Easy Crunchy Toffee
Indulge in the irresistible sweet-meets-savory crunch of this Easy Crunchy Toffee, a foolproof homemade candy recipe that's perfect for holiday gifting or satisfying your everyday sweet tooth. Made with simple pantry staples like butter, sugar, and vanilla, this recipe takes only 25 minutes from start to finish and delivers gourmet-quality results. The toffee reaches the perfect "hard crack" stage for that signature snap, while a layer of melted semi-sweet chocolate adds a luxuriously smooth finish. Optional chopped pecans or almonds provide a delightful nutty crunch, but this treat is just as delicious without them. Whether you're a seasoned candy maker or a beginner, this recipe is straightforward and consistent, making it a must-try for any dessert lover.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Chopped pecans or almonds (optional)
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat.
Once the butter has melted, add the granulated sugar and salt. Stir constantly until the mixture is fully combined.
Bring the mixture to a boil while continuing to stir occasionally. Attach a candy thermometer to the saucepan and cook until the mixture reaches 290°F (143°C), also called the 'hard crack' stage. This should take approximately 10-12 minutes. Be careful not to overcook or burn the mixture.
Once it reaches the desired temperature, immediately remove the saucepan from heat and stir in the vanilla extract.
Quickly pour the hot toffee mixture onto the prepared baking sheet and spread it out into an even layer using a silicone spatula or an offset spatula.
Sprinkle the semi-sweet chocolate chips evenly over the toffee while it is still hot. Let the chocolate sit for 2-3 minutes to melt, then use a spatula to spread it into a smooth, even layer.
If desired, sprinkle the chopped pecans or almonds over the chocolate layer while it is still wet, gently pressing them into the chocolate to adhere.
Let the toffee cool completely at room temperature or place it in the refrigerator for faster cooling. Once it is fully set and firm, break it into pieces with your hands or cut it with a sharp knife.
Store the toffee in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 293.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 265 mg | 6% | |
*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.
