English Toffee
Homemade English Toffee with a rich buttery flavor, crunchy texture, silky chocolate, and a sprinkle of nuts, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts (e.g., almonds or pecans) Can be substituted
Instructions
Preparation
- Gather all your ingredients: unsalted butter, granulated sugar, water, salt, vanilla extract, chocolate chips, and chopped nuts.
Cooking
- In a medium-sized saucepan, combine the butter, sugar, water, and salt over medium heat. Stir gently until the sugar dissolves.
- Once the mixture starts boiling, minimize stirring and allow it to boil until it reaches the hard crack stage, roughly 300°F (150°C).
- Remove the saucepan from heat and stir in the vanilla extract.
- Prepare a baking sheet lined with parchment paper and pour the hot toffee mixture onto it, spreading it evenly.
- After 2-3 minutes, sprinkle the chocolate chips over the toffee and let them melt.
- Spread the melted chocolate evenly over the toffee.
- While the chocolate is warm, sprinkle the chopped nuts over the surface.
- Allow the toffee to cool at room temperature until set, about an hour or two.
- Once cooled, break the toffee into pieces.
Notes
Store in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate, but be aware of potential loss of crunchiness. Wrap well to prevent odor absorption.