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English Toffee

On 21, Jan 2010 | 28 Comments | In Recipes | By Heather Mildenstein

I was always hesitant to make English Toffee because it always seemed difficult to make. I decided to try this recipe that I got from a friend at Church, and it’s one of my favorite treats to make now! It only takes like 15 minutes, max. It’s DELICIOUS and simple! A definite crowd pleaser! Perfect treat for Valentine’s Day! You need to try it!

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English Toffee

1 C. sugar
1/4 tsp. salt
1/2 package chocolate chips
1/2 C. finely chopped walnuts
1 1/2 C. butter
1/2 tsp. vanilla

First, chop nuts and spread half on the bottom of the cookie sheet. Have your chocolate chips measured and ready. Stir and cook the butter, sugar and salt in a sauce pan over medium-high heat until light brown. Stir fast for 5-10 minutes. When it reaches the right color (dark carmel) remove from heat and add vanilla. Pour over the chopped nuts and spread out as best you can with a knife or spatula. Next, pour chips on and spread to melt. Sprinkle the remaining nuts onto melted chocolate. Refrigerate. When cool, take a knife; place the tip into the toffee and break into desired pieces. Store in refrigerator in closed container.

*You can also freeze this candy to eat later!


  1. mmm that looks so good! One of my favorites!

  2. thanks for sharing this. I am always searching new recipes. If i make this I'll put it on my food blog

  3. Stop it.

  4. what do you mean "dark carmel color"? Did you just decide what that meant to you or should I just go by a time? As you can see I'm special when it comes to making this…

  5. I am always too impatient to wait for it to turn "dark carmel color". That's just what the recipe says. I usually just go my the time and wait till it looks like toffee color before it burns. :)

  6. Curses!! I haven't recovered from the English toffee I ate at Christmas, and here we are discussing the consumption of said treat for Valentines… ARRRGH!!

  7. One more thing…..the last time I made these, I don't think I cooked it on the stove long enough to get it to that hard candy stage. It still tasted the same, like delicious toffee, but it didn't have the crunch. It was kind of soft. weird!

  8. I personally preferred it soft-ish. Best EVER!

  9. I am debating if I want to make this today or not. It sounds so good!!

  10. mmm i love english toffee thanks for the recipe it looks divine!

  11. Yum. i love this stuff. Once again I am reposting this on my food blog so I will make it one day. Hope you don't mind…

  12. My favorite candy of all time is toffee. I was so excited when I saw how easy this way. I made it – it turned out incredible! I was very impressed, however, I made it again for Christmas…… I, for the life of me, can't get it to turn out again! It is separating…. am I not cooking it long enough?

    • Use a candy therm and take off heat when it reaches hard crack

  13. Recipe looks amazing, love that there is no corn syrup. How many oz is in the package of chocolate chips that you are using?

  14. I hate to be a pain, but any idea how much a half of bag of choc chips is? They come in many size bags.Thanks

  15. Anon- Not a pain at all! I'd say about 2 cups of chocolate chips! Good luck!

  16. Any secret to getting perfectly square cut pieces?

  17. How do you cut your toffee in perfect squares? (Without crooked, jagged edges?)

  18. Alisha, Score the chocolate lightly into squares while it's still melted, before it hardens. It breaks easier later. Hope this helps!

  19. Thanks Heather. I'm making this tomorrow for a dessert party I'm going to!

  20. How big is the pan you use to make it in? You mention a cookie sheet. Thanks!

  21. What size / type pan did you use? Thanks

  22. I have a question. I made this today following the instructions. But the moment I poured in the vanilla it separated and became this congealed mess with a layer of butter. I went ahead and spread it on a pan and finished the recipe but there was so much butter I had to drain it off. What did I do wrong?

  23. Will margarine work instead of butter?

  24. my cookie sheet is 14×16

  25. I'm not sure if margarine would work or not. I've never tried. It might…

  26. Shonte, hmm…I'm not quite sure what happened. Maybe it was too hot and separated weird? I'm sorry I'm not much more help!

  27. Yes, margarine will work. I use Earth Balance, and dairy-free chocolate chips, making it vegan. I use a candy thermometer and 310 degrees is the temp you want.

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