English Toffee With Roasted Almonds

I will not take credit for this one.  I only changed this recipe the tiniest bit, so really there is no true originality to it.  But, it is amazing toffee and I love anything toffee or caramel like.

English Toffee Mise En Place

This is a picture of me getting my mise en place together.  As you can see, I have my computer on and the recipe out.  The English Toffee from The Little Red House was my inspiration.  And they know how to take beautiful pictures over there.  I should take lessons from them.  I did add some pink Himalayan salt and the William Sonoma ground Tahitian vanilla bean that I am obsessed with.  I did this for a couple of reasons…I had them on hand and I wanted to put a small mark of my own on this recipe.  These are completely optional ingredients, so don’t feel like you have to use them although I suggest you do because this toffee was amazeballs!

Melting Sugar and Butter for Toffee

I am not going to beat around the bush, this isn’t hard to make, but it can be very stressful.  You literally have to continuously stir and I mean continuously.  You have to do this while keeping constant tabs on the temperature and adding water 1 tbsp at a time when the starts to look like it’s drying up.  Honestly, I just added the water every couple of minutes or so while I was stiring the mixture.  When you add the water, it will boil up and splatter like crazy for a few seconds…Stir, stir, stir and it will calm down.

English Toffee with Roasted Almonds

  • 1 cup Salted Butter
  • 1 cup Granulated White Sugar
  • 1/2 tsp Salt (or pink Himalayan salt)
  • 1/2 tsp Ground Vanilla Bean (optional)
  • 1 tsp Pure Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips (use the best that you can afford)
  • 3/4 cup Roasted Salted Almonds, chopped
  • 3 tbsp of water
  1. Measure all the ingredients and have them in place and ready for use, including the medium saucepan and also the candy thermometer.  Put a sheet pan lined with parchment paper near the stove.
  2. Chop up the roasted, salted almonds and set aside next to the chocolate chips.
  3. Melt on medium-low heat the butter, sugar, salt, ground vanilla bean and vanilla extract. Stir constantly during this process.
  4. Soon, the mixture will start to boil.  Put your candy thermometer in the mixture and stir, stir, stir.  The mixture will start to tighten, add 1 tbsp of water. Stir, stir, stir.  Add another tbsp of water.  Stir and add final tbsp of water. Stir.  Don’t stop stiring until the candy thermometer reached 300-310 degrees.
  5. Immediately take the candy off the heat and pour onto the parchment paper and spread it out with a rubber spatula.
  6. Pour chocolate chips on top and let them melt for about three minutes before you spread it out.
  7. Spread the chocolate chips and make smooth, then add the chopped almonds.
  8. Let the toffee cool for about an hour before you break it up.  If the toffee and chocolate needs a little help to harden, put in the freezer for five minutes.
  9. Break it up and put it on a pretty platter and wait for the “this is delicious” comments!

Chocolate Chips Melting on Toffee

Here are the chocolate chips waiting to get spread out.

Salted Almond Toffee

Here is the toffee with the almonds cooling off and ready to get broken up into chunks.  Hello beautiful!

Salted Toffee with Roasted Almonds

Pretty toffee waiting for my friends and family to be eaten later after dinner.

Salted English Toffee with Roasted Almonds

Now go and make a family dessert of your own…Clink!

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