Classic English Toffee Almonds (Printer-friendly)

Buttery toffee topped with milk chocolate and toasted almonds, delivering a delightful crunchy balance.

# What You'll Need:

→ Toffee Base

01 - 1 cup unsalted butter (2 sticks)
02 - 1 cup granulated sugar
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons water
05 - 1 teaspoon pure vanilla extract

→ Topping

06 - 7 ounces milk chocolate, chopped or in chips
07 - 3/4 cup toasted sliced almonds

# How-To Steps:

01 - Line a 9 x 13-inch baking pan with parchment paper or a silicone baking mat.
02 - In a heavy-bottomed saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula until butter melts and mixture is smooth.
03 - Continue cooking, stirring frequently, until the mixture reaches a deep golden color and a temperature of 300°F on a candy thermometer, about 10 to 15 minutes.
04 - Remove saucepan from heat, quickly stir in vanilla extract, then immediately pour hot toffee into the prepared pan, spreading evenly with a spatula.
05 - Let toffee sit for 2 minutes. Sprinkle chopped milk chocolate evenly over the hot surface, allowing it to soften for 2 minutes, then gently spread into an even layer.
06 - Sprinkle toasted sliced almonds over the melted chocolate, pressing them in lightly to adhere.
07 - Allow toffee to cool completely at room temperature for about 2 hours or refrigerate to speed setting.
08 - Once fully set, break into 24 pieces and store in an airtight container.

# Expert Tips:

01 -
  • It tastes like something from a fancy shop, but you made it with your own hands in under an hour.
  • The contrast between buttery crunch, smooth chocolate, and toasted almonds is completely addictive.
  • It makes people stop mid-conversation and ask what you did to make it so good.
  • You can wrap it in wax paper and give it away, and people will remember you for it.
02 -
  • Do not walk away from the stove once the sugar starts to color, it can burn in less than a minute.
  • Use a heavy-bottomed pan or the heat will distribute unevenly and you'll end up with scorched spots.
  • If the butter separates and looks greasy, keep stirring, it usually comes back together as it cooks.
  • Let the chocolate sit undisturbed for two full minutes before spreading, or it will drag and leave bare patches.
03 -
  • Invest in a good candy thermometer and test it in boiling water first, it should read exactly 212°F at sea level.
  • Let the toffee cool completely before breaking it, warm toffee bends instead of snapping and won't have that perfect brittle texture.
  • If you don't have a heavy-bottomed pan, cook over slightly lower heat and stir more often to prevent hot spots.
  • Toast your almonds until they smell nutty and turn golden, raw almonds won't have the same depth of flavor.
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