Homemade English Toffee

Homemade English Toffee

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  • 2 C Pioneer® Sugar
  • ½ C butter
  • ½ C margarine
  • ½ C water
  • 1 C sliced almonds, broken into pieces
  • 2 (7 oz.) Hershey milk chocolate bars*
  • 1 C walnuts, chopped


  1. Line two 10 x 15-inch pans (cookie sheets) with foil; set aside.
  2. In a heavy pan, combine Pioneer® Sugar, butter, margarine and water together; cook over medium heat, stirring until melted. Turn up the heat to medium-high and cook stirring constantly (about 10-12 minutes) until golden brown. Be careful not to let the mixture burn. Stir in the almond pieces.
  3. Divide the hot mixture between the two prepared pans; spreading thinly. Break each chocolate bar into pieces and evenly sprinkle the chocolate over the toffee in the pans. When the chocolate becomes shiny and soft, spread evenly over the toffee.
  4. Sprinkle ½ cup of walnuts over the chocolate in each pan. Let cool 25 minutes.
  5. Break into bite-size pieces and store in air-tight containers.

Cooks Note

You can use milk chocolate or semi-sweet chocolate chips instead of chocolate bars
Homemade English Toffee
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