This English toffee is delicious and simple to make. One Christmas, my sister and I made three batches in one hour.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups white sugar
- 2 tablespoons water
- ¼ cup slivered almonds
- 1 cup chocolate chips
Instructions
- Butter a 10×15-inch jellyroll pan.
- Melt butter in a heavy skillet over medium heat. Stir in sugar and water, then bring to a boil. Add almonds and cook, stirring constantly, until nuts are toasted and sugar is golden. Pour mixture into the prepared pan; do not spread.
- Immediately sprinkle chocolate chips onto hot sugar mixture. Spread chocolate over the surface as it melts. Let cool completely before breaking into pieces.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 9 g |
| Sodium | 83 mg |
| Sugars | 21 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was one of my first attempts at candy making. It didn’t set up properly and I later found out that it needs to be brought to 300 degrees in order for it to harden properly.
Doesn’t look like the picture but still tasty! The recipe calls for the almonds to be toasted with the sugar and butter so it becomes a part of the toffee layer rather than sprinkled on top.
Very simple recipe, easy to follow , will definitely use again!
AMAZING! I added 3Tbsp each of corn syrup and water after reading the reviews. Did not stir at all after the mixture came to a boil, and it turned out perfect!!
You might want to add that sugar mixture needs to cook to 300 degrees F and then proceed! Tried your way 3 times and failed! Not impressed!
Excellent. The texture was absolutely perfect with a nice snap that didn’t break your teeth, and very buttery. It took almost an hour on medium low to get the syrup up to hard crack, but it was well worth it.
I LOVE this recipe. I make this toffee and add it to a good chocolate chip cookie recipe and it makes bakery style cookies! I have also made this and added it to a brownie trifle and it is delicious! Highly recommend this easy recipe that is versatile for other uses!
It was great
It split the first time. In my years never had that happen. Made again and it is perfect.
Wonderful! Cooked slowly to 310 degrees and topped with mini chocolate chips!
I added 1 tbsp corn syrup and cooked it on high for 6 minutes stirring occasionally to keep the bottom from burning. It turned out great!
This is something my mother made every Christmas. I had never made it myself but took a chance and tried it. Turned out perfectly! I only had unsalted butter so I added salt while melting the butter, otherwise I followed it exactly and it turned out perfectly. Thank you for making my Christmas special.
I love this recipe! I’ve tried other Toffee recipes, this is my go-to!
Great Christmas Treat ! Kids ate up first batch, I had to make it twice to have ready for Christmas Day
I didn’t have a heavy enough pan. The butter separated from the sugar. I will have to try again.
Love the recipe! Butter and the pan make a huge difference. Not margarine. My mom always had the same pan ( which I inherited) it’s a heavy club pan. Don’t use a Teflon pan.
So good! Everyone loved it!
This turned out perfect!
perfect if you add a little corn syrup & salt as well as the water then vanilla once you take it off the heat
It was very thick, almost a challenge to bite into. The recipe says not to spread on the baking sheet. Next time I make this, I will warm my cookie sheet allowing the toffee to spread thinner. The taste is FABULOUS, I covered the melted milk chocolate with chopped walnuts.
Very easy to make and tastes delicious! Next time will use a little more almonds and some extra almonds for chocolate topping.