This toasted almond English toffee is basically a copy of the Williams-Sonoma toffee. 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 was originally published in December 2020. It has since been updated with new images.
This recipe starts off with a simple toffee recipe, which is then sprinkled with chocolate chips which melt instantly. Finally, it’s topped with toasted almonds and sea salt. This made from scratch chocolate toffee bark is so buttery!
This is an easy candy recipe but you will need a candy thermometer! If you’re looking for a recipe that is perfect for gifting but doesn’t require any thermometers, I recommend taking a look at my Christmas cookie fudge or no bake peanut butter fudge.
Why you’ll love this Almond English Toffee!
- You only need a few simple ingredients to make this!
- I’ve sprinkled over roasted slivered almonds, but you could use any other crushed nuts, crushed peppermint candy or keep it as just chocolate!
- This toffee bark is perfect for gifting.
- You will need a candy thermometer to make sure it gets to the right temperature, so keep that in mind before you start this recipe!
- Molasses: use molasses or black treacle! This isn’t a must, but it really brings out the flavor of the toffee. I first saw this tip from Smitten Kitchen and haven’t looked back!
- 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! I recommend toasting them ahead of time, then once they have cooled you can gently crush them so you have a different sized pieces.
- 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.
- Unsalted Butter: I’m using European style butter in this recipe.
- Salt: I added a sprinkle of flaky sea salt to the top of this toffee!
Step by Step Instructions
Step 1: Place the butter, sugar, light brown sugar, molasses and salt in a medium saucepan. Over medium-low heat, melt everything together, stirring occasionally. Using a candy thermometer, heat the mixture until it reaches 250°Fahrenheit/120° Celsius. Start whisking constantly until it gets to 300°Fahrenheit/150°Celsius.
Step 2: Pour the hot toffee mixture into a 9×13 pan that has been lined with parchment paper.
Step 3: Sprinkle over your chocolate chips or chopped chocolate immediately. Leave for a minute or two, then use a small offset spatula to spread the chocolate evenly over the toffee layer.
Step 4: Sprinkle over your toasted almonds and some flaky sea salt. Allow it to cool completely and the chocolate to set, before breaking up with your hands or a knife.
Baking Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Press Toppings on Quickly – the toffee will start to set very quickly, so I recommend adding the chopped chocolate or chocolate chips as soon as it has been poured into the baking pan.
- Keep in the Fridge – because the chocolate isn’t tempered, I recommend keeping it in the fridge.
- Chocolate – I prefer using dark chocolate or semi-sweet chocolate, but feel free to use milk chocolate if you prefer!
Frequently Asked Questions
Yes! Feel free to use whatever nuts you like, or just top the toffee with chocolate if you aren’t a fan of nuts.
Before starting this recipe, preheat your oven to 350°Fahrenheit/175°Celsius. Place the slivered almonds (or whatever nuts you are using) in a baking tray and bake for 10-12 minutes. I recommend taking them out halfway and giving it a shake, so all the nuts toast evenly.
Once it reaches 250°Fahrenheit, you need to be whisking it constantly. If you aren’t whisking it (making sure you get all the way down to the bottom and the sides of the pan!) the butter will separate and it will look greasy.
Almond English Toffee
- 9×13 inch tray
- 2 sticks unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoon unsulphured molasses
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup slivered almonds toasted and crushed
- 1 cup chocolate chips
- flaky sea salt for sprinkling
- Line a small baking tray (I used 9×13 one) with parchment paper and set aside.
- In a medium saucepan, melt the butter, molasses, brown sugar, granulated sugar, and salt together over medium heat. You can stir occasionally with a whisk until it reaches 250°Fahrenheit/120°Celsius. Once it reaches that temperature, whisk consistently until it reaches 300°Fahrenheit/150°Celsius. Take it off the heat immediately.
- Add the vanilla extract 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 flaky sea salt.
- Leave to cool completely. Once the chocolate has completely set (you can speed this up by placing in the fridge!), use a knife or your hands to break it apart.
- As this chocolate isn't tempered, it's best to store it in the fridge.