English Toffee Balls
Indulge in the irresistible decadence of homemade English Toffee Balls—a bite-sized treat that combines the buttery crunch of classic toffee with a luscious chocolate coating and a nutty exterior. This recipe is a perfect balance of textures and flavors, featuring a rich toffee base made from sugar, butter, and a hint of vanilla, meticulously rolled into spheres and dipped in velvety melted chocolate. For a final touch, each sweet morsel is coated in finely chopped almonds or pecans, adding a satisfying crunch and a toasted nutty aroma. Ready in just over 30 minutes, these crowd-pleasing confections are ideal for gifting, holiday platters, or as a satisfying dessert bite. With simple ingredients and easy-to-follow steps, English Toffee Balls are a must-try for candy-making enthusiasts.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 cup milk or dark chocolate chips
- 1 cup finely chopped almonds or pecans
Instructions
Prepare a large baking sheet by lining it with parchment paper and set aside.
In a medium-sized saucepan, combine the unsalted butter, granulated sugar, and light corn syrup. Place the pan over medium heat and stir constantly with a wooden spoon or heat-resistant spatula.
Continue stirring until the mixture comes to a boil, then insert a candy thermometer into the pan. Allow the mixture to cook, stirring occasionally, until it reaches the hard crack stage (300°F or 149°C). This will take about 10-15 minutes.
Remove the saucepan from the heat and quickly stir in the vanilla extract.
Let the toffee mixture cool for 2-3 minutes until thickened slightly but still pliable. Using a spoon, scoop out small portions of the mixture and roll them into balls with lightly greased hands. Be cautious — the toffee will still be quite warm.
Place the formed toffee balls onto the prepared parchment-lined baking sheet to cool completely.
In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring between each until smooth and fully melted.
Using a fork or skewer, dip each toffee ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip back into the bowl.
Roll the chocolate-coated toffee ball in the finely chopped almonds or pecans until evenly coated, then place it back onto the parchment paper.
Repeat the process for all toffee balls. Allow the chocolate to set at room temperature or refrigerate for faster results.
Store the English Toffee Balls in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.3 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 58 mg | 1% | |
*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.
