Christmas Toffee
Deck your holiday dessert table with the irresistible allure of homemade Christmas Toffee—a perfect blend of buttery crunch, velvety chocolate, and festive toppings. This easy-to-follow recipe combines pantry staples like granulated sugar, light brown sugar, and unsalted butter, caramelized to perfection and topped with a luscious layer of semi-sweet chocolate. A sprinkle of chopped nuts (pecans, almonds, or walnuts) and a touch of sea salt add a delightful contrast to every bite. Made in just 40 minutes, this holiday treat is ideal for gifting or sharing at festive gatherings. Whether you're looking for a crowd-pleasing dessert or a sweet holiday snack, Christmas Toffee is sure to become a seasonal favorite with its simple preparation, rich flavor, and beautiful presentation.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped nuts (pecans, almonds, or walnuts)
- 1 teaspoon sea salt
Instructions
Prepare a 9x13-inch baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Add granulated sugar, light brown sugar, light corn syrup, and water to the saucepan. Stir constantly with a heatproof spoon or whisk until the mixture boils and the sugar dissolves completely.
Attach a candy thermometer to the saucepan and allow the mixture to cook, without stirring, until it reaches 300°F (hard crack stage). This usually takes 20-25 minutes. Watch the mixture carefully to prevent burning.
Once the toffee reaches the right temperature, remove the saucepan from heat and quickly stir in the vanilla extract.
Pour the hot toffee onto the prepared baking sheet, spreading it out evenly using an offset spatula. Work quickly, as the toffee will start to set almost immediately.
Sprinkle the semi-sweet chocolate chips over the hot toffee while it is still warm. Let the chocolate chips sit for 2-3 minutes to soften.
Using a spatula, spread the melted chocolate evenly over the toffee.
Sprinkle chopped nuts and sea salt evenly over the melted chocolate.
Let the toffee cool completely at room temperature for about 2 hours, or until fully set. For faster cooling, you can place the tray in the refrigerator for 30-45 minutes.
Once set, break the toffee into bite-sized pieces using your hands or a knife.
Store the Christmas Toffee in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 27.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
