English chocolate toffee
English Chocolate Toffee is one of the few sweets that can be described as both sumptuous and addicting. The richness of butter, the depth of caramelized sugar, and the smooth finish of melted chocolate are all combined in this classic dessert, which is finished off with a sprinkle of toasted nuts. It’s a classic treat that’s frequently prepared during the Christmas season, given out in tins, or enjoyed as a snack with a cup of coffee or tea.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 1–2 hours
Total Time: ~2.5 hours
Ingredients
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup finely chopped almonds or pecans (toasted, optional)
Equipment You’ll Need
Heavy-bottomed saucepan
Candy thermometer (essential)
Wooden spoon or silicone spatula
9×13-inch baking pan or a parchment-lined sheet pan
Offset spatula (for spreading chocolate)
Small knife or mallet (for breaking toffee)
Preparation Instructions
Prepare Your Pan
Line a baking sheet or 9×13-inch pan with parchment paper or a silicone baking mat.
Lightly grease the surface with butter or nonstick spray.
This makes it easier to remove and break the toffee later.
Toast the Nuts (Optional)
If using nuts, lightly toast them in a dry skillet over medium heat for 5–7 minutes, or in a 350°F oven for 8–10 minutes until fragrant. Let them cool, then finely chop.
Cook the Toffee Base
In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the sugar and salt and stir until combined.
Bring to a gentle boil, stirring constantly with a wooden spoon or heat-resistant spatula.
Once it starts boiling:
Clip the candy thermometer to the side of the pan.
Continue stirring and cooking the mixture until it reaches 300°F (149°C) (hard crack stage). This takes 10–15 minutes.
Warning: The mixture will be extremely hot. Avoid splashing and do not touch the candy.
Once at 300°F, remove the pan from heat immediately and stir in the vanilla extract (it will bubble up).
Pour and Spread
Immediately pour the hot toffee onto your prepared pan.
Use a spatula to spread it into an even layer, about 1/4–1/2 inch thick.
Let it sit for 1–2 minutes, just until the surface is no longer liquid.
Add the Chocolate
Sprinkle the chocolate chips evenly over the hot toffee.
Let them sit for 5 minutes to melt from the residual heat.
Once melted, use an offset spatula to spread the chocolate into a smooth layer.
Add Toppings
While the chocolate is still soft:
Sprinkle the chopped nuts evenly over the top.
Gently press them in with your hand or spatula to help them stick.
Cool and Set
Let the toffee cool completely at room temperature for 1–2 hours, or place in the fridge for faster setting.
Once hardened:
Remove from the pan and break into pieces by hand or with a knife.
Store in an airtight container at room temperature for up to 2 weeks, or in the fridge for longer freshness.
Tips for Success
Use a candy thermometer: Reaching the correct temperature is critical. If you stop too early, the toffee may be soft or sticky.
Stir constantly: This prevents scorching, which can ruin the flavor.
Don’t walk away: The temperature rises quickly near the end.