This homemade toffee recipe makes rich, buttery toffee with almost no work! This easy English toffee recipe makes tasty toffee with just 4 simple ingredients.
This easy English toffee recipe is one of my family’s favorite holiday treats! The candy has a layer of rich toffee sandwiched in between layers of chopped almonds and semisweet chocolate.
This buttery toffee recipe makes a tasty treat that’s perfect for snacking on or for sharing. Homemade candy makes a lovely gift any time of year but is especially welcome during the holiday season!
Ingredient notes and substitutions
- Almonds: I use unsalted almonds to better control how salty the toffee is.
- Salted butter: I like to use salted butter in this recipe. If you’re using unsalted butter, you’ll need to add 1 teaspoon of salt along with the butter and sugar.
- Sugar: You’ll need granulated sugar (white sugar) for this recipe.
- Semi-sweet chocolate chips: You can use dark chocolate chips or milk chocolate chips if you prefer. The chocolate layer is fairly thin, so if you like a thick layer of chocolate on your toffee, increase the amount of chocolate chips.
How to make homemade toffee
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Line a jelly roll pan with parchment paper or with a silicone baking mat.
Step 2: Sprinkle the chopped almonds in an even layer over the bottom of the pan. They won’t cover the surface of the pan. Set aside.
Step 3: Add the butter and sugar to a large, heavy saucepan.
Step 4: Melt the butter over low heat, stirring regularly.
Step 5: Once the butter has melted, increase the heat to medium-low, and bring the butter mixture to a boil. Occasionally gently stir the toffee mixture.
Step 6: Cook until the toffee mixture is 295-300 degrees F (hard crack stage). The toffee mixture should be a rich amber brown.
Step 7: Carefully pour the toffee mixture over the nuts in the prepared pan. Use a silicone spatula to spread out the toffee as needed.
Step 8: Sprinkle chocolate chips over the top. Let the chocolate chips stand for about 5 minutes to begin to melt.
Step 9: Carefully spread the melted chocolate chips over the top of the toffee, and sprinkle with the chopped nuts, if using.
Step 10: Let the toffee sit until it has set and has come to room temperature, and then break into pieces to serve.
Recipe Tips!
- Spoon: Since the toffee mixture gets up to 295F, you’ll need to use a spoon that won’t melt. A wooden spoon or a silicone spoon that is heat-rated for that temperature will work well.
- Topping ideas: If you don’t want to top the toffee with chopped almonds, you can leave it plain, sprinkle on a bit of sea salt, or go with crushed pretzels for nut-free crunch.
Recipe FAQs
You can! Feel free to leave the almonds out for candy that is similar to homemade Skor bars.
Absolutely! You can use chopped pecans or your favorite nut to make toffee.
Storage
Store any leftover toffee in an airtight container in the refrigerator. The toffee will keep for up to 1 week when properly stored in the fridge.
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Homemade Toffee Recipe
Equipment
- Jelly roll pan
- Candy thermometer
Ingredients
- 1 cup roughly chopped unsalted almonds
- 2 cups salted butter
- 2 cups granulated sugar
- 2 cups semisweet chocolate chips
- 1/4 cup finely chopped unsalted almonds
Instructions
- Line a jelly roll pan with parchment paper or with a silicone baking mat.
- Sprinkle the chopped almonds over the bottom of the prepared pan. They won’t cover the surface of the pan. Set aside.
- Add the butter and sugar to a large, heavy saucepan.
- Melt the butter over low heat, stirring regularly.
- Once the butter has melted, increase the heat to medium-low, and bring the butter mixture to a boil. Occasionally gently stir the toffee mixture.
- Cook until the toffee mixture is 295-300 degrees F (hard crack stage). The toffee mixture should be rich amber brown (check out the pictures above the recipe for reference).
- Carefully pour the toffee mixture over the nuts in the prepared pan. Use a silicone spatula to spread out the toffee as needed.
- Sprinkle the chocolate chips over the top.
- Let the chocolate chips stand for about 5 minutes to begin to melt.
- Carefully spread the melted chocolate chips over the top of the toffee with an offset spatula, and sprinkle with the chopped nuts, if using.
- Let the toffee sit until it has set.
- Break into pieces to serve.
Notes
- Almonds: I use unsalted almonds to better control how salty the toffee is.
- Salted butter: I like to use salted butter in this recipe. If you’re using unsalted butter, you’ll need to add 1 teaspoon of salt along with the butter and sugar.
- Sugar: You’ll need granulated sugar (white sugar) for this recipe.
- Semi-sweet chocolate chips: You can use dark chocolate chips or milk chocolate chips if you prefer. The chocolate layer is fairly thin, so if you like a thick layer of chocolate on your toffee, increase the amount of chocolate chips.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Darlene Mapes says
Can I use white chocolate instead?
Kate says
Yes, you can use white chocolate, milk chocolate, or dark chocolate on top of the toffee.