Mmmm English Toffee
Indulge in the buttery, crispy decadence of "Mmmm English Toffee," a homemade treat that's perfect for gifting or savoring all to yourself. This classic holiday candy combines simple pantry staples—unsalted butter, two kinds of sugar, and a touch of salt—for a rich, caramelized base cooked to perfection at the hard crack stage. Topped with a silky layer of semisweet chocolate and a generous sprinkle of chopped almonds or pecans, each bite delivers the ultimate balance of sweet, salty, and nutty flavors. With just 10 minutes of prep and 20 minutes of cooking, this easy recipe yields 16 servings of irresistibly crunchy candy, ideal for satisfying any sweet tooth. Serve it as an after-dinner treat, or bundle it up as a homemade gift for family and friends.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar, packed
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 1.5 cups Semisweet chocolate chips
- 0.75 cups Chopped almonds or pecans
Instructions
Prepare all your ingredients and tools before starting. Line a 9x13-inch baking pan or a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
In a medium, heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light brown sugar, light corn syrup, water, and salt. Place the pan over medium heat.
Stir the mixture constantly with a heatproof silicone spatula, ensuring the sugar dissolves and the butter melts evenly. Use a candy thermometer to monitor the temperature.
Once the mixture starts boiling, stop stirring and allow it to cook undisturbed until it reaches 300°F (hard crack stage) on the candy thermometer. This takes about 15 minutes but watch carefully, as the temperature rises quickly at the end.
When the toffee reaches 300°F, immediately remove the pan from the heat. Carefully stir in the vanilla extract, being cautious as it may bubble slightly.
Quickly pour the hot toffee mixture onto the prepared baking sheet or pan. Use an offset spatula to spread it evenly into a thin layer, working quickly before it hardens.
Sprinkle the semisweet chocolate chips over the surface of the hot toffee. Let sit for 2-3 minutes so the chocolate melts gently, then use a spatula to spread the chocolate evenly over the surface.
Sprinkle the chopped almonds or pecans over the melted chocolate, pressing them down lightly with your fingers to ensure they stick.
Allow the toffee to cool completely at room temperature, or speed up the process by placing the baking sheet in the refrigerator for about 1 hour.
Once the toffee is completely set, break it into bite-sized pieces using your hands. Store the toffee in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 34.0 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 99 mg | 2% | |
*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.
