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.
Did you make this recipe?
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Thank you for posting this recipe! I am in the process of making a double batch of it and the only thing that I’m noticing is that it is taking a very long time for the toffee to caramelize. I have been stirring for almost an hour and it is just starting to get some color on it. Besides the stirring and waiting it’s a very easy recipe. I can’t wait to try it!
Absolutely the easiest and most delicious toffee recipe ever. I used almonds on the bottom layer and pecans on top. I will make this again and again. Thanks for such a great recipe.
I followed the directions. My butter sugar mix got very thick but no color at 7 minutes then it suddenly curdled and now is separated from the butter. DISASTER. what did I not do correctly? UGH
Your heat source may not have been set correctly. That seems to be the main issue here.
I am planning to try this recipe to share toffee with our neighbors. I think some of you may be
having problems because you may have a gas propane stove. Medium on my gas stove is hotter than medium on an electric stove. This is just a guess from experiences I have had with my stove.
This recipe looks de-lish and easy, too! One question…why do you have to use unsalted butter and then add in salt?
By using unsalted butter, you have complete control of the salt content that goes into the toffee.
Thank you. I also have the “original” recipe from The Yummy Life” and it said to use a flat wooden spoon. I tried to use a whisk when it started separating. Why would it matter? I will try it using a whisk.
A whisk will do a much better job mixing everything together. I also had a reader comment that she has made this twice – once with a wooden spoon and once with a whisk – and has had a successful outcome using only the whisk.
i was making this on medium heat, in a heavy 2-qt pot, stirring with a flat bottom wooden spoon, it was taking longer than 7-10 minutes to get caramelized, but just when the color was just about right, the butter all of a sudden separated. It wasn’t pourable at this point. I love toffee and am very disappointed. I am an experienced cook so am not sure what I did wrong. Any suggestions?
Genelle, it is best to use a whisk, not a flat wooden spoon.
I’m not sure on what type of almonds to use… Sliced, chopped, whole?
It is best to use whole almonds.
How long will this keep. What’s the best way to store it? Will it freeze?
I’m not entirely sure if this will freeze well but we kept it in a airtight container for several days without any issues.
I have made almond/pecan roca for years now, always using a thermometer. It freezes really well, so I think your recipe would also.
So I just made this recipe…twice. Since some people have had a hard time with hardening, I thought I would chime in. The first time I made this (an never making candy before), I followed the directions and even gave it a little extra stirring. I starting having a dialog with myself…Is it a caramel color?? Yea, maybe a light caramel etc. So I took it off and it never hardened. I remade and went for that darker creamier caramel and seriously it took me over 20 minutes of brisk whisking. But the reward was a lovely caramel that hardened in just a couple of minutes Also, I would think that it is very important that you are using a whisk and not just stirring with a spoon. That’s what worked for me and now i’m inspired to make several more batches. Each batch does not product that much if your gift giving…
So I got to the browning stage the second try…the sugar definitely separates easily from the butter. I was stirring frantically trying to keep it together (I need a gym membership, I think), but the butter was very stubborn and didn’t want to stay mixed with the sugar. The color was right so i did my best to whisk quickly and then pour it on my sheet. It looks like around the edges the butter is separated…Is this normal, or should I have stirred even longer? I went a solid 20 min stirring.
The butter should not have separated during the pouring process. I also think 20 min of stirring is a little too much as it really should not take this long. I worry that your heat source was not set appropriately.
Should the butter have been room temperature or can it be cold when heated?
The butter can be left cold.
Very simple to make and my family enjoyed it. I used coconut sugar and cashews instead of the almonds. Will definitely make it again 🙂
I tried this recipe twice but it won’t brown and the butter separates from the sugar. I continued to mix for over 20 mins. each time.
First try I had it on low medium and that didn’t work so I put it on low the second but still never browned and ended up separating.
Can altitude make a difference?
Yes, absolutely! Altitude can make a huge difference. Please feel free to google “high altitude toffee making” resources for additional help.
Tried this today and while it took a bit longer than the 7-10 minutes (I used a lower heat as I was afraid of burning it.) it turned out fabulously. Cannot believe it has taken me so long to try making toffee. Super easy! Thanks!
P.S. I did want to let you know that your serving size may be a little off. My batch only served one. 😉
I totally agree – these should not be shared at all!
I make a similar recipe using a candy thermometer (300 degrees/hard crack) and no stirring. If you don’t want to do this, at least test it in ice water before taking off heat. Otherwise it could be too soft. Humidity also affects candy making: http://www.tasteofhome.com/cooking-tips/candy/candy-making-tips
The photo of your toffee spectacular! So I followed your instructions completely. 7, then 10, then 12 min of non stop stirring w/ a whisk – still no color change. Continued for 5 more min. Consistency changed, but not the color. Finally poured the caramel mixture over almonds anyway & added chocolate & pecans. It’s been an hour – still not hardening & when I snuck a fingerful just to taste – seems grainy & sugary.
Hmmmmmmm….wonder what’s up. In fridge now to see if it will harden.
I want mine to look like yours! Maybe will try again tomorrow using thermometer. Wonder why it would not turn color?
Sarah, I’m not sure what went wrong for you but it really shouldn’t take that long. I also don’t recommend pouring a sugar mixture without it caramelizing because it will result in a grainy texture. I know some of my readers have had better results using a specific kind of pan over another so please feel free to read through the comments to see what works best for you.
Yes! Thank you so much for this! I have been on a candy making spree and had 4 failed attempts at old fashioned peanut butter fudge. My thermometers wouldn’t be near soft ball stage and the fudge would be burning, or set like a rock, and one didn’t set at all. I decided to try toffee without a thermometer and it turned out perfectly. I can now blame my failed fudge on the thermometers officially, since I am clearly perfect =p (…if only…)
This was amazing, so easy and delicious.
Hi, Love your recipe, but on e question; do you let the toffee cool for 2 hours on the counter, or in the fridge?
It is best to let this cool on the counter.
I just made this. It came out perfectly! Hardened right up. I used a non-stick teflon pan and not a problem. I am not sure what others are doing but it came out perfect…first time. Medium heat…no more..no less…and never stop whisking. Thank you for this wonderful receipt! Will be making as X-mas gifts!
This was a fabulous find! Making tonight, never used sugar before so that will be new. I always screw up candy making so I’ll be using the candy thermometer. Happy Thanksgiving!