English Toffee

How to Make English Toffee

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1. Line a 20 x 30 cm baking tray with baking parchment or a silicone mat.

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2. Melt the butter in a heavy 3-litre saucepan over medium heat. Add the sugar, water, syrup and salt and stir until the sugar has dissolved. Clip a sugar thermometer to the side of the pan.

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3. Cook, stirring constantly with a wooden spoon, for about 20 minutes, until the mixture is the colour of light caramel and reaches 150°C / 300°F on the thermometer.

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4. Pour the toffee onto the lined tray immediately and spread it into an even layer about 5 mm thick, tilting the tray if you need to.

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5. Wait 2 minutes, then scatter the chopped chocolate over the hot toffee. When it has softened, after about 3 minutes, spread it into a smooth layer with a spatula.

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6. Sprinkle with the almonds and press gently. Leave to set for 1 hour, then break into shards.

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Tips for Making English Toffee

• Use a thermometer. The colour changes fast near the end, and only the temperature tells you when the toffee will be crisp instead of sticky.
• Stir the whole time. Butter toffee can split into a greasy layer, and constant stirring keeps it smooth.
• Work on a dry day. Humid air makes toffee sticky, and it will soften in storage.

What to Serve with English Toffee

• Hot coffee
• Vanilla ice cream
• Christmas gift tin

Storing & Reheating English Toffee

Keeps in an airtight tin for up to 2 weeks, in layers separated by baking parchment. Keep cool and dry; do not refrigerate, as it can turn sticky.

English Toffee FAQ: Common Questions

English Toffee Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.