Toffee
Indulge in the irresistible crunch of homemade toffee, a decadent treat that combines rich buttery caramel, velvety semi-sweet chocolate, and the delightful texture of chopped nuts. This easy-to-make recipe requires just six simple ingredients, including unsalted butter, granulated sugar, and a touch of vanilla extract for added depth of flavor. Master the "hard crack" stage with the help of a candy thermometer, ensuring the perfect brittle snap in every bite. Topped with melted chocolate and a scatter of toasted almonds, pecans, or walnuts, this classic confection is perfect for gifting, festive celebrations, or simply satisfying your sweet tooth. Ready in just 25 minutes and ideal for make-ahead storage, this toffee will soon become your go-to recipe for homemade candy delights!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 200 grams Granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 180 grams Semi-sweet chocolate chips
- 80 grams Chopped nuts (e.g., almonds, pecans, or walnuts)
Instructions
Prepare a small baking sheet (approximately 9x13 inches) by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium, heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, and kosher salt. Cook over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon.
As the mixture starts to melt and combine, increase the heat to medium-high. Continue stirring regularly to prevent burning.
Using a candy thermometer, monitor the temperature of the mixture. Allow it to boil gently until it reaches 300°F (149°C), also known as the 'hard crack' stage. This process usually takes about 10-15 minutes. Avoid over-stirring but ensure the mixture doesn't stick to the pan.
Once the toffee reaches 300°F (149°C), immediately remove it from the heat and quickly stir in the vanilla extract.
Carefully pour the hot toffee mixture onto the prepared baking sheet and spread it into an even layer with an offset spatula. Work quickly as the toffee will begin to cool and harden.
While the toffee is still hot, sprinkle the semi-sweet chocolate chips evenly over the surface. Let the chocolate sit for 2-3 minutes to soften from the heat of the toffee.
Once softened, use a spatula or the back of a spoon to spread the melted chocolate into a smooth, even layer.
Sprinkle the chopped nuts evenly over the melted chocolate layer while it is still tacky. Lightly press the nuts into the chocolate to ensure they stick.
Allow the toffee to cool completely at room temperature for 2-3 hours or refrigerate for 30-60 minutes to speed up the cooling process.
Once hardened, break the toffee into irregular pieces using your hands. Serve immediately or store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 147.3 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 300.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 415 mg | 9% | |
*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.
