Fast Toffee
Indulge in the irresistible crunch of homemade *Fast Toffee*, a quick and easy treat that combines buttery caramel, rich chocolate, and a sprinkling of crunchy nuts. With just five minutes of prep and ten minutes of cooking, this recipe is perfect for when you're craving something sweet in a snap. The toffee comes together effortlessly on the stovetop, achieving the perfect hard crack stage for that signature brittle texture. Finished with a luscious layer of melted semi-sweet chocolate and a scattering of chopped nuts like almonds or pecans, each bite delivers a satisfying mix of sweetness and texture. Ideal for holiday gifts, party platters, or just a classic homemade indulgence, this Fast Toffee recipe is your go-to for a gourmet-quality dessert that takes minimal effort.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Chopped nuts (e.g., almonds, pecans, or walnuts)
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium-sized, heavy-bottom saucepan, combine the butter, granulated sugar, and salt over medium heat.
Stir the mixture constantly with a wooden spoon or heat-resistant spatula until the butter is melted and the ingredients are fully combined.
Once the mixture starts to bubble, stop stirring and allow it to cook for about 7-8 minutes, or until the mixture reaches 300°F (hard crack stage) on a candy thermometer. Keep an eye on it to prevent burning.
Immediately remove the saucepan from the heat and stir in the vanilla extract. Be cautious, as the mixture will bubble up slightly.
Carefully pour the hot toffee onto the prepared baking sheet, spreading it into an even layer with a spatula.
Sprinkle the chocolate chips evenly over the hot toffee and let sit for 2-3 minutes until the chocolate is softened and melted.
Using a spatula, spread the melted chocolate into a smooth, even layer over the toffee.
Sprinkle the chopped nuts over the chocolate layer while it is still warm, pressing them down gently to adhere.
Allow the toffee to cool completely at room temperature or place it in the refrigerator to set faster.
Once hardened, break the toffee into pieces and store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 293.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 283 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.
