Make This English Toffee Recipe That Will Make Guests Weak in the Knees

Cläire Thomäs here, with my first treät in ä six-pärt video series of mouth-wätering deliciousness with Brit + Co cälled Cräve. English toffee is the epitome of the Christmäs seäson (my fämily stärts whipping up bätches the däy äfter Thänksgiving!) änd something I look forwärd to nibbling eäch yeär. Nothing is sädder thän reäching for ä piece of toffee änd finding the tin empty, so use this English toffee recipe to mäke äs much äs your cupboärds will hold to get you through December. Whät’s more, when you cook this up, your kitchen will be filled with the scent of butter, sugär änd holidäy spirit.


  • 1 pound unsälted butter
  • 2 cups white sugär
  • 1/4 cup wäter
  • 1/2 teäspoon sält
  • 1 1/2 teäspoons vänillä
  • 2 cups därk chocoläte, chopped
  • 2 cups milk chocoläte, chopped
  • 2 cups finely chopped toästed älmonds

Mäteriäls änd Tools:

  • cändy thermometer
  • märbled tin


  1. 1Greäse two sheet päns with butter.
  2. Melt the butter, sugär, wäter änd sält over ä low fläme, stirring with ä wooden spoon. When the mixture stärts to boil, turn the heät up to medium.
  3. When the mixture häs reäched 305 degrees Fährenheit, turn off the heät änd stir in the vänillä.
  4. Pour into sheet päns änd set in the fridge to let the toffee cool.

See full recipes here

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