Holiday English Toffee
A 2025 Vintri Holiday Recommendation
Welcome to the delightful world of holiday indulgence!
Nothing says the holidays quite like rich, buttery Holiday English Toffee! This festive candy is a timeless treat that combines crisp toffee with crunchy almonds and a sweet chocolate finish — perfect for gifting, sharing with family, or enjoying by the fire.
English toffee is created by cooking a simple mixture of butter and sugar until it caramelizes to a deep, amber color, then topping it with your favorite chocolate and nuts before it cools into delicious, break-apart pieces.
Whether you’re a seasoned holiday baker or trying candy-making for the first time, this recipe brings classic flavour and joyful holiday spirit to every bite. Serve it on a platter, package it in jars for friends, or sneak a piece or two whenever you need a sweet moment.
Serves 10-12, Prep Time: 10 minutes
Ingredients
Unsalted butter - 1 cup (226 g)
Granulated sugar - 1 cup (198 g)
Vanilla extract (1/2 teaspoon) & a pinch of salt (1/4 teaspoon)
Whole almonds (or pecans) - 1 cup (142 g), toasted
Milk chocolate chips or baking chocolate - 2 cups (340 g)
Optional sprinkles or toppings - as desired
Directions
Combine butter, sugar, vanilla, and salt in a heavy saucepan.
Heat and stir until the toffee reaches a deep amber color (about 300°F on a candy thermometer).
Quickly stir in almonds and spread the hot toffee on a lined baking sheet.
Sprinkle chocolate chips over the hot toffee; once softened, spread into a smooth layer.
Let cool completely, then break into pieces. Store in an airtight container.
Extra Tips for Best Results
Holiday English Toffee is all about timing, temperature, and confidence. The photo shows the final crisp, amber-brown toffee with a smooth chocolate top — but on the way there, the mixture will look very different. Here are a few quick things to know so you stay on track:
1. Watch, don’t rush the color change.
The butter + sugar mixture stays a pale yellow for most of the cook time. It’s only at the very end (about 10 minutes) that it suddenly turns amber brown — and that’s when you’re almost done.
2. Stir frequently.
Once the mixture is heating, stir at least every 20 seconds. Don’t multitask here — have your mat and toppings ready so you can move quickly once the toffee is done.
3. Foaming is normal.
Expect the mixture to bubble and foam. It can look dramatic, but that’s exactly what’s supposed to happen.
4. Keep the heat steady.
Avoid changing the temperature while cooking. Consistent heat keeps the butter and sugar from separating, which helps the toffee set properly.
5. Hit high temperature.
If you’re using a candy thermometer, aim for 300°F (hard-crack stage) — you’ll notice the color change around 285–300°F. Once you’re there, take it off the heat, stir in the nuts, and spread it out.
6. Move fast once nuts are in.
After adding almonds (or your favorite nuts), immediately pour and spread the hot toffee onto the silicone mat. Thin is better here.
7. Chocolate goes on last.
Wait 2–3 minutes for the hot toffee to set slightly, then sprinkle the chocolate and let it soften. Spread into an even layer before cooling.
Following these tips helps the toffee look and feel like the final photo — glossy chocolate, crisp texture, break-apart pieces — and saves you from the most common pitfalls.
We hope you enjoy this tasty holiday treat!
From all of us at Vintri to all of you: Happy Holidays!
