English Toffee
Indulge in the irresistible crunch and caramelized sweetness of homemade English Toffee, a classic treat that combines buttery layers with rich semi-sweet chocolate and a sprinkle of finely chopped nuts. This decadent candy recipe strikes the perfect balance of crisp toffee and velvety chocolate, topped with your favorite nuts like pecans, almonds, or walnuts for added texture and flavor. Using simple pantry staples like unsalted butter, sugar, and light corn syrup, this easy-to-follow recipe guides you through creating toffee with a stunning golden hue, thanks to precise candy thermometer cooking. Perfect for holiday gifts, special occasions, or just a sweet indulgence, these bite-sized toffee pieces are as beautiful as they are delicious. Ready in just 35 minutes, this English Toffee is sure to become a go-to favorite for homemade confections.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 0.5 cups finely chopped nuts (pecans, almonds, or walnuts)
Instructions
Prepare a 9x13-inch baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside.
In a medium heavy-bottomed saucepan, combine the butter, granulated sugar, light brown sugar, light corn syrup, water, and salt. Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula until the butter melts and the sugars dissolve.
Once the mixture starts to boil, stop stirring and allow it to cook undisturbed. Keep an eye on the thermometer and cook until the mixture reaches 290°F (143°C), known as the soft crack stage. This will take about 20-25 minutes.
Remove the saucepan from heat immediately and carefully stir in the vanilla extract.
Pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with a heatproof spatula. Let it sit for 1-2 minutes to set slightly.
Sprinkle the semi-sweet chocolate chips evenly over the toffee while it's still hot. Wait 2-3 minutes for the chocolate to soften, then use a spatula or the back of a spoon to spread the chocolate into an even layer.
Sprinkle the finely chopped nuts over the chocolate layer, pressing them gently to help them adhere.
Let the toffee cool completely at room temperature for at least 2 hours or until the chocolate is fully set. For quicker results, place the baking sheet in the refrigerator for 30-40 minutes.
Once fully cooled and set, break the toffee into bite-sized pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 606.6 g | 221% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 566.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 533 mg | 11% | |
*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.
