Classic English Toffee Almonds (Printable)

Buttery toffee with milk chocolate and toasted almonds combines crunch and sweet flavors in every bite.

# What You'll 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 ounces milk chocolate, chopped or chips
07 - 3/4 cup toasted sliced almonds (3 oz)

# Directions:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat.
02 - In a heavy-bottomed saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly until butter is melted and mixture is well integrated.
03 - Continue cooking while stirring frequently until the mixture turns deep golden and reaches 300°F on a candy thermometer, approximately 10–15 minutes.
04 - Remove from heat, stir in vanilla extract, then immediately pour hot toffee into prepared pan and spread evenly with a spatula.
05 - Let toffee rest for 2 minutes, then sprinkle chopped milk chocolate evenly on top. Allow to soften for 2 minutes before spreading into a smooth layer.
06 - Sprinkle toasted almonds evenly over melted chocolate, pressing lightly to adhere.
07 - Allow toffee to cool completely at room temperature for about 2 hours or refrigerate for faster setting.
08 - Once set, break into 24 pieces and store in an airtight container.

# Helpful Hints:

01 -
  • It looks impressive but only needs five ingredients and a little courage with the thermometer.
  • The contrast between buttery crunch and silky chocolate makes every bite feel like a small celebration.
  • You can wrap pieces in parchment and give them away, and people will assume you spent hours in the kitchen.
02 -
  • Stir constantly once the mixture starts to bubble, or the sugar will crystallize and turn grainy instead of smooth.
  • Don't skip the thermometer unless you've made candy a dozen times before. Guessing the temperature leads to chewy toffee that sticks to your teeth.
  • If the chocolate seizes or looks dull, it means the toffee cooled too much before you added it. Next time, work a little faster after pouring.
03 -
  • Toast your almonds until they smell nutty and turn light golden, not just warm. That's when the flavor really wakes up.
  • If your toffee turns out chewy, it didn't reach hard crack. Next time, let it cook a bit longer and double-check the thermometer.
  • Pour the hot toffee confidently and spread it fast. Hesitation gives it time to set unevenly.
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