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Rich and Crunchy English Toffee pieces stacked with chocolate and almonds.

Rich and Crunchy English Toffee

Bree Hester
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine English
Servings 18
Calories 226 kcal

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
 

  • Line a baking sheet (make sure that it has sides) with tin foil and sprinkle half of the toasted almonds on the foil.
    Ingredients for Rich and Crunchy English Toffee: chopped toasted almonds on a foil-lined baking sheet and semisweet chocolate chips.
  • In a heavy saucepan, add butter, salt, sugar, corn syrup, and water. Cook over medium-high heat.
    Melting butter and sugar in a stainless steel saucepan for baking recipes.
  • 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.
    Boiling sugar syrup in a stainless steel pot on stove for baking or candy making.
  • Pour the mixture immediately over the almonds. Let stand for 5 minutes, until it firm and still hot.
    Rich and Crunchy English Toffee mixture with almonds and chocolate chips.
  • Sprinkle the chocolate chips over the toffee. Let stand for a minute or two.
    Sprinkling semisweet chocolate chips over English toffee with toasted almonds.
  • Spread the chocolate over the top of the toffee and sprinkle with remaining nuts. Chill until it hardens completely.
    Rich and Crunchy English Toffee with chocolate and chopped almonds.

Nutrition

Calories: 226kcalCarbohydrates: 18gProtein: 2gFat: 17gSaturated Fat: 8gSodium: 115mgFiber: 2g
Keyword almond buttercrunch, almond toffee, caramelized sugar and butte, chocolate-covered toffee, crunchy toffee, easy toffee recipe, English toffee, homemade toffee
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