Chocolate, Toffee, & Nuts combine for a delicious and hard to resist treat. Perfect for Christmas or any time of the year!
English Toffee is a treat I love year round. When I used to fly a lot, I would get some at the airport if the airport had a Rocky Mountain Chocolate Factory. But I rarely fly anymore. So I don’t don’t get to enjoy it often enough.
I was first introduced to English Toffee by a friend. She made it every Christmas. She would invite me over when I was in high school to make caramel and she would make toffee. And we gave away both to friends and neighbors for Christmas. I plan to carry on that tradition this year by giving neighbors caramel and toffee and a few other goodies that I’m sharing with you guys.
I hadn’t made toffee before, but I have made candy from time to time. I figured it would be similar. And sure enough it was. When making candy, I don’t use a glass candy thermometer. I have broken a few too many of those and once even broke it in the candy. The candy had to be scrapped because of it. I use a thermometer similar to this one. Polder Digital In-Oven Thermometer/Timer, Graphite but mine doesn’t have the clip. I used a binder clip to hold it in place. I got the idea from Alton Brown. I like it because I can set it to alarm when it’s close to the temp I need to reach. The toffee was pretty easy to make and doesn’t take much time at all.
- 3 cups butter
- 3 cups sugar
- 3/4 tsp salt
- 3 tsp vanilla
- 3 cups nuts, divided, pecans or almonds
- 12 oz bag milk chocolate chips
- Grease a sheet pan. Sprinkle half the nuts evenly on the pan. Set aside.
- In a large heavy pot, combine butter, sugar and salt. Turn on medium high heat and stir until butter has melted. Turn heat up to high and bring to a rolling boil. I will almost look like foam. Stir often until mixture has reached 295 degrees. It will turn an almond color.
- Turn off heat and keep stirring until it reaches 300. Add vanilla, stir to combine. Pour toffee over nuts on sheet pan. Let cool for 5 minutes.
- Pour chocolate chips over the top. They will melt. Spread the chocolate over the toffee. Once completely covering toffee, sprinkle remaining nuts over the chocolate evenly. Press down on the nuts to make them stick in the chocolate.
- Wait for toffee to cool completely, break apart and serve.
- Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel, with Pot Clip Attachment and Quick Reference Temperature Guide
- New Star Foodservice 36893 Commercial 18-Gauge Aluminum Sheet Pan, 15 x 21 x 1 inch (Two Thirds size)
- Silicone Spatula 4-piece Set,Heat-Resistant Spatulas,Non-stick Rubber Spatulas with Stainless Steel Core
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This yummy treat is apart of our Christmas Desserts & Candies Series be sure to come back tomorrow and the rest of December for more Desserts & Candies! Also check out all our Christmas Posts in one place at our Homemade Christmas page
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