English Toffee

Ingredients

Equipment Needed

• •Heavy-bottomed 3-quart saucepan
• •Candy thermometer (instant-read or clip-on)
• •Rimmed baking sheet (half-sheet pan)
• •Parchment paper or silicone baking mat
• •Offset spatula
• •Wooden spoon or heat-resistant spatula

Instructions

1. 1

   Toast and prepare almonds

   Spread almonds on a rimmed baking sheet and toast in a 350°F oven for 8 to 10 minutes, stirring once halfway through, until fragrant and golden inside when you crack one open. Let cool completely. Roughly chop one cup of the almonds into irregular pieces, some as fine as gravel, others in larger chunks. Finely chop the remaining half cup until nearly powdered. Keep these separated.

2. 2

   Prepare your pan

   Line a rimmed baking sheet with parchment paper or a silicone baking mat. Do not grease it. Have everything ready before you begin cooking, including your vanilla, chocolate, and both portions of almonds within arm's reach. Once the candy reaches temperature, you'll have about thirty seconds to act.

3. 3

   Combine and begin cooking

   In a heavy-bottomed 3-quart saucepan, combine the butter, sugar, water, and salt. Set over medium heat and stir gently with a wooden spoon or heat-resistant spatula until butter melts completely. Clip your candy thermometer to the side of the pan, ensuring the tip doesn't touch the bottom.

   A light-colored pot lets you monitor the color change more accurately than a dark one. The difference between amber and burnt is a matter of seconds.
4. 4

   Cook to hard crack stage

   Once the mixture begins to boil, reduce heat to medium-low and stir slowly but constantly. The temperature will climb in fits and starts, stalling around 250°F before resuming its climb. Around 270°F, the mixture may appear to separate, with butter pooling at the edges. Keep stirring steadily. It will come back together. The color will deepen from pale yellow to rich amber as you approach 300°F.

   The mixture may foam up dramatically around 260°F. This is normal. A larger pot prevents overflow. Reduce heat slightly if it threatens to climb over the rim.
5. 5

   Finish and pour

   When the thermometer reads 300°F (hard crack stage), immediately remove from heat. The toffee will be deep amber, the color of a well-worn penny. Working quickly, stir in the vanilla (it will sputter and steam) and the coarsely chopped almonds. Pour onto your prepared baking sheet and use an offset spatula or the back of your wooden spoon to spread into an even layer about 1/4-inch thick. Work fast. The candy sets quickly.

6. 6

   Add chocolate layer

   Let the toffee cool for about 3 minutes, just until the surface dulls slightly but remains warm. Scatter the chopped chocolate evenly over the top. Wait 2 minutes for the residual heat to soften the chocolate, then spread with an offset spatula into a smooth, even layer. The warmth of the toffee will melt the chocolate perfectly.

   If the chocolate isn't melting smoothly, briefly pass the baking sheet over a low burner or pop it into a still-warm oven for 30 seconds. Don't overdo it, or the toffee will soften.
7. 7

   Top with almonds

   While the chocolate is still glossy and wet, scatter the finely chopped almonds evenly across the surface. Press gently with your palm to embed them into the chocolate. This fine almond dust creates a beautiful finished appearance and adds textural interest to every bite.

8. 8

   Cool and break

   Let the toffee cool completely at room temperature, about 1 hour, until the chocolate is set and the candy releases easily from the parchment. Alternatively, refrigerate for 20 minutes to speed the process. Once set, break into irregular shards by hand or with a knife handle. The snap should be clean and decisive. If it bends, it needed more time on the heat.

Chef Tips

• •Butter quality matters enormously. European-style butter with higher butterfat produces richer, more flavorful toffee. Avoid salted butter, which can throw off the balance and cause unpredictable results.
• •Humidity is the enemy of candy making. Choose a dry day if you can. High humidity extends cooling time and can make the surface tacky. If your kitchen runs humid, store finished toffee with a silica packet in the tin.
• •For a double-chocolate version, flip the cooled toffee after the first chocolate layer sets, then coat the bottom with another layer of chocolate and almonds. Twice the indulgence, same amount of effort.
• •Milk chocolate works beautifully if you prefer something sweeter. White chocolate is an option for the adventurous, though purists may raise eyebrows.
• •The toffee will keep for three weeks in an airtight container at cool room temperature. Layer pieces between sheets of wax paper to prevent sticking. It also ships remarkably well in holiday gift boxes.

Advance Preparation

• •Almonds can be toasted and chopped up to one week ahead. Store in an airtight container at room temperature.
• •Finished toffee keeps for 3 weeks layered between wax paper in an airtight container at cool room temperature. Do not refrigerate once chocolate is set, as condensation can form when returning to room temperature.
• •Toffee freezes well for up to 3 months, tightly wrapped. Thaw in the refrigerator overnight, then bring to room temperature before unwrapping to prevent condensation.

Frequently Asked Questions

Nutrition Information

1 serving (about 38g)