English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!
Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.
There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!
And homemade is always better, right?
Bready or Not Original: English Toffee
This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
Equipment
- 10x15x1-inch jelly roll pan
- candy thermometer
- uneven spatula
Ingredients
- nonstick spray
- 1 cup unsalted butter 2 sticks
- 1 1/4 cup white sugar
- 2 Tablespoons water
- 1/8 teaspoon salt
- 3/4 cups almonds slivered or sliced, divided
- 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
- Maldon sea salt or other fancy salt for top, optional
Instructions
- Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
- In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
- Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
- Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
- Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
- Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.
*OM NOM NOM!*
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