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Homemade Toffee

Homemade Toffee is an easy candy recipe with just six ingredients and it only takes about 20 minutes to make.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
1 hr 40 mins
Servings: 25 pieces
Calories: 166 kcal
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 1 cup butter salted
  • 1 cup sugar (very fine/caster)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
EXTRAS
  • ¾-1 cup almonds
  • 1-1¼ cup chocolate chips (milk, dark or a mix)

Instructions

    Cup of Yum
  1. Place the raw almonds (skinned) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 4-5 minutes, stir then continue roasting for 3 minutes, remove them from the oven and move immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt nuts. Once cool chop until medium coarsely chopped.
  2. Sprinkle half the nuts on the bottom of a parchment paper lined 8 or 9 inch (20 or 22 cm) square pan (I used an 8 inch/20 cm)), set aside.
  3. In a medium pot over medium heat add the butter and sugar, once the butter starts to melt, start to stir, and continue stirring until it becomes a dark amber colour, or 300-305F (148-152C) on a candy thermometer.
  4. Remove the pot from the heat and stir in the vanilla. Pour the toffee onto the top of the nuts in the pan, sprinkle with chocolate chips, cover with foil for 5-10 minutes then spread evenly, top with remaining chopped almonds. Once the toffee is firm, approximately 1-2 hours, break into pieces. Enjoy!

Notes

  • Instead of almonds you can substitute with hazelnut, walnuts or even pecans.
  • Place the cooled toffee in an airtight container. I like to store it in layers with parchment paper separating each layer. This will keep the candy pieces from sticking.
  • You can store it at room temperature for up to two weeks. If your kitchen is very warm or hot, you can also keep it in the refrigerator.
  • If you want to freeze it, store it in a freezer-safe container with parchment separating the layers. It will keep well for up to two months.

Nutrition Information

Calories 166kcal (8%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 20mg (7%) Sodium 82mg (3%) Potassium 60mg (2%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 227IU (5%) Calcium 20mg (2%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 25pieces

Amount Per Serving

Calories 166

% Daily Value*

Calories 166kcal 8%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 20mg 7%
Sodium 82mg 3%
Potassium 60mg 1%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 227IU 5%
Calcium 20mg 2%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.