This classic English Toffee is easy to make. Just a few ingredients and a bit of time at all that’s required.
This recipe makes 2 lb. of toffee, but if you want less, feel free to cut the recipe in half.
Special equipment needed:
Large edged sheetpan (aka jelly roll pan) – 12×17 or 10×15
For the toffee
For easier (or more even) breakage, you can score the toffee with a pizza cutter after pouring it into the pan. Just wait a couple minutes, and, being careful to not go completely through the soft toffee, score into a grid pattern. Then top with the chocolate and the nuts. When hardened, it’s a bit easier to break into evenly sized pieces.