American
Toffee is made with granulated white sugar (Almond Roca®, Heath® Candy
Bar, and the majority of toffee you will find in the USA). This toffee,
rolled in chocolate and nuts is actually called "butter crunch"...an
American invention by English immigrant William Loft made in New York
City in 1860. So in reality, most of the "English Toffee" you get here in the USA is actually butter crunch, or "American Toffee". In fact, Almond Roca® states right on their labels "the original buttercrunch toffee".
Traditional English Toffee (as we use in the base layer of our toffee
creations) does not usually have nuts mixed in, as part of the delight
of a true English butter toffee is the smoothness of the texture. It
should neither be hard to bite into, nor should it ever be grainy. It
may be softer and chewy (as you'll find with several British imported
brands) or have a lightly crunchy texture (like ours) that melts in your
mouth. It will often be topped with chocolate or nuts.
