Description
This classic English Toffee recipe produces a rich, buttery candy with a perfect crunch, topped with melted semi-sweet chocolate and toasted nuts. It’s a simple, yet indulgent treat perfect for gifting or enjoying as a sweet snack.
Ingredients
Scale
Toffee Base
- 2 cups butter
- 2 cups sugar
- 1/4 tsp salt
Toppings
- 2 cups semi-sweet chocolate chips
- 1 cup almonds or pecans, finely chopped
Instructions
- Cook the Toffee Base. Combine the butter, sugar, and salt in a large heavy saucepan and cook over medium heat. Stir constantly while bringing the mixture to a steady boil. Continue cooking and stirring until the mixture turns a dark amber color or reaches 290 degrees Fahrenheit on a candy thermometer. Alternatively, drop a small amount of the mixture into ice cold water; if it hardens and becomes brittle, it is ready.
- Pour and Add Chocolate. Carefully pour the hot toffee mixture into a foil-lined baking sheet and allow it to harden for one to two minutes. Then, sprinkle the semi-sweet chocolate chips evenly over the toffee. Allow the chocolate to melt for about one minute, then spread it smoothly over the surface with a knife.
- Top with Nuts and Cool. Evenly sprinkle the finely chopped almonds or pecans over the melted chocolate, pressing them down slightly to adhere. Let the English toffee cool completely and harden before breaking into pieces. Store in an airtight container to maintain freshness.
Notes
- Use a heavy saucepan to prevent burning and ensure even heat distribution.
- A candy thermometer is highly recommended for accuracy, but the cold water test is a reliable alternative.
- You can substitute the nuts with any other favorite nuts or seeds if desired.
- Let the toffee cool at room temperature; refrigeration is not necessary and can cause condensation.
- Store toffee in a cool, dry place to keep it from becoming sticky.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
