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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi I made this today and it delicious but it’s more like caramel. I used salted butter and brown sugar, any advice would b great .
You probably didn’t cook it enough. This candy would cook to 300 degrees on a candy thermometer, otherwise known as “hard crack” stage. Caramel (that is soft) was cooked to a soft crack stage. A candy thermometer is your best bet when making candy so you get the texture you want. Alternatively, you can drop a tiny bit of the candy mixture into a cup of ice water and see how it feels.
Easy is right! Turned out great first time. Thank you for sharing this recipe.
I just made it and it looks so good! At one point, it did start to look like marshmallow crème, but I just kept stirring and it turned out okay. It would have been helpful to include the pan size though. The only thing I hate about this is how I have to wait 2 more hours until I can finally devour it! 🙁
Absolutely Fabulous and Perfect
Toffee Chocolate Pecan Bark
1st time Making and it looks Sensational!
Thanks for Recipe
Sheila
Outstanding! Every. Single. Time. Thank you so much for sharing your amazing recipe. It’s become a Christmas standard. I think if I made it more than once a year, we wouldn’t fit through the door! A valuable secret I learned from someone experienced in making toffee is to put a jar of peanut butter by the stove. When your toffee matches the color, take it off the burner immediately. Hasn’t failed me yet.
Best toffee I’ve ever made. Turns out very professional looking!
So easy and so Damn Delicious! Followed recipe to the letter! Came out perfect both times i made it and that was just this week alone!
Easy recipe but for first time toffee makers, it would be helpful to know a few things ahead of time: 1) what size baking sheet is best? I was concerned I would pick one too small and end up too thick toffee or conversely pick one too large and end up with thin toffee. 2) like other people, I. Experienced separation of the butter and sugar while cooking. I increased the heat to boil and continued stirring then as it changed color, I reduced the heat and it combined again. 3) should these cool on the counter or refrigerator? Side note: I didn’t have almonds handy, so I used walnuts. It’s cooling now. Otherwise a very easy simple recipe and I will make it again.
This is not the first time I’ve heard concern of what size baking sheet is best. I’m wanting to make this recipe so what size baking sheet is best?
For the amounts in this recipe, probably a 9×9 pan, lined in parchment. That will give you a toffee similar to the pics on this site. But, even a cookie sheet is fine, just don’t spread it too much. The edges will be a little thinner, but if you cooked the toffee to hard crack stage, then it’s not going to spread too far.
I make this recipe every year for my grandparents anniversary. She loves almond rocha and this recipe has a similar taste but is super easy to make and so delicious. Who doesn’t love homemade compared to store bought. I was surprised to see some reviews saying theirs didn’t turn out or it separated. Ive made this so many times and it comes out perfect every time.
I am a precise baker and always use a candy thermometer, but no more! This is a super easy recipe. My toffee turned out perfect!
can you use brown sugar instead of white sugar.
My family’s recipe calls for 1 cup butter and 1 cup brown sugar, no vanilla or salt.
First time making toffee success! Thank you. I was a little worried about it at first -it looked kind of oily, but I kept stirring and everything worked out.
Damn Delicious! I’m a man of 60 years old and this was my first time making candy of any kind. Followed the directions and it turned out fantastic! Tastes just like Almond Rocca. There was a point when it started to turn color and the oil separated from the sugar. I was in a panic and almost threw it away. I kept whisking and it blended back in at about the same time as it reached the right color. Thank you. My new Christmas hobby.
great for the conasuires hope to see some more delight full dishes get introduction.keep up the good work
This is my go-to recipe for toffee. It’s really easy and I don’t find that a candy thermometer is necessary but if you haven’t made candy before then it could be helpful in getting you to the hard crack stage of about 300 degrees F. to make sure your candy sets properly.
I’m allergic to almonds are they necessary?
Almonds aren’t necessary. You could use pecans instead. If you are allergic to all nuts, then I guess you could just make it without nuts and I think it would still be pretty good.
Tried this and tasted amazing!! I didn’t use almonds or pecans though, I’m sorta allergic. But, overall, it was amazing! Super happy with the result.
Never made toffee before, do I need to use a heat thermometer?
I also have no chocolate chips or chocolate in general, will this recipe still work out?
One commenter above said they put a jar of peanut butter by the stove and take the pot off the heat when the sugar mixture reaches the same color as the peanut butter. I use a candy thermometer, but you don’t need to! Toffee without the chocolate is still toffee, just without that added layer of yum 😀
This is a delicious recipe, but I’m glad I went with my gut while following it, because it only took 3 minutes to turn that “almond brown” color, not 10–15. And it only took about 10 minutes to cool completely, not 2 whole hours.
The toffee sets very quickly, the 2-hour wait time is for the chocolate chips to set!
I make this recipe every year for my grandparents anniversary. She loves almond rocha and this recipe has a similar taste but is super easy to make and so delicious. Who doesn’t love homemade compared to store bought. I was surprised to see some reviews saying theirs didn’t turn out or it separated. Ive made this so many times and it comes out perfect every time.