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!
MY LATEST RECIPES
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
English Toffee
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1 cup butter
- 1 cup sugar
- 1/2 cup chocolate chips semi-sweet
-
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.
Tia says
I made this today with almonds instead of peanuts. It was AMAZING! I need to get it out of my house pronto before I eat the ENTIRE pan!
Hoku says
I absolutely love your blog and always LOOK FORWARD to trying your recipes. 🙂 Mahalo!
Brook and Chad says
Echo gave my family some for Christmas and everyone wanted the recipe! So yummy!
TAMMY says
WHAT SIZE COOKIE SHEET PAN DID YOU USE ?
Emily says
Just the standard size, the metal kind with the rim around the edges.
Shelley says
Do you use white sugar.
Echo says
Yes, it is white sugar. It ends up looking brown because it caramelizes as it boils.
Kate Lindeman-Schutt says
Do you think panela would work instead of white sugar?
Favorite Family Recipes says
I haven’t tried any variations of this recipe, so I can’t speak for how it would affect the taste or texture.
ellen clements says
Looking forward to trying this
Pat says
You don’t list the chocolate chips in the ingredients. A handful is too vague. A cup? two cups? A 12 oz. bag?
Favorite Family Recipes says
I would say roughly 1/2 cup of chocolate chips. Hope this helps! I will fix it so it is in the ingredient list.. thanks for the catch!
Cindi says
Help! I just made this, and a few minutes after coming to a rolling boil the butter separated and never mixed back in. Do you know what I did wrong that caused this? I followed the instructions to a “T”. Thanks for any help.
Favorite Family Recipes says
You may have heated it too quickly. I’m not exactly use what could have gone wrong. Did any water get into the mixture? Even condensation building up above your cooking area and dripping into it can cause the butter to separate. Sorry Im not much help with this! Let me know if it happens again and we can re-visit the recipe. Sorry this happened to you!
Nia says
Hello.
Do you use unsalted butter or salted?
Can’t wait to make it! ????
Favorite Family Recipes says
I like to use salted 🙂 but others may say unsalted is better. Totally up to you.
DOUCE MASSENKOFF says
In the instructions, point 5, you say “spread over the toffee” There is no toffee in the recipe.