Homemade English Toffee

Homemade English Toffee by Deliciously Yum!

Hi. Here’s another episode of candy Kathi loves. A couple months ago, I made Caramel Nougat Chocolate Bars aka Snickers. And there is no way I would let this year come to an end without making another one of my absolute faves. Heath bars or anything else containing toffee is another thing I could never get enough of. It’s the crunchy, buttery caramelized base layer topped with chocolate. The addition of pecans and almonds adds even more crunch and a nutty flavor that goes so well with toffee.

It is beautiful to look at and tastes even more amazing. Need a last minute Christmas gift? Well, you can stop searching and start making this quick and easy Homemade English Toffee. No candy thermometer required!

Homemade English Toffee by deliciouslyyum.com

Seriously. Who wouldn’t want a goodie bag filled with this sweet treat? Homemade gifts are always the best, especially when they’re either useful or yummy! Yep, I wouldn’t mind sitting under our tree munching on this toffee and singing Christmas carols fa-la-la-la-la… count yourself blessed that you weren’t able to listen to that. My singing skills are definitely not meant to be shared. Ha!

English Toffee by Deliciously Yum!

One of the things I like most about this toffee is that you can take one bite and savor it for a while. Once the chocolate starts to melt in your mouth and you’re able to really enjoy the caramel layer, you’ll understand what relishing really means. Finding an almond is like finding a prize – fun and exciting!

English Toffee by deliciouslyyum.com

I still stand amazed at the wonderful things a little butter and sugar can create…  you’ll feel so accomplished when breaking a sheet of this easy toffee into pieces. Just wait until you take your first bite – palate partay!

Homemade English Toffee get the recipe at deliciouslyyum.com

That’s what I’m talking about. No additional words of explanation needed.

English Toffee see more at deliciouslyyum.com

Wishing you all the most delectable weekend! Enjoy your cookie exchanges, holiday parties, last minute Christmas shopping trips or quiet nights at home!

Favorite quote I came across this week: “Then the Grinch thought of something he hadn’t before!  What if Christmas, he thought, doesn’t come from a store. What if Christmas…perhaps…means a little bit more!” – Dr. Seuss 

Striving to always keep the true meaning of CHRISTmas in mind. Thanks, love and blessings to all of you!

Homemade English Toffee
Serves 6
This Homemade Toffee is the easiest and best candy recipe ever. Nothing comes even close to being as delicious as this sweet treat!
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  1. 1 cup whole almonds
  2. 1 cup butter
  3. 1 cup sugar
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon vanilla
  6. 2 cups milk chocolate or semi-sweet chocolate chips
  7. 1/4 cup finely chopped pecans
  1. Start by toasting your almonds. Either preheat your oven to 350 degrees F and toast on a parchment-lined baking sheet for 10 minutes or place almonds in a microwave safe bowl and heat for 2-3 minutes. Once the almonds are done, spread them out onto a foil or baking mat-lined baking sheet and set aside.
  2. 1. Combine butter, sugar, salt and vanilla. Cook over medium-high heat and bring to a gentle boil. Stir mixture constantly with a wooden spoon until it reaches a golden amber color. The toffee will take on a similar color as the skin of your almonds. This takes about 8 minutes. Pour mixture over almonds and spread evenly.
  3. 2. While the mixture cools, melt chocolate chips in a microwave safe bowl and spread on top of the toffee layer. Sprinkle with pecans and refrigerate for 2 hours before breaking into pieces. Enjoy!
  1. Homemade English Toffee will keep up to 1 week stored in an airtight container in the fridge.
Adapted from theyummylife
Adapted from theyummylife
Deliciously Yum! http://deliciouslyyum.com/



13 thoughts on “Homemade English Toffee

  1. I don’t understand, in the recipe one ingredient is “2 cups milk or semi-sweet chocolate chips”. What is the milk used for if you skip the chocolate chips; milk is not mentioned anywhere else in the recipe?

    • Hi Gloria, Sorry for the confusion. There is no regular milk being used in the recipe. The milk refers to milk chocolate chips. You can either use milk chocolate chips or semi-sweet chocolate chips. Thanks for clarifying!

    • Hi Becky,

      The only thing I can think of is to not let the toffee layer cool completely. Maybe the chocolate layer will adhere a bit better to the warm toffee. Also, you might want to remove the toffee from the fridge and let it sit for 10 minutes before breaking into pieces. I can see how the layers could separate if it’s extremely cold and letting it warm up some should help. Hope it works out better for you!

      • Actually it’s separating in the pan…I’ve tried it twice and the butter seems to separate a bit before it changes color. I wonder if I keep cooking it will it come back together? I also stirred constantly, should I not do that? I’m candy inept. Lol

        • Oh, I see. Don’t stop stirring. It is important to keep stirring the mixture often to prevent it from burning and separating… The only thing I can think of is that you might be cooking it over high heat and shock the toffee. Start by melting the butter and the other ingredients over low heat first and slowly bring it up to a gentle boil. If it still keeps separating, you could also try to add a tablespoon or two of very hot water to the toffee and see if it comes back together again. Hope this helps and don’t give up!!

  2. I chose your recipe for English toffee out of many I found on line because it called for small portions of ingredients. I then halved the recipe because I had never made toffee before and did not want to waste a half pound of butter if it didn’t turn out. I realized quickly that I used too large of a pan as the candy became too dry. I splashed a random amount of water into the pan and continued to boil and stir until it turned to the right color (8 minutes was spot on). In spite of all that, the toffee turned out perfect; flavor and texture are great. I skipped the nuts–don’t like them–and sprinkled milk chocolate chips over the surface of the hot toffee and spread it as it melted. Fantastic! I will never buy another SKor or Heath bar again. Thanks for an awesome and apparently failsafe recipe.

    • I am so thrilled to hear that, Chris. Yeah, this recipe is definitely a lot easier to prepare than most. I am the same way – if I am trying out a new recipe, I usually cut it in half just in case it doesn’t turn out right or I don’t end up linking it. I hate wasting food. Thank you so very much for stopping by and leaving a comment. Let me know how the Snickers turn out for you. They’re to die for!!

  3. Hi,

    I attempted to duplicate your recipe and it has a good flavor but the toffee is soft. Do I need to refrigerate longer or will it not harden at this point?

    Thank you

  4. I just made the toffee for the first time. Although the first batch I didn’t get the color right which was probably because I didn’t get the sugar mixture hot enough, but I was not going to give up! I read some reviews and went back at it. This time I used a cast iron skillet and made sure the color was the color of peanut butter, turned out perfect! Oh so yummy! I will be making again soon for Christmas gifts! Thanks for the recipe!

  5. I just made your toffee for the first time. I always struggle making toffee, and I have no idea what I am doing wrong! This time, it got too dry, so I added some water like I had read in the comments. Then, all the butter seemed to separate out. At this point, this is my third batch of the day, and I’m getting mad. I just started dumping sugar in like a crazy person.

    I don’t know what I did, but it turned out great! Ha! All the butter reabsorbed and it turned the correct color. It’s setting up now, and I’ve tasted it. It’s hard, crunchy, and smooth, just like it should be! Hooray!

    Thanks for the recipe!

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