the BEST Homemade Toffee Recipe

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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
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5 from 4 votes

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!
Course Dessert
Cuisine American
Keyword candy, christmas, dessert
Prep Time 5 minutes
Cook Time 15 minutes
# of servings 12 people
Calories 318kcal

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

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36 thoughts on “the BEST Homemade Toffee Recipe”

  1. 5 stars
    My batch too, separated as in several comments above. “You can also try adding a spoonful or two of very hot water to the toffee to help it come together. Start with one tablespoon and stir the candy to help it come together. Add additional spoonfuls if necessary, but do not add more than 1/4 cup of water total.” GUESS WHAT? It TOTALLY worked! The only issue (minor) was that because my batch was already very brown, I removed it from the heat once it came back together and poured into my prepared pan. Once set, it was more like caramel, but not at all grainy and delicious! I have also asked many people who make toffee and they said that I probably stirred to vigorously during the cooking process. Even so, people have raved! Thanks for the recipe!

    1. What a great tip!! And you are now a toffee master! Go you! So glad it turned out in the end and kudo’s for being proactive and learning why it happened and how to fix it.

  2. 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.

  3. 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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