The Best Homemade English Toffee Recipe

English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting!

English Toffee Bites- a classic recipe from www.shugarysweets.com #toffee #candy

I’m shocked that this is my second holiday season and I haven’t shared these English Toffee bites with all of you until today!

Thanks to one of my besties, RHONDA (hey girl!!), she shared this awesome English Toffee recipe with me years ago. And it became a tradition that we would have a holiday candy-making day.

We even would get our oldest daughters involved. Natasha on left, my daughter Alyssa on right- taken in 2008 they were just babies!

We usually gave them the job of rolling Peanut Butter Buckeyes and wrapping caramels…you know, the “chores”!


This English Toffee is typically made in an 11×7 pan, but a few years ago I found a silicone brownie bite pan. And it’s all I use now. No more slicing toffee, just pop the toffee bites out and you’re good to go.

However, if you don’t own one of these pans (or 5 like I do), feel free to pour your English Toffee into a foil-lined 11×7 pan and slice the finished toffee into pieces.

Just make sure not to cut English Toffee while it’s cold or the chocolate will separate from the toffee. Keep it room temp!

Oh, and breaking English Toffee into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on ice cream. Just sayin!

Homemade English Toffee


My English Toffee recipe starts with whole almonds spread across the pan or divided evenly into each of the silicone brownie bite pan compartments (about 2-3 almonds per slot).

In a heavy saucepan, combine butter, margarine, sugar, salt and vanilla. You’re going to want to use a wooden spoon (yes, really a wooden spoon!) to stir this mixture constantly (yes, really constantly!) while it comes to a boil.

Once it starts boiling, let it continue to boil for 5-7 minutes. Don’t stop stirring!

The goal is for the candy to be the color of almonds. I like to keep an extra almond next to the stove so I can compare the color easily – take a look at the recipe video to see what I mean. If you prefer to use a thermometer, the goal is about 300 degrees.

As soon as the candy reaches this point, quickly pour or scoop it into the prepared pan over the almonds.

Once the candy has cooled, spread the melted chocolate over the top and sprinkle generously with the walnuts. If you like, you can also choose to cover both sides of the English Toffee or toffee bites with chocolate and walnuts. YUM.


A couple of things can cause the butter to separate. The first is using cheaper, thinner lined saucepans.

Reach for a heavy-bottomed saucepan to help with this. Even using a small enameled Dutch oven would work.

The second can be from heating the butter and margarine too quickly. Keep the pan over medium to medium-high heat. Don’t crank the heat up for the sake of bringing it to a boil faster.


Short answer: Yes!

However, the reason I like to use half butter and half margarine when I make English Toffee is that I find I get more reliable results, without any separation of the butter and sugar. The flavor is still amazing!

Give this English Toffee recipe a try. I can promise that these little toffee bites will become a seasonal favorite with your family – they’re too delicious to resist!

Why does my chocolate fall off the toffee when I cut it?

This is most likely due to excess butter on the toffee surface. Before adding your chocolate, be sure to wipe the top of your toffee with a dry paper towel to absorb any excess butter. If it still feels a little “greasy”, sprinkle a small amount of cocoa powder or crushed nuts to the top before adding your chocolate. This should help!

Christmas Crack

Some people call English Toffee: Christmas Crack. For me, a true Christmas Crack is easy… and is made of saltines.

This Christmas Crack is made with saltine toffee and topped with white chocolate and festive sprinkles. A great alternative if you struggle making toffee!

I have an addiction to all things TOFFEE:

Here are a few of my favorite Toffee desserts…

Chocolate chip Toffee Fudge Bars AND Toffee Cashew Cookies

Toffee Crunch Cookies AND Pumpkin Cupcakes with Maple and Toffee Frosting

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

More Holiday treats

Yield: 24 bites

English Toffee

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting!


  • 1/2 cup unsalted butter
  • 1/2 cup margarine
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/2 tsp vanilla extract
  • 12oz milk chocolate, melted
  • 1 cup unblanched whole almonds
  • 1 cup finely ground walnuts


  1. On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
  2. In a heavy pan, combine butter, margarine, sugar, salt, and vanilla extract. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)! Bring mixture to a rolling boil. Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
  3. Cool completely.
  4. When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!


  • Tip- when I say stirring, I'm talking taking that wooding spoon and whipping it! haha!! I have an electric stovetop and turn my heat on 7...and it remains on 7 through the entire boiling process.
  • If you choose to scoop into brownie bite pan vs.pouring into a baking pan, your butter might separate a little bit by the time you get to the 20th scoop! Don't worry about it. I use my scooper to slightly stir as I take a scoop of toffee.
  • Many will ask WHY DOES MY BUTTER SEPARATE? This can be from using cheaper, thinner lined saucepans. It could be from heating the butter and margarine too quickly.
  • You may say, "CAN I USE ALL BUTTER?" The answer is yes. However, I find I get reliable results, with no separation of butter and sugar, when I use half margarine. The flavor is still amazing!
  • I HOPE this helps!! ENJOY!

Nutrition Information:



Serving Size:

1 piece

Amount Per Serving: Calories: 239Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 13mgSodium: 65mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Today’s recipe was originally published on Shugary Sweets on December 7, 2012.


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 28, 2018

Comments & Reviews

  1. This toffee looks fantastic! Just curious if you think it would work in the Pampered Chef metal brownie bite pan. Would the squares of the pan need to be greased? I’d like for the squares to be as attractive as the ones from the silicone pan. 
    Eager to try and present it at a pitch-in next week!

  2. Yum…this is delicious! My first attempt and I learned a few things. Would definitely use the silicone molds. My toffee just broke into pieces, not too pretty, but no matter it’s that good. Also some of my toffee separated from my chocolate when I cut it, not sure why. And, my toffee cooled and setup in 15 min. , not 2 hrs. so felt rushed spreading the chocolate. It wiPennyll be more presentable next time–it probably won’t be around for Christmas Eve anyway! Thanks so much for sharing!

  3. I made these last night.  Everything went well until I tried to cook to 300 on the candy thermometer.  I thought the color had reached the almond  color but tried to get it too 300.  They turned out dark and lil a burnt and still delicious.  I am making another batch for Christmas.  Is it better to cook until it reaches the almond color rather than 300 degrees. 

    Thanks for sharing your recipe.  Have a great day/week 

  4. My mother made a lot of homeade candy. She told me to always use an all metal pan-no teflon in the cooking process. Slowly bring to a boil-stir constantly- heat to 300 degrees(hard tack stage) If you do not have a thermometer you can use a cold cup of water and put a drop of the mix in it. It should instantly harden. That is the hard tack stage

  5. Any suggestions on how the “glue” the chocolate back onto the toffee?  I’ve made this is the past but this is the first time I had almost half separate as I popped them out of the silicon bite pan.

    1. I have found that if the chocolate falls off, it’s probably due to excess butter on the toffee surface. Before adding your chocolate, wipe the toffee gently with a paper towel, then cover in chocolate.

  6. I tried another toffee pinterest recipe two weeks ago and it turned out horrible. The butter separated. Now that you have suggested to heat slower, I will give it another go. I was going to move on to another dessert but these look so good!

  7. Tried it 2x and both times it did not even reach 300 degrees and the sugar crystallized after it melted. Totally did not work 🙁

    1. Many times when it crystallizes or the butter separates, it’s cooking TOO fast. This can be from having the temperature too high, or using cheaper cookware that doesn’t distribute the heat evenly. Sorry you’re having issues with the recipe 🙁

  8. Hello! So I’ve tried making this batch twice with no success. Both times my butter curdled and there was quite a bit of butter floating around as well. I used a digital candy thermometer and waited till 300 like you suggested. I also stirred like crazy did not stop at all so I’m not sure why it curdled and the butter separated. I tried the first time on medium-high Heat and the second time I lowered it just to medium Heat. Please help me!! I’m confused and would love to make these!!

    Thank you,

    1. Honestly I’m not sure. There’s a video in the blog post so you can see how I made it and how it looks. Sorry!

  9. This is a stupid question, but I do have the brownie bites silicon pan – can you pour the mixture over the entire pan and scrape the top rather than dropping them from the cookie scoop or will I still experience butter separation?

  10. I know this is an old post, but have a question for you. How do you keep your toffee soft enough to put all of it in individual squares. It looks beautiful. I do make mine a little different.

  11. wooza, saw it, pinned it, made it, love it. this was soooo easy to make. i heeded your advise and whipped the snickerdoodlez out of the butter sugar mixture. i did chop up the almonds a bit and the chocolate didn’t turn out quite as smooth as i’d hoped. however i love the crunch and flavor and the nuts. this was a success!!! thanks for sharing.

    oh, and i NEEEED one of them silicone brownie bite pans, cutting up the whole lot was a bit offa mess, as was advertised.


    1. I used to cut them for years until I invested in the silicone pan. The nice thing about cutting them is all the “slivers” that are great on ice cream 🙂

  12. I just made these last night using the brownie bits silicone pans, which worked perfectly!! I followed the directions and also had some separation issues, but I just kept stirring even when I poured the toffee into the pans. They set perfectly, though. There was no separation once they set. My husband and I sampled them this morning and they were SO DELICIOUS!!! They brought me back to my childhood when a special candy we liked was Almond Roca! These English toffee candies are easy to make, delicious, and will become part of my annual Christmas treats! Thank you so much for sharing this great recipe with all of us!

  13. I have followed your directions to a T…down to the brownie bite silicone trays, wooden spoon etc…I never left the pot, stirred like a crazy woman on speed and still it all separated. I went through the comments to see if others had that problem and alas they have. I saw some posts that said melt butter and sugar on low then turn up the heat…did that, still separated, did your way, heat on 7 for the duration, still separated, tried it again following your directions (maybe I missed something the first time?) still separated. I give up after 3 cups of sugar and 6 sticks of butter…I must not be able to make toffee! Now what to do with all the brownie bite silicone trays I purchased, lol?!

  14. I have followed your directions to a T…down to the brownie bite silicone trays, wooden spoon etc…I never left the pot, stirred like a crazy woman on speed and still it all separated. I went through the comments to see if others had that problem and alas they have. I saw some posts that said melt butter and sugar on low then turn up the heat…did that, still separated, did your way, heat on 7 for the duration, still separated, tried it again following your directions (maybe I missed something the first time?) still separated. I give up after 3 cups of sugar and 6 sticks of butter…I must not be able to make toffee! Now what to do with all the brownie bite silicone trays I purchased, lol?!

  15. I have followed your directions to a T…down to the brownie bite silicone trays, wooden spoon etc…I never left the pot, stirred like a crazy woman on speed and still it all separated. I went through the comments to see if others had that problem and alas they have. I saw some posts that said melt butter and sugar on low then turn up the heat…did that, still separated, did your way, heat on 7 for the duration, still separated, tried it again following your directions (maybe I missed something the first time?) still separated. I give up after 3 cups of sugar and 6 sticks of butter…I must not be able to make toffee! Now what to do with all the brownie bite silicone trays I purchased, lol?!

  16. After 4 attempts with the butter separating each time, I think I figured it out! The last 2 attempt’s turned out perfect! Here’s what I changed… On my electric stovetop, I turned the temperature up to HIGH, never turned it down from start to finish, (the 4 failed attempts were cooked at medium to medium high heat). I wish I had a gas range but I don’t 🙁   I stirred it as vigorously as prior attempts, the butter separation I’m certain is a temperature issue! The mixture should look whitish and frothy. If it seems to be separating turn up the heat asap. Worth the effort, so delicious and NOW I can see why some people say this recipe is “easy.” 

  17. I made these yesterday. The recipe is super easy and they are delicious. The only thing would not do is lauer the bottom with whole almonds. It was much harder to cut and I think contributes to them falling apart somewhat. Maybe Ill try finely crushed next time. I really enjoy your recipes!

  18. My butter separated on the first attempt, I set my mistake aside and tried again, cooked  the second batch for less time and same results (but I didn’t reach the almond color). I returned both attempts to a larger pan and re-cooked it longer, probably 10 minutes longer, stirring it constantly and vigorously. The butter still separated but at least I didn’t have to throw it all in the trash and I did end up with a hard toffee that tastes delicious except for the excess butter that I poured off the top and that pooled to the corners of the silicone dish. Are you certain the receipe needs this much butter? 2 sticks=1 cup, maybe you meant 1stick? Maybe it should be 2 cups sugar? I have about a 3/4 excess. 

    1. I’ve made this recipe multiple times (as in, probably 100 batches over the years). The measurements are definitely correct. Every once in a while (maybe 1 in ever 25 batches) the butter separates and I can’t for the life of me figure out why. The only thing I’ve concluded is you have to vigorously stir it, and it has to reach the almond color in order to achieve the correct texture! Did you see my video?

  19. Hi, so the recipe said to let candy sit for 2 hours before adding chocolate but the video said only 5 mins. Just wanting to know which timing is better. Thank you! 

    1. I do the 5 minutes now if using the square silicone dish. If making a pan (11×7) I find waiting to add the chocolate is better, as it doesn’t fall off when you break it into pieces. Since the silicone dish you don’t have to cut pieces, you don’t have to worry about waiting. Hope that helps 🙂 Great question!

  20. Hello , can I switch the vanilla extract with coffee extract? My husband loves coffee, it would be great to have coffee as sweet treats like this!

  21. I noticed after I commented, that my recipe is twice the size of yours, so If I made it like yours it wouldn’t set up so fast . . . 

  22. Just came across this while making a links roundup for National English Toffee Day (Jan 8!). I am going to include a link to these luscious bites – thanks for sharing!

  23. I like the idea of using a bite pan – never saw one before. When I make this, I just use a buttered cookie tray and then break the pieces when they cool. I wonder if bite pans come in silicone? If so, you might be able to pour the candy into the pan quicker and then guide the extra into the pan?  Easier than the unforgiving metal? 

  24. I’d rather not use margarine if I can help it – do you know if I could sub something like coconut oil instead?
    Thanks!  Looks like a wonderful recipe

    1. I leave it on the counter, and we usually make it the first weekend of December and it lasts all month 🙂 As long as it’s air tight!

  25. This looks amazing! I just have a problem with an ingredient, the margarine. I was wondering if you had to use margarine? Could I just substitute more butter, or is there a specific reason for the use margarine? 
    Thank you so much! 

    1. I do use all butter when I make this now. However, just watch the color closely because it heats differently (but the flavor is amazing). ENJOY

  26. I make mine with butter and corn syrup. My co-workers go crazy over this stuff! Like the idea with the sea salt. Giving it just a little tang. How about using ice trays in fun shapes?

  27. I just found this recipe through Pinterest and I’m shocked that anyone is still using margarine. Margarine and other vegetable oils like soybean, canola, etc., are industrialized fake “foods” and are *terrible* for your health.

    Switch to butter and see how much better you feel, how much energy you have, and how improved your digestion (and your fertility!) will be!!


    1. Thanks for you insight on this. However I am a big believer in “everything in moderation.” Eating a batch of toffee with all butter (instead of margarine) is not going to improve my digestion and fertility. Just sayin 😉

  28. Just made this toffee and it was so easy and is so good!! I did tweak the recipe just a bit, I put chocolate chips on the top of the toffee after placing the it in the pan and let them melt with the heat from the toffee. After they were soft, I spread them into a thin layer of and added the ground nuts. YUM-O!!

  29. I can’t find your recipe for English toffee so I can share it on Facebook. I have the recipe but cannot get it to post. Can you please help me. I want you too get the credit because a bunch of people ask me for the recipe so I’ve don’t want to just type it in as a post

  30. Sorry if someone has already asked this, but can this be made with all butter instead of half butter, half margarine? Looks delicious! Thanks!!

  31. You mention pouring the chocolate over the hardened toffee, do you melt the chocolate with anything to keep it smooth. On a double boiler or in the micro? Would love to try this for a candy platter for sharing at work. Looks delicious, can’t wait to try it.

  32. Hi Aimee, your toffee is beautiful and looks so delicious! I’m going to make these soon and would like to know where you posted the video of making your English toffee bites that you had previously said you were going to post. What a beautiful websites thank you so much for all your wonderful recipes. Also, I read above you bought a brownie bites silicone mold at Michaels, is this that stretchy-platicy mold thing that you pour your stuff in and push it out of mold when it’s set? Because I know you said you had a brownie bites silicone pan, so I didn’t know if it was different than this mold thing I’m talking about. Thank you for your help I appreciate it. Michelle

    1. Hi Michelle,
      I have yet to get that video made, ugh, thanks for the reminder!! And yes, thats the mold I am referring too! Good luck and enjoy!

  33. English Toffee is, hands down, my favorite dessert. And I need it portion controlled (and adorable!) like this!

  34. I have to say this is the best recipe I’ve tried for toffee, but I will say I used a 8×8 pan foiled line pan and it came out thin, so next time I make it I will double if not triple the recipe . I just finished making them today , I really stired it and even whipped it and they came out great. Any body new trying this stir it the whole time so you won’t have a problem with it ( I didn’t thank God ) I do recommend as soon as you pour it in the pan soak that pan in really hot water and and spoons you used the candy hardens fast and if you don’t soak it immediately its hard to clean . Enjoy I know I did.

  35. Tried the toffee — doubled the batch and used tempered white chocolate on top (as a gift for a non-chocolate lover) — truly amazing!

  36. I am making these now for a party and am really excited about them! You mentioned in response on earlier posts that the Margarine helps keep the butter from separating. Is the separation a problem when pouring into a large pan (vs scooping into the brownie bites pan)? Also, do you grease the foiled lined pan at all? Thanks so much for the great recipe!

  37. So, this really doesn’t take brown sugar? I followed the instructions perfectly, but the mixture never turned to the color of almonds. Still pretty yellow-ish. It is setting up now. Hoping it turns out well.

    1. Hi Michelle, if its still yellow then it didnt cook long enough. Once it begins to change colors, it happens fast!

  38. Sorry, didn’t read the prior answers. I would risk it myself, as margarine is so very bad for you. I want to try this also sugar free, using xylitol.

  39. Does this recipe work if you use all butter and no margarine? I really dislike margarine cuz it’s fake. Id rather use the real stuff. Thanks!

      1. Using a combination of margarine and butter helps keep the butter from separating! I haven’t used coconut oil, let me know if it works.

        1. I did two batches with all butter and it burned each time, by the time the sugar was melted. Once I get more butter, I’ll try again, but… yeah. 1 C butter and 1 C sugar does NOT work.

  40. Just made these as homemade Christmas gifts. Thanks to your great directions, they turned out perfect and will be such a treat to give. Thanks a million!

  41. this sounds amazing i can’t wait to make it. just wondering, when we cool it should we refrigerate it or just allow it to sit at room temperature?

  42. Hi,
    Love This Recipe!!! I made these last year they were awesome. my only question is can you refrigerate days or does it change the consistency of them? same question for the freezer, can you freeze them?
    I would like to make them about 10 days before giving them away as gifts but I’m sure if they will become rancid. thank you for your help.

    1. I like to keep them at room temperature or in the refrigerator. I don’t think I would freeze them. 10 days would be totally fine! Just make sure to keep them in an airtight container!

  43. Just wondering, can I give these for christmaspresent. I have a suprise to my man, when I’m leaving for a month to other side of the world 🙁
    So my main point was, do these survive in roomwarm, or do these need a freezer? It will be in presentbox about a week :S Sorry my bad english, I’m from sweden 😛

  44. I cannot find a brownie bite pan up here in Canada, wondering if it would work to use a mini muffin pan lined with small baking cups?? Thanks!!!

  45. Hi Amy-I have to tell you after reading some of the comments on these, I was a little hesitant to try them, but I forged ahead. I ordered 2 of the silicone pans on Amazon last night, but could not wait to get them to try these. I had a set of 12 standard silicone muffin liners, and thought I would try the recipe with these. It was SO easy and everything came out beautifully. I just put about 1/4 inch of mixture in each liner. After cooling, they just popped out. I had a little mixture left over, so just put it on to a silicone pan. They are SCRUMPTIOUS!! I followed the recipe exactly, using a candy thermometer to 300 degrees and used a silicone spatula to constantly mix it. I will have to try this on my old high school friends, because a few years ago I had some toffee at a get-together for them. I did not want to serve it because I had done something wrong and it was too chewy and stuck to your teeth. The girls said to serve it anyway, and all of a sudden one girl came up to me and said she was going to have to leave because one of her false front teeth had come out while she was eating it. I was trying to act concerned, but hon estly I was dying laughing on the inside. Well, thanks to your recipe, this won’t ever happen again. Yours was the same consistency as some I used to buy in a fine candy shop. Thanks for the recipe, and have yourself “A Merry Little Christmas”!

  46. Hi there! So, I just made these… Actually not even done yet…. My question (or concern) is as I wiped off some of the drizzle off the sides of the brownie bite pan and tasted it, it seemed as though I could feel/taste the sugar crystals? Like they hadn’t fully dissolved? But holy cow, I whipped that stuff on 7 for the length of time you said! It tasted delicious. I guess I have to see when it is all finished, but wondering if you had any insight! (my first time making candy)

  47. Question, can I just use a dark costing mini muffin tin? Or what about using the little liners? Looking forward to making this.

  48. I’ve made 4 batches and not one came out right. I don’t know what I’m doing wrong? The toffee will not harden at all. So I started over and cooked it longer and it just turned into a foam mixture any tips?

    1. If the toffee is not hardening, it’s not cooking long enough. It literally will go from light butter colored to light brown (almond colored) in seconds. Once it turns, you need to remove from heat. While it’s cooking and getting to the right temperature, it will be foaming.

    2. Marissa, when I made mine it started to turn foamy as well but I kept stirring because my candy thermometer said it was not at 300 yet, it will kind of thicken and foam then change color before it is completely done.

  49. Just made this toffee for the first time and it turned out wonderfully. I would only change one thing instead of whole almonds I would use chopped coarsely.

  50. I am so excited to try these! I even went and bought the pan from Michaels. I am so OCD when it comes to making my candy for the holidays!! Why did I never think to use that adorable pan???

  51. I made this today and loved it! It tastes so good and was really easy. I gave some of my batch to my friend who has been having a bad week and she absolutely loved it too. Thank you for sharing this recipe!

    1. Do you mean the butter separated a little bit? Mine did too. Just give it a good stir and pour the mixture into a pan and the butter goes back into the rest of the mixture.

  52. These look amazing! And I love the helpful tip on the brownie-bite pan. I have been nervous to use silicone, but I think I am finally going to have to cave! I hope you don’t mind, but I shared this on my FB page at

    1. I asked this question on her Facebook post, this was her reply: Shugary Sweets kosher salt is not as fine as regular salt, so I would use about half the amount listed in the recipe.

      Hope that helps! 🙂

  53. I’ve never used kosher salt before. What is it, exactly, and where do I get it. Can I substitute regular table salt for the kosher salt? These look heavenly!


  54. O.M.G. This looks AMAZING. I make toffee every year for the holidays, but I’ve never made it in a brownie bites pan. What a fantastic idea! They look professional like that! Darn it, now I want to go make this right now… 🙂

    1. Thanks Jenn! It definitely makes them look more presentable. The down side is, when I used to cut the big pan of toffee, little bits would crack off. We saved those for ice cream toppings 🙂

  55. I’ve never used kosher salt before. What is it, exactly, and where do I get it. Can I substitute regular table salt for the kosher salt? These look heavenly!


  56. are the almonds optional? because im allergic to almonds. or if there is anything i can use to replace them, it would be good to know 🙂

  57. If you’re using the brownie bite pan, do you fill them all the way up with the toffee or leave room for the chocolate?

  58. I made two batches of these; one with regular chocolate and one with white chocolate. They turned out great! Thank you for the recipe. The silicone brownie bite pan is a great idea. I followed your instructions and proportions and they were spot on. I used a thick silicone spatula for stirring (whipping!) the toffee and a plastic 1 Tbsp measuring spoon for scooping the toffee into the molds in lieu of a metal scoop to avoid scratching my non-stick pan.

  59. These look so good! I really want to make them but would like to avoid the cutting. I have a regular mini muffin tin, would that work?

  60. Thank you so much for having a recipe that doesn’t start with toffee bits! I cant get them where i live so this is amazing! I also love all things toffee

  61. Oh my goodness! This recipe was delicious! I made it just as you suggested “whipping” the ingredients together constantly. It turned out perfectly on my first try. My husband is not crazy about chocolate, so I left that part out. He loved the toffee so much that they were all gone in 2 days! Thank you so much for the recipe. I’ll certainly make it again, and again!

    1. I’m so glad you enjoyed the toffee. Thank you so much for coming back and leaving feedback!! ENJOY!

  62. I made these today and turn out ok but my toffee splited when I was pouring it in the silicone pan…I guess it took too long even thou I was trying to be as fast as I could. You mentioned that you avoid this by stiring with your metal scoop but that didn’t work for me. I put it back in the heat and kept stiring but no luck…I had to pour out all the butter and with the rest I did some more toffee. I still have to try if they turned out ok. With the brown butter I poured out I made chocolate chip cookies!! so nothing wasted there!!

  63. When I make this recipe, I add the almonds to the toffe while cooking. I use a half cup of chocolate chips and spread them on top of the toffee after spreading it in the pan, while it is still hot. That melts the chocolate. No problem with separation while cutting!

  64. I’m excited to make these, they look so delicious! Question to all you candy makers, though: How long can you store toffee before it’s just not worth it? I got the airtight container part, but can you freeze them? I’m expecting a baby around that time and probably not going to be whipping up batches of candy for Christmas…

  65. I’ve just found your site and I’m in heaven. I, too, love to bake, so I’m basically a kid in a candy store here. English toffee is a big favorite of mine, and I’m sure to make this at some point soon!

  66. This is my new addiction! Thank you for the recipe! I’ve already made three batches, and I’m getting ready to make a triple batch tonight. I, too, have experienced the butter separation. Mine separates the second it starts to change colors (I’ve been watching closely, thinking I somehow missed a step). After this happens, I’ve been pulling mine off of the heat, draining off most of the excess butter, and then whipping again to mix back in any remaining butter as it cools slightly. This has been working for me. I don’t know how it compares to yours, but it still tastes fantastic!

  67. I know the recipe called for a wooden spoon but I recall an episode of Good Eats where Alton Brown says silicone is the best option for candy as being non-reactive. In my own experience, this sort of toffee never worked for me until I switched. Just my two cents though, since I do know dozens who have no issues with their wooden spoons.

    1. I’ve only ever used a wooden spoon, but I imagine silicone would work! It’s perfect for high heat! And I LOVE Alton Brown!

  68. Well I have made lots of candy and caramel but this was my first toffee…
    At 250º the whole thing broke and I had butter and weird sugar separated. Total loss. I stirred constantly with a wooden spoon in a heavy bottom pan. Very sad. This is one of my favourites to eat.

    1. Not sure why it separated. My husband and I are planning on making some more on Sunday, I told him we need to video tape the process and post it on here! Hopefully by mid next week I can have that done! Sorry it didn’t work out, I wish I knew why!

      1. Thanks so much for responding. I tried again and it was a little better. I haven’t tasted a piece yet but it looks good. Do you use a candy thermometer in the pan? I felt like mine was getting in the way. Also my pan is quite big so maybe that is the problem. http://thermumdiaries.blogspot.com.au/

        1. I LOVE the idea of video-taped tutorials! I just made my first batch (which, being a newbie, was also my first batch of toffee/candy in general!) and I think it cooked too long. It tastes kind of burnt. Letting them set up to get a final decision before wasting precious chocolate on them 🙂

    1. Hi Wendy,
      Those are my Easy Peppermint Cool Whip Truffles. Found here: https://www.shugarysweets.com/easiest-ever-holiday-truffles-and-nambe-giveaway

    1. I asked my husband, who is more knowledgeable than I am, and he said that blanched almonds are almonds that have been boiled. I noticed that all of the almonds that were in the nut section of my baking aisle were blanched. I went to the snack section and found a bag of whole, raw almonds – which didn’t say “unblanched” but, hubby said that since they were whole, and the skin was still on them, they *should* be unblanched.

  69. I have tried this 2 times and have had no luck. The first time my thermometer read 300 and it turned almond color but the butter separated and I really was whipping it. I poured it anyways in to the brownie bite pan, let it sit. There was butter on top and when I popped them out there was like grease on the bottom. It did not get hard like toffee. I tried again this morning and didn’t cook it as long (297) I poured it out again and now it tastes like a cube of sugar. It is not hard at all, but I had no separation in the pan with the butter. Can’t figure this out. Is it suppose to be like peanut brittle? Any suggestions would be great.

  70. I saved your recipe this looks delicious! I am on the hunt for some new holiday treats. Now to find a recipe for a non nut fan! Off to look around some more.

    1. You could totally leave the nuts out of this recipe. I do that for my hubs every year! No almond, no walnut…still delicious!

  71. Excellent recipe. The first time I made it, I allowed it to get to dark and it taste burnt. 5 minutes was too long for me on high heat. It only took my stove top about 3-4 minutes on high heat for it to turn a beautiful almond color. Very crispy. I really, really am happy with this recipe. It didn’t make as much as I though it would so I doubled it. 🙂

    1. Thanks Eden! I did add that the temperature should reach 300 degrees, I know some stovetops heat faster! I’m glad it worked out well for you! So delicious. And, I agree, it doesn’t make nearly enough! My husband and I usually make at least a dozen batches (sometimes more) over the course of the holidays to give to friends and family!

  72. @ Mary — i had the same problem just now.
    the batch i made last week were great then this morning i had the butter floating on top so i tried again and it happened again. i tried both room temp and cold butter. i wonder if it cooked too long?

    1. Hi Sarah,
      At what point did the butter separate? While stirring, you really need to be stirring quickly with a wooden spoon, if it starts to separate in the beginning before boiling, that’s okay. KEEP stirring. If it separates after it has boiled, and the color changed, you went too long. I hope this helps. I think I need to do a video on this one!!!

  73. I’ve never made toffee so I’m unsure how much of a mess I have the potential to make here, lol! Will this work if I make this in a nonstick mini muffin pan? Or will it stick and not come out? I looked for silicone pans and they only had quite large gingerbread man molds :-/ I want them to be pretty when they’re finished.

    Thanks 🙂

    1. I wouldn’t put them in anything other than silicon or a foil-lined baking pan. Did you check out Michaels? That’s where I bought my silicone brownie bite pan (I know you can also buy it online)! Good luck!

  74. Congratulations for getting featured at I heart nap time. So was I so I stopped over to say hi and Merry Christmas.
    Wanda Ann

  75. I love your idea of using the silicone mold. I love to make toffee but hate having to cut it up. Thanks for sharing!

  76. You should get a kick back from Wilton! Because I went right out and bought A) The stuff to make these yummy things and B) Two brownie bite pans! You rock! Thanks so much.

    1. I’m so glad to hear it!!! I’ve undercooked several batches through the years, and they end up chewy, so I was pretty sure that was your case too! Glad you tried again 🙂

  77. i tried making these today…but my butter mixture didn’t harden. and when i tried it…hours later after refrigerating the bottom mixture tasted like the sugar didn’t melt…i’m not sure what i did wrong!

  78. If you use the silicone pan is there a trick to pouring the mix into it? Do you spoon it in or pour? I can’t wait to make these!! 🙂

  79. I see someone else asked about no juts – wondering what this tastes like? Is it hard to bite into or is it soft like fuge? Sorry I’m a novice baker as well. I’m thinking of omitting nuts for one batch & topping with mints or chocolate

    1. If you use the silicone brownie bite pan you don’t have to worry about cutting it and it comes out in those cute squares! Otherwise, if you pour it into an 11×7 you will get some breaking and crumbing…just comes with the territory!

  80. I love the idea of the small bites and not having to cut them. Also, a HUGE thanks for the room temp tip for the chocolate to not separate! I feel as though I am a novice with the silicone, though. do you have to spray it or coat it with anything for the toffee to pop out?

    1. Oh no Mary! Did you stir constantly? Not sure how that happened. Was it before/after the boiling process? I wish I was in your kitchen to see what happened! I know how frustrating it can be when something doesn’t work properly! Did you use a wooden spoon? Just checking some of the little things. Sorry.

      1. This happened to me too! Is this supposed to be whipped as it is cooked? I “stirred” constantly and ended up with over 1/2 C butter floating on top. Also, it would really help if a temp was given for the toffee. I make candy often and having a specific temperature to remove from the heat really helps. Thanks!! (I am going to try these again after I get some idea of what went wrong. They look yummy!)

        1. In the recipe above I stated cook to about 300 degrees. And yes, stir constantly while boiling. Hope this helps!

        2. If you melt the butter to fast it causes it to separate like that. Just melt butter over a lower temp next time and it should turn out just fine.

  81. Have a question. We’re talking some boiling hot candy here.. how do you pour the candy out without making a huge mess? I’ve made something similar (not this exact recipe) and you just dump it on the pan (or crushed walnuts/chocolate).

    I love the way those pretty things look from the silicon, just wondering how to do that without wasting a bunch of mix or whatever.


  82. I seriously can’t stop staring at that top picture. I want to bite into the corner of that toffee piece SO badly.

  83. I am a big toffee fan as well. I think I put toffee bits in almost anything I can. 😛

    Great idea using the brownie pan.

  84. OMG. Just found it and made it! So simple! I usually scorch things like this but I nailed it first time! THANK YOU for a simple and easy recipe with few ingredients! Happy Holidays from my home to yours. 🙂

    1. Krista,
      I’m so glad you enjoyed this recipe! I love feedback, thank you for the sweet comment. Enjoy the toffee!

  85. i saw these in the photo yesterday, started drooling, and hoped the recipe would be following soon, so i’m super happy to see it today. i think this one just made its way onto my baking day list. 🙂

  86. You’re the truffle and toffee queen! I can’t even keep up with them all – one looks better than the next, Aimee!

  87. So many delicious goodies! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!

  88. Your daughters are gorgeous, Aimee! And they look just like you 🙂 this toffee looks incredible! So buttery and smooth, and I love the almond accent on top. Definitely a must-make for xmas gift-giving!

    1. I love making this! I even got the brownie bite mold. Great taste, and a family favorite. In my opinion brownie bite mold was a little to thick. I Need to find a mold that Depth is about .50 in thickness. Just my personal opinion. As my daughter would say, these are FIRE!!! (That’s a good saying from this younger generation.)

  89. YUM! I LOVE toffee! Your pictures are beautiful as usual! Thanks for sharing this recipe! I have the perfect new addition to my Christmas plates this year!

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