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Irresistible English Toffee

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
    about 1-1/2 pounds


  • 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


  • Grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside.
  • 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.
  • 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.
Nutrition Facts
1 ounce-weight: 204 calories, 15g fat (7g saturated fat), 23mg cholesterol, 119mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 2g protein.

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