Toffee Recipe

How did I find myself falling in love with toffee, typically one of my least favorite desserts, and perhaps my sworn enemy on this Earth?

Toffee had never been high on my list of preferred treats. And a chipped tooth after one unfortunate toffee-eating incident hasn’t helped with its overall likability either.

But when you have to make toffee for baking and pastry school in order to ace your sugar work class, or at least make it well enough to get a passing grade, earning your diploma kind of depends on it!

So, toffee and I had to set aside our differences so we could learn how to like each other.

It may have been all the sugar dust in the air, but I gradually began to see the lovely beauty behind toffee’s hard exterior.

Now, my legs go all loose and wobbly every time I take a big whiff of the irresistible aroma of melted butter, caramelized sugar, and warm vanilla.

I get so giddy when I gaze upon the gorgeous, deep amber hue of the candy as it sets in the pan.

And the texture offers a refreshing, slap-in-the-face, stick-to-your-teeth bit of something different from all the soft cakes and brownies I typically prefer eating!

We soon became best friends – and just like besties do, toffee even told me some of its most cherished secrets on how to make it perfectly every time.

It took a few tries and a lot of patience, but it finally warmed up to me.

Better Than Anything Toffee Recipe

The best toffee recipe EVER! Sweet milk chocolate, crunchy pecans, and rich, buttery toffee – what’s not to love? This Better Than Anything Toffee is easy to make and makes the perfect treat OR gift year-round!

Prep: 5min

Total: 25min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 167 kcal, Carbohydrate 14 g, Protein 1 g, Fat 12 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 21 mg, Sodium 55 mg, Fiber 1 g, Sugar 13 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 1 cup coarsely chopped pecans
• 1 cup unsalted butter
• 1 cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 cup milk chocolate chips

Instruction:

1. Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
2. Spread the chopped pecans in a single layer on top of the parchment.
3. Add butter, sugar, and salt to a heavy bottomed 3 quart pot.
4. Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
5. Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290°F to 300°F, or “hard crack” on a candy thermometer.
6. Once the candy has reached 290°F-300°F, remove from heat and gently stir in the vanilla extract.
7. Carefully pour the mixture over the chopped pecans.
8. Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
9. Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
10. Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
11. Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
12. Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
13. Use a knife to gently break it into smaller pieces. Store in an airtight container in a cool place.

Homemade Toffee

Do you know how to make the perfect toffee from scratch? We share all the secrets to achieve the best texture, taste, and color.

Prep: 10min

Total: 2h40min

Yield: 15

Serving Size: 2 pieces

Nutrition Facts: servingSize 2 pieces, calories 220 calories, Sugar 28.8 g, Sodium 81.4 mg, Fat 12.2 g, Saturated Fat 7.6 g, Trans Fat 0 g, Carbohydrate 28.9 g, Fiber 0 g, Protein 0.1 g, Cholesterol 32.4 mg

Ingredients:

• 2 cups granulated sugar
• 2 sticks (8 ounces) room temperature unsalted butter, cubed
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instruction:

1. Use a rimmed quarter-size baking sheet for thicker toffee (1/4 inch thick) or a rimmed half baking sheet for thinner toffee (1/8 inch thick). Line it with a silicone mat or aluminum foil. Spray the liner and sides of the pan very lightly with nonstick cooking oil spray. Set aside.
2. Combine all ingredients in a clean 3-quart saucepan. Place over medium heat to dissolve the sugar and melt the butter, stirring constantly with a heatproof spoon or spatula.
3. Once the ingredients are completely melted together, continue to stir constantly until the mixture begins to boil.
4. Once the mixture comes to a boil, remove the spoon and decrease the heat to low. Continue cooking, stirring only one or twice with a clean heatproof spoon or spatula each time until the mixture becomes dark golden in color and reaches a temperature between 290 and 300°F on a digital or candy thermometer. This will take about 25-30 minutes.
5. Immediately remove the pot from the stove and pour into the prepared pan, using a clean heatproof spoon or spatula to spread the melted toffee mixture across the pan. If using a half baking sheet, the toffee will not cover all of the sheet.
6. Let cool at room temperature, for about 2 hours. Once completely cooled, invert the pan onto a clean work surface to remove the toffee. Break into single-serving-sized pieces and serve.
7. Store at room temperature in an airtight container for up to two weeks.

Homemade Toffee

This rich and buttery homemade toffee takes only thirty minutes to make and is super easy, too! Perfect for parties, holiday gifts, and snacking!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 173 kcal, Carbohydrate 16 g, Protein 1 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 26 mg, Sodium 124 mg, Fiber 0.3 g, Sugar 16 g, Trans Fat 0.4 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1 cup unsalted butter (, cut into pieces)
• 1 cup granulated sugar
• 2 Tablespoons water
• 1 teaspoon Kosher salt
• 1 teaspoon vanilla extract
• 1 cup chocolate chips ((milk chocolate or semi-sweet))
• 2-4 Tablespoons chopped pecans (, or almonds)

Instruction:

1. Butter or line a baking sheet with parchment paper.
2. In a medium, heavy-bottomed saucepan, combine the butter, sugar, water, and salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
3. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F. Immediately remove from heat and stir in the vanilla.
4. Pour tonto the baking sheet and let it spread. Cool 5 minutes. Sprinkle with chocolate chips and let sit 10 minutes.
5. Spread the melted chocolate with an offset spatula and sprinkle with pecans.
6. Cool completely before breaking into pieces. Enjoy!

How to Make Toffee | My Favorite Holiday Treat!

FAQ

What is the difference between English toffee and regular toffee?

How toffee is made?

Is brown or white sugar better for toffee?

Is toffee and caramel the same thing?

How long does homemade toffee keep?