English Toffee

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

Thanks to one of my besties, RHONDA (hey girl!!), she shared this awesome recipe with me years ago. And it became a tradition that we would have a 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 buckeye balls and wrapping caramels….you know, the “chores”!

This 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 them out and your good.

However, if you don’t own one of these pans (or 5 like I do), feel free to pour into a foil lined 11×7. You can also choose to do both sides of toffee with chocolate and walnuts. YUM. Breaking into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on ice cream. Just sayin! One more tip…don’t cut this while cold. The chocolate will separate from the toffee if it’s cold while cutting. Keep it room temp!

I have finally uploaded a video of making the toffee! You can see that I use an almond to compare the color so I know when the toffee is ready to remove from heat! Hope this helps!!

English Toffee

Yield: 24 bites or one 11x7 pan

Ingredients:

  • 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

Directions:

  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!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Homemade English Toffee candy: it's the perfect treat..with almonds and walnuts!!

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

**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**

230 comments on “English Toffee”

  1. Lisa Deaton

    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?!

  2. Lisa Deaton

    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?!

  3. Ms. Deaton otherwise known as Toffee Maker I am not

    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?!

  4. Barbar Kulik

    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!

  5. Marilyn Shaver

    Okay what’s wrong with me I can’t find the recipe for thet toffee bites anywhere!

  6. Karin

    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.

    Karin

  7. Beez

    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.

  8. SAMSON

    HA HA HA HA…NICE WORK.

  9. Ellen

    How long so these keep?

  10. Barbara Moore

    I am assuming you mix the milk with the rest of the ingredients. It was omitted from the recipe.
    Looks good.

  11. Margaret

    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?

  12. Jacquelyn

    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,
    Jacquelyn

  13. Leslie

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

    • 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 🙁

  14. Nana

    Has anyone tried to adapt butter for vegan?

  15. Rita

    Can you tell me how many brownie bites this will make? How man brownie bite pans would you need to have for one batch?

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