This toasted almond English toffee is basically a copy of the Williams-Sonoma toffee. As a kid I loved seeing all the tins of festive food that they did, I wish you could get it in the UK! If you’re looking for a homemade gift that you can make this holiday season, this is an easy (but impressive!) recipe to make
This recipe starts off with an easy toffee recipe, which are then sprinkled with chocolate chips which melt instantly. Finally, it’s topped with toasted almonds and sea salt. (And yes, I realise it’s ironic that I’m making English toffee while pining for a store based in the US.)
- Treacle I use treacle to bring a depth to this toffee, but you can sub in molasses if you don’t have treacle!
- Toasted Almonds while you don’t have to toast your nuts, I think toasting brings a much richer flavour. You can use any type of nuts!
- Chocolate if you aren’t using chocolate chips, be sure to chop your chocolate. This will make it easier for the chocolate to melt when you sprinkle it over the hot toffee.
How to make English Toffee
All you’ll need to make toffee is a saucepan, tray and a candy thermometer! Start off my lining a tray, I used a 9×13 one, with parchment paper. Then in a medium saucepan, heat butter, brown sugar, white sugar, treacle and salt. Once it reaches 300 degrees, you can immediately add in your vanilla.
Pour the toffee on to your prepared pan and use a metal offset spatula to spread it out evenly. You can then sprinkle on top your chocolate chips! Let them sit for a few minutes before spreading that out evenly. I like to sprinkle mine with toasted almonds and kosher salt.
More Chocolate Recipes to Try:
- 9×13 inch tray
- 224 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 100 grams light brown sugar
- 1 ½ teaspoon treacle
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 100 grams toasted almonds, chopped
- 180 grams chocolate chips
- Line a small baking tray (I used 9×13 one) with parchment paper and set aside.
- In a medium saucepan, melt the butter, treacle, brown sugar, granulated sugar, and salt together over medium heat. You can stir occasionally with a whisk until it reaches 250°F. Once it reaches that temperature, whisk consistently until it reaches 300°F. Take it off the heat immediately.
- Add the vanilla and whisk. Pour the mixture into the prepared pan, using an offset spatula to spread it out.
- Sprinkle the chopped chocolate or chocolate chips on top of the toffee and leave for a few minutes. Spread the melting chocolate to evenly cover the toffee. Finish by sprinkled your toasted almonds and a pinch of kosher salt.
- Leave to cool completely. I then kept mine in the fridge and broke it up using a knife. As this chocolate isn't tempered, it's best to store it in the fridge.