English Butter Toffee

5 from 1 vote

Sweet, salty and crunchy, this easy butter toffee recipe ticks all the boxes, and is the perfect recipe to make and enjoy with everyone over the holidays.

Prep Time10

Cook Time35

Set Time, divided1 17

Total Time2 2

Servings:

Calories: 297kcal

Author: Karin and Ken

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