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Foolproof English Toffee Recipe: Buttery and Crunchy Homemade Candy

Close-up of broken pieces of homemade toffee recipe topped with dark chocolate and flaky sea salt.
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Make rich, buttery English toffee with this easy recipe. It results in a perfectly crunchy toffee candy that is ideal for gifting during the holidays.

Ingredients

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  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or almonds (optional)
  • 1/2 teaspoon sea salt (optional, for topping)

Instructions

  1. Line a 15×10 inch baking sheet with parchment paper or a silicone mat. Lightly grease the paper.
  2. Combine the butter, sugar, and water in a heavy-bottomed, medium saucepan.
  3. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  4. Stop stirring once the mixture boils. Insert a candy thermometer.
  5. Boil the mixture without stirring until it reaches 300 degrees Fahrenheit (the hard crack stage). This usually takes 15 to 20 minutes. Watch the temperature closely.
  6. Remove the pan from the heat immediately when it reaches 300°F. Stir in the vanilla extract quickly.
  7. Pour the hot toffee mixture onto the prepared baking sheet. Do not scrape the sides of the pan.
  8. Spread the toffee evenly using an offset spatula, working quickly.
  9. If using chocolate, immediately sprinkle the chocolate chips over the hot toffee. Let them sit for five minutes to melt.
  10. Spread the melted chocolate evenly over the toffee. If using nuts, sprinkle them over the chocolate layer now. Sprinkle with sea salt if desired.
  11. Allow the toffee to cool completely at room temperature for at least one hour, or until firm. Do not refrigerate, as this can cause it to stick.
  12. Once fully hardened, break the toffee into irregular pieces. Store in an airtight container.

Notes

  • Use a heavy-bottomed pan to prevent scorching the sugar mixture.
  • For the best texture, you must reach the hard crack stage, which is 300°F. If you stop short, the toffee will be chewy, not crunchy.
  • If you want to make toffee bits for baking, simply break the cooled toffee into small pieces and store them separately.
  • This recipe works well as a Christmas candy toffee treat for holiday gifts.

Nutrition

Find it online: https://cookincorner.com/foolproof-toffee-recipe-300f-snap/