Sweet, slightly salty and crunchy all at the same time, this butter toffee recipe is an absolute keeper and just perfect to make over the holidays. The best part? You’ll need just 6 simple ingredients to make this rich butter candy, and it tastes (and looks!) so luscious and elegant.
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There’s just something magical about holiday cooking, and for someone who loves experimenting in the kitchen, whipping up sweet treats and homemade holiday presents can be so much fun.
But of course, I love sticking to simple recipes that don’t take too much effort, just like my caramel cookie bars, this gingerbread dip or my favorite Christmas donuts. And this homemade toffee recipe is one of my favorite recent additions!
Why You’ll Love This Butter Toffee Recipe
- Sweet and delish: It’s sweet, slightly salty, and so delicious- a sweet treat that you’ll thoroughly enjoy making.
- Crunchy and chewy: The crunch of the chocolate layer and nuts along with the chewy toffee layer work together beautifully creating an amazing contrast of textures.
- Easy to make: It’s so incredibly simple to throw together, and is perfect even if you’ve never made toffee before.
- Holiday favorite: It has all the right flavors that make it great for the holidays, and a splendid homemade sweet treat that you can gift your family and friends.
Ingredients
- Butter: I used unsalted butter here. This is the hero ingredient in the recipe, so make sure you choose the best quality butter you can get your hands on.
- Sugar: For the sweetness. Just classic white granulated sugar works well.
- Vanilla extract: Just a bit, for that beautiful flavor and aroma.
- Butterscotch extract: This adds an extra depth of flavor and that candy-like deliciousness.
- Chopped toasted nuts: Use your favorite nuts here. I love using almonds, pecans, or walnuts.
- Chocolate chips: Semi-sweet chocolate chips work just perfectly for that chocolate layer.
- Salt: Just a bit, for that amazing flavor that brings it all together.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mix it up: Swap the milk chocolate in the recipe for dark chocolate if you want it to have a deeper, more intense flavor.
- Chocolate chip swap: If you don’t have chocolate chips, baking bars can be your next best alternative.
How to Make Toffee
To make this old-fashioned butter toffee recipe, you’ll need to first preheat your oven at 350 degrees. Also, line a 8" or 9" baking pan with foil, leaving a bit of overhang on two sides, and lightly butter it too.
Step 1: Roast the nuts. Roast the nuts on a lined baking sheet for around 5 minutes or until they become slightly fragrant.
Step 2: Prep the toffee mixture. In a large heavy bottomed pan, cook the butter, sugar and salt on low heat until they melt.
Step 3: Make the toffee mixture. Once melted, turn up the heat to medium and continue cooking until the mixture turns a dark amber color. The temperature should read approx 275 degrees F. Take this off heat and add the vanilla and butterscotch extract.
Step 4: Set the toffee. Pour this into the prepared baking pan and let it sit for about 12 minutes or until it starts to firm up.
Step 5: Top with chocolate chips. Sprinkle the chocolate chips over the warm toffee mixture and allow this to sit for 5 minutes.
Step 6: Spread out. Use a spatula to gently spread the melted chocolate over the toffee mixture in a thin layer.
Step 7: Top it. Top the chocolate with chopped nuts and a nice sprinkle of salt.
Step 8:Break and serve. Break the toffee into chunks and serve immediately or store for later.
If you love this toffee recipe, you've got to try my holiday Christmas crack pretzel toffee or this Butter Toffee Pretzels recipe next!
Storage Directions
- Storing: Store your leftover English toffee at room temperature for up to 2 weeks, ideally in an airtight container to preserve its freshness with some parchment paper between the layers. Keep the container away from heat and moisture to keep the toffee from melting. To extend its shelf life, you can also break it into individual pieces, wrap them up in plastic wrap or parchment paper and then store them.
- Freezing: If you want this toffee chocolate to last longer, you can freeze it too for up to three months! Use a freezer safe bag or container to store it for best results.
Serving Suggestions
Enjoy this light and delicious butter toffee after a hearty holiday meal of the best roasted turkey or some holiday roast beef, a side of loaded mashed potato casserole, carrots Lyonnaise, and some cranberry jalapeno jam.
And of course, you can also pair it with some more holiday desserts and sweet treats too! And it's a great addition to a cookie box or gifted on its own!
Expert Tips
- Easy Clean Up: As soon as you’re done pouring the toffee mixture on the sheet, soak your pot in hot water. This will loosen the hard candy and it’ll become much easier to clean.
- Corn syrup hack: Add a tablespoon or two of corn syrup to the toffee mixture to keep the sugar from recrystallizing. This can be particularly helpful if you’re making toffee for the first time.
- Add coconut oil: Want the chocolate layer to have that perfect snap? Add just a bit of coconut oil into the melted chocolate before you pour it on.
- Make a double batch: You can easily double the recipe and use a 9 x 13 pan.
Recipe FAQs
You sure can! Doing this will actually help the toffee last longer. Spread a layer of tempered chocolate on the lined tray first, then add the toffee layer and follow it up with another layer of the tempered chocolate.
Ideally, yes. Roasting the nuts lends them that nice bit of crunch, which is exactly what you need for this recipe.
More Delicious Candy Recipes
Ready to get cooking? Remember that you can print this recipe for butter toffee bark if you would like.
English Butter Toffee
Equipment
Ingredients
- 1 cup unsalted butter plus 1 tablespoon for greasing
- 1 cup granulated sugar
- ¼ teaspoon table salt
- 1 teaspoon vanilla extract
- ½ teaspoon butterscotch extract
- ¾ cup semi-sweet chocolate chips
- ½ cup chopped toasted nuts (pecans, almonds or walnuts)
- ⅛ teaspoon table salt or a pinch
Instructions
- Line an 8" or 9" baking pan with foil with overhang on two sides.
- Lightly butter the foil and set aside
Toast Nuts
- Pre-heat oven to 350F. Place chopped nuts on a baking pan or tinfoil plate. Bake until you can begin to smell them (lightly toasted - about 5 mins.) Remove from oven and set aside.
- Turn off the oven.
Make Toffee
- In a heavy bottom large saucepan, place the butter sugar and first amount of salt and set on medium low heat. Stir until melted. Attach a candy thermometer to the side of the pan.
- Increase heat to medium-high and cook to a dark amber colour (285F) (20-30 minutes.) If it is taking an excessive amount of time to reach 285F, increase the heat on the burner.
- Temperature will quickly increase during the last few degrees so keep an eye on the thermometer.
- Remove pan from heat. Quickly stir in the vanilla and butterscotch extract.
Set Toffee
- Pour mix into the prepared baking pan. Let stand 12 or so minutes until mix begins to firm up on the top. To test for firmness, gently poke the surface with the tip of a paring knife. The center will take somewhat longer to firm up.
- Once the entire surface has firmed up, equally distribute the chocolate chips over the surface. Stand 5 or so minutes until chips begin to soften and melt. Evenly spread over the surface using a spatula.
- Using your fingers, equally distribute the nuts over the melted chocolate. Use your fingers to sprinkle the pinch of salt on top.
- Chill in refrigerator about 1 hour or until firm.
- Remove from fridge and break into pieces.
Notes
- Easy Clean Up: As soon as you’re done pouring the toffee mixture on the sheet, soak your pot in hot water. This will loosen the hard candy and it’ll become much easier to clean.
- Corn syrup hack: Add a tablespoon or two of corn syrup to the toffee mixture to keep the sugar from recrystallizing. This can be particularly helpful if you’re making toffee for the first time.
- Add coconut oil: Want the chocolate layer to have that perfect snap? Add just a bit of coconut oil into the melted chocolate before you pour it on.
- Make a double batch: You can easily double the recipe and use a 9 x 13 pan.
Nutrition
This post was originally published in December 2016. It's been updated with new content, images, and an updated recipe.
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