This toffee is the best and easiest I have ever made. After trying it, everyone requests the recipe.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 1 pound butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup chopped walnuts
- 2 cups semisweet chocolate chips
Instructions
- In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
- Pour nuts and chocolate chips into a 9×13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 56 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This makes truly amazing English Toffee!
Followed the recipe exactly. Came out grainy and nothing like the picture. Disappointing!
I tried a very small piece of it and it was so good I didn’t get to take a picture of it because my family ate it before I could hahaha Merry Christmas
I have used this in the past. It is the basic toffee recipe. Although I normally put the chocolate chips on the top so that when they melt you can spread it. I also find that after you add the nuts and chocolate if you put it in the freezer to cool you will end up with a more tender toffee. One thing I hate about these recipe posts is that I cannot print the recipes. When I click on the print button it takes me into the Allrecipes app which does not have any way for me to print. It is very frustrating. I save many recipes as but if I want to make it I like a hard copy. For me it’s very difficult to read a recipe while I’m cooking that is showing up on my phone or my laptop. Especially since the phone will time out after a few minutes.
Epic fail, too much butter and toffee like concrete. Followed recipe as written
Way way too sweet. Not sure what would make it better.
I’ve made it twice now. Both times I had about 1/2 C of pure yellow butter pour out after the brown sugary mixture pours out. If you put the nuts and then choc chips in pan first, many of the nuts will not imbed into the mix and the chips will be soft, but still whole. Use a bigger pan than 9×13 because it’s too thick. Two 8×8 pans would be perfect so a knife can cut through the whole length at once. Pour the mix into an untreated pan, then add nuts and use spatula to push them down in. Then add choc chips and smooth the top of them after they melt with a silicone spatula. I used sliced almonds and chopped walnuts. Both are good. I heated on low flame to 300 degrees, and did not stir at all once butter melted, so why did some of the butter separate? After it cools in the pan, it can easily be flipped over onto a cutting board. It pops out of a movable pan easily, so no need for parchment paper.
This is delicious. Added 6 Tbs water and corn syrup. Pour onto large cookie sheet (don’t make too thick) Cover with milk chocolate chips and spread, then sprinkle with chopped almonds.
made it / substituted sliced almonds for the walnuts – tastes like Heath bars – delicious!
This is a great recipe. The only thing I would recommend is to heat the toffee to 310-320 f. It goes just past the hard candy stage and sets up well. DON’T use unsalted butter. Doesn’t taste the same.
Ooey gooey mess. Butter pooled on the top. Doesn’t look like the picture. Never again. I have a tried and true recipe for Toffee Bars that I’ll stick with. I’m a very experienced cook but these were a mess.
How much butter and white sugar I don’t use brown sugar and could get to a hard candy stage or burnt butter color. Then I pour u in t into a buttered cookie sheet and top with semi sweet chocolate chips I don’t use nuts. Then I freeze the cookie sheet with the topping on it for about 30 minutes. Then I break it up in pieces and put it in the dark Airtight container.
Tried first with sugar substitute blends-not good. Tried again. Seems 300 degrees gets me to burnt. Will see after cooling
My girlfriend and I had just purchased some toffee at an Amish craft store, and were enjoying it very much, when I thought to myself,,, let’s make this instead of buying it. The search led me to this recipe, and the results were definitely satisfying. Easy to follow recipe. Didn’t change a thing, and the toffee is just as good as the craft bought,, only better because we made it.
I made this the other day but I halved the recipes. I also used corn syrup and water per Mommyfromseattle suggestion and it turned out like glass!!! Super smooth and silky. Absolutely delicious. I can’t stop eating it.
Super Yummy! Easy to make. Crunchy Toffee, not gooey.
Love this recipe! It’s everything it says it is.
It’s so yummy. My does not look like the photo from the recipe. Also I can’t get it out of my pyrex 9×13
Made this per exact recipe directions, well except I put the nuts on bottom and added chocolate to hot toffee and smoothed it once it melted, worked perfectly! Taste delicious!
This didn’t work for me- traditional toffee is only made with white sugar, and corn syrup makes such a huge difference I don’t see any reason not to use it. This recipe just isn’t a keeper.
Please make this…SO DELICIOUS..and EASY…After reading the reviews, I changed up a few things. I chopped and roasted pecans along with salted, dry roasted almonds. ( I used almost 2 c. of nuts. I foil lined a cookie sheet and sprayed it with cooking spray. After the butter/sugar was done, I added 1/2 of the nuts to the hot mixture along with a teaspoon of vanilla and poured it into the pan to cool. I used milk chocolate chips and melted them in the microwave. Pour and spread chocolate over the butter mixture and sprinkle with remaining nuts. Chill and break into pieces. What a luscious, homemade gift to give in individual celofane bags tied with festive ribbon. Excellent!!