When I was a little girl, our holidays were consumed with cookie and candy-making. And let’s be real – there was no such thing as an easy English toffee recipe! My dad loved making peanut brittle. My mom, grandmother and I would decorate Christmas cookies. And my grandparents always hosted a Christmas party filled with goodies (including something that looked like green glass that I have NEVER EVER SEEN SINCE THEN)… so candy-making means the holiday season has arrived.
As I got older, I realized that making Christmas candy was pretty intimidating without my mom, so I put it on the back burner. The problem is, however, See’s Candies are hard to find in Texas and my favorite Greenville shop (Puddin Hill) is apparently closed. So, when I found myself craving English Toffee, I realized I only had one choice… I would have to make it myself. I turned to my trusty pinterest account, which led me to adapt a recipe from Damn Delicious.
Before You Begin:
Word to the wise, candy making – and making toffee, in particular – is highly dependent on temperature – so I hesitate to give exact times – because humidity can really affect your candy. If you don’t cook it enough, your candy will be tough. If you cook it too much, it will burn. You don’t need a candy thermometer for this recipe though. The best thing you can do is FOCUS on your candy and whisk, whisk, whisk, and whisk some more. Don’t stop stirring and it will turn out fine!
I really like to use a baking sheet for making toffee, especially the first time. If your silicone mat fits tightly, it makes for really easy clean up. (You can also use parchment paper, but I like the silicone mat.) Make sure you spread your chocolate into a thin layer on the silicone baking mat. I made this mistake the first time I made toffee. When it’s thicker, it takes a lot longer for the chocolate to set and it can overpower the toffee flavor.
When you are spreading the toffee mixture, use a wooden spoon. Plastic spatulas may melt.
This easy recipe is the most delicious and straightforward way I’ve found to make homemade toffee.
Easy English Toffee Recipe
- 1 cup slivered almonds
- 1/3 cup slivered pecans
- 1 cup unsalted butter cut into cubes
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips
- Preheat oven to 350 degrees. Line cookie sheet with silicone baking mat for the easiest clean up ever.
- Spread almonds on the cookie sheet. Bake until toasted (took about 8 minutes for me – keep an eye on them!). Remove cookie sheet and set aside.
- Combine butter, sugar, vanilla and salt over medium heat. Whisk constantly until butter has melted and is boiling regularly. Mixture will turn caramel in color. This took me longer than I expected, but once it started turning brown, it got brown quickly! You don’t want to overcook it because it will taste burnt. The best thing I can tell you is just whisk and watch carefully.
- Spread the mixture evenly over the almonds. Add chocolate chips. Using a flat spatula, spread the chocolate chips until smooth. Sprinkle pecans over chocolate
- Cool completely, turn candy over on silicone mat and use a knife to break break into pieces.
Storing English Toffee
This toffee is incredibly brittle. That’s what makes it so good. When you are storing it, you will want to use an air tight container. It can sit out overnight (because sometimes you just can’t clean after an amazing Christmas party), but you’ll want to store it if you want it to last. You’ll also want to hide it because it won’t last. I’m speaking from experience over here.