English Toffee with Almonds (Printable Version)

Buttery toffee layered with smooth milk chocolate and topped with toasted almonds offering crunch and sweetness.

# What You'll Need:

→ Toffee Base

01 - 1 cup unsalted butter (225 g)
02 - 1 cup granulated sugar (200 g)
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons water
05 - 1 teaspoon pure vanilla extract

→ Topping

06 - 7 ounces milk chocolate, chopped or in chips (200 g)
07 - 3/4 cup toasted sliced almonds (90 g)

# How to Make It:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat to prevent sticking.
02 - In a heavy-bottomed saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly until butter melts and mixture is uniform.
03 - Continue to cook, stirring frequently, until the mixture attains a deep golden hue and reaches 300°F (hard crack stage) on a candy thermometer, approximately 10 to 15 minutes.
04 - Remove the saucepan from heat, swiftly stir in vanilla extract, then immediately pour the hot toffee into the prepared pan, spreading evenly with a spatula.
05 - Allow the toffee to sit for 2 minutes before sprinkling chopped milk chocolate evenly across the surface. Let it soften for 2 minutes, then spread into an even layer.
06 - Sprinkle the toasted sliced almonds over the melted chocolate, pressing lightly to adhere.
07 - Let the toffee cool completely at room temperature for about 2 hours, or refrigerate to accelerate setting.
08 - Once fully set, break into 24 pieces and store in an airtight container to maintain freshness.

# Expert Tips:

01 -
  • That moment when you crack into a piece and the toffee shatters in your teeth before melting into butterscotch heaven.
  • Toasted almonds add crunch that nobody expects but everyone craves.
  • It looks restaurant-quality but comes together in under an hour, making it the perfect gift or show-off dessert.
02 -
  • A candy thermometer is not optional if you want consistent results—eyeballing the color alone leads to either undercooked sticky toffee or burnt bitter disasters.
  • Don't stir the toffee once it reaches the hard-crack stage or you'll crystallize it into grainy disappointment; stop stirring and let heat do the work at the end.
  • The chocolate layer won't spread smoothly if the toffee hasn't cooled for at least 2 minutes; rushing this step means chocolate breaking apart and looking messy.
03 -
  • Buy a decent candy thermometer early—it's the difference between guessing and actually knowing when you've hit that perfect hard-crack stage every single time.
  • Work on a day when it's not humid if you can, because moisture in the air makes toffee sticky; if you live somewhere humid, refrigeration becomes your best friend for setting and storage.
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