Classic English Toffee Almonds (Printable)

Buttery toffee layered with milk chocolate and toasted almonds, blending sweetness and crunch effortlessly.

# What You Need:

→ Toffee Base

01 - 1 cup unsalted butter (2 sticks, 8 oz)
02 - 1 cup granulated sugar (7 oz)
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons water
05 - 1 teaspoon pure vanilla extract

→ Topping

06 - 7 oz milk chocolate, chopped or chips
07 - 3/4 cup toasted sliced almonds (about 3 oz)

# Directions:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat.
02 - In a heavy-bottomed saucepan, melt butter with sugar, salt, and water over medium heat, stirring constantly until fully combined.
03 - Continue stirring frequently and cook until the mixture turns a deep golden color and reaches 300°F (hard crack stage) on a candy thermometer, approximately 10 to 15 minutes.
04 - Remove from heat, stir in vanilla extract quickly, and immediately pour the hot toffee into the prepared pan. Spread evenly with a spatula.
05 - Let the toffee sit for 2 minutes, then sprinkle chopped milk chocolate over the surface. Allow chocolate to soften for 2 minutes before gently spreading into an even layer.
06 - Sprinkle toasted almonds evenly over the melted chocolate, pressing lightly to adhere.
07 - Allow the toffee to cool completely at room temperature for about 2 hours or refrigerate to speed up setting.
08 - Once fully set, break into 24 pieces and store in an airtight container.

# Expert Advice:

01 -
  • It tastes like pure indulgence but feels surprisingly achievable once you understand the timing.
  • The three-layer contrast—crispy toffee, silky chocolate, crunchy almonds—keeps you coming back for just one more piece.
  • People always assume it's complicated, then you watch their faces when they realize you made it in your own kitchen.
02 -
  • A candy thermometer is non-negotiable; color alone can be deceiving and toffee that's a few degrees off tastes completely different.
  • Once the mixture reaches that deep golden stage, it can go from perfect to burnt in seconds, so stay focused and don't step away.
  • The chocolate layer will look melted and glossy when you first spread it, but it firms up beautifully as everything cools together.
03 -
  • Clip your candy thermometer to the side of the pan early so you can read it without leaning over the hot mixture.
  • If you don't have a candy thermometer, the cold water test works: drop a tiny bit of hot toffee into cold water, and at hard crack stage it should break between your teeth with a snap.
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