English Toffee

English Toffee recipe, candy, chocolate coated toffee, almond toffee

English Toffee

This recipe for English Toffee is scrumptious. It makes the best Christmas gifts, it’s easy to prepare, but does require a candy or digital thermometer. 

When I was a career girl living in Nashville, part of my job was overseeing the investment of millions of dollars entrusted to the care of the organization for which I worked. One really nice perk of that was working with the Trust Department of a Nashville bank, and the officer in charge of our account.

Every year, Sam (our Trust officer) would send us an enormous box of English Toffee as a Christmas gift. This stuff was like candy gold in the office. Everyone would immediately pounce on the box, gobbling down this delicious confection.

When I married Mr. Saucy and moved to East Tennessee, there weren’t many things I missed about my life in Nashville, but that candy was one of them. So, about 18 years ago, I started making my own English Toffee. It is just so darned easy, too.

The only special tool required is a candy thermometer, or a digital food thermometer. Getting the sugar mixture to the “hard crack” (or 300-310° F) is the key to this toffee. Once the sugar mixture hits this point, all you do is pour it out onto a foil lined baking sheet. After a minute or two, you add chocolate chips to the top and the heat remaining from the hot toffee will melt them. They are spread over the surface, sprinkled with toasted slivered almond pieces and sprinkled with powder sugar.

Once the chocolate sets (this takes just minutes if you pop it into the refrigerator), you turn the toffee over, melt some more chocolate chips in the microwave and spread them over the bottom side. More powdered sugar and you are done!

It’s as simple at that! And I’m telling you right now…you will hate me for introducing you to this candy. It’s that darned good!

P~

5.0 from 1 reviews
English Toffee
 
Prep time
Total time
 
This recipe for English Toffee is scrumptious. It makes the best Christmas gifts, it's easy to prepare, but does require a candy or digital thermometer.
Author:
Recipe type: Candy
Serves: 3 dozen candies
Ingredients
  • 1 cup sugar
  • 1 cup unsalted butter
  • ¼ cup water
  • 2 cups semi-sweet chocolate chips
  • 1 cup finely chopped toasted almond slices
  • confectioners' sugar for sprinkling
Instructions
  1. Line a large baking sheet with foil. Do not grease.
  2. In a heavy-bottomed 2 quart saucepan, heat sugar, butter and water to boiling, stirring constantly.
  3. Once the mixture boils, reduce heat to medium.
  4. Cook about 13 minutes, stirring constantly, to 300°F on candy thermometer ( or until small amount of mixture dropped into cup of very cold water forms brittle threads - this is a hard way to judge...so be careful you don't burn it. I really do recommend a thermometer for no-fail).
  5. Once the sugar mixture has reached 300°F, immediately pour the toffee onto the prepared baking sheet.
  6. Using a metal spatula, spread the toffee to ¼" thickness and sprinkle with 1 cup of the chocolate chips.
  7. Let stand about 1 minute or until chips are completely softened.
  8. Spread softened chocolate over the toffee in an even layer.
  9. Sprinkle with all of the almonds.
  10. Using a fine-mesh strainer, sprinkle the surface with confectioners' sugar.
  11. Allow to completely set (about 15 minutes if you put it in the refrigerator, about 3-4 hours at room temperature).
  12. Once the chocolate is hardened, use the foil to pop the toffee up off of the baking sheet and turn it over.
  13. Using a microwave safe bowl, place the remaining cup of chocolate chips in the bowl and microwave for 1 minute on high.
  14. Stir the chips, if necessary, microwave for another minute on high to melt the chips.
  15. Spread the softened chocolate over the toffee in an even layer.
  16. Using a fine-mesh strainer, sprinkle the surface with confectioners' sugar.
  17. Allow to completely set (about 15 minutes if you put it in the refrigerator, about 3-4 hours at room temperature).
  18. Once the second side is set, break into bite-sized pieces and store in an airtight container.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Candy, Desserts, Holiday Cooking, Living in Elegant Simplicity, Saucy Southerner Recipes, Snacks. Bookmark the permalink.

6 Responses to English Toffee

  1. Daniel Drake says:

    Mmmmm. The toffee looks great in the picture but it tastes even better! Thank Paula for the left overs.

  2. I never realized this was so easy to make! AND I already have a candy thermometer! 🙂

    • I would have thought it was harder, too. Most recipes call for only one side to be chocolate-coated, but the kind I got each year from Sam was double coated, so I do mine that way too. Make some…you’ll hate me for it! 🙂 P~

  3. Donna G says:

    Hope to get to try this, and soon……hint, hint. Donna

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