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Easy Homemade English Toffee (Buttery & Crisp)

This classic English Toffee recipe yields a perfectly buttery, crunchy candy coated with chocolate and nuts. It's surprisingly simple to make and ideal for gifting or a special treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 30 pieces
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Toffee
  • 1 cup Unsalted butter cubed
  • 1 3/4 cups Granulated sugar
  • 1/4 cup Water
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
Topping (Optional)
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Chopped pecans or almonds

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • 9x13 inch baking sheet
  • Parchment paper
  • Spatula

Method
 

Preparation
  1. Line a 9x13 inch baking sheet with parchment paper and set aside; do not grease.
Making the Toffee
  1. In a heavy-bottomed 3-quart saucepan, combine butter, sugar, water, and salt over medium heat, stirring until butter is melted and sugar is dissolved.
  2. Attach a candy thermometer and continue cooking without stirring until the mixture reaches 300-310°F (149-154°C), the hard crack stage.
  3. Remove from heat, quickly stir in the vanilla extract, and immediately pour the hot toffee onto the prepared baking sheet, spreading evenly.
Adding Topping and Cooling
  1. Sprinkle chocolate chips over the hot toffee and let them sit for 5 minutes to melt, then spread the melted chocolate evenly with a spatula.
  2. Sprinkle the chopped nuts over the melted chocolate, pressing them gently, then allow the toffee to cool completely at room temperature for at least 2 hours or until firm.
  3. Once cooled, break the toffee into irregular pieces and store in an airtight container.

Notes

Use a heavy-bottomed saucepan to prevent burning. Be very careful when working with hot sugar as it can cause severe burns. A candy thermometer is crucial for success.