This english toffee recipe is a hard butter toffee capped with chocolate and chopped nuts. It is not peanut brittle or a soft caramel.
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English Toffee
- Total Time: 1 hour
- Yield: 12 pieces 1x
Description
English Toffee. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter
- 1 cup (200g) sugar
- 2 tablespoons water
- 1 teaspoon vanilla
- 4 ounces (115g) chocolate
- 1/2 cup chopped almonds
- pinch of salt
Instructions
- Line a sheet. Boil butter, sugar, water, and salt to 300°F (150°C), stirring.
- Off the heat, stir in vanilla. Pour and spread thin.
- Scatter chocolate over the hot toffee, spread it when it melts, and add the almonds. Cool until hard, then break.
Notes
Stir so the butter does not separate. If it looks oily, keep stirring over the heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Thermometer
300°F is hard crack. Below that it chews.
Butter
The whole flavor. Do not cut it with oil.
Chocolate
It melts on the hot candy. No second pan.
Almonds
Toasted if you have a minute.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Salt
A pinch in the pot and a few flakes on the chocolate.
Storage
Airtight, away from humidity, up to 2 weeks.
Break
The back of a spoon, once it is cold.
No thermometer
A drop in cold water should snap.