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 #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 homemade 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

How to Make 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.

Why does my butter separate when making toffee?

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.

Can I use all butter?

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!

More Holiday treats

English Toffee

4.65 from 59 votes
By: Aimee
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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 bites


  • ½ cup unsalted butter
  • ½ cup margarine
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 12 ounce milk chocolate melted
  • 1 cup unblanched whole almonds
  • 1 cup finely ground walnuts


  • On a foil lined baking dish (11×7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
  • 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!
  • Cool completely.
  • 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!



Serving: 1piece, Calories: 239kcal, Carbohydrates: 19g, Protein: 3g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 54mg, Fiber: 1g, Sugar: 16g
Course: Candy
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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About Aimee

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

Learn more about Aimee.

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Posted on October 28, 2018

Comments & Reviews

  1. This is my first time commenting on a recipe because it is so well deserved. I actually jumped up and down because I successfully made toffee, my favorite!!! I had a bad experience my first attempt with another recipe. I blame the author. Here are some things that work for me: I chopped up the almonds. Between the toffee & chocolate I followed all 3 suggestions. Someone suggested putting the chocolate on top of the toffee while still hot. I used all butter because I did not have margarine. The chocolate will melt and when somewhat set spread the chocolate. I may consider that next time. I melted my chocolate with coconut oil. I used pecans cause I did not have walnuts. My chocolate did take a while to set. I didn’t want to put it in the fridge fearing it would be too cold to cut. I cut it carefully and then put the tray in fridge. The squares were perfect! YAY!!!! A piece of advice to others, be patient when stirring the butter and sugar. Mine wasn’t changing colors and before I knew it there it was! It took exactly 7 minutes after it first boiled. My arm was hurting. Good workout. Thank you so very much!!!! I’m an experienced baker and was disappointed that I couldn’t make my favorite sweet. Thank you so much Mx. Aimee.

      1. Amazon sells the Wilton 24 mini brownie mold or local craft store like Michael’s sells the mold as well 😊

  2. 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!

  3. 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!

  4. 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 

  5. 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

  6. 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.

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