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Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds – a family favorite for generations!
English Toffee is a favorite treat of all our friends and family. It will become one of your family favorites too! Don’t be afraid to make it because it’s pretty easy and even if it’s not perfect, it still tastes great. If you haven’t ever tried making homemade candy, this may be a good recipe to start with.
Enjoy this heirloom recipe for English Toffee.
I received this recipe years ago from my friend Gretchen who also was my hairdresser. We moved 600 miles away so I had to finally break down and find a new hairdresser friend, but when I was still able to visit Gretchen for a haircut, she shared a piece of this English Toffee with me. Gretchen had received it as a gift from another client. I begged her to get the recipe for me and she finally agreed, if I would make it and bring her a small tin each Christmas. She got the recipe and I made it, again and again. Don’t you love a great partnership?! That was more than 20 years ago and I’m still making this same recipe today. I’ve seen many similar recipes over the years but I think I’ll stick with this English Toffee since I’ve always had great success.
Using good quality butter and margarine is key to a successful batch of toffee.
For a successful batch of toffee, prep all your ingredients before you start.
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PRINT THE RECIPE!
- 1 cup unsalted butter (226g)
- 1 cup margarine (226g)
- 2 cups granulated sugar (445g)
- ¼ teaspoon salt
- 2 tablespoons light corn syrup (50g)
- 6 tablespoons water (100g or 3½ oz)
- 12 ounces milk chocolate chips
- 1 cup ground almonds
- Line a large baking pan with parchment paper or lightly butter. Place the pan over a heatproof trivet and set aside.
- Melt butter and margarine in a heavy 3-quart saucepan. Add the sugar, salt, corn syrup and water.
- Cook over medium heat stirring constantly until the mixture comes to a rolling boil. Continue boiling and stirring for about 10 minutes. As the mixture turns a light caramel color, start turning down the heat in small increments to prevent scorching. Cook until the toffee reaches 310°F (hard crack stage) on a candy or instant-read thermometer.
- Pour the mixture into the prepared pan and spread to an even layer. Once slightly set, gently dab the surface of the candy with clean paper towel to remove any pooled butter. This will help the chocolate adhere to the toffee. While the toffee is still very hot, sprinkle milk chocolate chips evenly over the surface. Once the chocolate chips are soft and melted, spread evenly on top of the candy then immediately sprinkle with ground almonds.
- Cool completely and break into bite size pieces. Layer the toffee in an airtight container between pieces of wax or parchment paper.
- Substitute pecans or walnuts for the almonds if you prefer.
- Dark chocolate or semisweet chocolate chips are also great for this recipe.
- For thicker toffee pieces pour the mixture into a jelly roll pan (10x15-inch) to cool.
- Toffee will keep well sealed for up to two weeks.
Here’s a few more candy recipes you might also enjoy: