Toffee

Toffee Time!

There are few sweet treats I adore more than a really good homemade toffee. ♡

The sweet-and-salty crunch, the melty chocolate on top, the way it breaks into those satisfyingly snappy little pieces — it’s absolute dessert perfection, if you ask me.

After making lots of toffee over the years, this is the recipe I’ve happily landed on as my personal favorite. It starts with a simple buttery toffee base, gets topped with chocolate chips that melt into a glossy layer, and finishes with a sprinkle of nuts (totally optional) and flaky sea salt. And I have to say — one of my favorite things about this version is that it doesn’t stick to your teeth!

If you’re new to toffee making, I definitely recommend using a candy thermometer to help everything cook to the proper temperatures. I’ve also included lots of tips below to ensure the process goes smoothly. It’s not difficult, and all you need are a few simple ingredients to make it happen. So let’s do it!

Recipe Tips

Here are few quick tricks to help your toffee turn out perfectly crisp and smooth every time:

Use a heavy-bottomed saucepan. Thin pans can heat unevenly, which can cause scorching or hot spots. A sturdy pot is really helpful when making toffee.
Avoid European-style butter. Its higher fat content can cause the toffee to separate or turn greasy as it cooks. I recommend using standard American unsalted butter for the most reliable results with this recipe.
Stir gently, not vigorously. Too much stirring can encourage crystallization, so keep things slow and steady.
Brush down the sides. A quick swipe with a wet pastry brush helps dissolve rogue sugar crystals and keeps the texture silky.
Trust the candy thermometer. Toffee needs to reach 305°F for that classic hard-crack snap. If you pull it too early, it may turn chewy.
Move quickly once it’s done. Add the vanilla and pour immediately — the mixture firms up fast!

Recipe Variations

Here are a few more fun ways that you can customize this toffee recipe to make it your own!

Use different chocolate: Swap the semisweet chips for chopped bittersweet chocolate for a richer flavor. Or you can also add a pretty swirl of melted white chocolate on top.
Use different nuts: Top with pistachios, pecans, hazelnuts, or a mix.
Add espresso: Stir ½ teaspoon espresso powder into the chocolate layer.
Add spices: Add ½ teaspoon cinnamon or a pinch of cayenne to the toffee mixture for a warm or spicy kick.
Add coconut: Sprinkle toasted coconut flakes over the melted chocolate for extra texture and flavor.

FAQ

can i make toffee without a candy thermometer?

You can, but unless you’re experienced with cooking caramel, I don’t recommend it. The hard-crack stage is very precise, and a thermometer really helps to ensure your toffee sets correctly.

why did my toffee separate?

Butter and sugar can split if heated too quickly. Keeping the heat steady and stirring gently helps prevent this.

can i skip the nuts?

Of course! The recipe works great with just chocolate, or you can replace nuts with crushed pretzels or sprinkles.

does humidity affect toffee?

It really can! Very humid days can soften the toffee slightly. So if possible, choose a dry day for candy making.

Toffee

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Author: Ali
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 16–20 pieces 1x

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Description

This easy homemade toffee recipe features a buttery crisp base topped with melty chocolate, nuts and flaky sea salt.

Ingredients

Scale

1 cup (226g) unsalted butter, cut into pieces
1 cup (200g) granulated sugar
1/4 cup water
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
2 tablespoons finely-chopped almonds or walnuts, for topping (optional)
flaky sea salt, for topping (optional)

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Instructions

Prep the pan. Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang on two sides to make the toffee easier to lift out later.
Melt the base. In a heavy-bottomed medium saucepan, combine the butter, sugar, water, and salt. Place over low heat, stirring gently and frequently with a wooden spoon or heatproof spatula until the butter is completely melted and the mixture is smooth.
Prevent crystallization. Before the mixture boils, dip a pastry brush in warm water and brush down any sugar crystals clinging to the sides of the pan. (This helps keep the toffee from seizing or turning grainy.)
Bring to a boil. Increase the heat to medium. Continue stirring gently as the mixture comes to a steady boil. Be patient — don’t crank up the heat, which can cause scorching.
Cook to hard crack. Clip a candy thermometer to the side of the pan, making sure the tip does not touch the bottom. Cook, stirring occasionally, until the mixture thickens, turns a deep golden color, and reaches 305°F (151°C, hard crack stage). This can take 10–15 minutes.
Add vanilla & pour. Immediately remove the pan from the heat and carefully stir in the vanilla extract (the mixture will bubble vigorously). Quickly pour the hot toffee into the prepared pan, tilting or spreading it with a spatula into an even layer.
Top with chocolate. Let the toffee sit for 5 minutes, then sprinkle evenly with the chocolate chips. Cover the pan loosely with foil or an inverted baking sheet for another 5 minutes to trap heat. Remove cover and use a spatula or offset knife to spread the melted chocolate into a smooth, even layer.
Finish & cool. Sprinkle with chopped almonds and flaky sea salt, if desired. Let the toffee cool completely at room temperature until the chocolate is firm (you can refrigerate briefly to speed this up, but room temp gives the best snap). Once set, lift the toffee from the pan using the parchment overhang, break into pieces, and serve.