English Butter Toffee
Servings 10 people
This Homemade English Toffee is crunchy, buttery, and chocolaty and loaded with almonds and pecans for a rich and decadent candy recipe that's perfect for sharing!
Ingredients
- 1 cup salted butter diced
- 1 cup granulated sugar
- 2 tablespoons water
- 1 cup chopped almonds toasted
- 1 cup semi-sweet chocolate chips
- ¾ cup pecan pieces toasted
- ¼ teaspoon flaky sea salt optional
Instructions
- Line a large rimmed baking sheet with parchment paper and set aside. Measure and prepare all ingredients before you begin cooking, this is a very sensitive and hands-on recipe and you'll want everything ready to go because you will need to work quickly.
- Toast the nuts separately but either baking at 350° on a parchment-lined baking sheet for 5 to 7 minutes OR in a skillet over medium heat for about 5 minutes.
- In a large heavy-bottomed stainless or enameled saucepan over medium heat, combine butter, sugar, and water and cook, stirring constantly with a rubber spatula, until butter and sugar are melted and mixture begins to boil, about 5 minutes.
- Reduce the heat to medium-low and continu°e to cook, stirring constantly and scraping the bottom of the pot, until mixture is golden brown in color and registers at least 305°F but not more than 310°F, 10 to 15 minutes.
- Working quickly, remove the saucepan from heat and stir in 1 cup of roughly chopped almonds.
- Transfer toffee to a rimmed baking sheet lined with parchment paper and spread into a thin, even layer about ⅛ to ¼-inch thick. Let the toffee sit for 2 minutes.
- Sprinkle chocolate chips over the hot toffee and let sit until softened, about 2 minutes. Use a rubber spatula to spread the chocolate all over the surface of the toffee.
- Sprinkle toffee evenly with the pecan pieces and salt (if using) and let sit for 10 minutes.
- Transfer to refrigerator and chill until chocolate is hardened, about 1 hour.
- Break toffee into roughly 2-inch pieces, transfer to an airtight container, and refrigerate for up to one month.
Notes
- Do not use a non-stick pan for this recipe.
- Do not make this on a day where it is raining, humid, or snowing. A clear dry day will give the best results.
- It's important not to turn the heat too high, the mixture can easily burn, so slow and steady wins the race with this recipe.
- I prefer to have a more powdery looking nut topping so I will run whole pecans through the food processor which usually gives me nice little pieces of nuts, plus the powdery nut meal.
- You need to move extremely quickly once the mixture reaches temperature using a candy thermometer, and then need to immediately pour it. If not, it will thicken so fast and will not be able to be poured.
- After the chocolate is spread over top, the nuts need to be tossed on top immediately or else they won't stay attached.
- If the chocolate is not melting fast enough, or the person waited too long to put the chocolate chips on top, it can be melted by putting the oven at 200 degrees F and put the entire pan in for a few minutes (Just have to watch it to see when the chips start to look shiny/melted, then pull it out of the oven) and spread.
Nutrition
Calories: 478kcal | Carbohydrates: 34g | Protein: 5g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 223mg | Potassium: 239mg | Fiber: 4g | Sugar: 27g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
Find it online: www.sugarandsoul.co/english-butter-toffee/