Easy English Toffee Pieces

This recipe makes a batch of English toffee pieces that can be used for baking cakes, cookies or used as a crunchy topping.

Whenever I want to make some toffee shortbread, I use this recipe to make my toffee pieces which I add to the shortbread dough. I love shortbread and I especially love it when it includes bits of toffee or nuts.

Toffee is a confection made by caramelising sugar and butter. It had a crunchy texture with a buttery flavour. You can purchase toffee pieces in food stores or online but I find it was quite difficult to get hold of here in the UK, so I decided to start making my own.

Toffee pieces are great for baking and you can include them in many types of recipes including cookies, cupcakes, frosting and more. it can also be sprinkled on ice-cream and cheesecakes to add some crunch.

This recipe is quick and easy and can be prepared in around 20 minutes. Once the toffee has cooled, I usually break it up with my hands which will produce big pieces. If I want it crumbly, I add the large pieces to a food storage bag and bash it in the bag with a rolling pin.

Ingredients for English Toffee Pieces

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Butter - room temperature unsalted butter.
• Salt - I use sea salt.
• Vanilla - use vanilla extract or vanilla bean paste.
• Sugar - I use granulated sugar

How to Make English Toffee Pieces

1. Line a baking tray with baking paper and set aside. In a saucepan, gently melt the butter on a low heat. Once melted, add the salt and vanilla extract and stir with a wooden spoon.

2. Pour in the sugar and continue to stir to dissolve the sugar. Continue to stir the mixture for around 15 - 20 minutes or until the mixture resembles peanut butter.

3. Pour the mixture onto the previously lined baking tray and tilt the baking tray slightly in all directions to allow the toffee to spread evenly. You will need to work quickly and carefully the toffee will begin to solidify very quickly.

4. Set aside to cool down. Once the toffee has cooled and become solid, you can smash it with a toffee hammer or a rolling pin for smaller pieces. You can break it up relatively easy with your hands if you need larger pieces.

Recipe Tips

• Stir the butter and sugar throughout until the butter and sugar has caramelised. Don’t leave the saucepan unattended.
• Be careful when stirring as the mixture will get very hot.
• When the sugar has caramelised, there may be some butter floating on top. That is fine.
• If the mixture becomes thick and separated, don’t worry just continue to stir until the mixture is smooth, brown and the butter has moved to the top.

Storage

Store the toffee in an airtight container for around 2 weeks. If the weather is hot it can also be stored in the refrigerator to prevent it from become soft. In the freezer it can last around a month.

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