Recipe courtesy of Donna Gabrilson

English Toffee

  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: Varies by cut size
Share This Recipe

Ingredients

1 pound unsalted butter

1 pound granulated sugar

1 tablespoon water

8 ounces raw almonds, chopped

1 teaspoon vanilla extract

Melted milk and dark chocolates (recommended: combination Belcolade and Callebaut)

Directions

  1. In a saucepan, melt the butter and then add the granulated sugar and 1 tablespoon water. Bring the mixture to a rolling boil and cook to 260 degrees F.
  2. Stir in the raw almonds and continue cooking to 290 to 300 degrees F. Remove from the heat and add 1 teaspoon vanilla. 
  3. Pour the mixture onto a sheet pan. Cool and cover with melted chocolate. 

Cook’s Note

Toffee Tips: There are recipes that call for roasted nuts. The toffee is cooked to 290 degrees and the roasted nuts are layered on a sheet pan. Next, the toffee is poured over the nuts. We prefer to use raw almonds and roast them in the butter-sugar mixture, which infuses the nutty flavor into the toffee and creates a toffee that isn't overly sweet. We add a dose of "Vitamin L-O-V-E" which translates to a lot of stirring - absolutely key to a successful batch of toffee. We use a combination of both milk chocolate and dark chocolate. Our favorites are Belcolade and Callebaut. Callebaut milk chocolate has caramel undertones and marries nicely with the toffee.