English Toffee
Deliciously crunchy and buttery English Toffee topped with smooth chocolate and nuts, perfect for any occasion.
Ingredients
For the Toffee Base
- 1 cup unsalted butter Use vegan butter for a dairy-free version.
- 1 cup granulated sugar Can substitute with a suitable sugar alternative.
- ¼ cup water
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For Topping
- 1 cup semisweet chocolate chips Dark chocolate chips can be used for a richer flavor.
- ½ cup chopped nuts (almonds or walnuts) Can use other nuts or omit for nut-free toffee.
Instructions
Cooking the Toffee
- Gather all your measured ingredients for a smooth cooking process.
- In a large saucepan, combine the butter, sugar, water, and salt over medium heat. Stir continuously until the mixture comes to a rolling boil, about 3-5 minutes.
- Stop stirring once boiling and allow the mixture to cook without interference, monitoring closely. Use a candy thermometer to aim for a deep caramel color and the hard crack stage (about 300°F), which usually takes 10-15 minutes.
- When the desired temperature is reached, promptly remove the saucepan from the heat to prevent crystallization.
- Stir in the vanilla extract gently to incorporate.
- Carefully pour the hot mixture onto a greased baking sheet, spreading it evenly with a spatula.
- While still hot, sprinkle chocolate chips over the toffee and let sit for about a minute to melt, then spread evenly.
- Sprinkle chopped nuts on top and press gently into the melted chocolate.
- Allow the toffee to cool completely at room temperature for at least one hour before breaking into pieces.
Notes
Store in an airtight container at room temperature for up to two weeks. For freezing, wrap tightly in plastic and place in a freezer-safe container.