Ingredients
Toffee Base
- 1/2 cup unsalted butter
- 1/2 cup margarine
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste
Toppings
- 12 ounces milk chocolate, melted
- 1 cup unblanched whole almonds
- 1 cup finely ground walnuts
Instructions
- Prepare Nut Layer: Line an 11×7 inch baking dish with foil or use a silicone brownie bite pan with 24 compartments. Arrange the whole almonds in a single layer evenly across the bottom of the pan. Set aside.
- Cook Toffee Mixture: In a heavy-bottomed pan, combine the unsalted butter, margarine, granulated sugar, kosher salt, and vanilla bean paste. Cook over medium-high heat, stirring constantly with a wooden spoon until all butter has melted. Continue to stir as the mixture comes to a rolling boil.
- Boil to Candy Stage: Keep boiling the mixture, maintaining constant stirring, for an additional 5 to 7 minutes. Watch for the color to turn similar to that of almonds and use a candy thermometer to reach about 300°F (hard crack stage).
- Pour Toffee over Almonds: Carefully pour the hot toffee mixture over the arranged almonds in the pan, spreading quickly to cover them. If using a silicone brownie bite pan, scoop small amounts of toffee into each section promptly before it cools.
- Cool and Set Toffee: Allow the toffee to cool completely at room temperature, which takes about 2 hours, until it is firm and set.
- Top with Chocolate and Walnuts: Spread the melted milk chocolate evenly over the set toffee surface. Immediately sprinkle generously with the finely ground walnuts. For double-sided toffee, use half the chocolate and walnuts now, allow to set, then flip and repeat on the other side.
- Final Set and Store: Let the chocolate topping set fully. If using a silicone pan, pop the toffee pieces out carefully. Store the finished English Toffee in airtight containers to maintain freshness. Cut into pieces if using the baking dish method before serving. Enjoy!
Notes
- Stirring constantly while boiling the toffee is essential to prevent burning and ensure a smooth texture.
- A candy thermometer is helpful to precisely reach the hard crack stage at 300°F.
- Use high-quality milk chocolate for a richer flavor.
- Ground walnuts can be toasted lightly for enhanced nuttiness before sprinkling if desired.
- Store the toffee in a cool, dry place to prevent melting or stickiness.
- Using a silicone brownie bite pan makes portioning easier and provides neat, uniform pieces.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
