Classic English Butter Toffee
I found this Classic English Butter Toffee recipe in a newspaper (I have no idea which one) in the mid 1990s, and have made it dozens of times.
It’s not difficult to make, but you do need a reliable candy thermometer, and you should NEVER attempt to make this when it’s raining. The extra humidity in the air will be disastrous for your toffee.
I decorated the pan in the photo with chopped walnuts and star sprinkles because it was the holidays and it looked nice, but I usually just top it with the walnuts. You can decorate with anything you like!
PrintClassic English Butter Toffee
This classic English Toffee is full of butter and walnuts, and is covered in creamy chocolate. I use milk chocolate for this recipe, but you can use semisweet if you prefer.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 20 minutes
- Yield: 3 Pounds
- Category: Candy
- Method: Stovetop
Ingredients
1 pound salted butter
2 Tablespoons water
2 cups granulated sugar
1/2 teaspoon salt
2 cups chopped walnuts
8 ounces milk chocolate
Instructions
In a large, heavy saucepan, combine the butter and water, and melt over medium heat.
Stir in the sugar and salt, and bring to a boil, stirring constantly.
When the mixture starts to lighten in color, stir in 1 cup walnuts.
Continue to cook and stir until the mixture reaches 298 degrees on your candy thermometer.
Pour mixture into a buttered 15×10 jelly roll pan, spreading to the edges.
Cool very slightly, then score lightly with a sharp knife into squares (the candy won’t actually break into squares, but the score marks will help it break apart into smaller pieces).
Cool thoroughly.
Melt the chocolate and spread over the toffee, then sprinkle on the remaining walnuts, candy sprinkles, or any other decorations that you’d like.
Let stand until the chocolate is firm and set, then break into pieces.
