Easy Homemade Toffee
This post may contain affiliate links. Please see our privacy policy for details.
An unbelievably easy peasy, no-fuss, homemade toffee recipe (even for you first-timers!). So perfect for the holidays!
Featured Comment
Need an easy budget-friendly holiday gift for neighbors, teachers, friends and family? Some candy to munch on for all of December? I have you completely covered with this easy homemade toffee recipe.
But never made toffee before? Don’t have a candy thermometer? Don’t you worry, I got you. With the ins and outs, dos and donts, tips and tricks, a step-by-step video guide, you’ll be making so much toffee in no time!
what is the difference between toffee and caramel?
- Both toffee and caramel are made from sugar and butter, but toffee is cooked at a much higher temperature than caramel, resulting in a hard and brittle texture known as the “hard-crack” stage.
- Caramel has a creamier, thicker consistency and typically does not contain butter, yielding a soft and chewy end result.
Ingredients
Almonds
We love whole almonds but you can improvise with your favorite nuts such as walnuts or pecans.
Butter
A quintessential toffee ingredient! We always recommend using unsalted butter as it allows for more control and consistency. You can of course replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
Sugar
Granulated sugar is a must. We do not recommend using brown sugar as the molasses in the brown sugar has a higher chance of burning and scorching.
Vanilla extract
For added flavor! You can omit if needed, but the subtle notes of vanilla flavors certainly takes this toffee to the next level.
Salt
A little bit of salt allows the other flavors of the toffee to shine through.
Chocolate chips
Semi-sweet chocolate chips are perfect here, melting their way over the hot toffee.
Pecans
An added crunch as a finishing touch! But you can also use almonds, pistachios or walnuts.
tips and tricks for success
- Patience. Making toffee is a labor of love. Do not try to rush the process and increase the heat for faster results.
- Use a heavy saucepan. A heavy bottom saucepan is key for even heat distribution. A thin bottom saucepan tends to heat too fast, causing separation and burning.
- Avoid abrupt temperature changes. A sudden drop or increase in temperature can cause separation. We want to keep the temperature consistent and steady.
- Use a jar of peanut butter as a color guide. Known as the “peanut butter trick”, it is helpful to have a jar of peanut butter handy in order to cook the hot toffee until it resembles approximately the same color as peanut butter.
Storing and freezing HOMEMADE TOFFEE
- At room temperature. Leftover toffee can be stored in an airtight container at room temperature for 1 week with layers separated by wax paper to avoid from getting sticky.
- In the refrigerator. Leftover toffee can be stored in an airtight container in the fridge for 2 weeks with layers separated by wax paper to avoid from getting sticky.
- In the freezer. Leftover toffee can be stored in the freezer for up to 3 months. To freeze toffee, place the leftover toffee pieces in a single layer on a baking sheet (making sure the pieces are not touching), covered, and place in the freezer until frozen. This can take a few hours or overnight. Once frozen, transfer the frozen toffee pieces into freezer bags, squeezing out any excess air before sealing. Thaw overnight in the refrigerator.
Easy Homemade Toffee: Frequently Asked Questions
We recommend using a heavy saucepan for the best results possible, and to avoid any abrupt temperature changes during the cooking process. In some cases, separated toffee can be salvaged by removing from heat and whisking vigorously and constantly.
We recommend using whole almonds but pecans, pistachios or walnuts will also work very well here.
A candy thermometer is not necessary here. The beauty of this recipe is its ease and simplicity!
This is a handy trick to help cook the toffee mixture until it resembles the color of peanut butter.
Homemade toffee can be stored at room temperature in an airtight container for up to 1 week (away from heat) or in the fridge for up to 2 weeks, letting it come to room temperature prior to serving.
Here is a foolproof step-by-step video guide for a stress-free toffee!
Easy Homemade Toffee
Ingredients
- 1 cup raw almonds
- 1 cup unsalted butter, cubed
- 1 cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ⅓ cup pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Spread almonds in an even layer onto the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
- In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
- Immediately spread the hot toffee mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
- Let cool completely, about 2 hours. Break into pieces.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this recipe twice today. The first time was a disaster. The pot I used was too small, and I stirred too much. I ended up with a gooey mass that didn’t harden. The second time, I used a larger pan, and stirred much slower. It took more like 12-13 min, but this time it worked how it was supposed to. Thanks for the recipe.
I wish I had read the comments before making this. It ended up coming out soft and not the right color after the 10 mins. indicated in the recipe. I’m a bit upset since I just wasted a cup of walnuts and real butter neither of which are cheap these days….. I have it in the freezer now trying to salvage it if at all possible…… From what I have read in the comments the only thing easy about this recipe are the ingredients since most of the advice listed says it take about 30 mins. of stirring to get it to the right color and temp. It was nice of you to share it but I really think you should update it to include the 30 mins. and the candy therm. Thanks anyway….
Tina, I’m sorry that you’re having so much trouble with this and I’m not entirely sure what went wrong on your end but the beauty of this recipe is that you don’t need a candy thermometer and the short amount of time it takes to make this!
Can we use sliced raw almonds instead of whole? Do you think that would make a difference?
Ruth, it is best to use whole almonds, not sliced.
This looks so easy and YUMMY. gorgeous photos.
Are the almonds whole or sliced?
The almonds are whole, not sliced.
Made this – so delicious and so easy…will be making more for Christmas gifts…thank you!
I’m planning on trying this recipe soon because it looks DELICIOUS and I love toffee! I may be able to help explain why some people are getting hard toffee while others are still soft/runny.
To form hard toffee you’ll have to heat it up to the “Hard Ball Stage” (check out a sugar cooking chart) which is 250-268 °F (use a candy thermometer). Temperatures less than that will not harden.
Check out http://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart.
Hopefully that works when I try it !
I make this same recipes except with a 1/4 cup of water and it is cooked in my electric frying pan set at 400…majes it no fail and i dont need a cany thermometer. If the heat is not right it will not work out.
Ok soo i poured out the excess butter liquid and put the sugary part on the pan and it tastes right and is hard so I think fyi to everyonenif you have my issue pour the butter out when the sugar is brown then pour onto parchment paper and such 🙂
Thanks for your comment. That helps me a lot! 🙂
Hello, Do you think I could use a candy making chocolate? Thanks!
You can certainly try substituting candy making chocolate but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Mine stayed soft did I do something wrong?
Yes, the mixture should have hardened almost minutes after pouring!
Do you think you could use Splenda instead of sugar in this recipe? I love toffee, but it does a number on my A1C.
You can certainly try substituting Splenda but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
I lost my recipe, however this sound like, the only thing I see missing is the corn syrup. Any suggestions. Also my receipe said to mix the almonds with the syrup mixture. Thanks for your reply
The corn syrup is not needed in this recipe.
Have you ever doubled the recipe? I would like to make larger batches to save time but wasn’t sure.
I actually haven’t tried doubling the recipe but I don’t see why it wouldn’t work!
Hi!
I literally just made this and OH MY GOODNESS yuuuuum!
Just one question is the toffee supposed to me hard and crunchy or soft? Mine is soft it has been in the fridge for about 3 hours (maybe more)
Is this right?? If it’s not it’s still amazing just the pic looks like it’s hard toffee
Thanks x
Hmmmm, it’s definitely not meant to be soft. It should harden almost immediately!
My toffee came out sugary I stirred for 1/2 hour Than i thought it could be the pan…It was a.Teflon pan I was using, I switched the goo into a regular pan and Bingo that did the trick!
How about white chocolate chips? Will they work just like dark chocolate??
Tara, you can certainly substitute white chocolate chips but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Ok Thank you!
Hello my dear. This is my absolute favorite toffee recipe and I don’t even dare look at another. If it ain’t broke, why fix it? However, I saw the other day these pretty little toffee squares which had been made on a brownie silicone mold. So no breaking required. Each piece was just so darn pretty and perfect. But I know this hardens VERY fast after you take it off the fire. Have you ever tried something like this? If so, how complicated is? And if not, how complicated do you think it would be?
I’m so glad you like this recipe! As for the toffee squares, I actually can’t answer with certainty because I’ve never tried it myself. It sounds amazing though.
I.ve tried a lot of recepies but the butter keeps separating from the sugar, anybody knows why? Or what do I do wrong, I even stir only one way.
Irma, a lot of factors can be at play here – the most common issue is that the heat source may be set too high.
Hi Irma, I read all the tips and comments and followed all those as well as the recipe….40 minutes later and frantic stirring, it all still separated so it got turns into nigella Lawson’s chocolate chip cookies! Best ever 🙂
I know this is probably a ridiculous question, but are the almonds essential to the recipe? I love pecans but not an almond fan at all. It won’t change the toffee any if I skip that step?
Yes, the almonds should not change the toffee.
How do you clean the pan afterwards because it’s hard to get off the toffee even though it tastes delicious!
Beverly, I recommend using a silicone baking mat – the candy comes off so easily and it makes for such an effortless clean up!