English Toffee with Almonds (Printable)

Buttery toffee topped with milk chocolate and toasted almonds offering a rich crunch and sweetness.

# What You Need:

→ Toffee Base

01 - 1 cup unsalted butter (225 g)
02 - 1 cup granulated sugar (200 g)
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 (200 g)
07 - 3/4 cup toasted sliced almonds (90 g)

# Steps:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat to prevent sticking.
02 - In a heavy-bottomed saucepan, melt the butter and combine with sugar, salt, and water over medium heat, stirring constantly until smooth and combined.
03 - Continue cooking the mixture, stirring frequently, until it reaches a deep golden color and 300°F on a candy thermometer (hard crack stage), approximately 10 to 15 minutes.
04 - Remove from heat, stir in vanilla extract quickly, then immediately pour the hot toffee evenly into the prepared pan using a spatula.
05 - Allow toffee to sit for 2 minutes, then sprinkle milk chocolate evenly over it. Let chocolate soften for 2 minutes before spreading into an even layer.
06 - Scatter toasted sliced almonds over the melted chocolate and press them in lightly to adhere.
07 - Let toffee cool completely at room temperature for about 2 hours, or refrigerate to speed the setting process.
08 - Once fully set, break into 24 pieces and store in an airtight container to maintain freshness.

# Expert Tips:

01 -
  • It tastes like a luxury chocolate box but costs a fraction of the price and takes under an hour from start to finish.
  • The contrast between the shatter of toffee, the smooth chocolate melt, and the almond crunch is honestly addictive in a way that makes you question why you don't make this more often.
  • It impresses people effortlessly, and they always assume you spent way more time on it than you actually did.
02 -
  • A candy thermometer is genuinely non-negotiable here—the difference between 295°F and 305°F is the difference between chewy toffee and brittle candy, and you won't know which one you have until it's too late.
  • Don't walk away from the stove during the cooking process, and use a heavy-bottomed pan because thin pans create hot spots that burn the sugar unevenly.
  • The moment it hits hard-crack stage, you move—there's no second chance once it's in the pan, so have your workspace completely ready before you start.
03 -
  • If you don't have a candy thermometer, you can test the toffee using the cold water method—drop a tiny bit into ice water and try to bend it, but honestly, a thermometer costs almost nothing and removes all doubt.
  • Keep the vanilla extract separate and add it only at the very end because high heat destroys its delicate flavors, so adding it earlier would be a waste of good vanilla.
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