Homemade English Toffee – you can make mouthwatering candy at home with this simple toffee recipe!

Guys, toffee is one of my favorite treats on the planet, and I can’t believe it’s taken me this long to make it from scratch. It is incredible!!

Last Christmas my mom and sister in law came down for a day of candy making for neighbor gifts. Toffee was one of the recipes on my list. It was so easy and turned out so yummy that I ended up making two more batches after they left!

I always assumed that making toffee was challenging, but it’s really quite simple. I think the secret to delicious toffee is cooking it till turns a nice caramel color. You can see in the photo below that it is still creamy colored. It’s close, and still yummy if you pour it at this stage, but it has a deeper, richer flavor if  you let it cook a little longer.

You can use a candy thermometer, but I prefer the ice water method. Make sure you have your cookie sheet ready, because after the mixture reaches 280 degrees, it can burn really fast.

You can see in this photo that the toffee is a nice caramel color. That’s what gives it that rich toffee flavor. I highly recommend using silicone pan liners when making toffee. Nothing sticks to them!

My toffee recipe calls for chopped almonds on top, but you can use pecans if you prefer. I like to use the sliced almonds and just give them a rough chop.

Everyone raved about this homemade toffee. Be careful, it is seriously addicting! I had a hard time resisting it, so it’s a good thing I handed most of it out to the neighbors.

Homemade English Toffee Recipe

Yield: approximately 1 1/2 pounds

Homemade Toffee Recipe

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Rich, buttery toffee topped with chocolate and chopped nuts.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 cup butter
• 1 cup sugar
• 3 Tbsp water
• 1 Tbsp corn syrup
• pinch of salt
• 1/2 tsp vanilla
• 1 cup chocolate chips
• 1/2 cup chopped almonds or pecans

Instructions

Line a large cookie sheet with a silicone liner or buttered parchment paper. Set aside.

In a large heavy pan, heat the butter, sugar, water, corn syrup, and salt over medium heat. Bring to a boil.

Continue cooking till mixture reaches about 290 degrees and turns a deep caramel color. (Right between the soft and hard crack stage.) Watch carefully, it can burn quickly after it reaches 280°.

Quickly pour the hot mixture onto the pan. Let it sit for about 3-5 minutes, then sprinkle the chocolate chips evenly over the top.

Let sit for 5-10 minutes or till chocolate is melted. Spread the chocolate over the top, then sprinkle with chopped almonds.

Let toffee cool completely, then break into pieces.

Notes

-You can use a candy thermometer, or drop a spoonful of the hot mixture into a cup of cold water. If it cracks, it's ready.
-I've tried the recipe without the corn syrup. It still works, but it's trickier at the end because it tends to separate, so you have to stir very vigorously.

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