Easy Homemade Toffee

An unbelievably easy peasy, no-fuss, homemade toffee recipe (even for you first-timers!). So perfect for the holidays!

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.

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

Yield: 6 servings

Prep: 2 hours hours 10 minutes minutes

Cook: 25 minutes minutes

Total: 2 hours hours 35 minutes minutes

An unbelievably easy peasy, no-fuss, homemade toffee recipe (even for you first-timers!). So perfect for the holidays!

4.9 stars (75 ratings)

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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

Equipment

• Baking Sheet
• Saucepan
• Silicone Baking Mat

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

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