Butter Toffee

24 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Harden 4 hours
Total Time 4 hours 35 minutes

Butter Toffee is rich, unbelievably easy homemade toffee made with easy ingredients like chocolate, sugar, butter, and chopped almonds.

This simple Homemade Candy Recipe is perfect for the holiday season or anytime you have a sweet tooth to satisfy. You can put English Butter Toffee out with other homemade treats like Peanut Clusters and Walnut Fudge.

Butter Toffee pieces in gift box


Butter Toffee makes an easy and delicious dessert that’s sure to become a favorite! Made with simple, sweet ingredients and topped off with almonds for crunchy goodness, this treat is an instant classic that you’re sure to love!

Butter Toffee collage of prep steps

It’s one of those easy desserts that’s great to have around the house to snack on or enjoy in the evening with other treats. You can serve English toffee over the holidays with other favorite treats like Ginger Cookies and Hot Chocolate.

You can even keep some of it frozen and take the toffee out in small batches. That way it doesn’t get eaten all at once, and there’s more to enjoy throughout the season.

Butter Toffee pieces on cookie sheet


Sweet, English Toffee is the perfect treat to package up as a holiday gift. You can put it in the freezer after you make it to store until you’re ready to package the gifts.

Wrap the broken apart toffee bits in cellophane bags with a bow on top or put them in a gift box. If you put them in a box, make sure to separate the layers with parchment paper, or decorative tissue paper. That way they won’t meld together in transit.

It’s an easy treat that you can make several batches of, so it’s great to make in bulk and give to all your neighbors, family, and friends. It’s pretty much guaranteed to be a favorite with everyone!



  • Almonds: Chop your almonds roughly with a knife, or put them in a food processor. Pulse the food processor until the almonds reach the texture you want. Preheat the oven to 350 degrees, and lay the almonds out on a baking sheet. Toast them for 5-7 minutes. Halfway through the roasting time, take them out to stir the almonds, then put them back in. Put the almonds in a mixing bowl to cool while you prep the rest of the recipe.
  • Prep: To butter your baking sheets, remove the wrapper from your butter and spread it over two pans. Then line the sheets with parchment paper.
Butter Toffee in serving dish
  • Toffee mixture: Set your stovetop heat to medium. Add in your sugar, butter, water, and corn syrup. Stir the hot toffee mixture as it all melts together into a golden brown liquid. Reduce the heat and continue letting it cook for 25-35 minutes. Come back to stir the hot toffee mixture every few minutes. You’ll know it’s done when your candy thermometer reads 300 degrees. Turn off the heat and stir in 1 cup nuts.
  • Finish: Pour half the Butter Toffee into each of your prepared baking sheets and spread it out evenly. Top the pans off with chocolate chips and let it sit for 5 minutes so that the chocolate can melt. Spread the softened chocolate out with an offset rubber spatula. Sprinkle the remaining almonds over the top to finish. Let the toffee harden for 4 hours before serving. Break it apart into pieces with your hands, a knife, or kitchen mallet.
top-down view of Butter Toffee pieces in stack


How do I make Butter Toffee Pretzels?

To make Butter Toffee Pretzels put mini pretzels in a mixing bowl. Once the toffee mixture is cooked together pour it over the pretzels. Toss together the pretzel mixture until the toffee is coating the pretzels, then lay them out on a baking sheet and drizzle melted chocolate over the Butter Toffee Pretzels.

What other flavors can I add to this recipe?

For some extra flavor try mixing in a few drops of vanilla extract with the toffee mixture. You could also top the candy off with toffee bits at the same time you add the almonds.

Can I use different nuts for this toffee?

Instead of almonds, you can use other tree nuts like pecans, walnuts, or hazelnuts.



  • Store: Kept covered or in an airtight container, Butter English Toffee can stay good at room temperature or in the fridge for 2 months. If you keep it in your pantry, make sure it’s in a dry, cool place.
  • Freeze: The delicious dessert can also be kept in the freezer for up to 3 months.
Butter Toffee pieces in stack

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Butter Toffee

Butter Toffee is rich, unbelievably easy homemade toffee made with simple ingredients like chocolate, sugar, butter, and chopped almonds.
Yield 24 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 4 hours 35 minutes
Course Candy
Cuisine American
Author Sabrina Snyder


  • 3 cups almonds , finely chopped (divided)
  • 2 cups milk chocolate chips , about 12 ounces
  • 2 1/3 cups sugar
  • 2 cups unsalted butter , (use the wrappers to grease pans)
  • 6 tablespoons water
  • 2 tablespoons light corn syrup


  • Preheat oven to 350 degrees.
  • Add almonds to the baking sheet and toast for 5-7 minutes, stirring once halfway through.
  • Remove almonds to a bowl and let cool.
  • Butter (using the butter wrappers) and line two baking sheets with parchment paper.
  • Add the sugar, butter, water, and corn syrup to a large pot on medium heat until just melted, stirring the whole time.
  • Reduce heat to medium-low and cook (stirring every few minutes) for 25-35 minutes until a candy thermometer reads 300 degrees.
  • Stir in 1 cup of almonds.
  • Add half the butter toffee mixture to each pan and spread evenly.
  • Top each pan with 1 cup of the chocolate chips evenly.
  • Let sit for 5 minutes to melt, then spread with an offset spatula.
  • Sprinkle almonds over the top while chocolate is still melted.
  • Let fully harden for at least 4 hours before eating or storing in covered containers for holiday gifts.



Calories: 394kcal | Carbohydrates: 35g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 43mg | Sodium: 14mg | Potassium: 131mg | Fiber: 3g | Sugar: 31g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Butter Toffee Collage

Photos used in a previous version of this post.

Butter Toffee pieces on cookie sheet
Homemade Butter Toffee collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi Sabrina,
    I love your recipes! You are an AMAZING chef! I was wondering what size baking sheets are you using in this toffee recipe. Thanks so much for your wonderful recipes and help.


    1. Hi Sabrina,

      What size baking sheets are you using for this toffee recipe?
      I can’t wait to give it a try ?