📝 About This Recipe
This exquisite English-style toffee strikes the perfect balance between a deep, buttery crunch and a luxurious chocolate finish. Handcrafted with slow-cooked sugar and premium European butter, each bite delivers a sophisticated profile of toasted nuts and a hint of flaky sea salt. It is a timeless confection that evokes the warmth of holiday kitchens and the artistry of traditional candy-making.
🥗 Ingredients
The Toffee Base
- 1 cup Unsalted European-style butter (high fat content, 2 sticks)
- 1 cup Granulated white sugar
- 2 tablespoons Water
- 1 tablespoon Light corn syrup (prevents crystallization)
- 1/4 teaspoon Kosher salt
- 1 teaspoon Pure vanilla extract (added at the end)
Nuts and Texture
- 1 cup Raw almonds (finely chopped and toasted)
- 1/2 cup Toasted pecans (optional, finely chopped)
Toppings
- 1 1/2 cups Semi-sweet chocolate chips (high quality, at least 60% cacao)
- 1 teaspoon Flaky sea salt (such as Maldon)
- 1 pinch Edible gold leaf (optional for gifting)
👨🍳 Instructions
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1
Prepare your workspace by lining a 9x13 inch rimmed baking sheet with a silicone baking mat or high-quality parchment paper. Do not grease the pan directly.
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2
Spread half of your finely chopped toasted almonds evenly over the bottom of the prepared baking sheet; this ensures the toffee is anchored by nuts on both sides.
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3
In a heavy-bottomed 3-quart saucepan, combine the butter, sugar, water, corn syrup, and kosher salt over medium-low heat.
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4
Stir the mixture constantly with a heat-resistant silicone spatula until the butter is completely melted and the sugar has dissolved.
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5
Clip a digital candy thermometer to the side of the pan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pan.
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6
Increase the heat to medium. Continue stirring steadily but gently as the mixture begins to boil and darken in color.
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7
Cook until the thermometer reaches 300°F (149°C), which is the 'hard crack' stage. The mixture should be the color of a brown paper bag or a shiny new penny.
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8
Immediately remove the pan from the heat and stir in the vanilla extract. Be careful, as the mixture may bubble up slightly when the liquid hits the hot sugar.
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9
Carefully pour the hot toffee over the nuts on the baking sheet, using your spatula to spread it into an even layer about 1/4 inch thick.
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10
Let the toffee sit for 2-3 minutes to firm up slightly, then sprinkle the chocolate chips evenly over the hot surface.
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11
Wait another 5 minutes for the heat of the toffee to melt the chocolate. Once shiny and soft, use an offset spatula to spread the chocolate into a smooth, thin layer.
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12
Immediately sprinkle the remaining chopped almonds and the flaky sea salt over the wet chocolate so they adhere.
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13
Allow the toffee to cool completely at room temperature for at least 3-4 hours. Do not rush this in the fridge, as it can cause the chocolate to bloom or the toffee to become sticky.
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14
Once fully set and hard, lift the parchment paper and break the toffee into irregular, bite-sized shards using your hands or a heavy knife.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the sugar from scorching or the butter from separating. If you see the butter starting to separate (oily pools on top), add a tablespoon of hot water and stir vigorously to emulsify. Humidity is the enemy of candy; try to make this on a dry day to ensure the toffee stays crisp and doesn't get tacky. Use a high-quality chocolate; cheap chocolate chips contain stabilizers that prevent them from melting into a smooth layer. Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.
🍽️ Serving Suggestions
Pair with a glass of smoky Islay Scotch or a dark, barrel-aged Stout. Serve alongside a platter of tart Granny Smith apple slices to cut through the richness. Crush smaller fragments to use as a decadent topping for premium vanilla bean ice cream. Package in cellophane bags with a velvet ribbon for a sophisticated homemade gift. Arrange on a dessert charcuterie board with dried apricots and dark roasted coffee beans.