Homemade Toffee
Indulge in the buttery, crunchy sweetness of homemade toffee, a classic treat that's surprisingly easy to make from scratch. This crowd-pleasing recipe combines the rich flavors of melted butter, granulated and brown sugars, and a hint of vanilla, all cooked to perfection to create a golden, crisp candy base. A layer of velvety semi-sweet chocolate and a sprinkle of chopped nuts (optional) elevate the toffee into an irresistible, gourmet confection. Perfect for gifting or satisfying your sweet tooth, this toffee recipe requires just 10 minutes of prep and 15 minutes of cooking, making it a quick yet impressive homemade delight. Whether you're prepping for the holidays or looking for a simple dessert recipe, this homemade toffee promises to impress.
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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 cup semi-sweet chocolate chips
- 1 cup chopped nuts (e.g., almonds, pecans, or hazelnuts, optional)
Instructions
Line a 9x13-inch baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium-sized heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Once the butter is melted, stir in the granulated sugar, light brown sugar, light corn syrup, and water. Stir continuously to combine.
Bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves. Attach a candy thermometer to the side of the pot, being careful to avoid touching the bottom of the pan.
Cook the mixture, stirring frequently, until it reaches 300°F (149°C) on the candy thermometer, which is the hard crack stage. This typically takes about 10–15 minutes. Watch carefully to avoid burning.
Remove the saucepan from heat immediately and stir in the vanilla extract.
Carefully pour the toffee mixture onto the prepared baking sheet, spreading it into an even layer with a heat-resistant spatula if needed. Allow it to cool slightly for about 2–3 minutes.
Sprinkle the semi-sweet chocolate chips over the warm toffee. Let them sit for 1–2 minutes to soften, then spread the melted chocolate evenly with a spatula.
If desired, sprinkle the chopped nuts over the melted chocolate, pressing them lightly to adhere.
Let the toffee cool completely at room temperature, or refrigerate it for faster setting. Once cooled and hardened, break it into pieces.
Store the toffee in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 42.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 96 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.
