This is the best English Toffee recipe I have ever had, it’s easy and has the perfect crunch. It is so good with chopped peanuts or almonds in the center.
This is English Toffee recipe is the best! It comes out perfect every time and has just the right amount of crunch. Not too soft and not so hard it breaks a tooth. This version is from my mother-in-law who has English Toffee making down to an art! My husband made up this batch, and I think it was gone within 24 hours. We couldn’t stop sneaking pieces of it. It tastes just like Almond Roca candy to me, which I love!
I like to make this in either a 9×13 pan or in the center of a cookie sheet. If you want to make enough English toffee to fill an entire cookie sheet, I would suggest doubling the recipe. This size batch is perfect though because it doesn’t fill the entire cookie sheet. It makes a big circle of toffee in the center, which makes it much easier to break the toffee apart after it cools and hardens.
English Toffee is a great Christmas treat to take to neighbors. Everyone always goes crazy for it and you will love how easy it is to prepare.
How to Make English Toffee
Combine in a sauce pan over medium heat. Stir until butter and sugar are dissolved together, then bring to a rolling boil.
Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).
Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray.
Spread it flat, and immediately sprinkle on a handful of chocolate chips.
When the chocolate chips start to melt, spread them evenly over the toffee.