This Old-fashioned Classic Toffee Recipe is a holiday and family favorite. It is easy to make and results in the best sweet caramel flavor that toffee is. Anyone that loves Health bars or Almond Roca will love this homemade almond toffee recipe.
Why this Homemade Toffee Recipe is Amazing: This easy no-bake recipe has a deep buttery brown sugar flavor, crunchy almonds & topped with rich semi-sweet chocolate for a trifecta of amazing flavors.
Toffee is a great make-ahead candy that is easy to make and wonderful for giving as a Christmas gift. I have been making this recipe for over 30 years. It's a holiday favorite, perfect for adding to cookie platters, and one of my Best Old-Fashioned Christmas Candies.
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Ingredients for Old-Fashioned Classic Toffee
This recipe is a simple dessert that only needs 4 ingredients. Using good quality & fresh ingredients is key.
I like to use mini semi-sweet chocolate chips for this recipe. The mini size melts quickly over the hot toffee and spreads easily. Use your favorite brand or try one of the best melting chocolates in this recipe.
Here are the ingredients needed to make homemade toffee:
- Salted Butter - the key to the best homemade toffee is real butter with salt.
- Granulated Sugar - classic sweetener for making toffee.
- Slivered Almonds - the nutty crunch in both the toffee base & to sprinkle on top.
- Mini Semi-Sweet Chocolate Chips - for rich deep chocolate flavor.
- Flaky Sea Salt - optional but great for sprinkling on top for a sweet & salty balance.
See the recipe card for quantities & substitutions/variations.
English Toffee vs Regular Toffee
I am sure you have heard the term English toffee before and have wondered what is the difference between that and just regular toffee. What makes a recipe for English toffee? The main difference is in the type of sugar used. English toffee traditionally uses brown sugar and other toffee recipes, such as this one, use white granulated sugar for the candy base.
Also if it is dipped in chocolate and includes nuts, it is not English toffee. It is what is also known as buttercrunch. So you can call this recipe toffee or buttercrunch, either way, it is not a traditional English toffee but it is so good whatever you want to call it.
For more check out the History of Toffee.
How to Make Toffee from Scratch
The key to making any homemade candy, like toffee, is to have an accurate candy thermometer. I like one that clips on the side of the pot to make sure I get it the right temperature, soft crack stage.
Here are the easy steps for making toffee at home:
- Prep the Baking Sheet
- Cook the Toffee Base
- Add Chocolate & Nuts
- Chill & Break into Pieces
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Prep the Baking Sheet
Just after all is melted and it is just beginning to heat up, prep the baking sheet. Line a rimmed baking sheet with foil.
Spread ¾ C of the sliver almonds evenly over the foiled baking sheet. Reserve the remaining almonds and chop them into smaller pieces - this will be for the top of the toffee later.
2 - Cook the Toffee Base
In a large saucepan, melt butter and sugar over medium-high heat. Insert a candy thermometer into the side of your pot or have it handy for checking throughout the cooking. Allow it to come to a boil and stir.
Stir continuously over the next 15-20 minutes. It will darken over time and once it is a medium-brown color with hints of brown/red (amber) check the reading on your candy thermometer.
TOP TIP: You want it at the SOFT CRACK heat which is 280-285°. It should look similar to the photo below and be bubbling continuously and has risen in the pot as it expands and thickens.
As soon as it reaches 280-285°, safely pour the toffee evenly over the almonds on the prepared baking sheet.
3 - Add Chocolate & Nuts
Immediately sprinkle the mini chocolate chips over the layer of hot toffee. Make sure the chips cover the entire surface. Wait about a minute as the chocolate will melt from the heat of the hot toffee.
It will then be easy to spread as it melts by using a rubber spatula as shown in the photos below. Spread the chocolate evenly in a thin layer.
Immediately sprinkle the finely chopped almonds over the chocolate layer. If you are also adding sea salt flakes, now is the time to sprinkle that on the top as well.
4 - Chill & Break into Pieces
Let the baking sheet rest in a cool place. It can take up to an hour to set if your house is warm. To speed it up, place the tray in the refrigerator.
Once the toffee is set and cool, you can begin chopping or chipping away to make pieces. They will come out in unique shapes & sizes like my recipe for 2-ingredient Peppermint Bark.
See the recipe card below regarding a few options for doing that safely.
The deep dark semi-sweet chocolate layer over golden brown toffee is to die for. This is one brown-colored food that is anything but bland.
Store and Gift-Giving Homemade Toffee
Store in an air-tight container in your refrigerator. This can last for months if stored correctly. The chocolate may begin to get a white hue to it as it is cold in the refrigerator but it is still delicious.
Toffee is great to make ahead for all those goodie bags, cookies, and candy plates that are delivered to neighbors, friends, and family. Do not give it all away, keep some for yourself!!!
While chopping, a lot of tiny bits end up in the pan or on the cutting board. SAVE THEM! We love to munch on them and especially to make my Homemade Butter Brickle Ice Cream Recipe.
Old-Fashioned Classic Toffee
Equipment
- Candy Thermometer
Ingredients
- 2 C salted butter
- 2 C white granulated sugar
- 1 10 oz pkg semi-sweet mini chocolate chips
- 1 C slivered or sliced almonds
- 1 teaspoon sea salt flakes optional
Instructions
- In a large saucepan, melt butter and sugar over medium-high heat. Insert candy thermometer to the side of your pot or have handy for checking throughout the cooking. Allow it to come to a boil and stir.
- Just after all is melted and it is just beginning to heat up, prep the baking sheet. LIne a rimmed baking sheet with foil. Spread ¾ C of the sliver almonds evenly over the foiled baking sheet. Reserve the remaining almonds and chop them into smaller pieces - this will be for the top of the toffee later.
- Stir continuously over the next 15-20 minutes. It will darken over time and once it is a medium-brown color with hints of brown/red (amber) check the reading on your candy thermometer. You want it at the SOFT CRACK heat which is 280-285°.
- As soon as it reaches 280-285°, safely pour the toffee evenly over the almonds on the prepared baking sheet.
- Immediately sprinkle the mini chocolate chips over the layer of hot toffee. Make sure the chips cover the entire surface. Wait about a minute as the chocolate will melt from the heat of the hot toffee. It will then be easy to spread as it melts by using a rubber spatula as shown in the photos above. Spread the chocolate evenly in a thin layer.
- Immediately sprinkle the finely chopped almonds over the chocolate layer. If you are also adding sea salt flakes, now is the time to sprinkle that on the top as well.
- Let the baking sheet rest in a cool place. If your house is warm, it will not set completely and may need to go into the refrigerator to set completely. It should take about 45 minutes for the toffee to harden and the chocolate to set.
- Once the toffee is set and cool, you can begin chopping or chipping away to make pieces. Lift the foil out of the baking sheet and peel the foil off or simply place the toffee and foil directly onto a cutting board. I use the sharp tip of a knife to press down and make jagged pieces. You can also use your hands but for me, it is more controlled with the cutting board and knife method.
- Store in an air-tight container in your refrigerator. This can last for months if stored correctly. The chocolate may begin to get a white hue to it as it is cold in the refrigerator but it is still delicious. (any small bits that collect - SAVE - great for adding to ice cream sundaes)
Notes
Nutrition
More Christmas Candy Recipes
These are must-make holiday sweet treats:
Cathy says
This is the best toffee. Have you ever added bacon on top? I made bacon fudge years ago and was thinking this could work here too for bacon toffee.
Angela says
Wow, bacon toffee does sound amazing. I would think it would work to sprinkle cooked bacon bits on top at the end instead of the sea salt flakes - otherwise, that may be too salty. This sounds quite delicious - I may need to try it next Christmas and share on the blog if it works.
Stacee says
This turned out perfect.
Tammy says
Perfect. I just made a test batch and it came out perfect. I need to stop eating it. I have never made this or used a candy thermometer before but this was easy to follow. Now I am ready to make a lot and pass out as gifts for my coworkers at the school.
Angela says
You have some lucky coworkers, enjoy the holidays and the recipe. I agree it is hard to not eat it all yourself - haha.
Randi says
This took a bit longer to come to temperature for me. It may be my stove or the heat but it came out just great. I could not find the mini chocolate chips probably because of a shortage but the regular ones still melted and spread. We love it.
Angela says
I am glad this still worked for you. I bought my mini chips around Halloween and it sounds like I am glad I did. I plan to make this next weekend .
Pamela Magnin says
I am planning this toffee for next week and I’m wondering what size cookie sheet are you using I don’t see it listed…..
Thanks, Pamela
Angela says
Mine are 17x11.