Description

English Butter Toffee is a buttery, crunchy candy topped with chocolate and nuts. This easy homemade version is perfect for gifts and holiday treats!

Ingredients

Scale

1 cup unsalted butter plus 1 tbsp for greasing

1 cup granulated sugar

¼ tsp table salt

1 tsp vanilla extract

½ tsp butterscotch extract

¾ cup semi-sweet chocolate chips

½ cup chopped toasted nuts (pecans, almonds, or walnuts)

⅛ tsp table salt or a pinch (for topping)

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Instructions

Line an 8″ or 9″ baking pan with foil, allowing a bit to hang over two sides for easy removal later.
Pre-heat your oven to 350°F (≈175°C). Spread the chopped nuts on a baking sheet or foillined plate and toast in the oven until you begin to smell them (about 5 minutes). Remove and set aside. Turn off the oven.
In a heavybottomed large saucepan, combine the 1 cup butter, the sugar and the first amount of salt (¼ tsp). Set over medium-low heat and stir gently until the butter fully melts.
Attach a candy thermometer to the side of the pan (if you have one). Increase heat to mediumhigh and cook the mixture, stirring as needed, until it reaches a dark amber colour (approximately 285°F) — this takes roughly 20–30 minutes.
Important: The temperature will quickly increase during the last few degrees — keep a close eye.
Remove the pan from the heat. Quickly stir in the vanilla extract and the butterscotch extract.
Pour the hot toffee mixture into the prepared baking pan. Allow the mixture to rest for about 12 minutes, or until the top begins to set. A good test: gently poke the surface with the tip of a paring knife — the centre will take a little longer to firm.
When the surface has set, sprinkle the chocolate chips evenly across the top. Let sit for about 5 minutes until the chips begin to soften and melt. Use a spatula to spread the melted chocolate to form an even layer.
Using your fingers, evenly sprinkle the toasted nuts over the melted chocolate, then sprinkle the pinch of salt on top.
Chill the pan in the refrigerator for about 1 hour or until firm.
Remove from the fridge, use the foil overhang to lift the toffee out of the pan, and break into pieces.

Notes

For best results, use a candy thermometer and work in a dry kitchen. You can swap chocolate or nuts based on preference. Store at room temp or freeze for later.

Nutrition

Serving Size: 1 piece
Calories: 180
Sugar: 15 g
Carbohydrates: 18 g
Protein: 1.5 g