The BEST English Toffee Recipe That Everyone Will Love (2024)

My husband’s aunt makes the BESTcandy each Christmas- English toffee, peanut brittle, and homemade caramel are always abundant around this time of year. This year I am making lotsof homemade candy to pass out too, and this English toffee is always tops on my favorite Christmas candy list!

Today I’m sharing my favorite English toffee recipe that tastes amazingly delicious and is so addicting! Everyone I’ve shared this easy English toffee recipe with absolutely loves it.

How to Make English Toffee

Homemade toffee is really quite easy to make, it just takes a little patience. I’ll walk you throughthe whole process.

You don’t HAVE to have a candy thermometer to make this recipe, but it definitely will help if you do have one.

There are other ways to test if your candy is cooked to the right point, but I always find the most accurate results when I use my candy thermometer.

English Toffee Ingredients

  • butter
  • sugar
  • salt
  • semi-sweet chocolate chips
  • almonds or pecans, finely chopped

I used amix of nuts for the nuts on top of my toffee, because I like the combination of flavors.

Any nuts will work, as long as they are finely chopped.

Steps to Making English Toffee

First the butter, sugar, and salt will all go in a large heavy saucepan. Candy making requires a nice heavy pot, so use the best quality pot you have.

You’ll cook over medium heat let the mixture to come to a steady boil, stirring constantly. It’s important that you keep stirring constantly for the English toffee to turn out.

I always use a candy thermometer because I like to know for sure when my toffee is done. With candy making, you can go from done to burnt very quickly, so you want to make sure you’re at the right temperature.

Next you’ll pour the mixture into a foil-lined baking sheet. Let it sit for a minute or two, and then sprinkle on the chocolate chips.

Let them melt on top, then spread the chocolate out with a knife.

Sprinkle on the nuts. Now comes the hardest part… waiting!

Let the English toffee candy cool and harden, and then break into pieces.

How do I know when the English toffee is done?

When the temperature reaches 290-295 degrees it is ready to remove from the heat.

How can I tell if the toffee is done without a candy thermometer?

  • When the mixture turns a dark amber color it’s done.
  • Drop a small bit of the mixture into ice cold water. If the drip turns hard and brittle, it is done.

Doesn’t this homemade Enligh toffee look amazing?! This decadent Christmas candy is rich and has a nice crunch to it.

The smooth chocolate top balances the crunchy, buttery toffee and the chopped nuts on top.

You can break up this English toffee in as big or as small of pieces as you like.

This English toffee candy ais a wonderful treat to share with others, especially during Christmas and the holidays.

If I share mine with someone, then they KNOW I love them because this homemade toffee recipe is one of my absolute all time favorites!

Other Favorite Holiday Treats-

  • Chocolate no bake cookies
  • Andes mint cookies
  • Special K bars
  • Easy candy sleighs

These are my traditional go to favorite Christmas treats I make every single year without fail!

My mom made them every Christmas for us a child, then I learned to make them as a teenager, and now I’m passing on these same traditions to my children.

The BEST English Toffee Recipe That Everyone Will Love (8)

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The BEST English Toffee Recipe

Quick and easy English toffee recipe that makes rich, buttery English toffee in minutes. This easy candy recipe is perfect for Christmas or any other time of the year!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Keyword: candy, chocolate, Christmas, Christmas candy

Servings: 24 servings

Ingredients

  • 2 cups butter
  • 2 cups sugar
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup almonds or pecans, finely chopped

Instructions

  • Combine the butter, sugar, and salt in a large heavy saucepan. Cook over medium heat and allow the mixture to come to a steady boil, stirring constantly. When it turns a dark amber color or reaches 290 degrees with a candy thermometer, it is done. You can also drop a small bit of the mixture into ice cold water, and if the drop turns hard and brittle it is done.

  • Carefully pour the mixture into a foil-lined baking sheet. Let harden for a minute or two, then sprinkle on the chocolate chips. Let them melt on top for a minute, then spread the chocolate evenly with a knife.

  • Sprinkle on the chopped nuts and press down slightly on the nuts. Let the English tofee candy cool and harden, then break into pieces. Store in an airtight container.

Originally posted in December 2014, updated in December 2018.

The BEST English Toffee Recipe That Everyone Will Love (2024)

FAQs

Why is my toffee chewy and not crunchy? ›

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Why add water when making toffee? ›

Adding water to sugar before caramelizing it helps it melt at a more even rate, and helps reduce the risk of crystalization. You only need to add enough water to turn the sugar into a slurry, and it all boils off as you heat the syrup.

What's the difference between toffee and English toffee? ›

What's the difference between English and American toffee? The main difference is that traditional English toffee is created without nuts, while American toffee is created with a variety of nuts. The most common nuts being the almond.

How do you keep butter from separating in toffee? ›

If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.

What can go wrong when making toffee? ›

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.

How do you keep butter and sugar from separating when making toffee? ›

Rub the cube of butter around the sides of the pan before adding sugar. This will help keep sugar crystals from clinging to the sides. When adding the sugar, place it in the center of the pan to keep sugar crystals off the pan sides. During cooking, occasionally wash the sides of the pan with a brush dipped in water.

Why is vinegar added to toffee? ›

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Why cream of tartar in toffee? ›

This means that as boiling continues, a portion of the sugar separates into its constituent parts—glucose and fructose. Adding cream of tartar and a dash of vinegar to a toffee recipe helps bring about this change.

Why use cream of tartar in toffee? ›

It can help stabilize and maintain the structure of whipped cream and meringue so they don't fall flat once you're done whipping them. Preventing sugar crystallization. Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization.

What happens if you cook toffee too long? ›

Toffee Making Tips + Troubleshooting

Your toffee is better off overcooked than undercooked! Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!

Which is the best toffee in the world? ›

Lotte Coffy Bite Toffee

This is the best toffee in the world that has a rich flavor of coffee.

Why does my homemade toffee stick to my teeth? ›

You might check the amount of water you are using. If it is more than 1/4 c. per pound, you might be inverting the sugar which would give the same effect of adding corn syrup, making it sticky.

How do you know when toffee is done? ›

Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.

Why does chocolate not stick to toffee? ›

Chocolate chips have a non-melting coating to help them keep their shape. But when they melt, the coating can prevent the chocolate from sticking to the toffee. Sometimes the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer.

Why is my toffee not set and why is it's texture grainy and not smooth? ›

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Why is my cracker toffee chewy? ›

Then, make sure the entire mixture comes to a rolling boil, not just the edges of the pan. Why is my saltine toffee chewy? If your saltine toffee, or Christmas crack, is chewy, it's because the chocolate hasn't fully set yet. Try popping it in the fridge for 15 minutes to firm it up.

What texture should toffee be? ›

Ideally toffee has a nice snap when you bite into it, but then it gives way to a tender texture that immedietly crumbles and dissolves in your mouth. Even though I add a tremendous amount of butter to my recipe, the texture I end up with is more like a hard candy that ultimately sticks to your teeth.

Should toffee be hard or soft? ›

Toffee is a hard candy made by cooking a sugar syrup with butter to the hard crack stage, 300–310°F (149–154°C), and then pouring it out to cool. It can have inclusions or not, and it can be made either very dense and hard or can be lightened by adding baking soda when the candy is almost done cooking .

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