English Toffee with Almonds (Printable)

Buttery toffee topped with milk chocolate and toasted almonds for a perfect crunchy, sweet delight.

# 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 chips
07 - 3/4 cup toasted sliced almonds

# How-To:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat to prevent sticking.
02 - In a heavy-bottomed saucepan, combine the butter, sugar, salt, and water; cook over medium heat, stirring constantly until the butter melts and mixture blends smoothly.
03 - Continue cooking, stirring frequently, until the mixture attains a deep golden color and reaches 300°F on a candy thermometer, approximately 10 to 15 minutes.
04 - Remove from heat, stir in vanilla extract quickly, then immediately pour the hot toffee into the prepared pan and spread evenly with a spatula.
05 - After letting the toffee sit for 2 minutes, sprinkle chopped milk chocolate evenly over it; allow chocolate to soften for 2 minutes then spread into a uniform layer.
06 - Sprinkle toasted sliced almonds over the melted chocolate, pressing them lightly into the surface.
07 - Allow the confection to cool completely at room temperature for about 2 hours or refrigerate to speed setting.
08 - Once set, break into pieces and store in an airtight container to maintain freshness.

# Expert Advice:

01 -
  • It tastes impossibly fancy but comes together in under an hour, chocolate and almonds doing most of the heavy lifting.
  • One batch makes enough to gift away, keep some for yourself, and still have enough to feel generous.
  • The texture—that snap of toffee, the melt of chocolate, the crunch of almonds—it's addictive in the way only homemade candy can be.
02 -
  • Use a candy thermometer and trust it—eyeballing the color without one is how I burned my first three batches into bitter, grainy disaster.
  • Heavy-bottomed pans aren't a suggestion, they're a requirement; thin pans create hot spots that can burn your toffee unevenly.
  • Don't walk away during the cooking phase—toffee waits for no one and the difference between perfect and ruined is about ninety seconds.
03 -
  • Keep everything hot and moving when the toffee comes off the heat—hesitation is the enemy, so have your pan ready and your chocolate chopped before you start cooking.
  • If you're nervous about the temperature, invest in a good candy thermometer and clip it to the side of your pan at the very beginning; guessing is how bad batches happen.
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