Irresistible English Toffee Recipe

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The name says it all—this toffee truly is irresistible! The secrets to its success are the smoked almonds and Symphony candy bar. —Melanie Hanni, Blackfoot, Idaho
TOTAL TIME: Prep: 10 min. Cook: 20 min. + standing
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min. + standing
MAKES: 24 servings


  • 2 teaspoons plus 1 cup butter, divided
  • 1 cup sugar
  • 2 tablespoons water
  • 2 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 1 can (6 ounces) smoked almonds, chopped
  • 1 teaspoon vanilla extract
  • 1 Symphony candy bar with almonds and toffee (8 ounces), chopped

Nutritional Facts

1 ounce-weight: 204 calories, 15g fat (7g saturated fat), 23mg cholesterol, 119mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 2g protein.


  1. Grease a 15-in. x 10-in. x 1-in. baking pan with 2 teaspoons butter; set aside.
  2. In a small heavy saucepan, combine the sugar, water, corn syrup and salt; stir in remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in almonds and extract. Immediately pour into prepared pan.
  3. Sprinkle with candy bar; spread with a knife when melted. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container. Yield: about 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Irresistible English Toffee in Country Woman Christmas Annual 2011, p68

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