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Butter Toffee
Toffee is Andy's baby — buttery, crunchy, refined batch after batch until it hits the same spot every time.
The secret's in the snap
Classic English toffee with one refinement of our own: it breaks with a clean, light snap instead of a tooth-sticking chew, so the slow-caramelized butter flavor reaches you faster. How we get there stays in our kitchen — but it's a big reason the toffee keeps winning awards.
How we make it
Cooked in our toffee kettle, poured into sheet pans, leveled and cooled, cut into squares, and enrobed one piece at a time.
Our toffees
Sea Salt Chocolate Butter Toffee (the classic), White Chocolate Cloister Honey Toffee (about a tenth of the sugar swapped for our local Cloister Honey — chewier, sweeter, under a white-chocolate coat), and Milk Chocolate Hazelnut Butter Toffee. New to it? The Toffee Sampler has all three.
See also our caramels or the full chocolate gifts collection.