Favorite Toffee Recipe


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Making Homemade Toffee has to be one of my favorite treats; rich buttery toffee, all smothered in chocolate and as crunchy as can be!

Homemade candy might seem intimidating, but I’m here to tell you that toffee bark is no more difficult to make than cookies or muffins are. There are lots of different kinds to try, too, like pecan Christmas crack, peppermint bark, and now this crispy, crackly chocolate toffee!

A blue bowl full of toffee.

What is Toffee?

Toffee is butterscotch or caramel that has been brought to what is known as the “hard crack stage” in candy making. Simply put, the temperature of the butter and sugar mixture must reach 295-310°F (149-154°C).

In this recipe, we are going raise the temperature to just 295°F and you are going to have to break out your candy thermometer, either that or run the risk of ruining a batch of toffee! Yikes!

Left image - brown sugar and butter mixture in a sauce pan. Right image - melted chocolate being spread on top of the toffee.

How to Make Toffee

  1. Grease pan and sprinkle chopped nuts in the bottom. (If desired)
  2. Bring ingredients to a boil for about 12 minutes. Insert and read the candy thermometer. If it goes up to 295-310°F, you are good to go! Remove from heat!
  3. Stir in vanilla and pour into the prepared pan.

Prepare melted chocolate according to recipe notes and pour it over the toffee. Cool completely before breaking it up into bark…and sneaking a piece, or two!

Toffee topped with melted chocolate in a baking dish.

How to Store It

You can store Toffee the same way you would store any other type of candy with chocolate. Just make sure it’s in a cool dry place, away from sunlight and well hidden from your husband, and it should be fine.

When I was a kid, I used to buy Heath bars and freeze them. You can freeze this chocolate toffee too…and even eat it that way (warning…it’s hard)! I like to pack it into wax paper-lined Christmas tins, and give it away as gifts or bring it to a party.

Christmas Toffee is a yearly tradition that’s as much fun to make as it is to eat! I hope you enjoy it as much as my family does!

Classic Dessert Recipe

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Review Recipe

Toffee Recipe

Prep Time 5 minutes
Cook Time 12 minutes
Cool 1 hour
Total Time 1 hour 17 minutes
Servings 12 servings
Author Holly Nilsson
Course Candy, Dessert
Cuisine American
Rich buttery toffee, all smothered in chocolate and as crunchy as can be...it has to be the best candy recipe on the planet!

Ingredients

  • 1/2 cup almonds or pecans, finely chopped
  • 1 cup butter
  • 1 1/3 cups brown sugar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 6 oz chocolate chips melted
  • 2 teaspoons coconut oil or butter
  • almonds or pecans for garnish optional

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Instructions

  • Grease a 9x9 pan. Sprinkle nuts into the bottom of the pan.
  • Bring butter, brown sugar, water, and salt to a boil over medium heat. Let boil, stirring about 12 minutes or until the mixture reaches 295°F on a candy thermometer.
  • Remove from heat and stir in vanilla. Pour into prepared pan and cool 30 minutes.
  • Prepare melted chocolate per notes below. Spread melted chocolate over toffee and sprinkle with additional nuts if desired.
  • Let cool 1 hour at room temperature then break into bite sized pieces.

Recipe Notes

To Melt Chocolate
Double Boiler:  If you don’t have a double boiler, place a glass bowl in a pot with water. Ensure the water is not touching the bowl and allow the water to simmer. The steam will heat the bowl melting the chocolate perfectly).
Microwave:  Place chocolate in a microwaveable bowl with coconut oil or butter. Melt on 60% power stirring every 20-30 seconds. Remove when chips are almost, but not entirely melted, and stir until lumps disappear.

Nutrition Information

Calories: 340, Carbohydrates: 35g, Protein: 2g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 43mg, Sodium: 249mg, Potassium: 79mg, Fiber: 1g, Sugar: 33g, Vitamin A: 504IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg
Keyword toffee
Top photo - Close up of a bowl filled with toffee. Bottom photo - brown sugar and butter mixture in a sauce pan.
Prepared toffee broken into bite size pieces.
Top photo - A blue bowl full of toffee. Bottom photo - Prepared toffee broken into bite size pieces.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Hi Holly, In the Toffee recipe, unless I am missing it, I cannot find this section “Prepare melted chocolate according to recipe notes.” In other words, there are no notes as to how to prepare the chocolate / coconut mixture and when to spread it over the toffee.

    1. Sorry for the confusion, the notes are just above the nutritional information. I’ve updated the recipe to clarify the time, please let me know if you have any other questions!