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Best Classic English Toffee Recipe

Equipment

  • Heavy-bottom saucepan
  • Candy Thermometer
  • Silicone spatula or wooden spoon
  • Rimmed baking sheet
  • Parchment or silicone mat

Ingredients

  • 1 cup unsalted butter high quality matters here
  • 1 cup granulated sugar
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 to 1 1/2 cups chocolate chips semi-sweet or milk
  • 3/4 to 1 cup toasted almonds finely chopped, optional

Instructions

Prep:

  • Line a baking sheet with parchment or a silicone mat.
  • Have chocolate and nuts ready—once the toffee hits temp, it moves fast.

Cook the toffee

  • In a heavy saucepan, melt butter over medium heat.
  • Add sugar and salt. Stir constantly.
  • The mixture will separate at first—keep stirring, it will come together.
  • Cook until it reaches 300°F (hard crack stage) and is a deep amber color (about 10–15 minutes).
  • Remove from heat.
  • Quickly stir in vanilla (it will bubble—normal).
  • Immediately pour onto prepared pan and spread evenly.

Chocolate Layer

  • Sprinkle chocolate chips over hot toffee.
  • Let sit 2–3 minutes, then spread smooth.
  • Sprinkle with chopped nuts if using.
  • Set & break
  • Let cool completely at room temp or refrigerate 20 minutes.
  • Break into pieces.