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How to Make Butter Toffee

Butter toffee is a favourite treat among many people during the holidays. You can make your own butter toffee at home to give away to friends and family in decorative tins. Butter toffee, commonly referred to as English toffee, is famous for its buttery taste and finely chopped and baked almonds. Typically, the toffee comes in two varieties--chewy or hard. Many varieties of toffee recipes exist, but the traditional butter recipe is what you need to make the original English version.

Preheat the oven to 163 degrees Celsius. Place the almonds on a baking tray.

Bake the nuts for 10 minutes. Stir them every three minutes to ensure all sides brown.

Remove the almonds once they are dark. Allow them to cool completely, and then chop them into fine pieces.

Line a 12-by-16-inch baking tray with aluminium foil. Spray the foil with a non-stick spray.

Add butter, sugar, water and corn syrup to a large saucepan. Place the saucepan over medium heat.

Stir the mixture until the sugar dissolves and the butter melts. Bring the mixture to a boil and continue to stir periodically. Cook the candy mixture to 300 degrees. (Use a candy thermometer to measure the temperature.) Do not allow the candy to separate. If the candy separates, stir it rapidly to bring the ingredients back together.

Remove the candy mixture from the hob once it reaches 300 degrees. Pour the candy into the baking tray.

Spread the mixture evenly with a spatula. Allow the toffee to set completely.

Spray a knife with non-stick spray. Score the butter toffee into small rectangles.

Break the toffee apart once it cools and store in an airtight container.

Tip

It is important to use real butter in the recipe or you will sacrifice the taste of your toffee. You can make chocolate-covered butter toffee. Melt 1 pound of dark chocolate, and submerge the butter toffee pieces. Remove the pieces and lay them on waxed paper to dry.

Things You'll Need

  • 3/4 cup almonds
  • Baking tray
  • 12-by-16-inch baking tray
  • Aluminium foil
  • Non-stick spray
  • 2 cups butter
  • 2 2/3 cups granulated sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • Large saucepan
  • Candy thermometer
  • Spatula
  • Knife
  • Airtight container
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About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.