English Toffee

English Toffee

129
nora 0

"This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness."
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Ingredients

20 m servings 222 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Butter a 10x15 inch jellyroll pan. In a heavy skillet, over medium heat, melt butter. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. Let cool completely then break into pieces.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

129
  1. 146 Ratings

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Most helpful positive review

Great toffee. (TIP - Before you make this, make sure it's not raining or too humid outside. Make this on a dry day or else the toffee will be sticky hard and not turn out). I would disregard the...

Most helpful critical review

I gave it one star so it's easy to find help when people have problems making it. It's not greasy! If you are saying your toffee is "greasy" that means it SEPARATED! I have read that when it ...

Great toffee. (TIP - Before you make this, make sure it's not raining or too humid outside. Make this on a dry day or else the toffee will be sticky hard and not turn out). I would disregard the...

After experimenting, here is what I figured out. The toffee turns out amazing if you do two things diffent. First, I used half the amount of butter that was called for. Second, when cooking w...

This toffee was DELICIOUS and turned out perfectly. I read all of the reviews and decided to follow the correct measurements of the ingredients: 1 cup butter, 1 1/2 cups white sugar, and 2 TB w...

This is an excellent recipe, just as is. Do not succumb to the temptation to add less butter. That will result in a product that is not as luxuriously delicious as it could have been. The candy ...

Yes, the butter is right you MUST use a cast IRON skillet and dance little circles around the pan with a WOODEN spoon with big swoops in between!!! It helps to warm the skillet in the oven for a...

Although the first batch I made had the oil problem noted by other reviewers I tried again and the next several batches came out wonderful. Only thing I did differently was change pans. The batc...

I haven't made this one yet, but it looks similar to the recipe I was using. I recommend using a candy thermometer, needs to be 310 degrees for hard crack stage. On my stove/altitude that take...

This toffee turns out perfectly everytime! Just be careful not to over-cook it. It's so rich and buttery! I won 1st place with it at our county fair! I used sliced almonds instead of slivered ...

Very easy to make with only a few ingredients needed. Although the final product tasted very good, the texture of the toffee was very oily and overall it was messy to eat. It would be difficul...