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".
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.
