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Classic English Toffee Recipe with Chocolate and Almonds

Stack of homemade almond toffee recipe pieces with a thick chocolate layer and chopped nuts.
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Make this easy, foolproof homemade English toffee. It features a rich, buttery, crunchy candy base covered with smooth chocolate and toasted almonds. This is a perfect recipe for holiday gifts or a simple sweet treat.

Ingredients

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  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds, toasted
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil (optional, for smoother chocolate)

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat. Lightly grease the paper.
  2. Combine the butter, sugar, and water in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar dissolves.
  3. Stop stirring once the mixture boils. Insert a candy thermometer.
  4. Cook the mixture without stirring until it reaches 300 degrees Fahrenheit (Hard Crack stage). This usually takes 15 to 25 minutes. Watch the temperature closely.
  5. Remove the pan from the heat immediately when it reaches 300°F. Quickly stir in the vanilla extract and salt.
  6. Carefully pour the hot toffee mixture onto the prepared baking sheet. Spread it evenly into a thin layer using a heat-safe spatula.
  7. Immediately sprinkle the toasted sliced almonds evenly over the hot toffee. Press them lightly into the candy. Let the toffee cool completely at room temperature for about 30 minutes until hard.
  8. Once the toffee is cool and firm, prepare the chocolate topping. In a microwave-safe bowl, combine the chocolate chips and vegetable oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  9. Pour the melted chocolate over the hardened toffee layer. Spread it evenly to cover the entire surface.
  10. Let the chocolate set completely at room temperature, or place the sheet in the refrigerator for 15 minutes to speed up the process.
  11. Once the chocolate is firm, break the toffee bark into irregular pieces. Store in an airtight container at room temperature.

Notes

  • Use a heavy-bottomed pan to prevent scorching the sugar mixture.
  • If you do not have a candy thermometer, you can test the temperature by dropping a small amount of the syrup into ice water; it should form hard, brittle threads that snap easily.
  • For a different flavor, substitute the almonds with pecans or use dark chocolate instead of semi-sweet.

Nutrition

Find it online: https://dishicious.com/easy-toffee-recipe-classic-english-toffee/