There are many different varieties, soft and chewy, or hard and brittle.

English toffee is very buttery and typically covered in notes.

Easy to see why it's called English Toffee.

This'll English Toffee is completely free from dairy ingredients, making it ideal for coffee lovers with certain dietary requirements.

This'll, small confectioner, makes their special toffee recipe entirely by hand, one small batch at a time.

They start by combining water and sugar, which they heat until the sugar dissolves.

They add their own secret formula.

All they'll tell us is that it contains a combination of vegetable oils and fats, which of the non dairy substitutes and beat a carrot e to give the toffee that familiar golden color.

They are the impulsive fire called les a thing to stabilize all of these ingredients.

As soon as the mixture reaches the boiling point, they add salt to enhance the flavor on help force a rough it boil.

Boil continues for several hours, until the mixture hits a top secret target temperature.

By that point, most of the water has evaporated, leaving a sweet and thick liquid Tuffy.

Now they open Ah hot water valve, which releases water to heat up a table, then carefully pour the toffee onto the surface.

Hate ensures that the toffee is pliable while it's spread out.

Spreading continues until the toffee sheet is approximately the same thickness.

Naturally, the thickness varies, but that lack of uniformity is all part of the charm of homemade toffee.

They take a tool with multiple cutting desks and run it over the toffee sheet in one direction.

Then, in the other, they closed the hot water valve on open the cold water.

One, which calls the surface of the table and hardens, were toenail toffee squares.

Within a few minutes, the squares are hard enough to be broken apart now two additions, which will turn this into English toffee.

Firstly, semi sweet chocolate.

Once this tempering machine heats it to the right consistency, a pump feeds it to a machine, which coats the toffee squares in two stages with the underside.

Now, tilted squares move onto a refrigerated belt, which rapidly hardens the jungle.

The next station covers the other side with chocolate, a CZ, the now fully coated squares exit.

The machine belt vibrates shaking off the excess chocolate squares.

Move on to another refrigerated belt on.

A worker manually Sprinkles them with the second ingredient.

Chopped begins.

Squares traveled through a cooling tunnel for several minutes to send a CZ.

They reached the end of the line.

Excess nuts drop off on that collected, ready to be sprinkled onto new squares.

Some English toffee recipes call for almonds rather than pecans, but the idea is the same.

Layering.

Sweet and crunchy toffee smooth and creamy chocolate, coarsely chopped nuts on Just like other sweets and treats English Toffee is heaven to anyone with a sweet tooth.

But hell, of course, for the dentist open wide.