Classic English Toffee (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Toast the chopped almonds in a dry skillet over medium heat until fragrant and golden brown, about 4-5 minutes, stirring frequently. Set aside to cool completely.
2. 2Line a rimmed baking sheet with parchment paper, ensuring the paper lies flat without wrinkles.
3. 3Combine butter, granulated sugar, water, salt, and corn syrup in a heavy-bottomed 3-quart saucepan. Place over medium heat and stir continuously with a wooden spoon until butter melts completely and sugar dissolves, about 3-4 minutes.
4. 4Clip a candy thermometer to the side of the pan, ensuring the tip doesn't touch the bottom. Continue cooking while stirring constantly in a figure-eight motion to prevent scorching. The mixture will bubble vigorously and turn from pale yellow to deep amber.
5. 5Watch the thermometer closely as temperature approaches 300°F. When mixture reaches exactly 300-305°F (hard-crack stage), about 12-15 minutes total cook time, immediately remove from heat. The toffee should be a rich golden caramel color.
6. 6Quickly stir in vanilla extract and baking soda—the mixture will foam slightly. Pour immediately onto the prepared parchment-lined baking sheet, spreading gently with an offset spatula to about 1/4-inch thickness. Don't scrape the pan sides.
7. 7Allow toffee to cool for 2-3 minutes until surface loses its wet sheen but remains warm to the touch.
8. 8Sprinkle chocolate chips evenly over the warm toffee surface. Wait 2 minutes for chips to soften from residual heat, then spread melted chocolate into a smooth, even layer using an offset spatula.
9. 9Immediately sprinkle toasted almonds over the melted chocolate, pressing gently so they adhere properly.
10. 10Let toffee cool at room temperature until completely set, about 45-60 minutes. Avoid refrigeration during initial cooling to prevent chocolate bloom.
11. 11Once set but still slightly warm, break toffee into irregular 2-3 inch pieces using your hands or carefully snap with a knife for cleaner edges.
12. 12Store in an airtight container with parchment paper between layers at room temperature for up to 2 weeks.