Yes, I’ve been on a sweet kick lately. This doesn’t happen often, so I’m totally running with it! I love the idea of giving the gift of homemade love out of my kitchen…especially around the holidays when things are so hectic and I can bring a little bit of my own kind of joy to friends and family. I do also happen to LOVE that crispy crunch that homemade toffee makes when you bite down and its perfect texture shatters into little pieces that practically melt in your mouth…and it’s SO buttery!!! Yum. Enough words. Let’s get cookin’. Make this easy toffee and you too will have the pleasure of experiencing this crunchy, buttery and absolutely irresistible toffee. 🙂 Enjoy!
In a medium sauce pan melt the butter, sugars and salt and bring to a boil until the mixture reaches 300F on a candy thermometer.
Pour onto the parchment lined baking sheet, spreading it out by tilting the pan until most of the sheet is covered in a thin layer.
Sprinkle evenly with the semi sweet chocolate chips. Cover with the second baking sheet (like a tent, not touching the toffee) and let it sit for about 2 minutes while the chocolate melts.
Using a spatula (preferably an offset one) gently spread the chocolate into an even smooth layer across the toffee.
When you are ready, leaving the toffee on the parchment paper, loosely wrap the sheet of toffee up in plastic wrap.
Hold the toffee about thigh height from the floor. Now get ready for it, and drop it! Not just once, but twice, and maybe even three times depending on how small you want your toffee pieces.
Tips for this recipe
- START THIS PROJECT BY READING ALL OF THE INSTRUCTIONS BEFORE HEATING THE BUTTER AND SUGAR…YOU WILL THANK ME!
- The toffee will cool off quickly, so you need to move at a good pace to spread it onto the baking sheet.
- Store in an airtight container for up to two weeks, and if by the off chance it lasts longer than that, you can refrigerate or even freeze it! Enjoy!
More great recipes you might like
Brown Sugar Pecan Cookies – Look fancier than the effort required to make them.
Chocolatey Espresso Snowball Cookies – A sophisticated combo of chocolate and espresso.
Easy Sweet and Spicy Candied Nuts – Not too sweet, not too spicy and SO addictive!
Easy Homemade Toffee
Ingredients
- 2 cups butter
- 1 cup white sugar
- 1 cup firmly packed brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 cups semi sweet chocolate chips
- 1 cup chopped toasted almonds
- Or you can opt for walnuts hazelnuts, pecans, 2 teaspoons instant espresso added with sugar, sea salt, peppermint candy pieces, milk chocolate...
Instructions
- START THIS PROJECT BY READING ALL OF THE INSTRUCTIONS BEFORE HEATING THE BUTTER AND SUGAR...YOU WILL THANK ME!
- Toast the nuts at 350F by spreading them evenly on a lined baking sheet. Bake 5-10 minutes until slightly darkened. Remove from the pan to cool. Chop nuts to desired size. I recommend chopping them by hand, or if you use a food processor, remove any super small dust before sprinkling over the chocolate.
- Things to have ready BEFORE you begin cooking the butter and sugar: a candy thermometer, the vanilla, a baking sheet covered in parchment paper, another baking sheet to "tent" once the chocolate goes down. The nuts already chopped. The chocolate morsels already measured out and ready to pour. A spatula to help get every bit of toffee out of the sauce pan. A spatula to spread the chocolate chips with.
- NOW YOU ARE READY TO GO! In a medium sauce pan melt the butter, sugars and salt and bring to a boil until the mixture reaches 300F on a candy thermometer. (If you do not have a candy thermometer, either go get one, you should be able to find one that isn't very expensive at your local grocery store, or boil for at least 15 minutes until the color changes to a nice medium golden brown. I know, its a guessing game, but you can do it! I actually did, because I couldn't find my darn thermometer as I was making the toffee!) YOU NEED TO STIR THE ENTIRE TIME TO KEEP IT HAPPY! Once the mixture has darkened and reached 300F, remove promptly from the heat and add the vanilla extract stirring quickly to combine.
(Remember here that the toffee is cooling off quickly, so you need to move at a good pace to spread it onto the baking sheet.)
- Pour onto the parchment lined baking sheet, spreading it out by tilting the pan until most of the sheet is covered in a thin layer.
- Sprinkle evenly with the semi sweet chocolate chips. Cover with the second baking sheet (like a tent, not touching the toffee) and let it sit for about 2 minutes while the chocolate melts.
- Using a spatula (preferably an offset one) gently spread the chocolate into an even smooth layer across the toffee.
- Sprinkle with the chopped nuts and press down gently to secure them into the chocolate. Let cool completely...because I want some NOW, I like to put the whole thing in the refrigerator to speed up the process.
- When you are ready, leaving the toffee on the parchment paper, loosely wrap the sheet of toffee up in plastic wrap. Pick a nice hard floor that you can't damage, and hold the toffee about thigh height from the floor. Now get ready for it, and drop it! Not just once, but twice, and maybe even three times depending on how small you want your toffee pieces. It sounds crazy, but this is the easiest and most efficient way to get the job done!
- Store in an airtight container for up to two weeks, and if by the off chance it lasts longer than that, you can refrigerate or even freeze it! Enjoy!
