Butter Toffee is a traditional British confectionery; an absolute treasure for the Christmas season. Chopped, it makes a great addition to ice cream or, if finely chopped, a wonderful topping for cheesecakes or eggnogs. Chop a piece of this candy and fold into softened coffee ice cream and re-freeze for a truly wonderful treat.

Butter Toffee

Butter Toffee
Recipe type: Dessert
Cuisine: British
Serves: 50 pieces
  • 2 1/4 Cups sugar
  • 1 teaspoon salt
  • 1/2 Cup water
  • 1 1/4 Cups butter (2 1/2 sticks)
  • 1 1/2 Cups chopped blanched almonds, divided
  • 1 Cup finely chopped walnuts, divided
  • 1 teaspoon rum extract
  • 4 ounces milk chocolate, broken into pieces
  1. Butter a 15 x 10" jelly roll pan; set aside.
  2. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cups almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat.
  3. Stir in remaining 3/4 cups almonds, 1/2 cups walnuts, and rum extract, mixing only enough to combine.
  4. Very quickly, pour into prepared pan. Spread evenly.
  5. Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee.
  6. Sprinkle with remaining 1/2 cup walnuts.
  7. Cool; break into pieces.


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