English chocolate toffee

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Cooling Time: 1–2 hours

• Total Time: ~2.5 hours

• Difficulty: Moderate

• Intensity: Medium

• Yield: Approx. 2 pounds of toffee

• Category: Candy / Dessert

• Cuisine: English-American

Few sweets are more decadent and addictive than English Chocolate Toffee. This timeless treat combines the richness of butter, the depth of caramelized sugar, and the smooth finish of melted chocolate, all topped with a sprinkle of toasted nuts. It’s a nostalgic favorite, often made during holidays, gifted in tins, or snacked on with coffee and tea.

But this isn’t just for special occasions—you can easily make it at home with just a few ingredients and a good candy thermometer. Let’s get started.

Ingredients

You only need a few kitchen staples to make this delicious candy:

• 1 cup (2 sticks) unsalted butter

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 1/2 cups semi-sweet chocolate chips

• 1 cup finely chopped almonds or pecans (toasted, optional)

Pro Tip: Use high-quality butter and chocolate for best flavor and texture. European-style butter adds even more richness.

Equipment You’ll Need

• Heavy-bottomed saucepan

• Candy thermometer (essential)

• Wooden spoon or silicone spatula

• 9×13-inch baking pan or a parchment-lined sheet pan

• Offset spatula (for spreading chocolate)

• Small knife or mallet (for breaking toffee)

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Preparation Instructions

Step 1: Prepare Your Pan

• Line a baking sheet or 9×13-inch pan with parchment paper or a silicone baking mat.

• Lightly grease the surface with butter or nonstick spray.

This makes it easier to remove and break the toffee later.

Step 2: Toast the Nuts (Optional)

If using nuts, lightly toast them in a dry skillet over medium heat for 5–7 minutes, or in a 350°F oven for 8–10 minutes until fragrant. Let them cool, then finely chop.

Step 3: Cook the Toffee Base

1. In a heavy-bottomed saucepan, melt the butter over medium heat.

2. Add the sugar and salt and stir until combined.

3. Bring to a gentle boil, stirring constantly with a wooden spoon or heat-resistant spatula.

Once it starts boiling:

• Clip the candy thermometer to the side of the pan.

• Continue stirring and cooking the mixture until it reaches 300°F (149°C) (hard crack stage). This takes 10–15 minutes.

Warning: The mixture will be extremely hot. Avoid splashing and do not touch the candy.

Once at 300°F, remove the pan from heat immediately and stir in the vanilla extract (it will bubble up).

Step 4: Pour and Spread

1. Immediately pour the hot toffee onto your prepared pan.

2. Use a spatula to spread it into an even layer, about 1/4–1/2 inch thick.

Let it sit for 1–2 minutes, just until the surface is no longer liquid.

Step 5: Add the Chocolate

1. Sprinkle the chocolate chips evenly over the hot toffee.

2. Let them sit for 5 minutes to melt from the residual heat.

3. Once melted, use an offset spatula to spread the chocolate into a smooth layer.

Step 6: Add Toppings

While the chocolate is still soft:

• Sprinkle the chopped nuts evenly over the top.

• Gently press them in with your hand or spatula to help them stick.

Step 7: Cool and Set

Let the toffee cool completely at room temperature for 1–2 hours, or place in the fridge for faster setting.

Once hardened:

• Remove from the pan and break into pieces by hand or with a knife.

Store in an airtight container at room temperature for up to 2 weeks, or in the fridge for longer freshness.

Tips for Success

• Use a candy thermometer: Reaching the correct temperature is critical. If you stop too early, the toffee may be soft or sticky.

• Stir constantly: This prevents scorching, which can ruin the flavor.

• Don’t walk away: The temperature rises quickly near the end.

• Use parchment or silicone: This makes clean-up easy and prevents sticking.

Toffee-Making Intensity Breakdown

Nutrition Information (Per Piece – Approx. 1 oz)

Based on approximately 32 pieces per batch

• Calories: 170

• Fat: 12g

  • Saturated Fat: 6g

• Cholesterol: 20mg

• Sodium: 40mg

• Carbohydrates: 15g

  • Sugars: 14g

• Protein: 1g

• Fiber: <1g

Want a lighter version? Try halving the chocolate and replacing nuts with unsweetened coconut or sesame seeds.