Easy Homemade English Toffee

 Easy homemade English toffee with crunchy almonds and creamy chocolate!

Easy Homemade English Toffee

There are vanilla people and there are chocolate people. As I’ve gotten older, I’ve come to appreciate vanilla, particularly when paired with warm and gooey desserts. But when it really comes down to it, I’m a chocolate person. I have my random fruity candy cravings when nothing will satisfy quite like an orange-cream salt water taffy or a handful of pear jelly bellies, but for the most part, it’s chocolate I need. Chocolate, caramel, toffee, and similar assorted sweet things.

Easy Homemade English Toffee

My mother makes the most amazing homemade candies. Her caramel just melts the instant your put it in your mouth – it’s so sweet I can only have a piece or two at a time, and that’s saying something cause I like it rich rich rich. She makes her caramels every year around this time, along with her famous homemade English toffee. It’s incredible. We keep trying to convince her to open a sweets shop but she has yet to take the leap. One of these days I’ll just buy a shop, paste her name on the front, and force her to become the full-on candy-maker-business-woman I know she is.

Til then, I’ll settle for giant batches of her homemade toffee all to myself.

Easy Homemade English Toffee

My mother uses a candy thermometer for her toffee and only makes it when the weather is “ideal” (whatever that means!) because she’s amazing like that. I’m slightly less committed to the art of old-fashioned candy creation and want something a little simpler since I don’t have 40 years of toffee-making under my belt.

Enter: my easy homemade English toffee. No candy thermometer required.

Easy Homemade English Toffee

Honestly the hardest part about this recipe is just the waiting for it to cool at the end. And trust me, you do not want a burned tongue as a consequence of impatience. Not that I would know…. Just joshin’ I totally know from personal experience so take my word for it! 😉

4.4 from 8 reviews
Easy Homemade English Toffee
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Easy homemade English toffee with crunchy almonds and creamy chocolate!
Recipe type: Dessert
  • 1 cup whole raw almonds
  • 1 cup butter, cut into 1-inch cubes
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups milk chocolate chips
  • ¼ cup finely chopped pecans (such as Diamond of California)
  1. Get all of your ingredients measured and set out before you start the recipe. Then place your almonds on a plate and microwave them for 2-3 minutes on high to toast them. Line a baking sheet (preferable a 9x13 pan) with foil and place the almonds in a single layer on the foil - space them out as best you can.
  2. Add sugar, butter, vanilla, and salt to a large sauce pan (at least 2-quarts and it needs to have a thick bottom - not a thin metal one or your toffee will burn!) and melt over medium heat, stirring throughout.
  3. When ingredients are completely melted, continuously stir and gradually increase heat to medium-high. Keep stirring, stirring, stirring for 9-15 minutes until the toffee is a golden brown color (similar to the color of the raw almonds). As soon as it reaches that color, quickly pour over almonds in your prepared pan.
  4. Allow to cool for about 2-3 minutes, then sprinkle with chocolate chips. Allow to sit for another couple of minutes so the chocolate chips will melt, then spread over the toffee. Sprinkle with chopped pecans and allow to cool completely. (If you put the pan in the fridge it will speed up the process a bit).
  5. After toffee and chocolate and completely cooled, use a butter knife to break apart the toffee. Store in an airtight container at room temperature.
*recipe adapted from The Yummy Life


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wheres the rest of the recipe?? How do I know when it’s done if I’m not using a candy thermometer?

    Hi Jerrika! Sorry about that, there was a glitch in my recipe card and for some reason several of my recipes were being cut off – it’s fixed now though! 🙂

I’m a chocolate person too. . love love love this homemade English toffee!! This is perfection!! And no candy thermometer required?! love it even more.

    Ahhhh, we can be chocolate buddies. 😉

Wow what a delicious recipe!

Could we have some of your mother’s recipes. That sounds wonderful Thanks

Tried to pin this recipe to Pinterest, but your site is blocked cause they say it could lead to spam. I’ve always pinned your recipes without any problems. This has been happening quite a bit lately. Troublesome!

    Thanks Susan! I’m trying to get it worked out right now!!

This definetly is amazing! Best toffee EVER

I ate the whole batch for breakfast the next day. Oops 🙂

Although decided next time I’d put a bit less almonds….

Oh yeah. .. only a chocolate like this can cure a chocolate fix! Making it tomorrow!
Ty for sharing!

How many grams is the one cup of butter? I want to make these English toffees!!!

hi Tiffany, I saw this recipe on Budget Bytes, which recommended it as a lovely Christmas gift – it looks beautiful! Was just wondering whether you had tried using dark chocolate instead of milk chocolate, and whether it would also work to just melt the chocolate and pour it over the toffee?

Is this toffee crunchy or its it a soft toffee? Strange question I know but I used a different recipe similar to this one and it wasnt crunchy unless I kept it in the fridge.

    This is a hard/crunchy toffee. 🙂

This makes great toffee! For the color of the toffee it should be the color of a caramel, not the outside of the almond! If it gets that dark it burns and becomes bitter. If you want another treat that some people like better, use white chocolate instead of milk chocolate!

Wow! This recipe is amazing! I just made a batch for my friend, who’s only request during my big annual Christmas cookie bake off, was English Toffee like his grandmother used to make! I was feeling the pressure of measuring up to the expectations he had set forth! Lol! I went shopping late and the store was out of whole almonds so I used a bag of slivered almonds. Turned out just awesome! Great and easy recipe! Thank you for sharing!

What size pan for the toffee?

This is absolutely FANTASTIC! I personally use a spatula to stir as it would take more of the bottom and the side of the pot and I used dark semi sweet chocolate chip. As to roast the almonds, I did it in a cast iron pan as I hate using a microwave. I ended up cooking it at medium all along as as soon as I turned up the heat, it was kind of a burning small that I didn’t like and was afraid to burn it. This is to die for and I will make it again. Merci!!

This looks scrumtious! Can anyone tell me what is the approximate weight of 2 cups of chocolate chips? Chocolate chips arenot that common in Europe and when available they often contain palm oil which I try to avoid as much as possible. I will use chopped 70% chocolate and not quite sure how much to use. Thank you!

The toffee recipe looks fabulous !! Any idea if it would wirk with splenda? Were a diabetic house.

    Hi Kim! Oh, that is such a good question – to be honest I haven’t worked with splenda before so I’m not sure how it cooks down and caramelizes compared to sugar… so sorry I can’t be of more help! If you do give this a try with splenda I’d love to hear about the results!

My butter separated from the toffee. What did I do wrong?

    Hi Heather, at what point did your butter separate?

      My butter separated too😯

tried this recipe today and was so disappointed. it was bitter and left a horrible taste in the mouth. threw it away. The only difference was that we used real chocolate chips and not milk chocolate…is that the reason??

    Hi Donna, I’m sorry to hear that! What do you mean by “real” chocolate chips? Are they semi sweet or dark chocolate? Unsweetened? Milk chocolate chips are extremely sweet and that compliments the toffee really well. I would only suggest using milk chocolate chips for this toffee!

I made this tonight and it was DELICIOUS and so quick and easy! I plan on making a few batches tomorrow for Christmas party! Thanks for sharing.

The chocolate has remained melted and isnt hardening. I used a combo of milk chocolate and mini semi-sweet chocolate morsels. Any suggestions?

    Pop it in the fridge or freezer for about 15 minutes and that will speed up the cooling!

Love this recipe!! Im not a chocolate lover so the second time i made it i used 1 cup of chocolate chips instead of 2. Perfect! Thanks!

I don’t know what went wrong but just as the mixture started to change color the sugar separated from the butter and turned into a hot mess. ;(

Not impressed. Sugar and butter mixture separated at 8 min Mark it didn’t burn or STICK just got crunchy and not spreadable. So frustrating.

Has anyone tried it with dark chocolate? I’m not a fan of milk chocolate.

Thank you. GreAt directions and yummy rEcipe

Food LOOKS Delicious

This stuff is wonderful and so easy! I was always afraid to try make toffee because of using a candy thermometer . I cooked this 9 minutes and it was perfect! Thank you for the recipe and the 10 pounds i will gain eating it. lol

Hi Tiffany so i’ve trIed making It and it never turned an almond color for me. I did 15 minutes and even after cooling in the fridge it was soft once left out for a few mintues. Can you tell me what went wrong?

    Hi Angie- I wonder if you didn’t have it at a high enough temp? I have a video of the recipe- I suggest that you watch that to help make sure that you are stirring the toffee over medium-high heat, it’s very hot and should be bubbling. Are you using a gas burner or electric? If you are using electric, it tends to shut off for periods of time and cool down before turning back on. You may need to turn up the heat every time it shuts off to keep the heat on-going. I hope that some of this helps for you!