How to Make the Best Rich, Buttery English Toffee

Gather the ingredients. Preheat oven to 325 F. The Spruce / Julia Hartbeck Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature. The Spruce / Julia Hartbeck Chop the toasted nuts finely with a knife or food processor. The Spruce / Julia Hartbeck Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray. The Spruce / Julia Hartbeck Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization. The Spruce / Julia Hartbeck Continue to cook the candy, stirring frequently, until it reaches 300 F and begins to caramelize, about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures. The Spruce / Julia Hartbeck Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely. The Spruce / Julia Hartbeck Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate. The Spruce / Julia Hartbeck To dip the toffee in chocolate, begin by melting the chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating. The Spruce / Julia Hartbeck Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts. The Spruce / Julia Hartbeck Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week. The Spruce / Julia Hartbeck