Description
Classic English Toffee is a rich, buttery confection featuring a smooth caramelized base topped with a luscious layer of melted milk chocolate and crunchy almonds. This easy-to-make treat combines simple ingredients to deliver a perfect balance of sweet, nutty, and creamy flavors, ideal for gifting, snacking, or dessert.
Ingredients
Scale
Toffee Base
- 1 cup unsalted butter
- 1 cup granulated sugar
- Pinch of salt
- 1/2 tsp vanilla extract
Nuts (Optional)
- 1 cup whole almonds or preferred nuts
Chocolate Topping
- 1 to 1 1/2 cups milk chocolate chips or Ghirardelli melting wafers
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or foil. Scatter whole almonds or your choice of nuts evenly across the surface if using.
- Melt Butter and Sugar: In a medium saucepan, melt the unsalted butter over medium-high heat. Add granulated sugar and a pinch of salt, stirring constantly as the mixture begins to bubble to prevent burning.
- Cook Toffee Mixture: Continue to cook the mixture for 5 to 5.5 minutes, stirring constantly until it reaches a rich caramel color similar to a brown paper bag — ensure it doesn’t burn. No thermometer is needed, but watch the color carefully.
- Add Vanilla and Pour: Quickly stir in the vanilla extract and promptly pour the hot toffee over the prepared nuts on the baking sheet. Spread the mixture evenly.
- Add Chocolate Topping: Immediately sprinkle the milk chocolate chips evenly over the hot toffee. Let them sit for about a minute to soften, then use a spatula to spread into a smooth, even layer.
- Cool the Toffee: Allow the toffee to cool completely at room temperature or refrigerate it until fully set and firm.
- Break into Pieces: Once set, break the toffee into bite-sized pieces and store them in an airtight container to maintain freshness.
- Optional Double-Coating: For a traditional double-coated toffee, carefully flip the set toffee and repeat the chocolate spreading on the second side. Allow to set again before breaking.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots and burning during cooking.
- Chilling the toffee after spreading the chocolate helps it set faster and results in a crisp texture.
- Substitute almonds with other nuts like pecans or hazelnuts for variation.
- Store toffee in a cool, dry place in an airtight container for up to two weeks.
- Be cautious when pouring hot toffee as it can cause burns.
