Grandma Nash's Best English Toffee Recipe - House of Nash Eats (2024)

Grandma Nash's Best Butter Almond English Toffee recipe is oneto be handed down through generations. The crunchy, buttery toffee and toasted almonds with a thick layer of chocolate makes this one of our favorite candies and a Christmas tradition that we love to share with friends & neighbors!

Grandma Nash's Best English Toffee Recipe - House of Nash Eats (1)
Table of Contents
  1. How to Make English Toffee
  2. Troubleshooting this English Toffee Recipe
  3. Tips for the Best English Toffee Recipe in the World
  4. More Homemade Candy Recipes that make Great Edible Gifts
  5. Grandma Nash's Best Butter Almond English Toffee Recipe

For the past few years, I have made 8 or more batches of this fabulous butter almond English toffee to go on plates of goodies (along with this Rocky Road Fudge) that we take around to friends and neighbors in our area, along with Christmas cards.

And I always make a batch to be lovingly packaged up and shipped off to Paul's grandma (our girls' great-grandma), from whom this recipe comes. She is in her 90's now and no longer makes her famous toffee herself, so I have taken over making it for her and making sure she has a supply to share with her friends who come to visit during December.

This toffee always reminds us of Grandma Nash, along with her creamy apricot pork chops and poppy seed dressing.

If you love making homemade edible gifts for the holidays, be sure not to miss any of my easy Christmas candy recipes! MyClassic Southern Pecan Pralines andOld-Fashioned Homemade Peanut Brittle are always popular this time of year! Also, if you have been to Disneyland and tried their famous Churro Toffee, I have a recipe for that now too!

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Even though you could technically make this butter almond english toffee recipe without a candy thermometer (affiliate link), I highlyrecommend investing in a good one. They aren't too expensive and it's a great stocking stuffer for anyone who might like to cook but hasn't done much candy-making!

And it almost makes toffee-making a foolproof endeavor since all you have to do is get the toffee up to the right temperature.

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Paul's Grandma Madge clipped the recipe for this Butter Almond English Toffee from the San Jose Mercury Newspaper in 1962 and she made multiple batches of it every year after that.

Her toffee is famous in the Nash family, so one Christmas a few years back I asked her if I could get a copy of her recipe so that I could learn to make itsince we don't live close by and Paul always raved about her toffee. She pulled out a box of recipe cards and had the original newspaper clipping taped to a card with her handwritten notations "Delicious '62" and "Christmas Candies" over the top, along with recipes for "Creamy Caramels" and "No-Bake Holiday Orange Balls".

I haven't tried either of the other two recipes from those newspaper clippings, but can attest to this "Butter Almond Toffee" being particularly delicious.

The only change I have made is to double the amount of chocolate called for in the original recipe. And I can't imagine who is going to complain about an adjustment like that.

I also rewrote the instructions a bit to include some steps that I have found helpful.

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Grandma Nash is such a wonderful, interesting lady. She goes by her middle name, Madge, instead of Gwendolyn, which is her first name. My dad does the same thing so when our Rose was born, we decided to do the same for her and have her go by her middle name as a nod to each of them.

Grandma Nash was born in Mona, Utahin December, 1924 but raised her family in San Jose, California. Paul grew up in the house next door to her and she was his piano teacher, as well as teaching 4th grade at an elementary school for decades. She is still really sharp and loves to discuss books and politics (she's a staunch democrat) and classical music. And she makes the best toffee ever.

[UPDATE: Grandma Nash passed away in 2017 but her memory lives on in many ways, the least of which is her wonderful toffee recipe.]

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I have used a large pot and quadrupled the recipe with great success, since I usually make between 8-12 batches. I still divide the chocolate and almond into separate bowls, and pour the toffee out into individual baking sheets to set, but I cook all four batches at the same time with no problem.

How to Make English Toffee

  1. First, toast whole almonds in a 350 degree oven by spreading them in a single layer on a baking sheet and roasting for 10 to 15 minutes. Chop the cooled almonds into small pieces and set aside.
  2. Butter a baking sheet and sprinkle with half of the chopped almonds.
  3. Melt the butter in a heavy-bottomed pan, then add sugar and water, stirring to combine using a long-handled wooden spoon and bringing to a boil over medium-high heat until a candy thermometer (affiliate link) reaches 300 degrees (hard crack stage), usually between 10-15 minutes.
  4. Remove the candy from the heat and immediately stir in the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer; then sprinkle with chopped chocolate. The heat of the toffee will melt the chocolate which you can then spread out evenly with the back of spatula or knife.
  5. Sprinkle the remaining chopped almonds over the melted chocolate. Let the toffee cool completely and the chocolate re-harden and set, before breaking the toffee pieces.
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Troubleshooting this English Toffee Recipe

Generally speaking, this recipe gets rave reviews because it's such a great, easy one to follow for candy success. The biggest question I get from some people is "why did my toffee separate?". And there are three possible reasons (that I'm aware of).

  1. Using a pot that is too thin. When making toffee, temperature is very important. Hot spots on a pot that is too thin can make toffee making more difficult than it needs to be because the butter will separate. Use a heavy bottom pot or a dutch oven for best results and to avoid wasting expensive ingredients.
  2. Not stirring enough. This is a recipe that you are going to need to stand by the stove and watch. I usually put an oven mitt over my hand and just stand there and stir for about 10 minutes or so until the toffee comes up to 300 degrees F.
  3. Not cooking to the right temperature. The final culprit I can think of is if your temperature is off. It's why I highly recommend using a reliable candy thermometer (affiliate link). It doesn't have to be an expensive one, in fact, I find the cheaper ones to be better in my experience. But for a visual cue, the toffee will go from a light color to a nice, golden color that's pretty much the same color as peanut butter.
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Tips for the Best English Toffee Recipe in the World

Yes, I'm serious, this really is the BEST. I know it's a bold claim, but I think it's the addition of the baking soda which changes the texture just enough to make it really truly amazing.

You want to make sure that this butter almond English toffee is completely set before breaking it into pieces.

I find that it is easiest to let the toffee set overnight, then use a butter knife to jab firmly down into the toffee, which cracks apart into scrumptious buttery, chocolatey, almond covered shards.

While the recipe calls for semisweet chocolate, I have used milk chocolate in the past instead and it is also delicious. Totally go with whatever is your personal preference.

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I'm so glad to have this cherished butter almond English toffee recipe in my collection, along with my mom's Chicken Cordon Bleuand my aunt Becky's Black Forest Cake. I'm sure your family will loveit as much as ours does!

More Homemade Candy Recipes that make Great Edible Gifts

  • Easy Homemade Rocky Road Fudge
  • Gourmet Homemade Caramel Apples
  • Homemade Salted Caramel Sauce
  • Puppy Chow (aka Chex Mix Muddy Buddies)
  • Easy Homemade Cream Caramels
  • Creamy Easy Chocolate Fudge
  • Easy Homemade Peppermint Bark

Candy

Homemade Peanut Brittle Candy

Candy

Churro Toffee (Disneyland Copycat Recipe)

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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PrintPinRate

Grandma Nash's Best Butter Almond English Toffee

4.97 from 62 votes

Amy Nash

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine European

Servings 12 servings

Grandma Nash's Best Butter Almond English Toffee is oneto be handed down through generations. The crunchy, buttery toffee and toasted almonds with a thick layer of chocolate makes this one of our favorite candies and a Christmas tradition that we love to share with friends & neighbors!

Ingredients

  • 1 cup roasted almonds, chopped
  • 1 cup salted butter
  • 1 cup granulated sugar
  • cup brown sugar
  • 2 Tablespoons water
  • ½ teaspoon baking soda
  • 1 cup semi-sweet chocolate, finely chopped (about 6 ounces)
  • Candy thermometer (affiliate link)

Instructions

  • To toast the almonds, preheat oven to 350°F. Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside.

  • Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.

  • In a heavy pan over medium-high heat, melt the butter, then add both types of sugar and the water. Stir to combine using a long-handled wooden spoon and bring to a boil over medium-high heat, stirring constantly. Continue stirring until a candy thermometer (affiliate link) reaches 300°F (hard crack stage), usually between 10-15 minutes.

  • Remove from heat and immediately stir in the baking soda, working quickly. The toffee will bubble and foam a bit when reacting to the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer with the back of your stirring spoon; let cool slightly for 2-3 minutes before sprinkling the chopped chocolate over the toffee. The heat of the candy will melt the chocolate after just a few minutes and then you can spread it out into an even layer with the back of spatula or knife.

  • Sprinkle the remaining chopped almonds over the melted chocolate and press down lightly with the back of a clean spoon. Let the toffee cool completely and the chocolate re-harden and set, then break into pieces.

Video

Notes

Chocolate chips work just fine if you don't have a bar of semi-sweet chocolate.

Nutrition

Calories: 376kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 184mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 480IU | Calcium: 50mg | Iron: 1mg

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Grandma Nash's Best English Toffee Recipe - House of Nash Eats (18)

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Grandma Nash's Best English Toffee Recipe - House of Nash Eats (2024)

FAQs

What's the difference between English toffee and butter toffee? ›

The English toffee eaten with regularity in America is also called buttercrunch. What's the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar.

Why add baking soda to toffee? ›

For better crunch, add baking soda

Those bubbles remain trapped in the syrup as it cools in the pan, yielding toffee whose consistency is lightly crunchy rather than hard: think light-textured American-style biscotti vs.

Do you refrigerate English toffee? ›

+ What is the shelf life? Three months unopened, if stored in a cool dry place. + Can it be refrigerated? Yes, but it needs to be set out of the refrigerator to bring to room temperature before serving.

What is English toffee? ›

In America, English toffee usually refers to a candy made with slow-cooked sugar and butter, forming a brittle, which is then coated in chocolate and nuts.

Why does the butter separate when making English toffee? ›

If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).

Is English toffee the same as butterscotch? ›

Toffee vs Butterscotch

While butterscotch is cooked to a soft-crack stage, toffee is produced by allowing that same butter and brown sugar mixture to reach the hard-crack stage. Butterscotch tends to be chewy and pliable; toffee is brittle and more breakable.

Why is my toffee chewy and not crunchy? ›

Why is my toffee soft? If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough.

Why do you not stir toffee? ›

It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate. For those of you that need to know exactly how often you should stir, I would suggest erring on the side of not stirring more than stirring.

Is light or dark brown sugar better for toffee? ›

Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.

Does English toffee go bad? ›

A box of quality toffee can keep for two months under good conditions (airtight container, away from heat). But don't keep any fresh-made food product longer than this. If you can't enjoy within a few weeks, share the wealth and give it to someone who can! Some manufacturers advise that their product be refrigerated.

How to fix toffee when butter separates? ›

During cooking, the mixture will darken to a golden brown. This is the point where it could separate. If it does, try adding a tablespoon or two of water and keep stirring, Kendrick advised. Sometimes you can get the mixture back together.

How do you know when toffee is done? ›

They may use the hard crack test to see if it's done (drizzling a small bit of the candy into a cup of cold water), or they'll just know it's done by the color. However, for most of us, a candy thermometer is a critical tool for making perfect candy. I highly recommend using one for this toffee recipe!

What pairs well with English toffee? ›

What Goes Best With Toffee?
  • Toffee with Coffee. When you're savoring a cup of coffee after dinner, have some almond toffee with it. ...
  • Crisp Apples & Toffee. The crisp, tangy flavor of apples and the sweet taste of toffee are a perfect combination. ...
  • Sweet Potatoes. ...
  • Toffee Ice Cream Topping.

What is the difference between taffy and toffee? ›

Is toffee the same as taffy? Taffy is in no way, shape, or form toffee. Taffy describes chewy fruit candies, whereas toffee is closer to caramel.

What do Americans call toffee? ›

Taffy is considered an earlier rendition of the word toffee, but the word taffy continued to be used in America while toffee was used in Great Britain.

Is butter toffee same as butterscotch? ›

Toffee sans cream, in its original state, comes in brittles or shards, which are often found interspersed in decadent cookies or chocolate bars. Yes, butterscotch and toffee are made up of the exact same ingredients: Butter and sugar. However, butter toffee contains the addition of cream (Yes, this is confusing).

What is butter toffee made of? ›

The ingredients that make up butter toffee include unsalted butter, granulated sugar, light corn syrup, water, vanilla, almonds, and dark chocolate. You can choose a different type of chocolate, but when I was working on this recipe, I found semi-sweet chocolate too sweet.

What does English toffee flavor taste like? ›

There is something wonderful about the absolutely shattering crunch of toffee. The high-volume bite alone is enough to keep you snacking on a bowl of this confection, but when it's combined with buttery, caramelly flavor with just a tinge of salt and bitterness it becomes positively irresistible.

References

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