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A stack of toffee pieces topped with chocolate and crushed nuts is placed on a gray surface. More toffee pieces are blurred in the background, giving a delicious and homemade dessert vibe.
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5 from 3 votes

Homemade Toffee Recipe

This butter toffee recipe tastes so good and is the perfect English Toffee recipe!
Prep Time20 minutes
Cook Time20 minutes
Setting Time3 hours
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: $8

Ingredients

  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (45ml) water
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup (170g) chocolate chips
  • ¾ cup (104g) finely chopped almonds

Instructions

  • Line a 9x13” pan with foil and spray with cooking spray. You can also use parchment, if you prefer.
  • Melt butter in a 2-quart heavy saucepan over low heat. Use a pastry brush to brush some of the butter up the sides of the pan to prevent crystallization. Stir in sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Try not to splash the side of the pan too much or the sugar will stick and crystalize; stir gently.
  • Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove; watch it especially carefully during the last 5 minutes or so as it can reach temperature fast. Remove thermometer once it gets to 290°F. Turn off heat, stir in vanilla and salt quickly. Pour into prepared pan.
  • Sprinkle with chocolate chips. Let them sit for about 2 minutes then use a knife or offset spatula to spread the chocolate evenly. Sprinkle with nuts.
  • Let sit at room temperature about 3 hours or until set. Remove toffee from pan using foil, remove the foil and then break into pieces. Store in an airtight container for up to two weeks.

Video

[adthrive-in-post-video-player video-id="DFTM5Esd" upload-date="2025-01-09T15:48:03+00:00" name="_Homemade Toffee - HL - Edit 1.mp4" description="My Homemade Toffee Recipe with almonds is my version of English Toffee. It’s crunchy and sweet and the caramel toffee flavor is so good! Whenever I make this no one can stop eating it – if you like a Heath bar this is the recipe for you!" player-type="default" override-embed="default"]

Notes

  • Make sure all your ingredients are assembled before you begin
  • Do not leave the boiling candy alone - stir it often and babysit it.
  • A candy thermometer is essential!
  • To make your life easier, you can use the finely chopped nuts you get with the ice cream sundae ingredients (mixed nuts) - they come chopped to the perfect size.
  • The original recipe also swirled peanut butter on the top, which you can do: While the chocolate is sitting, place the 1/4 cup peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 29g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 87mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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