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4.9 from 300 votes

The Best Homemade Toffee

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 35 mins
Servings: 20 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup chopped nuts (see note)
  • 2 cups salted butter
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 cups chocolate chips

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Nuts: I like to use a combination of slivered almonds and toasted pecans. I coarsely chop them into small pieces.
  • Vanilla: I don't add vanilla to my toffee because I've learned from experience that it can cause the toffee to crystallize or separate.

Nutrition Information

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%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories

% 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.