How To Make English Butter Toffee

English butter toffee with almonds and chocolate

How To Make English Butter Toffee

Butter toffee is so delicious, especially at Christmas time. This easy 6-ingredient recipe uses rich butter, sugar, salt, chocolate and almonds. It is perfect for charcuterie boards, snacking, food gifts, and more! Using a candy thermometer, this buttery toffee recipe will turn out perfectly every time!

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 30

Total Time: 1 40

Course: Dessert

Cuisine: English

Keyword: almond roca, almond toffee, almond toffee recipe, butter toffee, butter toffee recipe, chocolate toffee, christmas toffee, christmas toffee recipe, easy recipe, easy toffee recipe, english butter toffee recipe, how to make butter toffee, how to make english butter toffee, salted chocolate toffee, toffee

Servings: pieces

Calories: 241kcal

Author: Deborah McDonald

Cost: 20

Equipment

Candy Thermometer, this is a MUST-have for this recipe.
Baking tray or cookie sheet.
Large nonstick pot or enameled crock.
Wooden Spoon
Parchment Paper

Ingredients

2 cups unsalted butter, cubed and at room temperature.
2 cups granulated or white sugar.
1 tsp table salt.
2 cups dark or semi-sweet chocolate chips.
1 cup whole unsalted, uncooked almonds finely chopped.
1 pinch Sea salt or large flake salt for sprinkling on top.

Instructions

Spray a large baking sheet with cooking spray and line it with parchment paper. Set aside.
In a large, heavy-bottomed saucepan on medium heat, combine the unsalted butter, granulated white sugar and salt. Continue stirring the mixture until the butter is melted and the sugar is dissolved.
Allow the mixture to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 to 300 degrees Fahrenheit (137 to 149 degrees C) or the hard crack stage on the candy thermometer. Stir occasionally using a wooden spoon.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.
Sprinkle the chocolate chips over the top, and let it set for a minute or two to soften. You can even place foil over the pan to help the chocolate melt.
Uncover the toffee and spread the melted chocolate into a thin even layer once it is melted.
Sprinkle the nuts and sea salt over the chocolate, and press in slightly. Placing a plastic bag over your hand will minimize the mess.
Cover and place the toffee in the refrigerator to chill until set. Lift the parchment paper off the baking sheet and place it onto a cutting board or solid surface.
Using a sharp knife, slice the toffee and begin to break it into pieces.
Serve and enjoy!

Notes

It is VERY important to make sure your butter is at room temperature. I have made this in the past with butter that was too cold and the mixture separated when I was heating it. The toffee turned out flaky and grainy when it cooled. To fix the toffee that has separated, you can add one or two tablespoons of warm water to the mixture. Continuously stir it, and it should mix back together.
For a slightly different type of English butter toffee, add a layer of whole almonds or nuts to the bottom of the baking sheet prior to pouring the hot toffee on. Once the toffee is cooled, it will be full of delicious nutty chunks.
The toffee cools extremely fast after pouring out of the pot, so be careful to pour it where you want it, it won’t move around much afterward.
If you are wanting your toffee all to be the same thickness, try using the 9-inch square or round pan.
Save any of the small crunchy toffee or toffee bits that are left over on the base of the baking sheet in a freezer bag or sealed jar. These will make delicious toppings for holiday drinks, Christmas cookies or even to use in a scrumptious holiday oreo fudge.

Nutrition

Tried this recipe?Let us know how it was!