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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Can toffee be made without adding the vanilla extract? Because I find it hard to get vanilla extract at my location.
I haven’t tried without, but I do believe that would work.
I was told to use brown sugar if you didn’t have vanilla. Good luck.
I have heard you can make your own vanilla extract by soaking vanilla beans in alcohol. It is also possible to substitute maple syrup, but not as good as vanilla in my opinion.
My husband loves toffee, but I always assumed it would be too hard to make at home! This recipe is so easy and the candy turned out beautifully! We will definitely be making this again!
We made it for my sisters birthday she said it was the best birthday cake ever
I just made this as part of my dad’s birthday gift. It’s so good that I just want to eat it myself. I was worried the butter would separate and it started to but I just kept whisking and it came together. I used walnuts because it was all I had. I will definitely make again.
Terrific and so easy to make great toffee
Don’t bother. I followed the instructions perfectly yet after 15 minutes my butter mixture was still yellow and kept getting thicker until it was the consistency of marshmallow cream. Then it broke. What a waste of time and ingredients. Very disappointing.
I found this recipe worked best when I didn’t stir after all the ingredients were combined. I made this several times trying different things until I tried not stirring. I also added 1/3 cup of water to help things mesh together.
mine did the same thing exactly.
I had that happen too, but I turned down the heat, added about a tsp of cold water (careful, it spits), and the butter was reabsorbed after stirring a bit.
Same experience as Dan. But in all fairness, I don’t think I’ve ever had a batch of any kind of candy work out. Guess you have the touch – or not!
I’ve been making this recipe for years and it’s always so good. Everyone loves it. A staple for the holidays ❤️
I’ve used this recipe for two years now. I can’t stay out of it when I make it! This last time I made it I melted the butter first then added the other ingredients. This is a delicious and easy recipe. I like that I don’t have to use a candy thermometer to make it. I use the “peanut butter color” suggestion to know when it’s done. Thanks for a great and very popular recipe. The finished product looks like I slaved in my kitchen all afternoon.
I ‘cooked’ mine in one of those copper coated saute pans and when done, mixed in toasted chopped pecans. I left the whole thing to cool and set in the same pan. The only thing I added was maybe a tablespoon of cream – wanted to make it a little more fudgy toffee! Tasted divine!
Oh, I have to try that. It sounds amazing!
Why only 4 stars??
Great, easy recipe! I used pecans in place of almonds.. worked perfectly.
A wow for sure. My first time doing it and my advice is get a good candy themomitor mine was 3 bucks and so I didnt get the Hard crack.So we have soft toffee.
Made this for the first time. Had a few problems but was able to salvage it. I think it tastes great! Started to separate butter at around 15 minutes. Did not turn brown till 35 minutes. I tried to pour off excess butter before I spread in to pan. It seemed to set up fine. I do have a couple of questions.
1. What is medium heat? Should it be bubbling lightly! I have a gas stove so is it medium on a large burner or a small one?
2. Has anyone made it without the almonds and pecans? Most of my family are not but lovers.
I did it was really good
Well nuts! I was so excited with this easy recipe but I cooked my Carmel one minute too long and it turned too dark! I’ll try again. Perfect for the holidays! Thanks for sharing.
I made a triple batch because I only have large restaurant sized cookie sheets. I used a large chicken frying skillet for greater surface area due to the large batch. After the color change I added 2 cups of cocanut flakes and 1/3 cup cocao nibs into the pan. I used no nuts. This toffee tasted fabulous with these ingredients. Thank You. It’s a 10!!!
The best toffee! I have made this at least once a year since 2013! I get so many requests for this toffee! It’s really easy to make. Don’t turn your back on the caramel..I constantly whisk until it turns the color of a toasted almond. It really only takes about 10 minutes for the caramel! Thanks for the great recipe!
My friends and family loved this recipe last year. I used sliced almonds and did a double batch of them. They were more soft then whole. I can’t wait to make it this year.
Super easy as stated & beyond amazingly delicious. My only notes would be to definitely use a non stick type of pan and cook time is seriously off. I’ve made this twice now & I’d say at least 30 min for whisking before it reaches desired color. I’d also wait at least 5 min before adding the chocolate on top. Before then the toffee is not as set as it should be & it blends in & doesn’t spread as well. Aside from that I plan on making this an easy go to all the time!
I made this several times years ago and it turned out beautifully. The two times I’ve tried to make it this year the butter separated, but I was able to add a tablespoon or two of very hot water to salvage the Toffee It’s what works for me, so you might want to try it if your toffee begins to separate.
Just made this toffee. It is delicious! Followed the recipe basically to a tee and turned out perfectly.
I’ve made this recipe many times, a few have failed. Many factors play into toffee. One, use white sugar, never brown. Also, the temperature MUST be just right. I have an electric stove and I bring mine to a slight boil, then come down to medium heat. Too high or low temp and it won’t start to turn brown. Stir til your arm hurts. Every recipe I’ve seen says ten minutes but mine always takes 20 or more. Don’t leave it and walk away or the butter mixture separates. Keep stirring on medium, eventually the mixture will begin to look like it’s separating from the sides of the saucepan. Then keep stirring until it’s what I call paper-bag brown. It WILL turn brown, eventually. Then pour onto parchment paper covered cookie sheet. I skip the roasted almonds bit. Every time I have made sure to do it right it turns out so good people eat it up. Another tip. Don’t store it anywhere warm, if it’s summer or a warm kitchen you may be better off storing in fridge. The chocolate gets soft if stored in a warm area.