Access toffee almonds this page has been denied because we believe you are using automation tools to browse the website. Free Totewhen you subscribe to Taste of Home today! English toffee is a classic candy recipe. Learn how to make this buttery toffee at home.
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
English toffee can be a little temperamental to make, so don’t be discouraged if it takes you a few tries to get it right. Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Chop the toasted nuts finely with a knife or food processor. Prepare a 12×16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray. Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize—about 20 to 30 minutes.
Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.