the BEST Homemade Toffee Recipe

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS

Yummy buttery toffee with light crisp crunch and just the right amount of chocolate and nuts. Simple ingredients made with love…perfect classic candy!

Don’t miss the tips & tricks to make sure you have success every time. And check out the video for even MORE tips & tricks.

homemade toffee recipe

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

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!).

Pan of homemade toffee

How do you make toffee from scratch?

With only butter, sugar, and salt! Toffee is simple to make but requires a bit of technical know-how. Luckily, I’ll guide you through!

Tips for keeping your sugar from crystallizing on the edge of your pot:

  1. Use a brush to brush water along the sides of your pot on a regular basis.
  2. Add a lid to your pot to allow for the steam to come up to the top and drip back down along the sides.
how to tell if toffee is done without a candy thermometer

How do you know when toffee is done without a thermometer?

Fill a bowl or glass with ice water. Using a clean spoon, take a little bit of the toffee and drop it into the ice water. Leave to cool for a moment then take it back out. If it hardens but is soft and pliable in your hands, it’s at the soft ball stage. If it it forms a ball and is harder to shape, it’s hard ball stage. If it hardens the minute it hits the water and cracks when you take it out and try to form it…it’s hard crack. Most toffee recipes want you to go for the hard crack stage.

How long does homemade toffee last?

Store it in an airtight container (the air will soften it) on the counter or in the fridge for up to 2 weeks. You can freeze it for a month, or so.

How do I save toffee that has separated?

There are two good solution if you find that your butter and sugar has separated. The first is to remove the toffee from the heat and whisk and whisk until it has combined. Then put it back on the heat and continue. The second option is to add a couple of tablespoons of very hot water to the toffee and whisk it until the butter and sugar has combined. Both options should help you salvage your hard work!

The best easy homemade toffee recipe! | nelliebellie.com

homemade toffee recipe

Yummy buttery toffee with light crisp crunch and just the right amount of chocolate and nuts. Simple ingredients made with love…perfect classic candy!
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 318 kcal

Ingredients
  

  • 1 cup unsalted 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
 

  • Cover the bottom of a 9 by 9 pan or small cookie sheet with aluminum foil that has been sprayed with cooking spray. (To use a cookie sheet double the recipe.)
  • Combine the butter, sugar, and salt in a heavy saucepan.
  • Bring to a boil over medium heat…stirring often. Bring it to a gentle boil.
  • Cook until it darkens in color about 10-20 minutes. (technically that is 285 degrees)
  • 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.
  • When the toffee reaches the hard crack stage pour it into the sprayed pan.
  • Immediately sprinkle the top with the chocolate chips. Leave for a minute to soften and the spread gently.
  • Sprinkle the nuts on top and gently press in.
  • Pop into the fridge until set.

Video

Notes

How do you know when toffee is done without a thermometer?

Fill a bowl or glass with ice water. Using a clean spoon, take a little bit of the toffee and drop it into the ice water. Leave to cool for a moment then take it back out. If it hardens but is soft and pliable in your hands, it’s at the soft ball stage. If it it forms a ball and is harder to shape, it’s hard ball stage. If it hardens the minute it hits the water and cracks when you take it out and try to form it…it’s hard crack. Most toffee recipes want you to go for the hard crack stage.

How long does homemade toffee last?

Store it in an airtight container (the air will soften it) on the counter or in the fridge for up to 2 weeks. You can freeze it for a month, or so.

How do I save toffee that has separated?

There are two good solution if you find that your butter and sugar has separated. The first is to remove the toffee from the heat and whisk and whisk until it has combined. Then put it back on the heat and continue. The second option is to add a couple of tablespoons of very hot water to the toffee and whisk it until the butter and sugar has combined. Both options should help you salvage your hard work!

Nutrition

Calories: 318kcalCarbohydrates: 25gProtein: 1gFat: 24gSaturated Fat: 13gCholesterol: 42mgSodium: 4mgPotassium: 108mgFiber: 2gSugar: 22gVitamin A: 480IUCalcium: 17mgIron: 1mg
Keyword candy, christmas, dessert
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

36 thoughts on “the BEST Homemade Toffee Recipe”

  1. I was just wondering how long it’s supposed to cool off for. And once you pour it into the pan what it’s supposed to look like? And I noticed you keep saying that you shouldn’t use cold or frozen butter I happen to be using margerine Bec. I wanted it to not be dairy but still so if it was too cold is there any way to save it or now it’s just garbage?

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top