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.
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!).
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:
- Use a brush to brush water along the sides of your pot on a regular basis.
- 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 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!
homemade toffee recipe
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.
Usually it is because the butter was too cold, you didn’t stir it often enough, or the pan is too thin. Right when you notice the separation happening, remove it from the heat and stir -stir-stir until it comes back together. You might be able to save it!
What causes the butter to separate? Is it best to use unsalted butter
So sorry I didn’t get to this in time. Did it turn out?
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?
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.
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!
Thanks for asking! Unsalted, please. I’ll update that recipe to be more accurate.
Hi,
The butter for the toffe should be salty or unsalty?
tHANX :)
Thanks Debra, we’ll try to get that fixed!
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.
Thank you!! It really is!
This toffee looks amazing and delicious!!!
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! :)
Hmmm…probably would. That would be more like peanut brittle…wouldn’t it?? Let me know how it goes!! Thank you. It’s a pretty great name, wouldn’t you agree ;)
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 ;)
I’m so glad to hear it!! I have the same problem…eat that stuff up so fast you wonder what happened!
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.
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!!
Let me know!! Or just wait for the photography version :)
Thank you! I shall try again and have some ice water prepared!
I think the toffee I was thinking of is only a Canadian thing.. : )
Thanks so much and Merry Christmas!
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!
Hello!
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!
They…are the smartest brother and sister! just saying.
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!
It was so amazing. My guy loved it and I took it to work and everyone ate it up! I’ve made it for fund raiser bake sales at work and it sells out first.
How did the batch turn out? Was it wonderful?
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!
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?
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?!?! :(
Just made this…can’t wait for it to cool.
Oh my~ This looks and sounds heavenly. I LOVE Toffee and i cant wait to make this. Thanks for sharing
uhhhhhhh. yum oh yum oh yum!
I’m so glad!! You will enjoy it!! Have a great week!
Thank you!! I cannot wait to make this! Thanks for sharing!!!
Yum! This does look like The Best Toffee Ever! Pinning & Drooling :)
This has been pinned and WILL be made … YUM!!
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! ;)
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!