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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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English Toffee
Ingredients
- 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
Instructions
- 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.
Recipe Notes
- 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.
Nutrition
Here’s a few more candy recipes you might also enjoy:
Homemade Almond Roca Recipe
Buckeye Candy Recipe
Peanut Butter Fudge Recipe
Kim says
The toffee portion of this recipe is spot on – especially if you use salted butter. I made the recipe using all butter and poured mine at 308 degrees, as hard crack is between 300 to 310, and there’s always residual heat. It came out perfect!
However, I’m giving it only 3 stars because the chocolate chips for the topping simply didn’t work. Even though my toffee was still very hot (in fact the chips dente the soft, hot toffee), the chocolate chips didn’t melt enough to spread fully. Instead of the lovely chocolate topping shown in the photos, I ended up with clumps of partially melted chips.
I made a quick ganache with some additional chips and spread it over the top. I knew this wouldn’t harden fully, but at least it no longer looked like a miniature cow had walked over my toffee. 😉
Next time, I’d use an easier melting chocolate – maybe even simple Hershey bars. Chocolate chips are designed to hold their shape in the heat when baking, so I think this was the issue.
Also, I toasted the almonds. This is a personal preference, but really added a nice flavor.
I’ll definitely be adding the toffee recipe to my Christmas candy collection — but will have to experiment on the next batch to see what chocolate topping actually works.
Thank you for sharing.
Tricia Buice says
Hi Kim. Not sure what kind of chocolate chips you used or if you waited too long to add them to the candy. If you feel the toffee has cooled too much, microwave the chocolate chips before spreading on top. Glad you enjoyed!
gh says
I have always used chocolate chips on mine and never had a problem. Try covering with a cookie sheet or large pan lid for a minute or two to let the chips soften before spreading.
Tricia Buice says
Thanks GH!
Ace says
Hi, thanks for the recipe. Looking forward to trying it. How long do you think this keeps for in an air tight container?
Tricia Buice says
Hi Ace. This toffee will keep at least two weeks. Enjoy!
Jane Norris says
What is the best way to clean the pan??? It’s a mess!
Tricia Buice says
Hi Jane. I’m not sure what you are asking. The toffee slides out of the saucepan easily, usually leaving nothing behind. The pan the toffee is poured into is usually the same. You must have had some sort of problem if this is an issue. Either way, very hot, soapy water will clean sugar off pans.
Alma says
Hi, I made this today.
My liquid products didn’t turn Carmel color like your picture. Also when I went to break them into but size pieces the chocolate separated from the toffee. My husband still ate them lol, just want to improve so u can make them for Christmas.
Tricia Buice says
Hi Alma. Sounds like you needed to cook the mixture longer to achieve a better color. Also, did you use all the ingredients as listed or make changes? I’ve made this recipe more times than I can count. Hope you will try again.
Lori says
Just wondering why you use butter & margarine in the English Toffee? Can I just use butter?
Tricia Buice says
Hi Lori. Using both margarine and butter is the way the original recipe was given to me and that’s the way I started out making the toffee. I’ve used all butter but for some reason prefer half margarine and half butter better. All butter turns out fine so feel free to give it a go. I never buy margarine anymore for the day to day stuff, only when I’m making this toffee or fudge. Also, I always use Parkay margarine – it just works better for me. Thanks for the great question!
Laura says
This is an absolute hit with my family! I have to make my son his own batch. Have you ever tried doubling the recipe and putting it in a bigger pan?
Tricia Buice says
Hi Laura. I have not tried doubling it but you are welcome to put it in any pan you want. I don’t have anything bigger than a cookie sheet. If you double it you can probably still use the same size pan, and the toffee will be thicker. You may also want to check out our recipe for Almond Roca. It’s thicker and works well because of the almonds in the mix. The toffee part is not too hard and breaks up easily in your mouth because of the almonds. I usually just make single batches instead of doubling it. Good luck and I’m so thrilled your family has enjoyed this delicious candy! https://www.savingdessert.com/homemade-almond-roca-recipe/
Susan says
Yum – this toffee is delicious! I’ve made it a couple of times and learned to take the instruction “stir constantly” seriously. I can’t multitask with this recipe but if I stir constantly and regulate the heat, it turns out perfectly every time. Thanks so much for sharing it with us –
Tricia Buice says
Thank you Susan! Feedback is so important for me and my readers. I appreciate you taking the time to let us know how it turned out for you. Best wishes for a fantastic New Year! Hope you’ll let me know if I can ever help you in any way.
Lisa says
I don’t have a candy thermometer so I am relying on color. How dark is dark? I feel like I’ve been stirring forever and it still seems yellowish to me. Yes, I am writing this as I stir lol…
Tricia Buice says
Hi Lisa. I was already asleep last night when you wrote this. I hope it turned out okay for you. If relying on color only, you will be able to tell as the mixture gets super thick and starts to smell like it’s about to burn. You can also drizzle a little in a bowl of cold water. If it turns brittle, it’s ready. Good luck and thanks for giving it a try!
Robert says
Made this the other day and it was a hit with everyone in the family. The only issue was the chocolate didn’t stick to the top. Any suggestions, or is this just par for the course?
Tricia Buice says
Hi Robert. Make sure you put the chocolate on while the toffee is still pretty hot and on the “not yet set” side of things. The chocolate doesn’t stick as well when spread on cool toffee. Sorry about that – it usually isn’t a problem! Thanks for giving it a try.
Abbe@This is How I Cook says
I may have to try this. Candy thermometers intimidate me but this looks so good. And 20 years? It must be worth it!
Tricia Buice says
Thanks Abbe – it is so worth it!
2 Sisters Recipes says
Love English Toffee!! And hand written recipes with notes are always the best recipes and even most memorable ones too!
Thanks for sharing!!
Xo Anna and Liz
Tricia Buice says
Thanks Anna – have a wonderful holiday!
Liz says
Toffee is my favorite Christmas treat! Yours is a little different than mine as I top with chopped pecans, but I know I’d love your version, too!
Tricia Buice says
I’ll have to check out your version Liz. We love it with pecans too! Thanks so much.
Jennifer @ Seasons and Suppers says
I have never made my own English toffee, so that needs to change this year. Looks perfect and can’t wait to try this one 🙂
Tricia Buice says
Thanks Jennifer!
angiesrecipes says
These toffee look so festive and delicious, Tricia. Cool that you are sharing this precious recipe with us.
Tricia Buice says
Thank you Angie!
Susan says
What a wonderful story, Tricia, and your toffee looks perfectly delicious! I have been making English Toffee ever since my MIL served some that her neighbor made for her shortly after we were married. I begged her to ask the neighbor for the recipe which she did and I’ve used that same recipe for years. Very similar to yours but without any corn syrup or water added. I have to say it’s my all time favorite candy to make and very dangerous to have in the house 😉
Tricia Buice says
Thanks Susan – I bet your recipe is great too!
Pat Simpson says
Thank you. I have been looking for a new holiday dessert. Made the same thing for years. Time for something new. Happy Holidays to you, and Bless you for sharing this recipe.
Tricia Buice says
Happy holidays to you too Pat – and thanks so much. You’re going to love this toffee. Everybody does and it is one of my most requested treats I make. Hope you’ll sign up for our newsletter and get the free e-cookbook with plenty of cookie recipes to try! Thanks again.
Gerlinde @Sunnycovechef says
I like English Toffee but have never made it. Yours looks delicious. Pinned!
Tricia Buice says
Thanks Gerlinde – it’s really easy, hope you give it a try.
Pam says
Woo hoo! I love English Toffee but never considered making it until now. And how lucky you are with a great hairdresser back when, who knew how to make this great treat. Glad she shared the recipe with you, Tricia! Take care
Tricia Buice says
Thanks Pam – you too!
Chris Scheuer says
I would be hopelessly smitten with this toffee in the house! It probably my favorite candy ever and your version looks amazing!
Tricia Buice says
Me too Chris, thanks!
Ula Hardiman says
Hi, can I use all butter in this recipe? Thanks!
Tricia Buice says
Sure Ula using all butter is fine. I personally prefer the combination of butter and margarine but it is fine either way. Thanks for the great question.
Carol says
Hi
Why have you called the recipe English Toffee when the recipe is clearly American.
No true British recipe would ask for Corn Syrup simply because it is not easily available here.
This is a true English Toffee Recipe:
275g dark brown soft sugar
325g caster sugar
225g butter
350g golden syrup
300ml double cream
175ml full fat milk
2 teaspoons vanilla extract
Ta
Tricia Buice says
Thanks for the comment Carol. Corn syrup and golden syrup are very similar in the way they react in recipes. In the US, corn syrup is more common and often used in candy recipes. Thanks for the English recipe.
Nancy S. says
I do not find a way to print this re eipe? Usually a print area. Help!
Tricia Buice says
Hey Nancy – I recently transitioned to WordPress from Blogger and have to manually update all my recipes – 4 years of recipes! It’s going to take a while – but I did go ahead and add this one now! Thanks – I really hope you love as much as we do. I’ve already been asked if I was making this again for the holidays. Everybody loves it!
Anonymous says
Really detailed post! Thanks for all the images, it makes it all the easier to follow the recipe as it goes on. I used all butter instead of butter and margarine and substituted maple syrup for the corn syrup.
Sarah @ The Smart Kitchen says
Seriously? First peanut butter fudge and now toffee??? You are just hitting all of my favorite kitchen candies. Next you’ll be churning out pralines…