English Toffee Step-By-Step

English toffee is sort of like a Heath candy bar only far, far better. It has four ingredients and does not require a candy thermometer. It’s all in technique. I made a batch today. First I melted butter in a heavy saucepan over medium low heat.

While the butter melted I assembled the other ingredients: sugar, slivered almonds and a few almonds finely chopped. Chocolate chips are not shown.

When the butter was completely melted I added the slivered almonds and sugar, turned the heat to high, set the timer to five minutes and started stirring rapidly. At first the butter remained liquid.

Soon, the butter and sugar began to congeal into a mass.

Now the mass started to pull away from the side and bottom of the pan.

The mass began to turn brown.

Shortly before the timer hit four minutes the bottom of the pan began to smoke. I was stirring like crazy. The almonds were making popping noises. 

Dennis quickly removed the pan from the heat and poured the hot mass into the 9”x13” pan that had been sitting on a back burner with barely warm heat under it. I spread the candy out as evenly as I could before it began to harden.

I sprinkled on chocolate chips. 

The chips become shiny instead of dull. Here just a few chips are still solid.

When all the chips were melted, I spread the chocolate over the toffee surface using the back of a soup spoon.

Finally, I sprinkled on the finely chopped almonds. They aren’t necessary but they add visual interest.

I will let the toffee sit overnight and turn it out of the pan tomorrow morning.

There’s a catch. Carol called to say that she made a batch this afternoon, too, but hers burned. She said the mixture began to brown as soon as she turned the heat to high. She uses a gas stove. I use an electric one. Maybe my pan is heavier than hers. Who knows, but if your toffee begins to brown as hers did, life the pan off the burner and turn down the heat! Also, the recipe says to cook the mixture about five minutes, but mine was done in a little less than four. Don’t be a slave to the instructions; trust your judgment.

English Toffee*

1 cup butter

1 cup slivered almonds

1¼ cups sugar

1 six-ounce package chocolate chips

Melt butter over low heat in a heavy 3-quart saucepan, then add nuts and sugar. Turn heat to high and stir rapidly until color changes to a light caramel, about 5 minutes. Almonds will start to make popping sounds at this stage and the mixture will have a compact appearance, yet be fluid enough to pour out. Do not overcook!

Remove from heat and pour at once into a slightly warm ungreased 13”x9” pan. Spread out as thinly and evenly as possible. Distribute chocolate chips over hot candy and spread evenly when they have melted. Sprinkle with a few finely-chopped almonds, if desired.

When the chocolate has completely cooled turn the pan upside down on waxed paper. Tap the pan to release the candy. Break in bite-size pieces.

Makes about 1¾ pounds.

*The recipe is in my 1970 copy of Farm Journal's Homemade Candy. I've been making it every December for 42 years.

Copyright 2012 by Shirley Domer