Homemade Toffee Recipe
This Homemade Toffee Recipe is a buttery, crunchy, and chocolatey delight that’s simple to make and perfect for gifting or treating yourself.
Equipment
- Heavy-bottomed saucepan
- candy thermometer
- Wooden spoon or heatproof spatula
- Baking sheet lined with parchment paper or silicone mat
- Measuring cups and spoons
- Heat-resistant gloves or oven mitts
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup chocolate chips
- 0.5 cup finely chopped almonds
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Have your chopped almonds ready in a bowl, and measure out all ingredients before you start.
- Place the butter, granulated sugar, water, and light corn syrup into your heavy-bottomed saucepan over medium heat. Stir gently as the butter melts and sugar dissolves. Avoid stirring too vigorously once it starts boiling to prevent crystallization.
- Attach your candy thermometer to the saucepan, making sure it doesn’t touch the bottom. Let the mixture boil without stirring until it reaches 300°F (150°C), known as the hard crack stage. This usually takes about 10-15 minutes. The mixture will turn a deep amber color.
- Once the toffee reaches 300°F, remove the pan from heat immediately. Stir in the vanilla extract and salt carefully. The mixture will bubble up slightly; that’s normal. Pour the hot toffee onto your prepared baking sheet and spread it evenly with a spatula.
- Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute or two until they melt, then use an offset spatula or the back of a spoon to spread the melted chocolate into an even layer. Immediately sprinkle the finely chopped almonds over the top, gently pressing them into the chocolate to adhere.
- Allow the toffee to cool at room temperature for at least 2 hours or until fully set and firm. Once hardened, break into irregular pieces or cut into squares as you prefer. Store in an airtight container to keep the crunch fresh.
Notes
- Use a candy thermometer for best results to ensure perfect toffee texture.
- Store toffee in an airtight container at room temperature for up to two weeks.
- Feel free to substitute almonds with pecans, walnuts, or hazelnuts.
- For a dairy-free version, replace butter with a dairy-free alternative or coconut oil.
- Do not refrigerate toffee immediately; moisture can cause stickiness. Chill briefly if it softens before serving.