Homemade Toffee Recipe
Crunchy homemade toffee topped with melted chocolate and finely chopped almonds.
Equipment
- 9x13 inch Pan
- foil or parchment
- Cooking spray
- 2-quart heavy saucepan
- Pastry Brush
- candy thermometer
- Spatula
- knife or offset spatula
Ingredients
Ingredients
- 1 cup 226 g unsalted butter
- 1 cup 200 g granulated sugar
- 3 tablespoons 45 ml water
- 1 tablespoonlight corn syrup
- 1 teaspoonvanilla
- 1/4 teaspoonsalt
- 1 cup 170 g chocolate chips
- 3/4 cup 104 g finely chopped almonds
Instructions
Instructions
- Line a 9×13" pan with foil (leave an overhang for easy removal) and spray the foil with cooking spray (or line with parchment if you prefer).
- In a 2‑quart heavy saucepan, melt 1 cup (226g) unsalted butter over low heat. As it melts, use a pastry brush to brush some melted butter up the sides of the pan to help prevent sugar crystallization.
- Add 1 cup (200g) granulated sugar, 3 tablespoons (45ml) water, and 1 tablespoon light corn syrup to the melted butter. Stir gently to combine and dissolve the sugar. Increase heat to medium‑high and bring the mixture to a boil, stirring gently and avoiding splashing the sides.
- Once the mixture is boiling and the sugar appears dissolved, clip a candy thermometer to the side of the pan with the probe immersed but not touching the bottom. Maintain a steady, even boil and cook, stirring frequently, until the thermometer reads 290°F (soft‑crack stage). Watch closely—do not walk away—especially during the last few minutes.
- When the mixture reaches 290°F, remove the pan from the heat and immediately remove the thermometer. Stir in 1 teaspoon vanilla and 1/4 teaspoon salt quickly and thoroughly.
- Pour the hot toffee into the prepared pan and spread it evenly with a spatula or by gently tilting the pan. Be careful—the toffee is extremely hot.
- Immediately sprinkle 1 cup (170g) chocolate chips evenly over the hot toffee. Let sit about 2 minutes to allow the chips to melt, then use a knife or offset spatula to spread the melted chocolate into an even layer. While the chocolate is still soft, sprinkle 3/4 cup (104g) finely chopped almonds evenly over the top.
- Let the toffee cool and set at room temperature until firm, about 3 hours. Once set, lift the foil using the overhang, peel off the foil, and break the toffee into pieces.
- Store the toffee in an airtight container at room temperature for up to two weeks.
Notes
Make sure all your ingredients are assembled before you begin
Do not leave the boiling candy alone – stir it often and babysit it.
A candy thermometer is essential!
To make your life easier, you can use the finely chopped nuts you get with the ice cream sundae ingredients (mixed nuts) – they come chopped to the perfect size.
The original recipe also swirled peanut butter on the top, which you can do:While the chocolate is sitting, place the 1/4 cup peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula.
Do not leave the boiling candy alone – stir it often and babysit it.
A candy thermometer is essential!
To make your life easier, you can use the finely chopped nuts you get with the ice cream sundae ingredients (mixed nuts) – they come chopped to the perfect size.
The original recipe also swirled peanut butter on the top, which you can do:While the chocolate is sitting, place the 1/4 cup peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula.