English Toffee (Grandma’s Recipe!)

Meaningful Eats

English Toffee (Grandma’s Recipe!)

12 large pieces

This English toffee recipe comes from a treasured church cookbook that my Grandma put together with her friends back in the 70s!

It's crisp, buttery and topped with milk chocolate and salted almonds. Perfect for your holiday parties or cookie boxes!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Author Erin Collins

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 9x13” 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.

Notes

Nuts: 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.

Chocolate Chips: Be sure to use high-quality chocolate chips for this recipe, like Guittard. The quality makes all the difference in the taste of this English toffee!

Candy Thermometer: It’s essential to use a candy thermometer to ensure the proper temperature. If the mixture is too hot or cold, the texture will be off!

To Make-Ahead: It 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.

Nutrition