English Toffee is a terrific buttery candy that is coated in thick chocolate. We’re making it extra buttery and using whole walnuts for an extra crunchy layer. You are going to love this toffee!
English Toffee is a buttery little treat that is easier to make than you may think.
If you follow these keys to success, you will have perfect buttery toffee every time.
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Key to Success #1 – Add Lots of Butter
We don’t call this Extra Buttery English Toffee for nothing.
We’re adding a full pound of butter to this recipe to give it lots of buttery flavor.
That’s four sticks of butter. Two cups. Lots o’ butter.
While making the toffee, you will want to stir the sugar and butter mixture constantly so that the butter doesn’t separate from the sugar.
In addition, you’ll also butter the baking sheet just to make sure you’ve got every square inch covered.
Okay so that’s not the reason, but it definitely could be!
Key to Success #2 – Cook to Precise Temperature
English Toffee needs to cook to the hard crack stage.
For the perfect toffee texture that will crunch and not stick to your teeth, it’s important to cook the toffee to 305 degrees F. That’s the magic number.
Use a candy thermometer to monitor the temperature of the sugar mixture.
I use a candy thermometer that clips to the side of the pot so that it’s easier to keep the thermometer in the right spot.
Make sure the bulb of the thermometer is not touching the bottom of the pot so that it will register the proper temperature.
When the butter and sugar mixture gets close to 305 degrees F, watch the temperature very closely because it can change quickly.
You’ve been watching this pot for 10 minutes while it’s stuck at 260 degrees then all of a sudden, it’s shooting up toward 300.
As soon as the candy mixture reaches 305 degrees F, immediately pour the candy over the walnuts in the greased pan.
Key to Success #3 – Stir Constantly
While the butter and sugar mixture is cooking, be sure to stir it constantly with a wooden spoon or a heat-proof spatula.
Be sure to stir even under the candy thermometer.
The area right under the candy thermometer is one of the spots that are most likely to start to burn because it doesn’t get stirred regularly.
Use a potholder to move the candy thermometer to the side then stir the candy thoroughly.
As the candy gets closer to the correct temperature, you may notice the color turning darker.
This is okay and expected. Just keep stirring until the toffee reaches the magic temperature of 305 degrees F.
Key to Success #4 – Sprinkle Chocolate Chips Over Hot Toffee
The chocolate topping on this Extra Buttery English Toffee is made from milk chocolate chips.
Milk chocolate, not semi-sweet chocolate chips.
Of course, you can use semi-sweet chocolate chips if you prefer them but the milk chocolate chips give a more authentic English Toffee taste.
After you pour the buttery toffee mixture over the walnuts, allow the candy to firm up for just a couple of minutes then sprinkle chocolate chips all over the top.
Allow the chocolate chips to melt for about 5 minutes then use the back of a spoon or a knife to swirl the chocolate to cover the toffee completely.
The milk chocolate chips will hold their shape but they will indeed melt while sitting on top of the hot toffee.
As soon as you start spreading it, the chocolate will easily cover the candy.
Save this Buttery English Toffee recipe to your favorite Candy board or your Christmas Recipes board.
- 4 sticks butter
- 2 1/2 cups sugar
- 1 cup water
- 4 Tbsp light corn syrup
- 1 lb walnuts
- 2 1/2 cups milk chocolate chips
- Grease jelly roll pan or half sheet pan then spread walnuts all over the pan. Set aside.
- In a large 6-quart pot over medium-high heat, combine butter, sugar, water, and corn syrup. Bring mixture to a boil, stirring often.
- Continue boiling and stirring until the candy mixture reaches 305 degrees F on a candy thermometer.
- Immediately pour candy mixture over nuts in the greased pan.
- Wait 2-3 minutes for the candy to set then sprinkle chocolate chips all over the top.
- Allow the chocolate chips to sit for at least 5 minutes until the chocolate starts to melt then swirl the chocolate with the back of a spoon until it completely covers the toffee.
- Allow the toffee to rest at room temperature for at least an hour until toffee is cooled and firm.
- Walnuts can be whole or chopped. I use whole walnuts.
- Pecans or other nuts may be substituted for the walnuts.
- Nuts can be omitted if desired.
- Sprinkle additional chopped nuts on top of the chocolate if desired.
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Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 27mgSodium: 83mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.