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English Toffee with Almonds

English toffee with almonds - featured image
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This easy, crunchy English toffee with almonds features a buttery snap, rich chocolate, and nutty crunch. Perfect for gifting, holiday gatherings, or a cozy treat at home, it comes together quickly with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) whole roasted almonds, coarsely chopped
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/4 cup (30g) finely chopped toasted pecans (optional)
  • Flaky sea salt for sprinkling on top (optional)

Instructions

  1. Line a rimmed baking sheet (13″x18″) with parchment paper or a silicone baking mat. Scatter half the chopped almonds evenly across the surface.
  2. In a heavy-bottomed saucepan (2-3 quart), combine butter, sugar, water, and sea salt. Heat over medium, stirring gently until the butter melts and the sugar begins to dissolve (about 2-3 minutes).
  3. Bring the mixture to a steady boil, stirring constantly. Cook until the color shifts to rich golden brown, about 10-12 minutes, or until a candy thermometer reads 300°F (149°C). Alternatively, drop a small spoonful into ice water—it should snap and break cleanly.
  4. Remove the pan from heat and stir in vanilla extract (it will bubble).
  5. Immediately pour the hot toffee over the almonds on the prepared pan. Use a spatula to spread to an even layer quickly.
  6. Sprinkle chocolate chips evenly over the hot toffee. Wait 1-2 minutes for the chocolate to soften, then use an offset spatula to spread a smooth layer. Sprinkle flaky sea salt over the chocolate if desired.
  7. Scatter the remaining chopped almonds (and optional pecans) over the melted chocolate. Press gently to help them stick.
  8. Let the toffee cool at room temperature for 2 hours, or refrigerate for 45 minutes to speed up. Once set, break into irregular pieces using your hands or a chef’s knife.
  9. Transfer to an airtight container. Store at room temperature for up to 2 weeks, or freeze for longer storage.

Notes

Use European-style butter for richer flavor. Toast almonds yourself for extra crunch. For dairy-free, use plant-based butter and vegan chocolate chips. If you don’t have a candy thermometer, use the cold water ‘hard crack’ test. Sprinkle flaky sea salt on top for a salty-sweet finish. Let toffee cool thoroughly before breaking. Store in layers separated by wax paper to prevent sticking.

Nutrition

Keywords: English toffee, almonds, candy, homemade, chocolate, crunchy, easy, gluten-free, holiday, gift, dessert

Find it online: https://norasfoods.com/english-toffee-with-almonds-recipe-best-easy-crunchy-candy/