English Toffee with Almonds (Printable Version)

Buttery toffee base topped with rich milk chocolate and crunchy toasted almonds.

# What You Need:

→ Toffee Base

01 - 1 cup unsalted butter (225 g)
02 - 1 cup granulated sugar (200 g)
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons water
05 - 1 teaspoon pure vanilla extract

→ Topping

06 - 7 ounces milk chocolate, chopped or chips (200 g)
07 - 3/4 cup toasted sliced almonds (90 g)

# Steps:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat.
02 - In a heavy-bottomed saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly until the butter melts and the mixture is well combined.
03 - Continue cooking, stirring frequently, until the mixture turns deep golden and reaches 300°F (150°C) on a candy thermometer, approximately 10 to 15 minutes.
04 - Remove from heat, quickly stir in vanilla extract, then immediately pour the hot toffee into the prepared pan and spread evenly with a spatula.
05 - Let the toffee sit for 2 minutes, then sprinkle chopped milk chocolate evenly over the hot toffee. Allow chocolate to soften for 2 minutes before spreading into an even layer.
06 - Sprinkle toasted sliced almonds evenly over the melted chocolate, pressing them in lightly.
07 - Allow toffee to cool completely at room temperature for about 2 hours or refrigerate for faster setting.
08 - Once fully set, break into 24 pieces and store in an airtight container.

# Expert Advice:

01 -
  • That satisfying snap and crunch keeps you reaching back for one more piece.
  • The chocolate doesn't overpower the toffee—they're genuinely partners here.
  • It looks fancy enough to gift but tastes like the best accident that happened in your kitchen.
02 -
  • A candy thermometer isn't optional here—eyeballing the color works until it suddenly doesn't, and then you're throwing out a pan of burnt sugar and butter.
  • The moment you see that deep golden color, don't hesitate; it'll keep cooking slightly off the heat and tip into bitter territory in seconds if you're not paying attention.
03 -
  • Clip your thermometer to the pan before you start cooking so you can track the temperature without moving it constantly.
  • Toast your own almonds the day before if you can—they're fresher, crunchier, and the kitchen smells incredible all afternoon.
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