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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.
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Easy English Toffee Recipe
This is English Toffee recipe is the best! It comes out perfectly 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 sized 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.
Ingredients In English Toffee
- Almonds or peanuts chopped (optional)
- Chocolate chips (we like milk chocolate, but semi-sweet chocolate chips work well too)
Candy: A Sweet Gift
There is something so delightful about the holiday tradition of exchanging gifts with friends and neighbors. Unfortunately, that tradition can also be a bit stressful. What can you get that will please everyone? Is there truly something that is one size fits all? Well, we think food is the perfect one size fits all gift. And this English Toffee is one of several delicious options. It couldn’t be simpler: just make up a big batch and deliver it to your friends. Believe me, once they taste it, they’ll be salivating over your friendship, and looking forward to many more years of knowing you.
English Toffee serves as a great staple in any holiday candy gift basket or goodie plate. We love serving it for the holidays along with our Christmas Charcuterie, Chocolate Orange Cookies, and our Christmas Apples. If you want to add a even more diversity to the Christmas candy creations, you can try some of these other great recipes:
- Chocolate Cherry Mice will doll up your candy plate in a hurry. These traditional chocolate covered cherries are made even better by adding the mouse face, making them even more fun to eat.
- White Chocolate Peppermint Bark Brownies are a trio of flavors that you just can’t beat. Chocolate brownies, white chocolate frosting, and peppermint. Perfect.
- Chocolate Dipped Cream Cheese Butter Mints are the perfect after dinner mint. Cool and chocolatey with a hint of mint.
- Mom’s Homemade Christmas Caramels are the chewy deliciousness that Christmas is made of. It just doesn’t taste like the holidays without them.
Read Next: Christmas Cookie Recipes
More Christmas Treat Recipes
Frequently Asked Questions
Our recipe uses almonds, but you can choose whichever you like, whether that be chopped pecans, almonds, peanuts, etc.
Keep the toffee mixture around a medium-high temperature and stir with a wooden spoon until it hits the hard-crack stage (around 310 degrees). You’ll then be able to pour it on the prepared baking sheet and let it cool at room temperature.
In the US, “English toffee” is a toffee made with nuts and chocolate, but traditionally in England, “English toffee” is a toffee that is made without nuts.
How to Make English Toffee
- 1 cup butter
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 cup almonds or peanuts chopped (optional)
- 3/4 cup chocolate chips (we like milk chocolate chips)
- Combine butter, sugar, vanilla, and salt in a saucepan over medium heat. Stir constantly until butter and sugar are dissolved together, then bring to a rolling boil.
- Cook and stir until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees).
- Pour toffee over a handful of your favorite nuts on a cookie sheet lined with cooking spray.
- While the toffee is still hot, gently sprinkle the chocolate chips over the top.
- When the chocolate chips begin to melt, smooth them out over the toffee.
- Cool completely before breaking into pieces.
Recipe Tips:We received this recipe suggestion in our comments. Thank you, Bonnie!
- “I learned to make a very similar toffee at a professional candy making class. Find liquid lecithin and add about one teaspoon after all ingredients come to a boil. Lecithin is an emulsifier and will make a difference. If butter separates, you’re probably cooking on too high heat……vigorously stir in ‘white ‘ foamy part and all should be well.
- Recipe is easier if you use a couple of wooden spoons…..change spoons/take wet paper towel around top of toffee to rid of any stray sugar crystals.
- Candy will take longer if you make it on a rainy day ~ I put coarse salt lightly on top.
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Tasty but it didn’t make very much at all. Watch the temperature closely. I went just a dad over the recommended 310 and it became a little too brittle but still good. the 3/4 cups of chocolate chips was way to much for my liking. Chocolate tends to dominate flavors and I wanted more of the toffee flavor so I didn’t put as much as recommended but it was still too much so I scraped some off. If you adore chocolate leave it on .I don’t think the amount of time spent and the amount of finished product is necessarily worth it.
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