Vegan English Toffee Recipe - Seitan Beats Your Meat (2024)

These buttery old fashioned vegan English toffee pieces are coated in chocolate and topped with crunchy walnuts. They make a wonderful gift around the holidays, or an addition to your Christmas cookie table.

This English toffee is just like the kind that comes in those fancy gift tins around Christmas, but vegan! It's quick to whip up a batch, but it'll look like you spent all day making it.

Some other vegan sweets that are great for gifting are Chocolate Peppermint Cream Bars and Vegan Sugar Cookies decorated with Aquafaba Royal Icing. Make a batch of each and you'll be invited to every holiday party this year.

🍫 Ingredients

• Vegan butter
• Sugar
• Brown sugar
• Non-dairy milk
• Vanilla extract
• Walnuts
• Chocolate chips

See recipe card for quantities.

🔪 Instructions

Line an 8x8-inch pan with parchment paper. Set aside. Take ½ cup of the chopped walnuts (reserve the remaining 1 cup) and finely chop or smash until they are a gravel-like texture.

Evenly sprinkle the ½ cup finely chopped walnuts on the bottom of the lined pan. Set aside.

In a medium saucepan, melt the vegan butter, then add the sugar, brown sugar, and non-dairy milk, and stir until the vegan butter melts.

Continue cooking the mixture over low heat, until it reaches 300°F (hard crack stage), 15-20 minutes. Do not stir.

Remove from heat and stir in the vanilla extract.

Immediately pour into the baking pan over the walnuts. When the toffee has firmed up but is still hot, sprinkle the chocolate chips over the top.

Once the chocolate melts, evenly spread the chocolate over the toffee. Sprinkle the remaining 1 cup of chopped walnuts over the top of the chocolate.

Let cool at room temperature, then break into bite-sized pieces.

🍽 Equipment

• I recommend using a candy thermometer such as this one to make sure the toffee is cooked to the right temperature.
• If you don't have one, you can estimate hard crack stage (300°F) by dropping a spoonful of the toffee mixture into a cold glass of water. If the sugar turns into brittle strands that can be cracked, it is at hard crack stage.

🧊 Storage

• The toffee is good for 2 weeks stored at room temperature.
• To give the toffee as a gift, line a candy tin or box with parchment paper, then place the toffee pieces inside.

💭 Tips

• You can use any kind of nuts for the toffee, such as pecans or almonds.

📖 Recipe

Vegan English Toffee

Yield: 1 8x8-inch tray

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These buttery old fashioned vegan English toffee pieces are coated in chocolate and topped with crunchy walnuts. They make a wonderful gift around the holidays, or an addition to your Christmas cookie table.

Ingredients

• 1 cup vegan butter
• 2 cups sugar
• ½ cup brown sugar
• ¼ cup non-dairy milk
• 2 teaspoons vanilla extract
• 1 ½ cups chopped walnuts, divided
• 1-1 ½ cups chocolate chips

Instructions

1. Line an 8x8-inch pan with parchment paper. Set aside.
2. Take ½ cup of the chopped walnuts (reserve the remaining 1 cup) and finely chop or smash until they are a gravel-like texture.
3. Evenly sprinkle the ½ cup finely chopped walnuts on the bottom of the lined pan. Set aside.
4. In a medium saucepan, melt the vegan butter, then add the sugar, brown sugar, and non-dairy milk, and stir until the vegan butter melts.
5. Continue cooking the mixture over low heat, until it reaches 300°F (hard crack stage), 15-20 minutes. Do not stir.
6. Remove from heat and stir in the vanilla extract.
7. Immediately pour into the baking pan over the walnuts.
8. When the toffee has firmed up but is still hot, sprinkle the chocolate chips over the top. Once the chocolate melts, evenly spread the chocolate over the toffee.
9. Sprinkle the remaining 1 cup of chopped walnuts over the top of the chocolate.
10. Let cool at room temperature, then break into bite-sized pieces.

Notes

• I recommend using a candy thermometer to make sure the toffee is cooked to the right temperature. If you don't have one, you can estimate hard crack stage (300°F) by dropping a spoonful of the toffee mixture into a cold glass of water. If the sugar turns into brittle strands that can be cracked, it is at hard crack stage.
• You can use any kind of nuts for the toffee, such as pecans or almonds.
• The toffee is good for 2 weeks stored at room temperature.
• To give the toffee as a gift, line a candy tin or box with parchment paper, then place the toffee pieces inside.

Recommended Products

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• 

  Wilton Candy Thermometer with Side Clamp for Melting Chocolate and Hard Candy Sugar, 14.7-Inches

  See Also

  Leftover bread recipes

Nutrition Information:

Yield: 24Serving Size: 1"x1" piece
Amount Per Serving:Calories: 208Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 63mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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See Also

Vintage Recipe Cards From the 1970'sOld Fashioned Vinegar Taffy RecipeOld-Fashioned Persimmon Pudding RecipeSanta Claus Cut Out Cookie Recipe

More Vegan Candy Recipes