English Toffee.

Here’s a classic English Toffee recipe—crunchy, buttery, and perfect for chocolate coating or eating plain 🍬

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🍬 English Toffee

🧺 Ingredients

• 1 cup (2 sticks) unsalted butter

• 1 cup granulated sugar

• 2 tbsp water

• 1 tsp vanilla extract

• ½ cup chopped nuts (optional, almonds or pecans)

• ½ cup chocolate chips (optional, for topping)

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👩‍🍳 Instructions

1. Prepare Pan
   Line a 9×9-inch baking pan with parchment paper and lightly butter it.

2. Cook the Toffee

   • In a heavy saucepan, combine butter, sugar, and water.

   • Cook over medium heat, stirring constantly, until mixture reaches 300°F (hard crack stage) on a candy thermometer. (If you don’t have one, the mixture should be very thick and dark golden.)

   • Remove from heat and stir in vanilla.

3. Pour & Set

   • Immediately pour the hot toffee into the prepared pan and spread evenly.

   • If using nuts, sprinkle them on top now.

4. Add Chocolate (Optional)

   • Let the toffee sit 2–3 minutes to slightly cool, then sprinkle chocolate chips on top.

   • Let melt slightly, then spread evenly with a spatula.

5. Cool & Break

   • Let the toffee cool completely at room temperature.

   • Break into pieces once set.

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🌟 Tips

• Use a heavy-bottomed pan to prevent burning.

• Stir constantly for smooth toffee.

• Store in an airtight container at room temperature for up to 2 weeks.

If you want, I can also give a microwave version, nut-free version, or a double chocolate English toffee twist.