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English Toffee

  • Servings:

    Makes About 40 pieces as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    15 minutes


It's important to work quickly when transferring the hot toffee from the saucepan to the baking sheet in Step 2?otherwise the toffee will become too firm to spread. While this is a great treat for all ages, we recommend preparing it without small children present, as the toffee becomes extremely hot.
16 Tbsp. salted butter, diced
1 cup granulated sugar
2 Tbsp. water
1 cup macadamia nuts, toasted and chopped fine
1 cup semisweet chocolate chips
1/2 cup unsweetened shredded coconut, lightly toasted
1/4 tsp. flaky sea salt, such as Maldon (optional)
English Toffee


1. Combine butter, sugar, and water in a large saucepan and heat over medium heat, stirring constantly with a heatproof spatula, until butter is melted and mixture begins to boil, about 5 minutes. Reduce heat to medium-low and continue to cook, stirring constantly and scraping bottom of pot, until mixture is light amber in color and registers 310 degrees, 10 to 12 minutes.
2. Working quickly, remove saucepan from heat and stir in nuts. Transfer toffee to a rimmed baking sheet and spread into a thin, even layer about 1/8" thick. Sprinkle chocolate chips evenly over hot toffee and let sit until softened, about 2 minutes. Spread chocolate all over surface of toffee.
3. Sprinkle toffee evenly with coconut and salt (if using) and let sit 10 minutes. Transfer to refrigerator and chill until chocolate is hardened, about 1 hour. Break toffee into roughly 2" pieces, transfer to an airtight container, and refrigerate for up to one month.
Source: Hannaford fresh Magazine, December 2018


Nutritional Facts
Servings Makes About 40 pieces
Base Nutrients
Calories 100 kcal (5%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 5 g (22%)
Cholesterol 10 mg (3%)
Sodium 50 mg (2%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 1 g (4%)
Protein 1 g (1%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a