Classic English Toffee Recipe
A straightforward recipe for homemade English toffee, also known as Christmas crack, featuring a buttery toffee base, rich chocolate topping, and crunchy toasted almonds.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 1 pound 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped toasted almonds
Instructions
- Line a baking sheet with parchment paper.
- In a heavy-bottomed saucepan, combine butter, sugar, corn syrup, and water.
- Cook over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a boil without stirring.
- Continue to boil until the mixture reaches 300°F (150°C) on a candy thermometer, about 15-20 minutes.
- Remove from heat and stir in vanilla extract and salt.
- Carefully pour the hot toffee mixture onto the prepared baking sheet, spreading it thinly with an offset spatula.
- Immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute to soften.
- Spread the melted chocolate over the toffee.
- Sprinkle the chopped toasted almonds over the chocolate.
- Let the toffee cool completely until the chocolate is set, about 1 hour.
- Break the toffee into pieces.
Notes
- For best results, use a candy thermometer to ensure the toffee reaches the correct temperature.
- Toasting the almonds beforehand enhances their flavor.
- Store the toffee in an airtight container at room temperature for up to 2 weeks.
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 18g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg