• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Baking Basics
  • The Bake Club
  • About
  • Products I Love

Of Batter and Dough logo

  • Facebook
  • Instagram
  • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Baking Basics
  • The Bake Club
  • About
  • Products I Love
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Uncategorized

    Published: Jan 6, 2017 · Modified: Jul 13, 2021 by Rebecca Blackwell · This post may contain affiliate links · 3 Comments

    Toffee Recipe with Dark Chocolate

    151 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    Homemade English Toffee Recipe with Chocolate and Almonds

    This Toffee Recipe is the bomb. Just like Homemade Peanut Brittle, it's something I have on hand pretty much all the time because it makes a great spur-of-the-moment gift or dessert. It's also amazing crushed and used as a dessert topping. Follow this simple homemade toffee recipe for elegant, chocolate and almond covered pieces of buttery deliciousness.

    Toffee Recipe | Homemade English toffee recipe with chocolate and almonds | ofbatteranddough.com

    Guess what January 8th is??? National Toffee Day! Now, personally I don't really need any other excuse to whip up a batch of buttery, chocolate and almond covered English Toffee, except that I want some. But, if you need a little incentive, here you go: It's National Toffee Day.

    On the chance that you don't happen to be reading  this on January 8th, I can assure you that it's perfectly acceptable, and even encouraged, to make toffee on the other 364 days of the year. Homemade toffee is especially nice to have on hand around holidays like Valentine's Day, Thanksgiving and Christmas. It not only makes for a delicious treat to serve to guests or bring to a holiday party, it also makes a wonderful gift.

    I mean, c'mon.

    Wouldn't you just love to receive a little bag of homemade toffee?

    Toffee Recipe | English toffee recipe | ofbatteranddough.com

    If YOU would love to receive a gift of homemade toffee, guess who else would?

    Your neighbors. Your kid's teachers. Your family. Your friends. Your co-workers. Your boss. Houseguests. The lovely person who delivers  your mail even when there's 3 feet of snow on the ground. That checker at the grocery store who always remembers your name. In other words... Everyone.

    This is one of the many reasons I like to keep it on hand year-round. You can store homemade toffee in a ziplock bag or other airtight container for a really, really long time. If stored in a cool-ish cupboard away from direct sunlight, homemade toffee will keep for at least 6 months. If for some crazy reason, you think you won't be able to eat or gift your toffee within a 6 month period, I'd suggest popping it in the freezer where it will keep for at least a year.

    But, seriously. I can't imagine having the problem of, "Oh, dear, I can't find anyone to eat this buttery, delicious, candy. I guess I'll have to keep it in the freezer until I can figure that out."

    Can you?

    Toffee Recipe | Homemade butter toffee recipe | ofbatteranddough.com

    Need more reasons keep butter toffee around all the time?

    You got it.

    Just like peanut brittle, it's delicious crushed into tiny pieces and sprinkled on ice cream, the top of a cake, cupcakes, brownies, or cream pies.

    Incorporating it into cookie dough, takes cookies to a whole new level. Just dip shortbread cookies or biscotti in melted chocolate and then sprinkle with crushed toffee. You can also use it to coat the edges of an ice cream sandwich.

    The possibilities are endless. This toffee recipe can take even the most ordinary treat and turn it into something elegant, beautiful and even more delicious. And that, my friends, is why you should keep some around at all times, and why you should make a batch today, even if it's not National Toffee Day. No more gift or dessert emergencies for you.

    Toffee Recipe | English toffee Recipe | ofbatteranddough.com

    One note about this Homemade Toffee Recipe:

    It's pretty handy to have a candy thermometer when making any kid of candy, including toffee. You should be able to find one at most major grocery stores. They are also, of course, available on Amazon. If you don't have a candy thermometer, here's how to tell if the candy is done cooking: Keep a small cup of ice water close by the stove while cooking the toffee. When the toffee begins to reach a deep golden brown, drop a small amount of toffee into the cup to let it cool quickly. Lift it out of the water and crunch it between your teeth. It should be the consistency of a hard candy. Just don't stop stirring while you do this or the bottom of the toffee might burn.

    {Note} Toffee is a Building Block Recipe. Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes. 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Toffee | Homemade English toffee recipe with chocolate and almonds | ofbatteranddough.com

    Toffee


    ★★★★★

    5 from 2 reviews

    • Author: Rebecca Blackwell
    • Yield: 18
    Print Recipe
    Pin Recipe

    Description

    Follow this tried-and-true homemade toffee recipe for chocolate & almond covered pieces of buttery candy. A delicious treat & elegant gift.


    Ingredients

    • 2 cups granulated sugar (1 lb)
    • 1 lb salted butter (4 sticks)
    • 1 tsp salt
    • ⅓ cup water (3oz)
    • 2 tsp pure vanilla extract
    • 22 oz good quality bittersweet-sweet chocolate, at least 60% dark
    • 1 cup finely chopped, roasted salted almonds
    • 1-2 teaspoon of sea salt (this is optional - use if you like salted caramel or salted chocolate)

    Instructions

    *NOTE: To roast raw almonds, spread them on a baking sheet and roast in a 350 degree oven for 10-15 minutes, until the smell of roasted almonds begins to permeate your kitchen. Let cool completely before chopping. If you have a food processor, pulse the almonds a few times with the chopping blade to make quick work of the chopping.

    1. Lightly butter two large baking sheets and set on the counter close by the stove. Have at the ready a rubber or metal spatula and the vanilla.
    2. Add the sugar, butter, salt and water to a large, heavy bottom saucepan and bring to a boil over medium high heat. Boil, stirring often, until the mixture reaches 298 degrees. As the mixture darkens and gets closer to 298 degrees, stir constantly to avoid scorching. If you aren't working with a candy thermometer, drop a bit of the mixture in ice water to let it cool quickly. Remove it from the water and crunch it between your teeth. It should have the consistency of a hard, crunchy candy.
    3. Remove the pan from the heat and immediately stir in the vanilla. Working quickly, pour the toffee onto the baking sheets, using a rubber or metal spatula to spread it very thin. Don't worry about its shape. The toffee will be broken into pieces anyway. Let cool completely, at least 30 minutes.
    4. When ready to proceed, melt half the chocolate in a double boiler as follows: bring a saucepan of water to a rapid boil, fit a heat-safe bowl securely over the pan so that the bottom is just barely touching the boiling water. Add about ⅓ of the chocolate to the bowl and let it sit without stirring, until it's about ⅔ melted. Stir until completely melted and smooth. Touch a tiny bit of chocolate to the skin right underneath your bottom lip. If it's hot enough to sting slightly, it's the right temperature. Remove the bowl from the heat and slowly stir in the rest of the chocolate, one small handful at a time, until it is all completely melted.
    5. Blot any excess oil from the top of the toffee and spread chocolate in a thin even layer over the entire surface of the toffee. Immediately sprinkle half of the chopped almonds and the salt (if using) across the melted chocolate. Let cool until the chocolate is completely hardened.
    6. Lay a clean baking sheet upside down over the cooled toffee and carefully flip the whole thing over, so the chocolate side is down. If it breaks, don't worry about it. Remember, you're going to be breaking it into pieces anyway.
    7. Melt the remaining chocolate just as you did to coat the first side of the toffee, blot the surface of the toffee to remove excess oil, spread the melted chocolate and sprinkle with the remaining chopped almonds and salt.
    8. Let cool completely, until the chocolate is hardened. Break into pieces and store in an airtight container.

    Did you make this recipe?

    Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough

    © Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.

    « Peanut Brittle Recipe
    Doughnut Recipe | Overnight Homemade Doughnuts »
    151 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Barb says

      December 24, 2019 at 1:45 pm

      I bought ingredients for toffee then went to Mama Judy’s house for amazing French Onion Soup dinner. Also from this site, I’m sure! She served Of Batter and Dough’s Toffee for dessert! Yumm!! So I made this recipe too. So glad I did! Beyond Delicious!!

      ★★★★★

      Reply
      • Rebecca Blackwell says

        December 26, 2019 at 11:22 am

        Hi Barb! I am so happy to hear that you liked this recipe! And so envious that you got to eat toffee and French Onion soup at Judy's house. I bet it was wonderful. Than you so much for taking the time to leave a comment for me. I appreciate it more than you know! xo

        Reply
    2. Judy says

      December 23, 2017 at 4:09 pm

      Just made this toffee for the first time and it is amazing, of course. Delicate, crunchy, just sweet enough. Glad I found it before my annual baking spree. Never been disappointed by a recipe on this site!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecca Blackwell

    Hi! I'm Rebecca, a baker, recipe developer, food photographer, and full time RV nomad.

    I’ve been baking for 25 years, both professionally and just for the sheer pleasure of it. In 2013, I launched this blog as a way to share my most tested, trusted, and much-loved recipes.

    Learn more -->

    Popular Recipes

    • Chocolate Loaf Cake {Fudge Brownie Cake}
    • German Apple Pie ~ Easy, Rich & Creamy
    • Marble Cake ~ With Real Melted Chocolate
    • Olive Oil Cake with Lemon Mascarpone Pastry Cream
    • New York Cheesecake with Classic Shortbread Crust
    • Banana Cream Cake
    • Brookies ~ Chocolate Chip Cookie Brownie Bars
    • Anything Cookies {One Basic Cookie Dough, Endless Kinds of Cookies}

    Trending Now

    • Napoleon Dessert | Mille Feuille Cream Pastry
    • Champagne Cake with Champagne Italian Meringue Buttercream
    • Homemade Flour Tortillas Made with Butter
    • Best Pastry Cream {Crème Pâtissière}
    • Italian Meringue Buttercream {Step-by-Step Instructions}
    • Homemade Cinnamon Rolls {Overnight Rise} with Cream Cheese Frosting
    • The Ultimate Flaky Buttermilk Biscuits {all butter recipe}
    • French Cruller Doughnuts with Honey Glaze

    What to Make This Month

    • Strawberry Rhubarb Jam {No Pectin}
    • The Ultimate Flaky Buttermilk Biscuits {all butter recipe}
    • Bananas Foster Butter Cake
    • Lemon Layer Cake with Blackberry Italian Meringue Buttercream
    • Funfetti Cake or Cupcakes {All-Butter Recipe}
    • New York Cheesecake with Classic Shortbread Crust
    • Berry Cobbler with Sugar Cookie Topping {Fresh or Frozen Berries}
    • Pistachio Cardamom Cake with Cream Cheese Buttercream

    > Of Batter and Dough Web Stories

    Footer

    Subscribe for recipe updates & other goodies

    • Recipes
    • The Bake Club
    • About
    • Privacy Policy
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    Of Batter and Dough

    • Privacy Policy
    • About Rebecca
    • All Recipes
    • Baking Basics
    • The Bake Club

    Recipes

    • Cake Recipes
    • Cookie Recipes
    • Breakfast Recipes
    • Pie, Tart, and Cobble Recipes
    • Bread Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Copyright © 2022 Of Batter and Dough on the Cookd Pro Theme

    151 shares