of being one of the few candies I make other times of year. This is such a great, classic recipe that you’ll be so glad you mastered.

What You’ll Need

The almonds are optional and you can switch out something else if you’d like.

It’s possible to double or triple this but unless you’re very comfortable with candy-making and have the right equipment, (an 8-quart heavy-duty pot), I recommend sticking with single batches.

Toffee Base

• 2 cups granulated sugar
• 1 ½ cups butter (3 sticks) use real butter; margarine won’t set up correctly.
• ¼ cup water helps the sugar melt evenly and will cook off.
• 2 tablespoons white corn syrup keeps the sugar from crystallizing for a smooth toffee.
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Topping

• 6 ounces semi-sweet chocolate
• ¼ cup chopped almonds

How to Make

1. Prep Your Pan and Gear

Before you even turn on the stove, line your 9×13 pan (or rimmed baking sheet) with parchment paper and leave an overhang for lifting later. Have your chopped almonds, chocolate, and vanilla close at hand—you won’t have time to rummage once the sugar hits temperature. A heavy-bottomed saucepan and a reliable candy thermometer are non-negotiable here; thin pans develop hot spots and scorch the sugar.

2. Combine Ingredients and Start Heating

Add the sugar, butter, water, corn syrup, and salt to your saucepan over medium heat. Stir gently as the butter melts and the sugar dissolves.

This prevents hot spots without introducing too much air (air bubbles can cause crystallization). Once the mixture looks uniform, clip on the thermometer so the tip isn’t touching the bottom of the pan.

3. Cook to Hard Crack Stage

Bring the mixture to a steady boil, stirring often. Watch the thermometer and your mixture: it will foam and bubble, turning a golden caramel color. You’re aiming for 295–300°F (hard crack). Don’t rush by cranking the heat; slow and steady keeps it smooth. If you’re not using a thermometer, use the cold-water test: drop a bit of syrup into ice water. It should form a hard, brittle thread that snaps when bent.

Tip: If sugar crystals form on the sides of the pan, you can brush them down with a damp pastry brush or briefly cover the pot with a lid to let steam dissolve them.

4. Add Vanilla and Pour

As soon as you hit temperature, remove the pan from heat and stir in the vanilla. It will bubble up, so be careful. Immediately pour the toffee onto your prepared pan and spread it out quickly and evenly with a heatproof spatula.

The toffee sets fast, so don’t worry about making it perfectly smooth. Just do your best.

5. Cool Completely

Let the toffee sit at room temperature until fully firm, about 1–2 hours. Do not put it in the fridge, you actually want it cooling down relatively slowly.

6. Melt and Spread the Chocolate

Once the toffee is hard, melt your chocolate using a microwave (in 20–30 second bursts, stirring each time) or a double boiler. Pour it over the toffee and spread a thin, even layer.

Thin is best. You want the buttery toffee to shine, not be overwhelmed by chocolate.

7. Finish with Almonds and Set

Sprinkle the chopped almonds over the warm chocolate and gently press so they stick. Leave it at room temperature until the chocolate is firm, or pop it in the fridge for about 30 minutes if you’re in a hurry.

8. Break or Cut into Pieces

Lift the parchment out of the pan, place the slab on a cutting board, and use a sharp knife to cut squares. Or just break it by hand into rustic shards.

Store your toffee in an airtight container at room temperature for up to a week.

Storage Instructions

Toffee keeps best in an airtight container at room temperature for about 7 days. If you’re stacking pieces, place parchment or wax paper between layers to keep the chocolate neat. 

This looks beautiful, of course, in a mixed tin of homemade candy. Try adding peanut brittle, classic peppermint fudge, and whiskey caramels to your gift tins.

Variations

While I don’t recommend altering the recipe for the toffee part, the topping layer is easy to customize.

• Use dark chocolate instead of semi-sweet and finish with a light sprinkle of flaky sea salt.
• Try pecans, walnuts, or pistachios instead of almonds.
• Sprinkle crushed candy canes over the warm chocolate for a festive peppermint version.
• Stir 1 teaspoon instant espresso powder into the melted chocolate.
• Press crushed pretzels into the chocolate layer for an extra salty-sweet crunch.

Troubleshooting

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