Tested till perfect English Toffee

English Toffee

This yummy chocolate- and nut-covered candy is relatively easy to make and incredibly delicious. Make sure to hold back a couple of shards for yourself!

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1-1/4 lb (625 g)


  • 3/4 cup 3/4cupwhole unblanched almondwhole unblanched almonds
  • 2/3 cup 2/3cupunsalted butter
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 3 tbsp 3tbspwater
  • 1 tbsp 1tbspcorn syrup
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspvanilla
  • 5 oz 5ozbittersweet chocolate, finely chopped
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On baking sheet, toast almonds in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Let cool; chop.

Spread 1/2 cup (125 mL) of the almonds in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Set aside.

In heavy 12-cup (3 L) saucepan, melt butter over medium heat. Stir in sugar, water, corn syrup and salt. Bring to boil; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, for 7 minutes.

Continue cooking, stirring occasionally as colour deepens, until candy thermometer reaches hard-crack stage of 300 to 309°F (149 to 154°C), or when small amount of hot syrup dropped into cold water forms separate hard brittle threads, about 3 minutes.

Remove from heat. Stir in vanilla. Immediately pour over almonds in pan, spreading with greased spatula almost to edges. Let cool slightly, but still hot, about 2 minutes.

Sprinkle with chocolate and let stand until melted, about 2 minutes; spread chocolate evenly. Sprinkle with remaining almonds.

Refrigerate toffee until firm, about 1 hour. Using small mallet or hammer, or tip of butter knife, break into shards. (Make-ahead: Store toffee layered between waxed paper in airtight container in refrigerator for up to 2 weeks.)

Nutritional Information Per 1 oz (30 g): about

cal 180 pro 2g total fat 11g sat. fat 6g
carb 19g fibre 1g chol 16mg sodium 59mg
potassium 41mg

% RDI:

calcium 2 iron 4 vit A 5 folate 1
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