Easy Homemade Toffee
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An unbelievably easy peasy, no-fuss, homemade toffee recipe (even for you first-timers!). So perfect for the holidays!
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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.
Video
Did you make this recipe?
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This toffee looks gorgeous! It’s one of my mom’s favorite treats so I think I might need to surprise her with a homemade batch. 🙂
I want to zap myself into this picture and go to town! To make this work for gifts, I would definitely have to bake this, then leave the apartment while my husband hid the entire stash from me–it’s the only way I wouldn’t eat it all myself!
So pretty! Toffee is (so far) still on my baking baking list, but I’m going to try yours soon, to fix that 🙂
This is my favorite holiday sweet!! So glad it’s easy to make at home. They look so delicious and beautiful Chung-Ah!!
What is semi-sweet milk, please?
It is a type of chocolate chip that you could find at your local grocery store.
This is one of my all-time favorite holiday desserts, and it definitely looks easy for having a step that is frighteningly similar to making caramel. 😉 And those spectacular photos?! There are no words.
These look REALLY good! I’m wondering what size baking sheet you use because the toffee turned out nice and thick.
I used an 12×17 jelly roll pan but I barely filled half of it. I centered the caramel mixture in the middle of the pan and kept piling it on. The thicker the better, right?
Wow your photos are just….phenom! I mean they always are, but b/c this is a sweet and I have a major sweet tooth, it looks especially good 🙂 Love toffee so much!
You are too nice man! I was actually thinking about not posting these because I wasn’t 110% happy with the photos but they were too good to not share. After making this, I’m sure I could have toffee every single day. That being said, I am forcing Jason to bring the leftovers to class or I will seriously eat every last bite.
That toffee looks amazing! I always look forward to holiday baking because it gives me an excuse to bake with nuts. I have a couple nut allergies in my family, so usually I don’t bake with them. As usual, love your photos! I started following you after the Seattle IFBC, and I’ve been so impressed.
Holiday baking is the best! And your banana crumb cake looks awesome. I’d gladly trade my toffee for your cake 🙂
Are you local to Seattle? We might be able to work that out! 😉
Can I use aluminum foil for almonds and mixture. Not a cook, snowed in and want to try this recipe. Do I use brown sugar or white?
Yes, aluminum foil can be used. The recipe also calls for white sugar, not brown.
Can brown sugar be used?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thus recipe is similar to one I’ve used for years. Brown sugar can be used, but half white, half brown. It gives it a yummy taste, but using all brown sugar causes it to not set right
Not sure what I did wrong followed directions completely . Total fail!! Same thing for my friend hers did the same thing.
I guess she only replies to people who save the recipe and never try it. What a horrible recipe. Why publish it if it doesn’t work???
I’m un-pinning your recipe and any others. What a joke.
Um, did you notice this post is from 3 years ago?
I tried this just now and it does not taste like toffee at all. I’m disappointed and think I can not serve it. Just wondering what I did wrong? Just the flavor is not good.
User error sweetie! Relax, and try try again. I have Been making this toffee for the past 3 years for the holidays and in multiple batches. It is super easy and worth the effort of learning. All of my friends and family love it! Perfect combo of salty and sweet.
BROWN SUGAR………… thats why it failed
I agree!!!! Just made my first batch tonight and turned out perfect! Delicious, thank you!
How extremely rude l made 4 batches all perfect what’s wrong with you ?
Manners cost nothing.
It’s not the recipe. I’ve done is several times, and it come out perfectly. You apparently didn’t do something right!
This recipe turned out great! Like one of the other comments I read, I had my butter separate from the sugar. I realized I was cooking on high instead of medium. I lowered the temperature and in a last ditch effort to save it I added 1/2 cup of Karo syrup. Kept cooking on low until I had cooked 15 minutes total and it was the color of peanut butter. I was even out of vanilla—still tasted great! Thanks for sharing!
I have made this repeatedly and always turns out…..
I made this recipe this morning and will be making more tomorrow for gifting over the holidays. The recipe is perfect. Use the other posters tip to make sure you heat and stir until the mixture is the colour of peanut butter. The recipe works – you must have done something different for it not to have.
I have made this several times, and it has turned out perfectly for me. I’ll share a few of my tips that I hope can make yours a success.
What I like to do is make sure the butter is on the bottom of the pan (adding sugar and other ingredients on the top) to allow for faster caramelizing. I also cook on a slow, steady, medium heat (even if it takes me 45 minutes on a colder day). I put a jar of peanut butter upside down next to me so I can clearly see the color. I gently stir the sugar and butter continuously over medium heat until it is exactly the color of the peanut butter next to me. This ensures that I don’t burn it, but I don’t undercook it either. I let the toffee sit in the baking tray after I spread it out until it isn’t tacky, then I add my chocolate, allow it to melt, then spread. I always put it straight into the fridge, because I’ve found that leaving it out at room temperature sometimes allows it to set but sometimes not. It depends on the season and how hot/cold you keep your home.
Anyway, I hope this helps. It’s a great and easy recipe to share with friends/take as an impressive gift once you experiment with it and adjust it to what works for you.
Thank you for the tips! I’ve made toffee the last few years and the peanut butter tip is great…I always struggle with thinking hmmm is that dark enough 🙂 also I always use a wooden spoon to stir…it was a tip given to me a few years ago and it never fails…seems to keep sugar and butter from ever separating.
Doriej51@aol.com Love this toffee easy simple yummie. BE PATIENT IT’S WORTH IT. FAMILY AND FRIENDS LOVE IT.
Lauren, I like you. I have tried to make toffee several times over the years and this recipe, with your hints is the first time it has turned out. Love it!!!!!!!!!!!!!!
Thanks for the tips! Do you ever have issues with the chocolate separating from the toffee part after it’s cooled and you’re breaking it apart? I think I undercooked my toffee a bit, and maybe that’s why? Still tastes delicious though, just not so pretty 🙂
Mine does too! I read it’s because we try to cut it straight out of the fridge. Let it come to room temperature before cutting. I’m going to try it & see if that helps.
Somewhere I had read that using chocolate chips is why it separates. I now use better quality chocolate in the bar form rather than chips and that has worked for me. Trader Joe’s makes great milk and dark chocolate bars in one pound sizes.
I have found that if I don’t refrigerate it won’t get hard. Threw so many batches away before my neighbor gave me the heads up! Great recipe!
If it doesn’t get hard when you leave it out, it means that you haven’t cooked it long enough. Please make sure that you cook it until it’s a dark tan color OR that the mixture separates from the pan. You’ll know it’s done when it separates from the pan.
This is a fantastic tip! I just made this for the first time, with my upside down peanut butter jar right next to the stove, and it turned out beautifully!!
I tried the recipe it turned out great the cooking time is allot longer I think than the ten minutes if took awhile at low-medium heat to bring it to caramel color it gets foamy first then as it heats up more it turn more brown and then it’s ready
I made it for the first time and it turned out delicious. I just kept stirring until the mix was the almond color brown.
The problem with this recipe is she fails to mention caramel needs to be heated to 300 degrees F to reach hard crack toffee stage. Use a candy thermometer and remove from heat as soon as temp reaches 300 and immediately spread on baking sheet.
I’ve been making this for years this pain is the same recipe as my mother’s recipe but didn’t have her recipe on hand so checked Pinterest if one drop of water gets in the pan it will completely ruin it however I don’t know what I’m doing either because I used to make this beautifully and I’ve had two epic fails the past couple attempts so hopefully this one that I’m doing now will work out
Always het butter and sugar on medium and use wooden spoon. I think trying to rush the caramelization process is why most fails happen. I use candy thermometer and take off the heat at 290°. Hard crack stage is too hard on your teeth in my opinion
I have a great recipe but it uses salted butter. It works much better than unsalted butter and doesn’t separate. It’s very important to stir constantly from the ‘get go’ because you want it to cook evenly and not burn.
I’m not sure if you are using wet measure and dry measuring cups. That could be a reason though. Liquid measuring cups are not accurate for dry ingredients.
Otherwise, watch your temperatures. Making toffee and fudge are pretty difficult. Temp has to be exact or it’s hard as a rock or just goo. Good luck.
I saw your comment on a toffee recipe and thought I’d tell you about my recipe. It’s extremely easy and with less ingredients. I use 1 cup of granulated sugar, 1 cup of salted butter and 1 tablespoon of water. I let these ingredients come to a soft boil, stirring them constantly. Once the color changes to a medium brown or tan color and the heated mixture separates from the pan, you want to pour it carefully on a buttered aluminum foil sheet. With the back of your
wooden spoon that you have been mixing it with, spread the toffee out, so it’s thinner. I then sprinkle chopped dark
chocolate bits over top, being sure to cover the hot toffee well. Wait for a couple of minutes for the chocolate to melt, and then spread it with the back of a teaspoon as well. Quickly afterwards, grate nut with a grinder or ch op finely, pecans or walnuts and sprinkle them over top. Let set to cool. I’ve even put the foil sheet on the ledge of my window to have it cool down quicker. You can substitute chocolate chips for the chopped chocolate bar, like Hershey’s.