Buttery English Toffee with Almonds

For as long as I can remember, New Years Day has been "Christmas" with my mom's best friend, Eo, and her family. We use it as an opportunity to spend time together, exchange gifts, and eat delicious food. For as long as I can remember, someone has gotten English toffee for Eo's husband Bob. It's probably one of his favorite treats. After double checking that no one else had gotten him English toffee, I made an executive decision for the sake of culinary experience, Bob's taste buds, and the blog (of course) to make homemade English toffee.

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I set out to find a delicious-sounding yet easy recipe for toffee with a few small requirements:
  1. The ingredients were easy to get at my grocery store.
  2. Few dishes were used and dirtied.
  3. It came from a source I trusted
  4. It only made a small amount
I found all of these above requirements at one of my favorite baking blogs, Baked Bree. I met Bree this summer at the Verizon Blogger Program kick off, and have been an avid follower of her blog since. Bree's recipe for English toffee looked fantastic, so I went for it!  

Buttery English Toffee with Almonds

by What's For Dinner?

Prep Time: 10 minutes

Cook Time: 20-25 minutes, plus cooling ti

Keywords: simmer dessert chocolate toffee

Ingredients (one large pan)

  • 1 cup chopped toasted almonds
  • 1 cup butter
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 Tablespoon light corn syrup
  • 3 Tablespoons water
  • 1 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla extract


Toast the chopped almonds in a frying pan over medium heat. Remove and set aside.

Line a baking sheet with sides with tin foil (or parchment paper) and sprinkle half of the toasted almonds on the foil.

Combine the ingredients butter through water in a heavy-bottom pot.

Heat over medium heat, stirring occasionally until melted and combined.

Simmer over medium heat until the mixture reaches 290°F. Use a candy thermometer to gauge this, and be careful! It's REALLY hot and the mixture goes from 275° to 290° really really fast.

Carefully pour the sugar mixture over the nuts in the pan.

Allow this to set a few minutes until set but still hot.

Sprinkle the chocolate chips over the toffee.

Allow the chocolate to melt (you'll notice the color of the chips change from really dark to much lighter).

Using a rubber spatula, spread the chocolate over the toffee, then sprinkle the remaining almonds over the chocolate.

Refrigerate until completely cool, then break into pieces to serve or gift.

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The flavor of the toffee was spot-on, and I loved that it was thin and crispy rather than thick and hard to eat. The thin coating of chocolate with the toasted almonds put the toffee over the top into "super awesome".
And the best part? Bob loved it.
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