The Best Homemade Toffee
User Reviews
4.9
The Best Homemade Toffee
Description
The Best Homemade Toffee is a classic confection made from a simple mixture of butter, sugar, and salt cooked over medium heat until it reaches a precise temperature and deep amber color. Chopped nuts, such as a blend of slivered almonds and toasted pecans, are layered beneath the toffee to add crunch and flavor. After cooking, the toffee is topped with melted chocolate chips to create a smooth, sweet layer that firms as it cools. The process requires careful temperature control and moderate stirring to prevent separation, resulting in a brittle, buttery candy with a glossy chocolate topping and nutty base.
The toffee’s firm texture contrasts nicely with the creamy chocolate topping, making it enjoyable as a treat or a gift. It can be made in a half sheet pan for a thinner layer or a 9x13 pan for a thicker version and cut into pieces once cooled and set.
A key to successful toffee is monitoring the candy thermometer carefully and avoiding stirring too frequently, which helps prevent crystallization or separation. Skipping vanilla extract avoids issues with texture stability. Using a mix of nuts gives added flavor complexity. This toffee can be stored well wrapped for gifting or snacking.
Ingredients
- 1 cup nuts chopped, see note
- 2 cups butter salted
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 cups chocolate chips
Instructions
- Line a half sheet pan or 9X13-inch pan (for thicker toffee) with parchment paper - no need to butter or grease the parchment. Sprinkle chopped nuts in an even layer over the parchment. Set aside. (I like nuts on the bottom of the toffee, but you can skip this step and sprinkle nuts on top of the toffee after the chocolate melts.)
- In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt. Cook, stirring, until the butter is melted. Clip a candy thermometer to the side of the pot, if using.
- Increase heat to medium, and bring the mixture to a steady boil. Stir only occasionally (not constantly) and avoid scraping down the sides of the pan. Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed - turn it down if the toffee is boiling or cooking too fast so it doesn't burn.
- Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
- Immediately remove the pan from the heat and pour the toffee evenly over the nuts on the prepared baking sheet - don't scrape the sides of the pan. You can spread the toffee with an offset spatula; I pour it back and forth in ribbons over the nuts and let it flow together.
- Sprinkle chocolate chips on top. Let them soften and melt for 2-3 minutes and then spread the chocolate into an even layer over the toffee. If using nuts on top, sprinkle them over the melted chocolate before it hardens.
- Chill or let toffee sit at room temperature until set. Break into pieces. Store at room temperature in an airtight container (it will keep for several days at room temp).
Notes
- Use a candy thermometer to ensure the toffee reaches 285-290°F for proper texture.
- A combination of slivered almonds and toasted pecans chopped coarsely adds good flavor and texture.
- Sprinkle nuts on the parchment before pouring toffee for nutty base, or on top of melted chocolate if preferred.
- Do not add vanilla extract, as it may cause the toffee to crystallize or separate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 52mg | 17% |
| Sodium | 196mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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