Sea Salt English Toffee

tofee picture


have to pay homage to my amazing grandmother who instilled in me a love of handmade candy. The holidays would not be the holidays without a tray of homemade candy to munch on while playing board games at the dining room table. The buttery crunch of handmade toffee with rich milk chocolate perfectly accented by salty almonds…no commercial candy bar can even come close!

I understand the hesitation when it comes to making homemade candy. Arent the holidays busy enough without the stress of making candy? This toffee is definitely worth it! We are taking the fear out of candy making by providing tips and tricks paving the way to perfection.

For most of the calendar year ease and convenience takes control of my family’s menu. Not during the holidays. The flavors and foods we eat are as much a tradition as the ornaments on the tree. Make this year special as friends and family gather with the traditional flavors that make lasting memories.


1 1/2 cups granulated sugartofee flatlay

1/2 cup light corn syrup

1/4 cup water

1 cup butter

1 tsp. sea salt

2 cups coarsely chopped roasted almonds

1 tsp. vanilla extract

1 1/2 lbs. chopped milk chocolate

1 cup finely chopped roasted almonds


  1. line a cookie sheet with parchment paper.
  2. In a heavy saucepan bring sugar, corn syrup and water to a boil.
  3. Stir the mixture until sugar is dissolved.
  4. Add butter, salt, and coarsely chopped almonds.
  5. Boil, stirring constantly until mixture reaches hard crack stage (310°F).
  6. Remove from heat and stir in vanilla extract.
  7. Pour hot candy onto a parchment-lined cookie sheet.
  8. Allow candy to almost cool.
  9. Score candy with a knife into 2-inch pieces.
  10. After the candy has cooled completely break apart.
  11. Melt chocolate in a double boiler.
  12. Dip one side of toffee pieces into chocolate and then into finely ground almonds.
  13. Place pieces back on the cookie sheet until chocolate is completely set.


  • INFRARED THERMOMETER!!! Get a laser digital thermometer and your candy making ability will improve 100%. Candy thermometers are so incredibly finicky and there are a million variables that can cause a misread on the temperature. For under $20.00 you can take the guesswork out of candy making.  I do not sell thermometers nor do I endorse a brand…I just want you to love candy making as much as I do. This will be the single most important purchase that will make your candy making life easier.
  • Be sure to check the accuracy of your candy thermometer by boiling water before using it. If boiling water reads above or below 212°F add or subtract the same degrees in the recipe to allow for the difference. Even the weather can alter the boiling point. As the barometric pressure goes up or down so does the boiling point. Be sure to calibrate the recipe accordingly.
  • When you get the proper reading, do a good old fashioned string test in a cup of cold water…this will let you know the crack and texture are correct.
  • I have modified my candy recipes to include light corn syrup. Corn syrup is an invert sugar and will prevent sugar crystallization and grainy candy…you’re welcome 🙂
  • Remember to keep the heat steady on medium and stir slowly. Candy making cannot be rushed by higher heat or rapid stirring. As much as we all hated chemistry class, candy making is a science. From tempering chocolate to hard crack candies and everything in between it is all about the sugar crystals. So turn on some Christmas music, take your time and enjoy the process (ask any of my kids…the music is really my secret).
  • The vanilla used in this recipe is crucial to the flavor. I use Nielsen Massey in this recipe as it accents the toffee perfectly.
  • Most recipes melt milk chocolate directly on top of the toffee, then sprinkle with nuts. I find this often throws the chocolate out of temper resulting in an unattractive bloom on the surface of the chocolate. Use a double boiler, keeping the chocolate in temper while melting. Dip each individual piece of toffee in chocolate then pat on a plate of finely chopped nuts. This will give you a very professional looking candy and the chocolate will not break away from the toffee.

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