Erin’s Recipe Rundown
Texture: Crisp and crunchy.
Taste: The perfect blend of butter, chocolate, and nuts.
Ease: Easy homemade candy recipe using simple ingredients.
Top Tips: A candy thermometer is crucial for getting the right temperature to ensure the best results. I like to gather all of my ingredients and tools before I start the recipe.
Would I make these again? Absolutely! This vintage recipe is a Christmas classic. One batch is enough to share with family and friends plus it’s naturally gluten-free and an easy make-ahead recipe — it’s perfect for the busy holidays!
xoxo erin
This post was originally published in December 2023. It was updated with new photos and instructions in November 2024.
Here is the original recipe from my Grandma’s friend, Elda Peck:
English toffee is a classic holiday treat for a reason. It’s hard to beat the buttery crunch of toffee paired with rich milk chocolate and salted nuts!
This is a classic toffee recipe made with simple ingredients, but I’ve added a few more details and tips to the instructions to help it turn out every time, no matter if you’re a candy-making pro or first time baker. This recipe is perfect for everybody!
Featured Comment
From April: “I absolutely love this recipe! It’s deceptively easy and beyond yummy. Makes great gifts, too!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make English Toffee
- Make-Ahead/Storage/Freezing Instructions
- What is the difference between English toffee and regular toffee?
- Can I use other nuts besides almonds?
- Why isn’t my English toffee breaking well?
- English Toffee Recipe Tips
- More Candy Recipes
- English Toffee (Grandma’s Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this English toffee. Jump to the recipe card below for the exact measurements.
- Sugar: This ingredient is the base of our toffee. It adds sweetness and, when cooked, creates a classic toasted caramel flavor. Any white granulated sugar will work! (Brown sugar will not work for this recipe.)
- Chocolate chips: They’re totally optional, but the hint of sweet milk chocolate pairs so well with the nutty toffee! I like to use milk chocolate chips, but pretty much any chocolate will work, including dark, white, or semi-sweet chocolate chips. Be sure to use high-quality ones for this recipe, like Guittard, as the quality makes all the difference in the taste of this English toffee!
- Water: Water adds a bit of extra moisture to help soften the toffee and prevent it from separating.
- Almonds: I like using roasted, salted almonds that are freshly and finely chopped. They’re so much fresher and add more flavor! I don’t recommend using raw almonds for this English toffee. While almonds are traditional, you can really use any kind of nut.
- Butter: Butter adds richness and delicious flavor to the toffee. Make sure to use a good, high-quality butter — it really makes a difference! Since this recipe uses salted nuts for the topping, I like to use unsalted butter to balance out the flavors.
You also might like these recipes from the same church cookbook for caramels, nougat, peanut brittle and pecan log.
How to Make English Toffee
Here’s an overview of how to make this English toffee. You can jump to the recipe for the full instructions!
- Prep the pan: Line a 9×13 pan with parchment paper or foil, then spray it lightly with cooking spray. Sprinkle 1 cup of chopped almonds evenly in the pan.
- In a large, heavy bottomed saucepan: Add the sugar/water and cook over medium heat, stirring occasionally with a wooden spoon. You want to keep going just until it begins to bubble around the edges.
- Add the butter: Continue to cook the mixture over medium heat until the butter is fully melted. Make sure you stir constantly at this phase!
- Bring to temperature: Keep up the constant stirring and bring the mixture to a boil. You want to cook it just until it’s golden brown and reaches exactly 300°F on a candy thermometer. Be patient– this should take about 10 minutes over medium heat!
- Pour in the pan: Once the toffee reaches the right temperature, it will be at the hard crack stage. Immediately remove it from the heat and pour it evenly over the chopped almonds in the prepared pan. I like to spreadthe toffee out with an offset spatula to make sure it’s even.
- Add the chocolate chips: Let the toffee cool to where it is just hardened (about 5 minutes), then sprinkle the chocolate chips across the top. Let the chocolate chips sit until they are warm and melted (about 1-2 minutes).
- Add more nuts: Spread the milk chocolate evenly over the toffee. If the chocolate chips aren’t completely melted, just microwave the toffee for 30 seconds to warm them up. Sprinkle the remaining 1 cup of chopped almonds across the top.
- Let set, then break: Place the English toffee in the fridge until the chocolate has set (about 1 hour). Break it into pieces. Garnish with a sprinkle of flakey sea salt (optional). Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This English toffee lasts up to 2 weeks, making it a great make-ahead recipe!
To Store: Store in an airtight container at room temperature for up to 2 weeks. Use parchment or wax paper to separate layers and avoid sticking. You can also refrigerate it if the house is too warm for the chocolate to sit out at room temperature.
To Freeze: Store in an airtight container or freezer bag, removing as much air as possible. Use parchment or wax paper to separate layers and avoid sticking. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes.
What is the difference between English toffee and regular toffee?
English toffee and “regular” or American toffee are very similar and the terms are often used interchangeably. However, traditional English toffee is made with nuts (usually almonds) and chocolate, while “regular” toffee doesn’t necessarily include either one.
Can I use other nuts besides almonds?
Yes! You can substitute peanuts, cashews, walnuts, or pecans in place of the almonds. You can even create a combo of nuts or leave them out completely. The toffee is delicious no matter what!
Why isn’t my English toffee breaking well?
If your English toffee seems soft or doesn’t break properly, it probably didn’t get to a high enough temperature before being removed from the heat. It needs to reach exactly 300°F to be at the hard crack stage so that when it cools it will easily break into pieces. Make sure to use a candy thermometer to ensure you get the toffee to the right temperature!
English Toffee Recipe Tips
- Roasted, salted almonds are the most common nuts used for English toffee. But you could use pretty much any nut that you like, including pecans or walnuts.
- Be sure to use high-quality chocolate chips for this recipe, like Guittard. It makes all the difference in making perfect English toffee!
- Remember to stir constantly while the English toffee is boiling and rising in temperature. This ensures even melting and smooth texture.
- I love making this English toffee well ahead of the busy holidays. It makes a great addition to cookie boxes or gifting on its own!
English Toffee (Grandma’s Recipe!)
Ingredients
- 2 cups (240g) finely chopped roasted and salted almonds divided
- 1 cup (200g) granulated sugar
- 2 tablespoons water
- 1 cup (226g) butter, cut into tablespoons (2 sticks)
- 1 cup (170g) milk chocolate chips
Instructions
- Line a 9×13” pan with parchment paper or foil and spray it lightly with nonstick cooking spray.
- Sprinkle 1 cup of chopped almonds evenly over the pan.
- Add the granulated sugar and water to a large heavy bottomed saucepan set over medium heat. Cook the sugar, stirring occasionally, just until it is beginning to bubble around the edges.
- Then add the butter. Cook, stirring constantly, until the butter has fully melted.
- Still stirring constantly, bring the caramel to a boil and cook until just until it is golden brown and reaches exactly 300°F on a candy thermometer. Be patient– this should take about 10 minutes over medium heat.
- Immediately remove the caramel from the heat and pour it evenly over the chopped almonds in the prepared pan. Spread the caramel out with an offset spatula if needed.
- Allow the toffee to sit for five minutes, or just until it has hardened, before sprinkling over the chocolate chips. Then let the chocolate chips sit for 1-2 minutes, or until they are warm and melted. Spread the milk chocolate evenly over the caramel and sprinkle the remaining 1 cup of chopped almonds on top. If the chocolate chips don’t completely melt, just microwave the toffee for 30 seconds to warm them up.
- Place the toffee in the fridge until the chocolate has set– about 1 hour. Then break it into pieces and enjoy. Garnish with a sprinkle of flakey sea salt, if desired.
Could you tell me what the candy thermometer should read when it is cooked enough as we are in high altitude—-6000 feet. Thanks
Hi Carolyn, thank you for your question! The typical rule for high altitude is to subtract 2°F for every 1,000 ft above sea level. That would suggest 288°F would work best for your location. We hope this helps!
Erin-your photo shows and is labeled pecans but the recipe says almonds. I’m just confused
Hi Kelly, good catch! The label on the ingredient photo is a typo. Almonds are the typical nut used in English toffee, though you can use pecans or other nuts if you prefer. We hope you enjoy the recipe!
Hi when the caramel mixture reached 300 degrees the butter separated from the sugar. What do you think happened?
Hi Robyn, we’re sorry you had this experience! Usually that happens when the mixture is heated too quickly. The toffee requires a slow cooking process, usually over medium heat, and requires constant stirring otherwise it can split. We hope this helps and you have a better experience next time!
Can these be frozen for a later date?
Hi Daphnie, yes that should work! Let them cool completely, place pieces between sheets of wax or parchment paper in an airtight container, then freeze for up to 3 months. Thaw at room temperature while still wrapped, then unwrap once thawed. We hope this helps!
We love english toffee at our house!! It’s a great filler for goodie plates, too. It’s one of those treats that everyone loves getting.
I absolutely love this recipe! It’s deceptively easy and beyond yummy. Makes great gifts, too!
My kids really loved these! So perfect for gift boxes, too!
Really amazing English toffee.i like it very much.
So, I will try to make it home.in last I appreciate your kind efferts.so good so nice
Thanks alot.