Easy Easy English Toffee
Indulge in the irresistible crunch and buttery sweetness of this *Easy Easy English Toffee*, a quick and foolproof treat perfect for the holiday season or anytime you need a sweet pick-me-up. Made with just a handful of pantry staples—like rich unsalted butter, golden light corn syrup, and semisweet chocolate chips—this recipe comes together in under 30 minutes! A sprinkle of chopped nuts adds the perfect nutty crunch to this decadent candy, while the step-by-step stovetop method ensures a perfect hard crack toffee texture every time. Whether you're gifting it, serving it as a party snack, or simply enjoying it as a personal indulgence, this homemade English toffee recipe guarantees a delightful balance of salty, sweet, and nutty in every bite. Have your candy thermometer ready for flawless results and get ready to wow your taste buds with this beautifully simple treat!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1.5 cups Semisweet chocolate chips
- 0.5 cup Chopped nuts (e.g., almonds, pecans, or walnuts)
Instructions
Line a 9x13-inch baking sheet or shallow pan with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan over medium heat, melt the butter, sugar, corn syrup, and water together. Stir constantly with a wooden spoon or heatproof spatula until the mixture is fully combined.
Clip a candy thermometer to the side of the pan, ensuring it does not touch the bottom. Cook the mixture, stirring frequently, until it reaches 300°F (hard crack stage). This usually takes 15-20 minutes.
Remove the pan from heat immediately and stir in the vanilla extract and a pinch of salt. Be cautious, as the mixture will bubble up slightly.
Quickly pour the hot toffee mixture onto your prepared baking sheet, spreading it evenly with a spatula. Work quickly as the toffee hardens fast.
Let the toffee cool for 1-2 minutes, then sprinkle the chocolate chips evenly over the surface. Wait 1-2 minutes until the chocolate begins to melt, then use a spatula to spread it into a thin layer across the toffee.
While the chocolate is still warm and soft, sprinkle the chopped nuts evenly over the top, pressing them gently into the chocolate to help them adhere.
Allow the toffee to cool completely at room temperature, or place it in the refrigerator for faster cooling. Once set, break it into pieces with your hands or a knife.
Store the toffee in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer shelf life.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 423.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
