homemade toffee.

The best homemade toffee recipe  you will ever find! | nelliebellie.com

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

This homemade toffee 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 homemade toffee recipe EVER!

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.

The BEST toffee you will ever eat.

Yield: yields 1 pound.

Ingredients

  • 1 cup butter. (room temperature will provide the best results)
  • 1 cup sugar.
  • pinch salt.
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped nuts. pecans, walnuts, almonds…whatever.

Instructions

  1. Cover the bottom of a 9 by 9 pan with aluminum foil. (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!
  4. Cook until it darkens in color. (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 hardens...
  6. it's done.)
  7. When your butter and sugar mix gets to the right color pour into the pan.
  8. Sprinkle the top with the chocolate chips.
  9. Leave it for a minute or two so that it will soften. Spread all pretty-like.
  10. Put the nuts on top. Push those nuts in a bit so they stick.
  11. Pop that into the fridge until set.
  12. (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.

You won’t want to share!!

The best 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!

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Comments

  1. 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! :)

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