Homemade Toffee Recipe

The best easiest homemade toffee recipe you will ever find! | nelliebellie.com gluten-free, candy recipe, homemade toffee, christmas recipes

I realize that claiming this is the BEST homemade toffee recipe EVER is bold. But I’m going to do it anyway:

This easy homemade toffee recipe is the BEST EVER!

But, it really is that good. This homemade toffee is delicious.The kind of delicious that makes you eat waaayyyy more then you intend. And be okay with it. It is the kind of recipe you don’t share. Because you want to be the one with “the toffee”.  You know, when you go to events and parties and everyone asks if you can pretty please bring “the toffee”.  And you pretend you’re a little annoyed at always having to bring it…but really you are super pleased that everyone thinks you’re that great of a cook.

Yep, this is THAT recipe.  

But, as you all won’t tell anyone…

Because you all can keep secrets…

I will share.  You can thank me later.

Shhh…don’t. tell. anyone. else!!

Okay…at least don’t tell anyone who might end up going to the same parties I do. (That’s a real request!).  

the BEST easy homemade toffee recipe EVER!

Gluten-free Option: If your gluten-free diet requires it, find gluten-free chocolate chips or chocolate bars that can be chopped (becoming widely available…even at Target!)

Easy Homemade Toffee Recipe.

(Before you start, be sure to know that even with the best of recipe toffee is a wee bit tricky. Be prepared for a recipe that doesn’t turn out here or there. It happens to the best of us! And, watch for our little tips…use them!)

Best toffee tip:  Use a heavy saucepan.  A thin saucepan will be more likely to burn your toffee, but a thick one can be set at a higher temperature so you don’t have to stand in front of the stove for hours.


easy homemade toffee recipe
3877 calories
321 g
488 g
303 g
21 g
153 g
695 g
192 g
295 g
7 g
132 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3877
Calories from Fat 2618
% Daily Value *
Total Fat 303g
Saturated Fat 153g
Trans Fat 7g
Polyunsaturated Fat 43g
Monounsaturated Fat 89g
Cholesterol 488mg
Sodium 192mg
Total Carbohydrates 321g
Dietary Fiber 18g
Sugars 295g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup unsalted butter. (room temperature will provide the best results)
  2. 1 cup sugar.
  3. pinch salt.
  4. 1 cup semisweet chocolate chips
  5. 1/2 cup chopped nuts. pecans, walnuts, almonds…whatever.
  1. Cover the bottom of a 9 by 9 pan with aluminum foil that has been sprayed with cooking spray. (To use a cookie sheet double the recipe.)
  2. Combine the butter, sugar, and salt in a heavy saucepan. (don't use a cold saucepan...let it warm a bit)
  3. Bring to a boil over medium heat…stirring constantly. (don't skip the stirring!) Bring it to a boil gently and continue stirring often (watch out for it sticking)!
  4. Cook until it darkens in color about 10-20 minutes. (technically that is 285 degrees…we guess) (Update: My daughter wanted me to mention a trick to know if it's done...
  5. If you drop some of the mixture into ice water, wait a bit for it to cool, and it stays hard when you take it out of the water...it's done.)
  6. When your butter and sugar mix gets to the right color pour into the pan.
  7. Sprinkle the top with the chocolate chips.
  8. Leave it for a minute or two so that it will soften. Spread all pretty-like.
  9. Put the nuts on top. Push those nuts in a bit so they stick.
  10. Pop that into the fridge until set.
  11. (Tip, toffee doesn't like abrupt temperature changes. Also, if you are working on an uber humid day without air-conditioning...wait for a better day)
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Then eat the toffee.

It will be gone in like 30 seconds.  Maybe a few minutes if you have really good self control, and are completely alone.  That’s why you should be sure to be by yourself when you make this. Or plan on freezing it almost immediately!

You won’t want to share!!

The best easy homemade toffee recipe! | nelliebellie.com 

If you haven’t finished your Christmas shopping yet, be sure to give our new book a look-see!!!  It’s free for Kindle unlimited users right now, and has a whole ton of great and simple ideas for gifting to those people in your life who might be a little challenging.  Go here to find out more.


Other homemade goodies that are worth checking out:

The best homemade chocolate cake recipe! And easy, basic recipe!


  1. Debra Buxton says

    This looks amazing! Really want to try to make it for Christmas. I can’t get the pin to work for Pinterest – keeps giving error message when I try to pin. Thought you’d like to know.

  2. Elle says

    I have made toffee for years, and I always use a candy thermometer. The secret is to have a heavy, DEEP pot, and then once it starts to boil and bubble, DO NOT STIR. Just let it do its thang! If you are using a thermometer, be sure that the tip does not touch the bottom of the pan. It can take up to 20-25 minutes to reach 300 deg F, so grainy toffee did not reach this stage. Once it turns a deep golden brown, almost a mud brown, then it is more or less ready. You can still do the cold water trick to test. If you boil it to 285 deg F, then it is soft, over 300 deg F, it will be hard ‘crack’ stage. This recipe turns out well with or without chocolate or nuts, as well. I make a version of soft toffee, similar to the plaid packs of MacIntosh’s toffee you can buy at the store here in Canada – just need to know when to pull it off the stove. And it helps, if you do use foil, to butter the foil. I actually use a jelly roll pan, and pour the toffee directly on that that, as the toffee sometimes can stick to foil, and then you’re trying to peel it off for hours… Hope this helps! :)

  3. Nelly says

    In the mood for toffee but have no chocolate.. Would it still work with no chocolate? Just adding the almonds? Thanks!!! Oh and love your name ;)

  4. Diana says

    I tried your recipe. I cooked it on medium heat and it turned out grainy, didn’t turn the right color and didn’t get hard. I stirred it a lot. And it boiled for quite some time. Can you tell me what I did wrong.

    • says

      Because it never turned the right color at all I wonder if you started with cold butter? Although this recipe is the easiest out there, toffee is still tricky. I’m working on a full photo tutorial for this to make it easier. But, how frustrating!!! So sorry it didn’t work out for you. Don’t be discouraged, though. Once you make toffee…you’ll never be the same :).

  5. Jennifer says

    WOW, I have never made toffee before. It’s one of my favorite candies. I have to tell you, this recipe is perfect, it’s delicious, and it was super easy to do! My husband and I ate it so fast it was embarrassing!
    Thank you for a wonderful recipe, this is a keeper for sure!!

  6. Lindsey says

    I’m not candy making savy so I was wondering if I could ask a few questions;
    Do I keep stirring after it has started to boil? And what would be considered the right colour? Should it be more of an amber brown? Or just a light brown?
    I tried making this last night and it’s a bit grainy and I’m sure it’s because I didn’t wait long enough in the boil stage….
    And I think of toffee as soft and chewy, what should the consistency be like when all is said and done?
    Sorry for all the questions!

    • says

      Good questions!

      You want to stir as much as you can stand! the color is amber. But, there is a cheat way of telling if it is done…use the cold water method (that’s mentioned in the post)

      Toffee is actually a bit brittle. Are you thinking of taffy :). All the candies…yum!

      No problem. I’m actually about to make this again today and create a new post with a full picture tutorial. There have been so many questions!

  7. Anonymous says

    Well, after years and years if my sister and brother in law claiming to have “the” best recipe of toffee, and refusing to share the recipe, I went on a search if my own. Lo and behold I came across your recipe. It is so easy and it tastes EXACTLY the same as my sisters “secret” recipe!

  8. Nicki says

    I had the same problem. Butter separation too. If your not to use frozen butter or too cold it should be stated in the direction. It’s like a waste of butter and sugar to have it turn out wrong. Not to happy right now. What to so with butter on top?

    • says

      Oh no! I’m sorry that happened! Toffee can be a bit tricky even with the best of recipes. I’ll be sure to add that to the recipe. This is one of the easiest, and best recipes for toffee. I know there have been many successes and am sorry to hear that you didn’t have one!

  9. Chelsea says

    Hey! I made a different recipe for toffee last night and it didn’t turn out. So I tried yours today (I’m really having a craving!!!) and it didn’t turn out quite rigt either…it’s almost like the butter separated out and no matter how hard and fast I stirred, it didn’t fix it. I have some sort of results but they are much more crumbly….what am I doing wrong?!?! :(

    • says

      Katie and I chatted about this. We have had it happen a few times, it’s something that can happen with toffee sometimes. I think it has something to do with the butter. You have to be sure to stir often, not use frozen butter (or too cold), and make sure your amounts are correct. Toffee is a bit picky. This is one of the simplest recipes there is. Once you get the hang of it you’ll be so glad!

  10. says

    That sounds so good, and actually easy. I like easy. Although I bet it wouldn’t get into cute little packages and distributed as gifts before I would eat it all. I am not that naive about my motivations for wanting to try it! ;)

  11. Farmer's Daughter in Law says

    Wow, I would have expected it to have a lot more steps than that! My family is gluten free and this would be a perfect treat, especially at Christmas. Thanks!

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