The Easiest, Melt-in-Your-Mouth Holiday Treat
There’s a reason classic English toffee is a beloved tradition—it’s buttery, crunchy, chocolatey perfection. With just a few simple ingredients and no candy thermometer needed, this foolproof recipe creates irresistibly crisp toffee topped with silky-smooth chocolate and crunchy nuts. It’s perfect for gifting, parties, or indulging yourself during the holiday season!
Ingredients
-
1 cup unsalted butter
-
1 cup granulated sugar
-
Pinch of salt
-
½ teaspoon vanilla extract
-
1½ – 2 cups whole almonds (or your favorite nuts; optional)
-
1 to 1½ cups milk chocolate chips (or melting chocolate wafers)
Prep & Cook Time
-
Prep Time: 5 minutes
-
Cook Time: 5–6 minutes
-
Chilling Time: 30 minutes
-
Total Time: ~40 minutes
-
Yield: About 1 pound (approximately 12–16 servings)
Equipment Needed
-
Medium saucepan
-
Silicone spatula or wooden spoon
-
Baking sheet
-
Parchment paper or silicone baking mat
-
Offset spatula or spoon for spreading chocolate
Step-by-Step Instructions
-
Prepare Baking Sheet:
Line a baking sheet with parchment paper or a silicone baking mat. If using nuts, spread them evenly over the prepared baking sheet. -
Cook Butter and Sugar Mixture:
In a medium saucepan over medium-high heat, combine butter, sugar, and salt. Stir continuously until the mixture melts and begins to bubble. -
Cook Until Golden:
Continue cooking for about 5–6 minutes, stirring constantly, until the mixture becomes the color of a brown paper bag—a rich golden-brown hue. Be careful not to burn it. -
Add Vanilla & Pour Immediately:
Remove saucepan from heat, quickly stir in vanilla extract (careful, it will bubble!), then immediately pour the hot toffee evenly onto the prepared baking sheet, covering nuts if using. Spread gently with a spatula to even out. -
Top With Chocolate:
Allow the toffee to cool slightly for about 2 minutes. While still warm, sprinkle chocolate chips evenly across the surface. Let stand for 2–3 minutes until melted, then spread the chocolate into an even layer using an offset spatula or back of a spoon. -
Chill & Break Into Pieces:
Place the tray in the refrigerator or freezer for at least 30 minutes, until completely cooled and firm. Once set, break the toffee into bite-sized pieces.
Storage Tips
-
Store toffee in an airtight container at room temperature for up to 2 weeks.
-
Refrigerate for longer freshness—lasts up to 3 weeks chilled.
-
Can also be frozen in an airtight container or sealed bag for up to 2 months.
Pro Tips
-
Nuts: Use almonds, walnuts, pecans, or skip nuts altogether if you prefer smooth toffee.
-
Chocolate: Switch up chocolate flavors—milk, dark, or white chocolate all work beautifully.
-
Perfect Color: Aim for a rich caramel color, similar to brown sugar or a brown paper bag. Too pale = chewy, too dark = burnt.
Why You'll Love This Recipe
✅ Easy and foolproof—no candy thermometer
✅ Minimal ingredients for maximum flavor
✅ Makes a fantastic homemade gift
✅ Customizable with different chocolates and nuts
✅ Irresistibly crunchy, buttery, chocolatey goodness
Classic English Toffee
Equipment
- Medium saucepan
- Silicone spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Offset spatula or spoon for spreading chocolate
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- 1½ – 2 cups whole almonds optional
- 1 to 1½ cups milk chocolate chips
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Spread nuts evenly on top, if using.
- In a medium saucepan, combine butter, sugar, and salt over medium-high heat. Cook, stirring continuously, until golden brown (about 5–6 minutes).
- Remove from heat, stir in vanilla extract carefully, then immediately pour mixture onto prepared sheet.
- Let cool slightly (2 minutes), then sprinkle chocolate chips on top. Once melted, spread evenly.
- Chill in fridge or freezer until set (30 min). Break into pieces. Serve or store airtight.