English toffee is the epitome of classic toffee. It's rich and buttery, with a firm snap and a crisp texture that doesn't stick to your teeth. Of course, it's delicious on its own, but it really shines when it's paired with a thick coating of dark chocolate and a sprinkling of nuts.
English toffee can be a little temperamental to make, so don't be discouraged if it takes you a few tries to get it right.
Do not substitute margarine for the butter—it won't work in this recipe (as shown in the featured link below).
"Nice, crisp toffee. I love the buttery crunch." —Renae Wilson
Ingredients
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3/4 cup whole almonds
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1 pound (2 cups) unsalted butter
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2 2/3 cups (18 2/3 ounces) granulated sugar
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1/3 cup water
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1/4 cup light corn syrup
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1/2 teaspoon salt
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1 pound semisweet or bittersweet chocolate
Steps to Make It
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Gather the ingredients. Preheat oven to 325 F.
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Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
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Chop the toasted nuts finely with a knife or food processor.
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Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
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Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
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Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize—about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
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Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
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Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
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To dip the toffee in chocolate, begin by melting the chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
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Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
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Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.
Tips
- Toffee can be stored in an airtight container in the refrigerator for up to one week.
- When scoring the toffee, spray a knife with nonstick cooking spray.
- Use butter for this recipe, do not use margarine as your toffee will not set.
- Test with a candy thermometer to ensure your toffee reaches the proper 300 F temperature.
Nutrition Facts (per serving) | |
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261 | Calories |
17g | Fat |
28g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 32 | |
Amount per serving | |
Calories | 261 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 10g | 49% |
Cholesterol 30mg | 10% |
Sodium 54mg | 2% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 27g | |
Protein 1g | |
Vitamin C 0mg | 0% |
Calcium 17mg | 1% |
Iron 1mg | 3% |
Potassium 79mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |