21 Delicious English Toffee Recipes Amazing

Venture into the sweet, buttery world of English toffee with our roundup of 21 delectable recipes that promise to delight your taste buds! Whether you’re a seasoned chef or a curious newbie, these irresistible treats are perfect for gifting, sharing, or indulging in a little self-care. From classic renditions to innovative twists, there’s a toffee recipe here for every occasion. Ready to discover your new favorite? Let’s dive in!

Chocolate Covered English Toffee

Last weekend, I found myself craving something sweet yet crunchy, and that’s when I decided to whip up a batch of chocolate-covered English toffee. It’s the perfect blend of buttery goodness and rich chocolate that melts in your mouth—trust me, it’s addictive!

Ingredients

• 1 cup of unsalted butter (because salted just doesn’t do it justice here)
• 1 cup of granulated sugar (for that perfect sweetness)
• A splash of vanilla extract (about 1 tsp, because vanilla makes everything better)
• A pinch of salt (to balance the sweetness)
• 2 cups of semi-sweet chocolate chips (for that luxurious chocolate layer)
• A handful of chopped almonds (about 1/2 cup, for a bit of crunch)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: Keep an eye on it to prevent browning too quickly.
3. Add the sugar, vanilla extract, and salt to the melted butter, stirring constantly until the mixture turns a deep amber color, about 10 minutes. Tip: A candy thermometer should read 300°F for perfect toffee.
4. Quickly pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula. Let it cool for just a minute.
5. Sprinkle the chocolate chips over the warm toffee, letting them sit for a couple of minutes to melt before spreading them into an even layer. Tip: Use a offset spatula for a smooth finish.
6. While the chocolate is still soft, sprinkle the chopped almonds over the top, gently pressing them in.
7. Allow the toffee to cool completely at room temperature, then break it into pieces. Patience is key here—rushing can lead to a sticky mess.

Absolutely divine! The toffee has this incredible snap, paired with the smooth chocolate and the nutty crunch of almonds. Try layering pieces between sheets of wax paper in a tin for a pretty gift, or just enjoy it straight from the tray—no judgment here.

Sea Salt English Toffee

Absolutely nothing beats the sweet, buttery crunch of homemade Sea Salt English Toffee, especially when it’s sprinkled with just the right amount of flaky sea salt to balance the sweetness. I remember the first time I tried making it; my kitchen was a mess, but the toffee was so good that I didn’t care. Now, it’s my go-to treat for holiday gifts or when I need a little pick-me-up.

Ingredients

• 1 cup of unsalted butter (because salted butter can throw off the flavor balance)
• 1 cup of granulated sugar (trust me, it’s worth every grain)
• A splash of vanilla extract (the good stuff, not the imitation)
• A couple of tablespoons of water (just to help the sugar dissolve)
• 1 cup of semi-sweet chocolate chips (for that perfect melt)
• A generous pinch of flaky sea salt (for that irresistible salty-sweet combo)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Keep an eye on it; butter has a sneaky way of burning if you’re not careful.
3. Add the sugar and water to the melted butter, stirring constantly until the sugar dissolves. This is where patience pays off—don’t rush it.
4. Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Clip on a candy thermometer and wait until it hits 300°F (the hard crack stage). Tip: Swirling the pan gently can help prevent hot spots.
5. Remove from heat and quickly stir in the vanilla extract. It’ll bubble up, but that’s just the vanilla saying hello.
6. Pour the toffee onto the prepared baking sheet, spreading it out evenly with a spatula. Work fast; toffee waits for no one.
7. Sprinkle the chocolate chips over the hot toffee and let them sit for a minute to melt. Then, spread the chocolate into an even layer with a spatula.
8. While the chocolate is still soft, sprinkle the flaky sea salt over the top. This is where the magic happens.
9. Let the toffee cool completely at room temperature or, if you’re impatient like me, pop it in the fridge for a bit.

So there you have it—a batch of Sea Salt English Toffee that’s impossibly crunchy, delightfully buttery, and just salty enough to keep you coming back for more. Break it into pieces and serve it on a pretty plate, or just eat it straight off the parchment paper (no judgment here).

Butter Pecan English Toffee

Yesterday, I stumbled upon this incredible recipe for Butter Pecan English Toffee that reminded me of my grandma’s kitchen. The rich, buttery aroma filled the air, and I knew I had to share this gem with you all.

Ingredients

• 1 cup of unsalted butter (because everything’s better with butter, right?)
• 1 cup of granulated sugar (for that perfect sweetness)
• a splash of vanilla extract (just a dash to elevate the flavors)
• a couple of cups of chopped pecans (for that crunchy texture we all love)
• a pinch of salt (to balance out the sweetness)
• 1/2 cup of semi-sweet chocolate chips (because chocolate makes everything better)

Instructions

1. Line a baking sheet with parchment paper and sprinkle half of the chopped pecans evenly over it. This will be the base of your toffee.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the sugar, vanilla extract, and salt. Stir continuously until the mixture turns a deep amber color, about 10-15 minutes. Tip: Keep an eye on the color change; it’s easy to go from perfect to burnt.
3. Carefully pour the hot toffee mixture over the pecans on the baking sheet. Spread it evenly with a spatula.
4. Immediately sprinkle the chocolate chips over the hot toffee. Wait a minute for them to melt, then spread the chocolate evenly over the toffee. Tip: The residual heat from the toffee will melt the chocolate perfectly.
5. Sprinkle the remaining pecans over the melted chocolate, pressing them gently to adhere.
6. Let the toffee cool completely at room temperature, or for quicker setting, pop it in the fridge for about 30 minutes. Tip: Patience is key here; rushing the cooling process can make the toffee too sticky.
7. Once set, break the toffee into pieces. It should snap cleanly, revealing layers of buttery toffee, melted chocolate, and crunchy pecans.

What makes this Butter Pecan English Toffee stand out is its perfect balance of sweetness and crunch. Serve it as a decadent dessert or package it prettily for a homemade gift that’ll impress anyone.

Vanilla Bean English Toffee

Yesterday, I found myself craving something sweet but not overly complicated to make, and that’s when I remembered this Vanilla Bean English Toffee recipe. It’s the perfect blend of buttery richness and vanilla sweetness, with a crunch that’s utterly satisfying. Plus, it’s surprisingly simple to whip up, even on a lazy afternoon.

Ingredients

• 1 cup of unsalted butter (because everything’s better with butter, right?)
• 1 cup of granulated sugar (for that perfect sweetness)
• A splash of vanilla extract (or scrape the seeds from one vanilla bean for an extra aromatic touch)
• A pinch of salt (to balance the sweetness)
• 1 cup of semi-sweet chocolate chips (for that melty, chocolatey layer on top)
• A handful of chopped almonds (because crunch is everything)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little prep step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: Keep an eye on it to prevent browning too early.
3. Add the sugar, vanilla extract (or vanilla bean seeds), and salt to the melted butter. Stir continuously until the sugar dissolves completely.
4. Once the mixture starts boiling, stop stirring and let it cook until it reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that signature toffee crunch.
5. Immediately pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula. Tip: Work quickly as it sets fast.
6. Sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread the chocolate into an even layer.
7. While the chocolate is still soft, sprinkle the chopped almonds over the top. Tip: Press them lightly into the chocolate to ensure they stick.
8. Let the toffee cool completely at room temperature, or pop it in the fridge to speed up the process if you’re impatient like me.

The toffee turns out with a beautiful snap, layered with creamy chocolate and a nutty crunch. Break it into rustic pieces and serve it on a platter at your next gathering, or keep it all to yourself—no judgment here.

Espresso English Toffee

Kicking off the weekend with a batch of Espresso English Toffee feels like a little celebration in itself. There’s something about the rich, buttery aroma mixed with a hint of coffee that turns my kitchen into my happy place.

Ingredients

• 1 cup of unsalted butter (because salted is just not the same here)
• 1 cup of granulated sugar (the sweet backbone of our toffee)
• 2 tbsp of water (just a splash to help the sugar dissolve)
• 1 tbsp of espresso powder (for that deep, coffee kick)
• 1 tsp of vanilla extract (a little dash for warmth)
• A pinch of salt (to balance all that sweetness)
• 1 cup of semi-sweet chocolate chips (for that melty, luxurious top layer)
• 1/2 cup of chopped almonds (because crunch is everything)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little prep step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: Keep an eye on it to prevent browning too early.
3. Add the sugar, water, espresso powder, and salt to the melted butter. Stir continuously until the sugar dissolves completely.
4. Once dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to reach exactly 300°F (hard crack stage). Tip: This is where patience pays off for that perfect snap.
5. Remove from heat and quickly stir in the vanilla extract. Pour the mixture onto your prepared baking sheet, spreading it evenly.
6. Sprinkle the chocolate chips over the hot toffee. Wait a couple of minutes for them to melt, then spread into an even layer. Tip: A spatula dipped in hot water makes spreading a breeze.
7. Top with chopped almonds, gently pressing them into the chocolate. Let cool completely at room temperature or in the fridge.

Out of this world, the toffee has this incredible crisp texture with a deep coffee flavor that’s not overpowering. Break it into rustic pieces and serve alongside a cup of strong coffee for the ultimate treat.

Honey Roasted Peanut English Toffee

Craving something sweet with a perfect crunch? Let me tell you about this Honey Roasted Peanut English Toffee that’s been my go-to treat for gatherings. It’s a delightful mix of buttery toffee and honey-roasted peanuts that’ll have everyone asking for the recipe.

Ingredients

• 1 cup unsalted butter (because we’re controlling the salt here)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 tbsp honey (a golden drizzle to complement the peanuts)
• 1 tsp vanilla extract (just a splash for aroma)
• 2 cups honey roasted peanuts (a couple of cups for that irresistible crunch)
• a pinch of salt (to balance the sweetness)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: Keep an eye on it to prevent browning too early.
3. Add the sugar, honey, and a pinch of salt to the melted butter, stirring constantly until the sugar dissolves.
4. Continue cooking the mixture, stirring occasionally, until it reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that snap.
5. Quickly stir in the vanilla extract and then pour the toffee onto the prepared baking sheet, spreading it evenly with a spatula.
6. Immediately sprinkle the honey roasted peanuts over the hot toffee, gently pressing them in so they stick as it cools. Tip: Work fast here; the toffee sets quickly.
7. Let the toffee cool completely at room temperature, about 1 hour, before breaking it into pieces. Tip: For fun shapes, score the toffee lightly with a knife before it fully sets.

Every bite of this toffee is a symphony of textures—crispy, buttery toffee meets the sweet, crunchy peanuts. Try layering pieces between sheets of wax paper in a gift box for a homemade present that’s sure to impress.

White Chocolate English Toffee

Believe it or not, the first time I tried making White Chocolate English Toffee, I was convinced it was going to be a disaster. But here’s the thing – it’s surprisingly straightforward, and the result? Absolutely divine. Perfect for those days when you’re craving something sweet but want to impress without the fuss.

Ingredients

• 1 cup of unsalted butter (because salted might just throw off that sweet balance)
• 1 cup of granulated sugar (yes, just the regular white kind)
• A splash of vanilla extract (the real deal, please)
• A couple of cups of white chocolate chips (because more is always better)
• 1 cup of finely chopped almonds (for that crunch we all love)

Instructions

1. Line a baking sheet with parchment paper – this little step saves so much hassle later.
2. Melt the butter in a heavy-bottomed saucepan over medium heat. Keep an eye on it; butter has a sneaky way of turning from melted to burnt.
3. Stir in the sugar and vanilla extract. Now, here’s a tip: stir continuously to prevent the sugar from crystallizing.
4. Cook the mixture until it reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that perfect toffee snap.
5. Immediately pour the toffee onto the prepared baking sheet. Spread it quickly but carefully – it’s hotter than a summer day in Arizona.
6. Sprinkle the white chocolate chips over the hot toffee. Wait about 5 minutes for them to melt, then spread evenly with a spatula.
7. Top with the chopped almonds, pressing them gently into the chocolate. Another tip: do this while the chocolate is still soft to ensure they stick.
8. Let it cool completely. I know, the waiting is the hardest part, but it’s worth it.

So there you have it – a toffee that’s irresistibly buttery, with a satisfying crunch and a sweet white chocolate finish. Try breaking it into chunks and serving it alongside a strong cup of coffee; the contrast is heavenly.

Dark Chocolate English Toffee

Believe it or not, the first time I tried making Dark Chocolate English Toffee, I was convinced it would be a disaster. But here’s the thing—it’s surprisingly straightforward, and the result? Absolutely divine. Perfect for those days when you’re craving something sweet but want to impress without the fuss.

Ingredients

• 1 cup of unsalted butter (because salted would just be wrong here)
• 1 cup of granulated sugar (yes, the regular kind)
• A splash of vanilla extract (the good stuff makes a difference)
• A couple of cups of dark chocolate chips (go for the high-quality ones)
• A handful of chopped almonds (for that perfect crunch)

Instructions

1. Line a baking sheet with parchment paper and set it aside. Trust me, this saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Keep an eye on it—butter has a sneaky way of burning.
3. Once melted, stir in the sugar and vanilla extract. The mixture will look grainy at first, but keep stirring until it’s smooth and bubbly.
4. Cook the mixture, stirring constantly, until it turns a deep amber color. This should take about 7-10 minutes. Tip: Use a candy thermometer; it should read 300°F (hard crack stage).
5. Immediately pour the toffee onto the prepared baking sheet. Spread it quickly with a spatula—it sets fast!
6. Sprinkle the dark chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread evenly with a spatula.
7. Top with chopped almonds while the chocolate is still soft. Press them gently so they stick.
8. Let the toffee cool completely at room temperature. Rushing this step is a no-go; patience is key.

Rich, buttery, and with just the right amount of crunch, this toffee is a dream. Break it into pieces and serve it on a fancy plate, or just eat it straight off the parchment paper—no judgment here.

Mint Chocolate English Toffee

Goodness, have I got a treat for you today! Mint Chocolate English Toffee is the kind of dessert that makes you close your eyes and savor every bite. It’s a family favorite during the holidays, but let’s be honest, I’ve been known to whip up a batch just because.

Ingredients

• 1 cup of unsalted butter (because salted would just be wrong here)
• 1 cup of granulated sugar (trust me, it’s worth every grain)
• A splash of vanilla extract (the good kind, please)
• A couple of cups of semi-sweet chocolate chips (because more chocolate is always better)
• A handful of crushed peppermint candies (for that refreshing kick)

Instructions

1. Line a baking sheet with parchment paper. This little step saves so much hassle later.
2. Melt the butter in a heavy-bottomed saucepan over medium heat. Keep an eye on it; butter has a sneaky way of burning.
3. Stir in the sugar and vanilla extract. The mixture will look grainy at first, but keep stirring until it’s smooth.
4. Cook the mixture to 300°F (hard crack stage), stirring occasionally. This is where a candy thermometer becomes your best friend.
5. Pour the toffee onto the prepared baking sheet, spreading it evenly. Work quickly; toffee waits for no one.
6. Sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread them into an even layer.
7. Top with crushed peppermint candies while the chocolate is still soft. This ensures they stick and don’t roll off.
8. Let the toffee cool completely before breaking it into pieces. Patience is key here, unless you like messy fingers.

Now, this toffee is a dream with its buttery crunch, rich chocolate, and that cool mint finish. Try layering pieces between vanilla ice cream for an indulgent sundae that’ll have everyone asking for seconds.

Coconut English Toffee

Very few desserts strike the perfect balance between rich and refreshing quite like Coconut English Toffee. I stumbled upon this gem during a summer getaway, and now, it’s my go-to when I need a sweet escape. The combination of crunchy toffee and tropical coconut is simply irresistible.

Ingredients

• 1 cup of granulated sugar
• 1/2 cup of unsalted butter
• A splash of vanilla extract
• 1/2 cup of shredded coconut
• A pinch of salt
• 1/2 cup of semi-sweet chocolate chips

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, melt the butter over medium heat, then stir in the sugar until well combined.
3. Cook the mixture, stirring constantly, until it turns a deep amber color, about 5-7 minutes. Tip: Keep a close eye on it to prevent burning.
4. Remove from heat and quickly stir in the vanilla extract and a pinch of salt.
5. Pour the toffee onto the prepared baking sheet, spreading it evenly with a spatula.
6. Sprinkle the shredded coconut evenly over the hot toffee. Tip: Press lightly to help it adhere.
7. Let the toffee cool for about 10 minutes, then sprinkle the chocolate chips on top.
8. Once the chocolate has melted from the residual heat, spread it smoothly over the toffee. Tip: Use a knife or offset spatula for an even layer.
9. Allow the toffee to cool completely at room temperature, about 1 hour, before breaking into pieces.

Just like that, you’ve got a batch of Coconut English Toffee that’s crunchy, buttery, and packed with flavor. The coconut adds a lovely texture contrast, while the chocolate ties everything together beautifully. Try serving it alongside a cup of strong coffee for an indulgent treat.

Orange Zest English Toffee

Craving something sweet with a citrusy kick? I recently stumbled upon this Orange Zest English Toffee recipe during a lazy Sunday baking spree, and it’s quickly become my go-to for satisfying those sweet tooth cravings with a twist. The combination of buttery toffee and bright orange zest is unexpectedly addictive.

Ingredients

• 1 cup of unsalted butter (because everything’s better with butter, right?)
• 1 cup of granulated sugar (for that perfect sweetness)
• A splash of vanilla extract (about 1 tsp, because vanilla makes everything better)
• The zest of one large orange (for that citrusy zing)
• A pinch of salt (to balance the sweetness)
• 1/2 cup of chopped almonds (for a little crunch)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little prep step saves so much hassle later.
2. In a medium saucepan, melt the butter over medium heat. Keep an eye on it; butter has a tendency to go from melted to burnt in a blink.
3. Add the sugar, vanilla extract, orange zest, and salt to the melted butter. Stir continuously until the sugar dissolves completely. This is where the magic starts.
4. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage). Patience is key here; rushing can lead to a sticky mess.
5. Quickly pour the toffee onto the prepared baking sheet and sprinkle the chopped almonds on top. Press them lightly into the toffee so they stick as it cools.
6. Let the toffee cool completely at room temperature. Trying to speed this up in the fridge can cause condensation, making your toffee sticky.
7. Once cooled, break the toffee into pieces. The satisfying snap is music to any baker’s ears.

The toffee has this perfect balance of buttery richness and citrus brightness, with the almonds adding a delightful crunch. I love serving it on a platter at parties or packaging it in cute jars as gifts. Either way, it’s always a hit.

Cinnamon Spice English Toffee

Delightfully rich and irresistibly crunchy, this Cinnamon Spice English Toffee has become my go-to treat for cozy evenings and gift-giving occasions alike. There’s something magical about the way cinnamon and toffee come together, creating a flavor that’s both warm and indulgent.

Ingredients

• 1 cup of unsalted butter (because salted would just be wrong here)
• 1 cup of granulated sugar (for that perfect sweetness)
• 2 tbsp of water (just a splash to help things along)
• 1 tsp of vanilla extract (the good stuff, please)
• 1/2 tsp of ground cinnamon (for that spicy kick)
• A pinch of salt (to balance the sweetness)
• 1 cup of semi-sweet chocolate chips (because chocolate makes everything better)
• 1/2 cup of chopped almonds (for a bit of crunch)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Keep an eye on it; butter has a tendency to sneak up on you.
3. Add the sugar, water, vanilla extract, cinnamon, and salt to the melted butter. Stir continuously until the sugar dissolves. This is where the magic starts.
4. Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Cook until it reaches 300°F on a candy thermometer, or until it turns a deep amber color. This is the stage where patience pays off.
5. Quickly pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula. Work fast; toffee waits for no one.
6. Sprinkle the chocolate chips over the hot toffee and let them sit for a minute to melt. Then, spread the chocolate into an even layer.
7. Top with chopped almonds, gently pressing them into the chocolate. This adds texture and makes it look pretty.
8. Let the toffee cool completely at room temperature, or pop it in the fridge if you’re in a hurry. Trust me, it’s worth the wait.

So there you have it—a toffee that’s buttery, crunchy, and just spicy enough to keep things interesting. Break it into pieces and serve it on a platter, or package it up as a sweet gift. Either way, it’s sure to disappear fast.

Maple Walnut English Toffee

Delightfully crunchy and irresistibly sweet, this Maple Walnut English Toffee is a recipe that’s close to my heart. I remember the first time I made it; the kitchen filled with the rich aroma of butter and maple, and I knew I had stumbled upon something special. It’s become my go-to treat for holiday gatherings, and today, I’m sharing it with you.

Ingredients

• 1 cup of unsalted butter (because everything’s better with butter, right?)
• 1 cup of granulated sugar (for that perfect sweetness)
• a splash of pure maple syrup (the real deal, none of that imitation stuff)
• 1 cup of chopped walnuts (for a nutty crunch)
• a pinch of salt (to balance the sweetness)
• 1 cup of semi-sweet chocolate chips (because chocolate makes everything better)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: Keep an eye on it to prevent browning too quickly.
3. Stir in the sugar, maple syrup, and salt. Keep stirring until the mixture is smooth and starts to bubble.
4. Continue cooking, stirring constantly, until the mixture reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that perfect toffee texture.
5. Quickly stir in the chopped walnuts, then pour the mixture onto the prepared baking sheet, spreading it evenly. Tip: Work fast here; toffee sets quickly.
6. Sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread the chocolate evenly over the top.
7. Allow the toffee to cool completely at room temperature, or pop it in the fridge if you’re impatient like me.

Velvety chocolate over a crisp, buttery toffee with the earthy crunch of walnuts—this treat is a textural dream. Break it into pieces and serve it on a pretty plate, or pack it in a cute jar as a homemade gift. Either way, it’s sure to disappear fast.

Raspberry Swirl English Toffee

Last weekend, I found myself craving something sweet but not overly indulgent, and that’s when I stumbled upon the idea of making Raspberry Swirl English Toffee. It’s the perfect blend of tart and sweet, with a crunch that’s utterly satisfying. Plus, the swirls of raspberry make it look as good as it tastes!

Ingredients

• 1 cup of unsalted butter (because everything’s better with butter, right?)
• 1 cup of granulated sugar (for that perfect sweetness)
• A splash of vanilla extract (because vanilla makes everything smell amazing)
• A couple of tablespoons of light corn syrup (to keep things smooth)
• 1/2 cup of raspberry jam (the star of the show for that beautiful swirl)
• A pinch of salt (to balance the sweetness)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a medium saucepan, melt the butter over medium heat. Keep an eye on it; butter has a habit of turning from melted to burnt in a blink.
3. Stir in the sugar, corn syrup, and salt until everything’s dissolved. This is where patience is key—rush it, and you’ll end up with grainy toffee.
4. Clip on a candy thermometer and cook the mixture until it reaches 300°F (hard crack stage). This is the magic number for perfect toffee.
5. Remove from heat and quickly stir in the vanilla extract. The aroma at this point is heavenly.
6. Pour the toffee onto the prepared baking sheet. Now, here’s where the fun begins—drop spoonfuls of raspberry jam onto the toffee and use a knife to swirl it around. Don’t overdo it; you want distinct swirls, not a pink mess.
7. Let the toffee cool completely at room temperature. I know it’s tempting, but don’t rush this part unless you want toffee that sticks to your teeth.
8. Once cooled, break into pieces. The sound of toffee snapping is oddly satisfying.

Dare I say, this Raspberry Swirl English Toffee is a game-changer. The contrast between the buttery toffee and the tart raspberry is nothing short of magical. Serve it at your next gathering, or better yet, keep it all to yourself—no judgment here.

Salted Caramel English Toffee

Remember the first time you bit into a piece of homemade toffee? That crunch, followed by the rich, buttery sweetness, is what I aim for every time I make this salted caramel English toffee. It’s a recipe that’s foolproof, as long as you keep an eye on the sugar—trust me, I’ve learned the hard way.

Ingredients

• 1 cup of unsalted butter (because we’re adding salt later, no need to double up)
• 1 cup of granulated sugar (white sugar works best for that clean, sweet taste)
• A splash of vanilla extract (just a teaspoon, but it makes all the difference)
• A couple of tablespoons of water (to help the sugar dissolve without burning)
• A pinch of sea salt (for that perfect salty-sweet balance)
• 1 cup of semi-sweet chocolate chips (because what’s toffee without chocolate?)
• 1/2 cup of chopped almonds (for a little crunch and nutty flavor)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: A heavy pan distributes heat evenly, preventing hot spots that can burn your toffee.
3. Add the sugar and water to the melted butter, stirring constantly until the sugar dissolves. This is where patience pays off—no rushing!
4. Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Clip on a candy thermometer and cook until it reaches 300°F (hard crack stage). Tip: If you don’t have a thermometer, a small amount dropped into cold water should form hard, brittle threads.
5. Remove from heat and quickly stir in the vanilla extract and sea salt. The vanilla adds depth, and the salt cuts through the sweetness perfectly.
6. Pour the toffee onto the prepared baking sheet, spreading it evenly with a spatula. Let it cool for just a minute.
7. Sprinkle the chocolate chips over the hot toffee. After a couple of minutes, they’ll melt enough to spread into an even layer. Tip: Use the back of a spoon to spread the chocolate smoothly.
8. While the chocolate is still soft, sprinkle the chopped almonds over the top. They’ll stick as the chocolate sets.
9. Let the toffee cool completely at room temperature, then break it into pieces. Rushing this step is a recipe for sticky fingers.

Buttery, crunchy, and with just the right amount of salt to balance the sweetness, this toffee is a crowd-pleaser. Try layering pieces between sheets of wax paper in a tin for a homemade gift that’ll have everyone asking for the recipe.

Peanut Butter English Toffee

Today, I stumbled upon a recipe that combines two of my all-time favorites: peanut butter and English toffee. It’s a match made in dessert heaven, and I can’t wait to share how you can whip up this decadent treat in your own kitchen.

Ingredients

• 1 cup of granulated sugar
• 1 cup of unsalted butter
• a splash of vanilla extract
• a couple of tablespoons of creamy peanut butter
• a pinch of salt
• 1 cup of semi-sweet chocolate chips

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, melt the butter over medium heat, then stir in the sugar until fully combined.
3. Cook the mixture, stirring constantly, until it turns a deep amber color, about 5-7 minutes. Tip: Keep a close eye on it to prevent burning.
4. Remove from heat and quickly stir in the vanilla extract and salt.
5. Pour the toffee onto the prepared baking sheet, spreading it evenly with a spatula. Tip: Work quickly as the toffee sets fast.
6. Sprinkle the chocolate chips over the hot toffee and let them sit for a minute to melt, then spread the chocolate evenly over the toffee.
7. Dollop the peanut butter over the melted chocolate and use a knife to swirl it in for a marbled effect. Tip: Don’t overmix to keep those beautiful swirls.
8. Let the toffee cool completely at room temperature or in the fridge until the chocolate is set.
9. Once set, break the toffee into pieces and enjoy!

Unbelievably, this peanut butter English toffee is the perfect blend of crunchy and creamy, with the rich chocolate and nutty peanut butter taking it over the top. Try serving it atop vanilla ice cream for an extra indulgent treat.

Gingerbread English Toffee

Yesterday, I stumbled upon a recipe that combines the cozy warmth of gingerbread with the rich, buttery crunch of English toffee. It’s the perfect treat for those chilly evenings when you’re craving something sweet but not overly complicated. Let me share how you can whip up this delightful Gingerbread English Toffee at home.

Ingredients

• 1 cup unsalted butter (because everything’s better with butter, right?)
• 1 cup granulated sugar (for that perfect sweetness)
• A splash of vanilla extract (about 1 tsp, because vanilla makes everything better)
• 1 tbsp molasses (for that deep, gingerbread flavor)
• A couple of pinches of ground ginger (to spice things up)
• 1/2 tsp cinnamon (because cinnamon and ginger are best friends)
• A pinch of salt (to balance the sweetness)
• 1 cup semi-sweet chocolate chips (for that irresistible chocolate layer)
• 1/4 cup chopped nuts (optional, but they add a nice crunch)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This will be your toffee’s home after cooking.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Tip: A heavy-bottomed pan prevents the toffee from burning.
3. Add the sugar, vanilla extract, molasses, ginger, cinnamon, and salt to the melted butter. Stir continuously until the sugar dissolves completely.
4. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage). Tip: This is crucial for the perfect toffee texture.
5. Immediately pour the hot toffee onto the prepared baking sheet. Spread it evenly with a spatula. Be quick, as it starts to set fast.
6. Sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread the chocolate evenly over the toffee.
7. If using, sprinkle the chopped nuts over the melted chocolate. Tip: Press them lightly into the chocolate so they stick better.
8. Let the toffee cool completely at room temperature or in the fridge until the chocolate is set.
9. Once set, break the toffee into pieces. Enjoy immediately or store in an airtight container.

Zesty and rich, this Gingerbread English Toffee is a delightful twist on the classic, with the warmth of gingerbread spices and the crunch of toffee. Serve it as a festive treat during the holidays or package it in cute jars for homemade gifts. Either way, it’s bound to be a hit!

Pumpkin Spice English Toffee

Diving into the cozy vibes of fall, I stumbled upon a recipe that combines the warmth of pumpkin spice with the crunch of English toffee. It’s the kind of treat that makes you want to wrap yourself in a blanket and watch the leaves fall. I remember the first time I made it; the kitchen smelled like a pumpkin spice latte had a baby with a candy shop.

Ingredients

• 1 cup of granulated sugar (because every great toffee starts here)
• 1/2 cup of unsalted butter (the good stuff, please)
• 1/4 cup of water (just a splash to help the sugar dissolve)
• 1 tsp of pumpkin spice (because it’s not fall without it)
• A pinch of salt (to balance all that sweetness)
• 1/2 cup of chopped pecans (for that irresistible crunch)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a medium saucepan, combine the sugar, butter, water, and salt over medium heat. Stir until the butter melts completely.
3. Once the butter is melted, stop stirring and let the mixture come to a boil. Use a candy thermometer and wait until it hits 300°F (hard crack stage). This is where patience pays off.
4. Quickly stir in the pumpkin spice and chopped pecans, then pour the mixture onto your prepared baking sheet. Spread it out thinly with a spatula. Tip: Work fast here; toffee sets quickly.
5. Let the toffee cool completely at room temperature. No cheating by putting it in the fridge—it can cause condensation.
6. Once cool, break the toffee into pieces. If you’re feeling fancy, drizzle some melted chocolate over the top for extra decadence.

What you end up with is a toffee that’s perfectly crisp, with the warm, spicy notes of pumpkin spice and the nutty crunch of pecans. It’s fantastic on its own, but try crumbling it over vanilla ice cream for a next-level dessert.

Cherry Almond English Toffee

Every now and then, I stumble upon a recipe that feels like it was made just for me, and this Cherry Almond English Toffee is one of those. It’s the perfect blend of sweet and nutty, with a crunch that’ll have you sneaking pieces straight from the fridge.

Ingredients

• 1 cup of unsalted butter (because everything’s better with butter, right?)
• 1 cup of granulated sugar (for that sweet, sweet crunch)
• A splash of vanilla extract (just a little to make it sing)
• A couple of cups of chopped almonds (for that nutty goodness)
• 1 cup of dried cherries (because why not add a little tartness?)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little step saves so much hassle later.
2. In a heavy-bottomed saucepan, melt the butter over medium heat. Keep an eye on it; butter has a sneaky way of burning.
3. Add the sugar and stir continuously until the mixture turns a deep amber color, about 5-7 minutes. This is where the magic happens, so don’t rush it.
4. Quickly stir in the vanilla extract and salt. The vanilla adds depth, and the salt? Well, it makes the flavors pop.
5. Fold in the chopped almonds and dried cherries, making sure they’re evenly distributed. This is where your toffee gets its personality.
6. Pour the mixture onto the prepared baking sheet, spreading it out into an even layer. Work fast; this stuff sets quickly.
7. Let it cool at room temperature for about an hour, then break it into pieces. Patience is key here, but it’s worth the wait.

Velvety smooth with a satisfying crunch, this toffee is a dream. Try serving it alongside a cup of strong coffee for a match made in heaven.

Conclusion

Brimming with variety, our roundup of 21 Delicious English Toffee Recipes offers something for every sweet tooth. Whether you’re a novice or a seasoned cook, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos