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Toffee Recipe

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This buttery, crunchy homemade toffee is coated with melted chocolate and topped with chopped almonds for an irresistible candy that’s perfect for gifting or holiday treats. Made with just a few simple ingredients, this classic English toffee recipe delivers professional results every time.

Ingredients

Scale

For the Toffee:

  • 1 cup (2 sticks/226g) unsalted butter, at room temperature
  • 1 cup (200g) granulated white sugar
  • 2 tablespoons water
  • 1/4 teaspoon salt (reduce to 1/8 teaspoon if using salted butter)
  • 1/2 teaspoon pure vanilla extract (optional)

For the Topping:

  • 1 cup (170g) semi-sweet or milk chocolate chips
  • 3/4 cup (85g) finely chopped almonds, toasted (or pecans, walnuts)

Instructions

  1. Prepare your workspace: Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside. Have all ingredients measured and ready before you begin cooking, as the process moves quickly once the toffee reaches temperature. Place chopped nuts in a small bowl nearby.
  2. Combine base ingredients: In a heavy-bottomed 2-3 quart saucepan, combine butter, sugar, water, and salt. Place over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula until the butter melts completely and the sugar dissolves, about 3-4 minutes.
  3. Bring to a boil: Once the mixture is fully melted and combined, stop stirring and increase heat to medium-high. Attach a candy thermometer to the side of the pan (if using), making sure the tip doesn’t touch the bottom. Let the mixture come to a rolling boil.
  4. Cook to hard crack stage: Continue cooking without stirring until the mixture reaches 300°F on a candy thermometer (hard crack stage), about 10-15 minutes. The toffee will transform from pale yellow to a rich golden amber color. Watch carefully during the final minutes, as it can go from perfect to burnt quickly. If not using a thermometer, test by dropping a small amount into ice water – it should form hard, brittle threads that snap cleanly.
  5. Add vanilla and pour: Once the toffee reaches 300°F (or passes the cold water test), immediately remove from heat. Quickly stir in vanilla extract if using (it will bubble up). Immediately pour the hot toffee onto the prepared baking sheet, using the wooden spoon to spread it into an even layer about 1/4-inch thick. Work quickly but carefully, as the mixture is extremely hot.
  6. Add chocolate layer: Let the toffee cool for 1-2 minutes, then sprinkle the chocolate chips evenly over the surface. Wait 2-3 minutes for the chocolate to soften from the residual heat. Using an offset spatula or the back of a spoon, spread the melted chocolate into an even layer covering all the toffee.
  7. Add nuts and set: Immediately sprinkle the chopped toasted nuts evenly over the chocolate layer, gently pressing them in so they adhere. Let the toffee cool at room temperature for about 30 minutes until the chocolate begins to set, then transfer to the refrigerator for 1-2 hours until completely firm.
  8. Break into pieces: Once fully set and hardened, remove the toffee from the refrigerator. Peel off the parchment paper. Break the toffee into irregular pieces by hand, or use a sharp knife to cut into uniform squares or rectangles. The toffee should snap cleanly with a satisfying crack.
  9. Store properly: Store finished toffee in an airtight container at room temperature, with parchment paper between layers to prevent sticking. Properly stored, the toffee will keep for 2-3 weeks.

Notes

  • Temperature is crucial: Don’t rush the cooking process. Toffee that doesn’t reach 300°F will be chewy instead of crunchy. Cooking beyond 310°F risks burning.
  • Humidity matters: Avoid making toffee on humid or rainy days, as moisture in the air can prevent proper crystallization and make the candy sticky.
  • Stirring rules: Stir constantly until the sugar dissolves, then DO NOT stir during boiling. Stirring during the boiling phase can cause crystallization and grainy texture.
  • Butter quality counts: Use real butter, not margarine or butter spreads. Higher quality butter creates better flavor.
  • Work quickly: Once the toffee reaches temperature, work fast. It sets up quickly as it cools.
  • Safety first: Hot toffee causes severe burns. Keep children and pets away, and never touch the mixture while cooking or immediately after pouring.

Nutrition

Find it online: https://focialy.com/toffee-recipe/