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English Toffee [Week 7 of 12 of Weeks of Christmas]

english toffee recipeI know that I was supposed to post this yesterday, but my house was like the scene from Bridesmaids. Not the cute, romantic comedy scenes, or the best friend bonding scenes either. If you have seen the movie, you know what I am talking about. Hopefully, we are on the mend and will feeling like ourselves soon. I need to get it together because I am going to see Martha Stewart tonight. I know that Martha is someone you either love or hate, but I have to admit, I love her. Even more so after her stint in the ol’ big house.

This recipe for English Toffee was found on pinterest (what else is new, you ask?) and from The Idea Room. I love English Toffee, or sometimes it is called Almond Buttercrunch. It is my grandmother’s favorite also. If I had any idea how easy it was to make, I would have been making it all these years instead of buying it. Live and learn. I will say, even though it is very easy to make, it needs to be babysat. It goes from just perfect, to burn in less than 5 seconds.

english toffee recipe1 cup chopped toasted almonds
1 cup butter
1/4 teaspoon salt
1 cup sugar
1 Tablespoon light corn syrup
3 Tablespoons water
3/4 cup semisweet chocolate chips

english toffee recipeLine a baking sheet (make sure that it has sides) with tin foil and sprinkle half of the toasted almonds on the foil.

english toffee recipeIn a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat.

english toffee recipeCook the mixture until it reaches 290 degrees using a candy thermometer, it is the soft crack stage. Be really careful at this step, at 280 it goes really fast, and can burn in mere seconds.

english toffee recipePour the mixture immediately over the almonds. Let stand for 5 minutes, until it firm and still hot.

english toffee recipeSprinkle the chocolate chips over the toffee. Let stand for a minute or two.

english toffee recipeSpread the chocolate over the top of the toffee and sprinkle with remaining nuts. Chill until it hardens completely.

english toffee recipe

Print

English Toffee [Week 7 of 12 of Weeks of Christmas]


Ingredients

  • 1 cup chopped toasted almonds
  • 1 cup butter
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 Tablespoon light corn syrup
  • 3 Tablespoons water
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Line a baking sheet (make sure that it has sides) with tin foil and sprinkle half of the toasted almonds on the foil.
  2. In a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat.
  3. Cook the mixture until it reaches 290 degrees using a candy thermometer, it is the soft crack stage. Be really careful at this step, at 280 it goes really fast, and can burn in mere seconds.
  4. Pour the mixture immediately over the almonds. Let stand for 5 minutes, until it firm and still hot.
  5. Sprinkle the chocolate chips over the toffee. Let stand for a minute or two.
  6. Spread the chocolate over the top of the toffee and sprinkle with remaining nuts. Chill until it hardens completely.

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  1. shannon harrison

    November 11th, 2011 at 9:50 am

    “Bridesmaids” reference and English Toffee? I have fallen more in love with Bree. πŸ™‚

  2. bakedbree

    November 13th, 2011 at 8:42 pm

    Well, you know, I do what I can. πŸ™‚

  3. Krista

    November 11th, 2011 at 11:26 am

    Wow, this looks delish! Can’t wait to try. It is a nice alternative to the saltine chocolate toffee crackers. New follower πŸ™‚

    When you have a chance, please check out my blog and follow if you like! https://www.the-not-so-desperate-chef-wife.com/
    Krista

  4. bakedbree

    November 13th, 2011 at 8:41 pm

    I love those saltine toffees too! I make them at passover with matzo.

  5. paula

    November 11th, 2011 at 12:14 pm

    yum! I am trying this – this weekend… thx!

  6. bakedbree

    November 13th, 2011 at 8:41 pm

    I hope that you loved it!

  7. Karen Edmonds

    November 11th, 2011 at 2:42 pm

    What do you mean you get to see Martha? In person? How exciting!

  8. Becky

    November 11th, 2011 at 9:39 pm

    All these years I have been making toffee the hard way…dipping each piece into chocolate and then rolling it in almonds. Your method makes so much more sense! My son has been asking me to make it and I’ve been dreading it. Now I’m relieved there is an easier way!

  9. bakedbree

    November 13th, 2011 at 8:40 pm

    Glad that you find it helpful!

  10. Becca

    November 11th, 2011 at 10:15 pm

    My dad says I’m not allowed to see Bridesmaids until I’m 22…or possibly 25, but from the way I heard my parents laughing as they watched the movie, it sounds great.

    English toffee = yum!

    By the way, super jealous that you get to see Martha πŸ˜›

  11. bakedbree

    November 13th, 2011 at 8:40 pm

    Your dad is a smart man.

  12. BreAna {Sugar and Spice and All Things Iced}

    November 11th, 2011 at 11:00 pm

    This looks heavenly. I almost bought some toffee today, but I didn’t. Now I’m glad because I’ll just have to make a batch myself. Thanks for sharing!!

  13. bakedbree

    November 13th, 2011 at 8:39 pm

    It is really easy to make and tastes so good.

  14. Brenda @ Meal Planning Magic

    November 11th, 2011 at 11:38 pm

    I was at a holiday show/gift market today and tasted toffee twice. Of course they were selling it and it was crazy expensive. I’ve never thought I could REALLY make it myself but this recipe looks pretty simple. BTW, LOVE Pinterest too!

    And how fun that you get to meet Martha Stewart–hope you enjoyed it. And hope you’re family is feeling better too!

  15. bakedbree

    November 13th, 2011 at 8:38 pm

    It turns out that you can make almost anything! I saw a recipe for bouncy balls today on pinterest. Who knew????

  16. Stacy

    November 12th, 2011 at 8:23 am

    This? Is totally awesome. I make a wonderful recipe my Scottish friends call tablet and it is very fudgely toffee-ish (made with caramelized sugar and condensed milk) but this, with the toasted almonds and chocolate chips, has got to be even better. It’s like peanut brittle on ecstasy. (Not that I know about such things at my age.)

  17. bakedbree

    November 13th, 2011 at 8:37 pm

    Well, tablet sounds pretty fabulous as well.

  18. sue

    November 12th, 2011 at 9:10 am

    This looks so good! I even have a candy thermometer (still in the package) that I could finally use!

  19. bakedbree

    November 13th, 2011 at 8:37 pm

    This is the perfect occasion to break it out.

  20. Kelley {mountain mama cooks}

    November 12th, 2011 at 9:27 am

    Sorry to laugh at your expense but the reference from Bridesmaids couldn’t be helped. Hope you are all feeling better. And this toffee thing-a-ma-jig? I’m pretty sure I could eat the whole pan in one sitting.

  21. bakedbree

    November 13th, 2011 at 8:36 pm

    Someone has to laugh about it! I can laugh now, but at the time, not so much.

  22. Deena @ stay at home FOODIE

    November 12th, 2011 at 10:48 am

    English toffee is one of my favorites… Sweet, chocolaty, nutty. YUM!

  23. bakedbree

    November 13th, 2011 at 8:36 pm

    Me too Deena!

  24. Rachel @ Bakerita

    November 12th, 2011 at 1:12 pm

    Yum! One of my favorite treats.
    I’ve never seen the toffee be poured over the almonds…good idea!
    Can’t wait to try your recipe.

  25. bakedbree

    November 13th, 2011 at 8:35 pm

    thanks, but I cannot take the credit!

  26. Kristin

    November 12th, 2011 at 2:17 pm

    I admit it. I’m one of those people who do not like Martha. In fact, as we walked through the Martha displays in Macy’s a few weeks ago, my mom asked me if I had ended my Martha boycott yet. I said, “Nope. Still going strong.”
    I’m sorry! Please don’t hold it against me πŸ™‚ I’m stopping by from 12 Weeks of Christmas Cookies, and I LOVE toffee. Have you ever had Haagen Daaz Sticky Toffee Pudding ice cream?? Delicious.

  27. bakedbree

    November 13th, 2011 at 8:35 pm

    I will never hold it against you, but after seeing her in person, I am no longer on the fence about her, I love her. πŸ™‚

  28. Brandon

    November 13th, 2011 at 1:06 pm

    Wow Bree, this looks delicious! I’m definitely making it this winter.

  29. bakedbree

    November 13th, 2011 at 8:32 pm

    I hope that yours is as delicious as mine was.

  30. Marina {yummymummykitchen.com}

    November 13th, 2011 at 2:53 pm

    English Toffee is my absolute favorite Christmas treat and your looks like perfection. Well done! I will have to make this this year.
    Cheers!

  31. bakedbree

    November 13th, 2011 at 8:30 pm

    Thank you Marina. It tastes delicious.

  32. Natalie

    November 14th, 2011 at 6:04 pm

    Oh boy this looks beyond amazing.

  33. bakedbree

    November 15th, 2011 at 8:34 pm

    thank you Natalie.

  34. amy b

    November 14th, 2011 at 9:30 pm

    we winged something over here that resembled peanut brittle. i need to start actually following recipes. maybe I’ll start with this one. yum!

  35. bakedbree

    November 15th, 2011 at 8:33 pm

    Yes, that is a good idea. Especially when it comes to candy. You have to follow the rules. πŸ™‚

  36. Christine

    November 20th, 2011 at 2:30 am

    Hey Foodies, Bree’s English Toffee recipe has been selected by Knapkins in our Recipe Guessing Game. Invite fans to play: https://knapkins.com/guess_games/721?source=blog

  37. bakedbree

    November 21st, 2011 at 1:12 pm

    thank you Knapkins! Go and play, it is fun!

  38. Heather

    December 5th, 2011 at 9:01 pm

    Great recipe! Thank you for sharing. On a side-note, I’m very envious of your thermometer … where is it from?

  39. bakedbree

    December 14th, 2011 at 11:19 pm

    The grocery store!

  40. Kiki

    December 24th, 2014 at 11:18 pm

    This is delicious and comes out perfectly every time. The only changes I made are adding 1/4 teaspoon of vanilla, bringing it to exactly 300 on the candy thermometer, pulling it immediately and adding a half cup of toasted almonds right into it instead of pouring it over the nuts. The secret to prevent separating is not to stir it often, if at all once the butter is melted. I’m asked to bring it everywhere! Thank you for the recipe!

  41. bakedbree

    December 25th, 2014 at 11:07 am

    You are welcome, I’m so glad that it works so well for you.

  42. Sylvia

    December 23rd, 2017 at 3:34 pm

    Can the almonds be substituted say with walnuts? My family is not big on almonds.

  43. Sylvia

    December 23rd, 2017 at 3:36 pm

    Can other type of nuts be used, say like walnuts? My family is not a fan of almonds.

  44. bakedbree

    January 1st, 2018 at 9:52 pm

    Of course! Use what you like.

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