English Toffee is a classic holiday candy that’s buttery, nutty, and rich thanks to a combination of almonds, walnuts, and milk chocolate. Make it in a brownie bite pan to get the cutest toffee bites—perfect for gifting!
I love making candy every holiday to give as gifts and serve to guests. If you’re new to candy, start with our easy rocky road fudge, homemade turtles, and peanut butter cups.
Why You’ll Love This English Toffee Recipe
Thanks to one of my besties RHONDA (hey girl!), who shared this awesome English toffee recipe with me years ago. It became a tradition for us to have a holiday candy-making day with our oldest daughters, Natasha (on the left) and my daughter Alyssa (on right).
We usually gave the girls the job of rolling Peanut Butter Buckeyes and wrapping homemade caramels…you know, the “chores”!
Here’s what makes this English toffee one of my favorites:
- 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—easy, neat, perfectly portioned pieces!
- If you like Heath Bars, this homemade English toffee is like that, but so much better than store-bought. It’s rich, buttery, and much more nutty.
- Not everyone is a baker! If you struggle to get your Christmas cookies looking just right, switch to candy—it’s a lot easier to make, with fewer details to manage. No more struggling with icing or cookie cutters!
Important Ingredient Notes
- Unsalted butter – There are three dominant flavors in English toffee: butter, nuts, and chocolate. Spring for a good butter!
- Margarine – 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!
- Kosher salt – Salt is important for adding balance to this recipe. If you’d like, you can also sprinkle flaky sea salt on top of the melted chocolate.
- Vanilla extract – Aside from the butter, toffee is also vanilla flavored. Use a high-quality pure vanilla, not imitation. Our homemade vanilla would be perfect.
- Milk chocolate – Again, high-quality is important here!
- Nuts – You’ll need both unblanched whole almonds and finely ground walnuts.
How to Make Homemade English Toffee
Prep the Almonds: On a foil lined baking dish or in a silicone brownie bite pan, arrange the almonds in a single layer.
Make the Toffee Mixture:
- In a heavy pan, combine the butter, margarine, sugar, salt, and vanilla extract. Cook over medium-high heat and stir constantly with a wooden spoon until the butter melts. Bring mixture to a rolling boil.
- Continue boiling and stirring for an additional 5-7 minutes, or until the candy turns the color of almonds (or reaches about 300 degrees, if you have a candy thermometer).
- Pour the toffee mixture over the almonds. (If you’re using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!)
- Cool completely.
Finish: Spread the melted chocolate over top of the cooled toffee, then sprinkle with the ground walnuts. Once the chocolate sets, remove from the brownie pan or cut the English toffee into pieces.
Recipe FAQs
Using thin lined saucepans can cause butter to separate. A heavy bottomed saucepan can manage the heat better. The second reason may 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.
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! You can use all butter if you prefer.
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
- Chocolate Peppermint Graham Crackers
- Peppermint Meringues
- Cranberry Pistachio Biscotti
- Peanut Butter Fudge
- Peppermint Bark
- Churro Toffee
- Divinity Candy
- Christmas Crack
- Sugar Cookies – perfect no-spread cut out cookies
Holiday Candy Recipes
See all Candy recipes
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English Toffee
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
- If you’d like, you can add the chocolate and walnuts to both sides of the toffee. To do it this way, use only half of the chocolate and walnuts for the first side. Allow the top to set before flipping over and doing bottom.
- Oh, and breaking English toffee into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on vanilla ice cream.
- See blog post for more recipe tips and tricks.
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?
Leave room for chocolate! Not much though!
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.
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?
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
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!
I’m so glad you enjoyed the toffee. Thank you so much for coming back and leaving feedback!! ENJOY!
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!!
That’s the best English toffee that I’ve ever seen. It looks delicious!
Awww, thanks, you’re too sweet 🙂
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!
great tips Robin, thank you!!
Saw it. Made it. At midnight. Sooooooo good. Best easiest toffee I’ve ever made. Thank you!
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…
Can you tell me what kind of chocolate to buy? Can’t wait to make these!!
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!
Can you tell me what unblanched almonds are? Are they raw almonds?? Thanks.
Hi Karina,
Yes, they are raw!! ENJOY!
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!
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.
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!
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.
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!
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/
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 🙂
What are the white chocolate peppermint balls? Can you provide the recipe for them, also? They look delicious!
Hi Wendy,
Those are my Easy Peppermint Cool Whip Truffles. Found here: https://www.shugarysweets.com/easiest-ever-holiday-truffles-and-nambe-giveaway
Enjoy!
I was wondering what unblanched almonds are. Are they raw? Im looking forward to make your recipe they look delicious. Thank you.
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.
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.
Thanks
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.
You could totally leave the nuts out of this recipe. I do that for my hubs every year! No almond, no walnut…still delicious!