Nutty English Butter Toffee is an addictive, layered, candy treat that is a hit, every time you serve it! A little toffee, nuts and chocolate in every bite!
This Nutty English Butter Toffee is a delicious layered candy that really needs to be made more than just over the holidays. A layer of toffee, chocolate and your favorite nuts! A little bit in every bite!
I have made this recipe without a thermometer before and I highly recommend picking one up. Not only is making this candy easier it is much safer too.
Candy thermometers are cheap and clip on the inside of your saucepan. You may not use them very often but they are definitely handy to have around!
Our Old Fashioned Peanut Brittle Bites also strongly recommends a candy thermometer but boy oh boy are those bites amazing in their own right and are definitely worth a try!
Every holiday I always make a couple of candies for my sweet trays and these two are my absolute favorite and I have tried making many over all of these years! My friends and family almost expect me to make them now and look for them both!
They are also a wonderful edible gift or do people give those out any more? I definitely still do all of the time!
Ingredients in Nutty English Butter Toffee
- almonds, pecans or walnuts
- butter
- sugar
- water
- salt
- vanilla
- semi-sweet chocolate
- butter
How to make Nutty English Butter Toffee
Preheat your oven to 350 degrees.
Spread your almonds, pecans or walnuts out on a rimmed baking sheet.
Bake to toast the nuts until they are a light brown color, about 5 minutes.
Chop your nuts if desired.
Line an 8×8 or 9×9 inch pan with tinfoil.
Lightly grease the foil with butter and set aside.
In a heavy bottomed saucepan combine sugar, butter, water and salt.
Clip your candy thermometer to the side of your saucepan.
Over medium to medium-high heat bring the sugar mixture to a boil, stirring frequently, for 5 minutes.
After 5 minutes stop stirring and just adjust and shake the saucepan occasionally to redistribute the heat.
The mixture will eventually turn an amber color in less than 10 minutes.
Then the mixture will darken even more.
Continue to cook until your thermometer reaches just over 300 degrees. The mixture will be hard and cracked.
Less than 5 more minutes.
Remove your saucepan from the heat and add your vanilla.
Stir until incorporated.
Carefully pour the hot mixture into your prepared pan.
Allow to cool for 30 minutes on your counter.
The hot mixture should be hard.
In a heavy bottomed saucepan, over low heat, melt 1 tablespoon of butter and then chocolate.
Do this very slowly and add milk.
Stir until combined and pour on top of hard first layer.
Use a spatula to spread chocolate around evenly.
Immediately sprinkle the chocolate with baked nuts.
Place in your refrigerator for at least 30 minutes.
Remove from pan and break into pieces.
Serve and enjoy!
Holiday Desserts to Try
Easy Stuffed Gingerbread Cookies
Old Fashioned Peanut Brittle Bites
Grandma’s Chocolate Eggnog Pudding Cake
Grandma’s Chocolate Orange Cake
Holiday Surprise Basket Cookies
Stovetop Raisin Almond Rice Pudding
Holiday Chocolate Stuffed Cookie Cups
Nutty English Butter Toffee
Equipment
- saucepan
- 8 x 8 or 9 x 9 inch cake pan
Ingredients
- ¼ cup almonds, pecans or walnuts
- 1 cup butter, unsalted or 2 sticks
- 1 cup sugar -
- ¼ cup water -
- ½ teaspoon salt -
- 1 teaspoon vanilla -
- 12 ounces semi-sweet chocolate
- 1 tablespoon butter, unsalted
- butter for greasing
Instructions
- Preheat your oven to 350 degrees.
- Spread your almonds, pecans or walnuts out on a rimmed baking sheet.
- Bake to toast the nuts until they are a light brown color, about 5 minutes.
- Chop your nuts if desired.
- Line an 8x8 or 9x9 inch pan with tinfoil. Lightly grease the foil with butter and set aside.
- In a heavy bottomed saucepan combine sugar, butter, water and salt. Clip your candy thermometer to the side of your saucepan.
- Over medium to medium-high heat bring the sugar mixture to a boil, stirring frequently, for 5 minutes.
- After 5 minutes stop stirring and just adjust and shake the saucepan occasionally to redistribute the heat.
- The mixture will eventually turn an amber color in less than 10 minutes.
- Then the mixture will darken even more. Continue to cook until your thermometer reaches just over 300 degrees. The mixture will be hard and cracked. Less than 5 more minutes.
- Remove your saucepan from the heat and add your vanilla. Stir until incorporated.
- Carefully pour the hot mixture into your prepared pan. Allow to cool for 30 minutes on your counter. The hot mixture should be hard.
- In a heavy bottomed saucepan, over low heat, melt 1 tablespoon of butter and then the chocolate.
- Do this very slowly and add milk.
- Stir until combined and pour on top of hard first layer. Use a spatula to spread chocolate around evenly.
- Immediately sprinkle the chocolate with baked nuts.
- Place in your refrigerator for at least 30 minutes.
- Remove from pan and break into pieces.
- Serve and enjoy!
Leave a Reply