Classic English Toffee Layers (Print Version)

Buttery toffee layered with milk chocolate and toasted almonds for a crunchy, sweet finish.

# What You'll Need:

→ Toffee Base

01 - 1 cup unsalted butter (226 g)
02 - 1 cup granulated sugar (200 g)
03 - 1/4 teaspoon fine sea salt
04 - 2 tablespoons water
05 - 1 teaspoon pure vanilla extract

→ Topping

06 - 7 ounces milk chocolate, chopped or chips (200 g)
07 - 3/4 cup toasted sliced almonds (90 g)

# Directions:

01 - Line a 9x13-inch baking pan with parchment paper or a silicone mat.
02 - In a heavy-bottomed saucepan, combine butter, sugar, salt, and water; cook over medium heat, stirring constantly with a wooden spoon or silicone spatula until butter melts and mixture is uniform.
03 - Continue cooking, stirring frequently, until mixture turns deep golden and reaches 300°F on a candy thermometer, approximately 10 to 15 minutes.
04 - Remove from heat, stir in vanilla extract immediately, then pour hot toffee evenly into prepared pan using a spatula.
05 - Let toffee rest for 2 minutes, then evenly sprinkle chopped milk chocolate over the surface; allow chocolate to soften for 2 minutes before spreading into an even layer.
06 - Sprinkle toasted almonds over melted chocolate, pressing lightly to adhere.
07 - Allow toffee to cool completely at room temperature for about 2 hours or refrigerate for faster setting.
08 - Once fully set, break into 24 pieces and store in an airtight container.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, and the reward is pure, addictive crunch paired with smooth chocolate.
  • Once you nail the temperature, it becomes nearly foolproof—and it impresses everyone who tastes it.
  • It's the kind of homemade treat that tastes impossibly fancy but requires nothing more than butter, sugar, and patience.
02 -
  • Temperature is everything—a candy thermometer isn't optional once you've overcooked toffee a few times and watched it turn from crispy to chewy in seconds.
  • Stir constantly during cooking; any settling creates hot spots that burn the sugar unevenly and turn bitter.
  • Spread the toffee the instant you pour it; it hardens quickly and becomes impossible to work with if you hesitate.
03 -
  • Have all your chocolate and almonds ready before you start cooking toffee—once it's done, you have roughly two minutes to work, no time for searching.
  • If your toffee hardens before you finish spreading the chocolate, pop the whole pan in the oven at 250°F for 60 seconds to soften the surface again.
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