Squeezing in one more recipe for 2020 and then calling that a wrap! This has definitely been the weirdest year of great and not so great things and a bunch of great recipes, but we’re really going out with a bang here because this toffee may be the best recipe I’ve posted all year! 😁 It’s buttery, crispy, and honestly dangerours to have in the household because it’s too darn good!!

The holidays are over, but why not enjoy toffee all day every day?! If you’re from Colorado you’ve probably heard of Enstrom Candies because they have one of the best kinds of toffee ever, but even after eating this, it might be a tie.

When you think of toffee your minds goes to candy, boiling, tricky…etc. I’m here to give you all the tips and tricks to the best toffee you’ll ever eat! With the right steps, it’s easier than you think.

Throw on some comfy clothes and let’s celebrate the New Year with some toffee!

Why is this the best toffee ever?

Well you made it this far, now let me tell you why this toffee is the literal bomb!

The snappy toffee is full of buttery goodness, almonds, and topped with a thin layer of chocolate. As soon as you bite into it, it just melts in your mouth. Compared to other toffee that sticks in your teeth, this just snaps and melts, no molar picking later. 😁

Toffee is a classic no matter the season and you’ll definitely catch me eating some on the couch in some sweats, dog on lap, hgtv on, and indulging. Who’s with me?? 🙋‍♀️

Ingredients You Need

• Sliced Almonds
• Butter
• Sugar
• Brown Sugar
• Baking Soda
• Water
• Semi-sweet Chocolate Chips

How to make the Best Ever English Butter Toffee

It seems a little intimidating at first and well, it is, but with the right steps and tips, you’re on your way to some indulging. 😏

1. Line a 9×13″ pan with parchment paper. Sprinkle the sheet with half of your sliced almonds. Set aside.
2. In a medium pot add your butter, sugar, brown sugar, and water over medium-high heat. Stir with a wooden spoon or wooden utensil. Bring to a boil and continue stirring the whole time. It’s important to keep stirring the entire time, otherwise, the sugar could get too hot on the bottom and burn along with sticking to the sides. Add a candy thermometer to the pop to keep an eye on the temperature.
3. Cook the toffee to 305 F (hard crack stage). Bringing it to this temp takes about 10-12 minutes. Continue stirring.
4. As soon as it reaches heat, immediately remove it from the stove. Quickly stir in the baking soda and then pour over the almonds.
5. Let the toffee sit for 5 minutes until it has slightly hardened but still warm. Add the chocolate chips on top and let them sit for 1 minute. This will melt the chocolate and make it easier for spreading. After 1 minute or so, use a spatula to spread the chocolate around until it’s smooth and even.
6. Sprinkle the remaining almond slices on top of the chocolate and let harden. Usually a few hours. After it has hardened, pull the toffee out of the pan and break it into chunks.

Extra tips to keep in mind:

• Be very careful when stirring and handling the toffee, it’s extremely hot!
• If you don’t keep stirring, the toffee will burn, stick, and harden.
• Be quick when adding the baking soda. Since you just took the pot off the heat, it will start to harden right away.
• Using a candy thermometer is definitely required, otherwise, you won’t know when to stop cooking!
• Using a smaller pan will make the toffee thicker. I used a 9×13″ because I like a little thickness.
• Save a tiny bit for everyone else 😆😁

What can I do with the toffee?

This might seem like a weird question, but what else can you do with the toffee other than just indulging?

Add it to:

• Ice Cream
• Milkshakes
• Cookies
• Cakes
• Pancakes

That might be a stretch, but really, you can add it to baked goods, or just indulge like it’s nobody’s business!

Troubleshooting Your Toffee

• My toffee burned and is stuck to the pan! – You most likely didn’t stir enough to keep the toffee moving. Unfortunately, you’ll have to start over.
• My toffee separated when it hit 250 F! – I had this same thing happen twice before realizing what was wrong. If your toffee separated it most likely looks like the butter separated from the sugar mixture. Make sure you keep your heat on and high. Don’t turn it down mid-way through or low from the beginning. The toffee is meant to get hot and don’t worry about it burning from the heat.
• My toffee doesn’t snap! – You most likely didn’t heat it high enough. Make sure you get the temp to 305 F. This is a hard crack stage, where once your toffee cools, it will harden and snap.
• It’s taking forever to get to 305 F! – The process of heating does take a while and you have to have patience, but make sure it stays at medium-high heat the entire time.
• My chocolate chips sunk into the toffee! – You most likely added the chocolate chips too early when the toffee was still slightly soft so they sunk in. Let the toffee sit for at least 5 minutes to slightly harden before adding them, but still warm. If your chocolate chips are having a hard time melting, add a cookie sheet over the pan to trap the heat and then smooth out. You could also melt the chocolate chips and pour them over the toffee.

How to store your toffee

Once your toffee is cooled and cracked, add it to a Tupperware or plastic bag and store at room temp.

To crack the toffee I used a knife, but you can also use your hands. There is no right and wrong way; the pieces will be different shapes.

Happy new year!

Want more easy recipes, view our:

• Perfect Peach Jam
• Small Batch Lemon Scones
• Candied Pecans
• S’more Truffles

Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016