It’s not Christmas time in my family without this toffee. My Dad has been making this recipe for as long as I can remember. I’ve continued the tradition in my home and I turnout numerous batches every year. The recipe comes from an old Wilton Candy Cookbook. Store bought toffee just doesn’t compare to this homemade version.
I promise you THIS is the best recipe for English Toffee. Period.
What I can’t promise you unfortunately is if it will turn out the right consistency in your geographic location. Candy making in general is very susceptible to humidity and altitude changes. This particular recipe works best in very dry climates (those without humidity.) In the mountains of New Mexico and Colorado this recipe comes out perfect ~90% of the time. However, when I lived in Louisiana, I could only get this recipe right maybe 20% of the time, I believe because of the humidity. But don’t worry, the flavor remains delicious whether you achieve the right hardness or not. In fact, some people prefer the softer version. I’m a toffee purest so I enjoy this toffee the most when it sets up hard with a crisp bite.
English Toffee
Delicious almond english toffee for your holiday season.
Ingredients
- 1 pound butter
- 2 tablespoons water
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups sliced almonds
- 10 ounce milk chocolate
Directions
- Preheat oven to 3oo degrees F. Spread nuts out on a cookie sheet and place in the preheated oven. Turn the oven immediately off and leave the nuts in the oven for 10 mins to toast. Then remove from the oven and set aside to cool.
- Butter a 12×18 inch cookie sheet.
- In a large saucepan on medium heat, melt the butter. Add the water, sugar, and salt. Turn up the heat to medium high and continuously stir. Once the mixture turns white in color, add half (1 cup) of the toasted almonds. Continue to stir constantly until the mixture reaches 300 degrees on a candy thermometer (will take about 20 minutes). The mixture will also turn a light brown caramel color. (If you stop stirring vigorously the mixture will separate.) Once the temperature is reached, immediately pour the mixture out onto the buttered cookie sheet.
- Allow the poured mixture to cool for 1 minute before topping it with the milk chocolate. (The chocolate will melt better if broken into pieces.) Allow the chocolate to melt for 1-2 minutes before using a spatula to fully coat the toffee with chocolate. Sprinkle the top with the remaining almonds.
- Allow it to set until cool at room temperature. Or, try placing the pan outside or in the freezer to rush the cooling and setting process.
- Once cooled and set, break apart the toffee into individual pieces and serve. Stabbing it with or lifting up an edge with a butter knife helps to break it apart.
Tips & Tricks: This recipe is a great arm workout. This is the perfect recipe to bring to holiday gatherings or to box up as a gift. Note: if made in the presence of humidity, the flavor won’t be affected, but the texture may never get to the correct hardness once set.
