Easy Butter Toffee
Indulge in the irresistible crunch and buttery sweetness of this Easy Butter Toffee recipe, a perfect treat for holidays, gifting, or simply satisfying your sweet tooth. Made with a few pantry staples like unsalted butter, granulated sugar, and light brown sugar, this classic confection comes together in just 30 minutes. The toffee reaches its signature “hard crack” stage before being layered with velvety melted semi-sweet chocolate and topped with crunchy chopped nuts, such as almonds or pecans, for the ultimate textural delight. Whether you're a novice candy maker or a seasoned pro, this recipe's clear steps and manageable ingredients make it foolproof. Perfect for sharing—or keeping for yourself—this homemade toffee is the epitome of simple decadence.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Chopped nuts (such as almonds or pecans)
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium-sized heavy saucepan, melt unsalted butter over medium heat.
Once the butter has melted, add granulated sugar, light brown sugar, water, and salt to the pan. Stir continuously with a wooden spoon or heat-resistant spatula to combine.
Cook the mixture over medium heat, stirring frequently, until it reaches 300°F (149°C) on a candy thermometer, which is also known as the 'hard crack' stage. This will take about 15–20 minutes. The mixture should be golden brown and smooth as it cooks.
Remove the saucepan from heat and quickly stir in vanilla extract.
Carefully pour the hot toffee mixture onto the prepared baking sheet and spread it into an even layer with a spatula. Be cautious as the mixture is extremely hot.
Immediately sprinkle the semi-sweet chocolate chips over the hot toffee and let sit for 1–2 minutes until the chocolate softens. Use a spatula to spread the melted chocolate evenly over the toffee.
Sprinkle the chopped nuts on top of the chocolate layer while it is still soft. Press the nuts lightly into the chocolate to ensure they stick.
Allow the toffee to cool completely at room temperature until the chocolate and candy have hardened. For quicker results, you can place the baking sheet in the refrigerator for about 30 minutes.
Once fully set, break the toffee into pieces using your hands or a knife. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 48.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 73 mg | 2% | |
*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.
