English Toffee

5 from 7 votes

This English Toffee is perfectly rich, buttery, and crunchy and topped with a layer of chocolate and roasted hazelnuts for a delightful flavor combination.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 382kcal

Author: Kadee & Desarae

Ingredients

1 lb butter
2 ½ cup granulated sugar
½ cup water
¼ cup corn syrup
1 10-ounce bag semi sweet chocolate chips
¾ cup roasted hazelnuts can sub almonds
kosher salt

Instructions

Grease jelly roll pan with butter, or line with parchment paper.
Melt butter in large heavy-bottomed pot, add sugar, water, and corn syrup. Stir over medium heat frequently until it reaches the hard crack stage, or 285 degrees. Stir the bottom only, not the sides to prevent crystals. Place candy thermometer in candy once mixture begins to darken in color, almost amber in color. To ensure candy is ready, drop a bit into ice-cold water and roll it between your fingers (let it cool for 10 seconds or so). If it easily rolls into a tight ball, it's ready. If it's still loose and stretchy, it needs more time.
Pour candy into sheet pan once it's reached the hard crack stage. Don't scrape the sides. Spread candy out to reach the edges of the pan. After a couple minutes, sprinkle the chocolate over the hot candy. Let it heat up, and after another 2 minutes, spread it gently with a spatula to cover the chocolate. Sprinkle the chopped nuts and kosher salt, let pan cool. After 2 hours (can place in freezer once it reaches room temperature), break into pieces.

Video

Notes

Don’t scrape the sides: Avoid scraping the sides of the pot when stirring the candy mixture because it can cause crystallization, making your toffee grainy instead of smooth..
Place in the freezer for faster chilling: If you need your toffee to set faster, pop the tray in the freezer once it’s reached room temperature to speed up the process.
Storing: Store the toffee pieces in an airtight container at room temperature for up to 2 weeks. Be sure to keep it in a cool, dry place away from direct sunlight. You can also refrigerate it for up to a month or freeze it for up to 3 months. Allow it to come to room temperature before serving.

Nutrition