Crunchy, buttery toffee filled with almonds, pecans and chocolate.
It seems like Christmas is the time of year when everyone makes delicious homemade treats. We get many things delivered to our home from family and neighbors. Wouldn’t it be the best if we got these deliveries all year long?
One thing that I could eat all year would be this homemade English Toffee. There is just something delicious about toffee. I wasn’t going to make it this year because my second daughter had to go into the allergist to see if she was allergic to nuts but luckily she wasn’t allergic to these ones. We still have to go back later this week to see if it’s pistachios and cashews. Crossing fingers it isn’t.
This toffee is so easy to make. You can use whole almonds if you want, but my family prefers the sliced ones.
A couple things about this recipe though. You need to watch it like a hawk and make sure you don’t stop stirring. Make sure your pan is a thick bottom one so it doesn’t burn. This can burn quickly if you don’t pay attention, so don’t say I didn’t warn ya.
But don’t worry, you can totally do it. Just don’t leave it alone while it’s cooking.
Before I share the recipe, just a reminder to save this pin to your Pinterest holiday boards.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 25 minutes |
| Servings |
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- 1 cup sliced raw almonds
- 1 cup butter cut into 1-inch cubes
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups milk chocolate chips
- 1/4 cup finely chopped pecans
Ingredients
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- Prepare all of ingredients before starting so you can move quickly. Place your almonds on a plate and microwave them for 2-3 minutes on high to toast them. Line a 9x13 pan or baking sheet with foil and place the almonds in a single layer on the foil.
- Add sugar, butter, vanilla, and salt to a large sauce pan (Make sure it has a thick bottom- not a thin metal one or your toffee will burn!) and melt over medium heat, stirring throughout.
- When ingredients are completely melted, continuously stir and gradually increase heat to medium-high. Stir constantly for 9-15 minutes until the toffee is a golden brown color. As soon as it reaches that color, quickly pour over almonds in your prepared pan.
- Allow to cool for about 2-3 minutes, then sprinkle with chocolate chips. Allow to sit for another couple of minutes so the chocolate chips will melt, then spread chocolate over the toffee. Sprinkle with chopped pecans and allow to cool completely. You can refrigerate to speed up the process.
- After toffee and chocolate and completely cooled, break apart the toffee. Store in an airtight container at room temperature.
