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easy homemade toffee recipe with chocolate and almonds

How to Make Toffee

Learn how to make toffee with this easy brown sugar toffee recipe. It is buttery, crunchy, topped with chocolate and nuts, and cooked to the perfect hard-crack stage for a clean snap every time.
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Prep Time 10 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 25 minutes
Servings: 24 pieces
Course: Candy, Dessert, Snack
Cuisine: American, British
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup chopped toasted almonds or pecans

Equipment

  • 1 Heavy-bottomed Saucepan Helps prevent burning and hot spots.
  • 1 Candy thermometer Needed to reach the hard-crack stage.
  • 1 Baking sheet Line with parchment paper before cooking.
  • 1 Parchment paper Prevents the toffee from sticking.
  • 1 Silicone spatula or wooden spoon For stirring the butter and sugar.
  • 1 Offset spatula Optional, for spreading melted chocolate.
  • 1 Measuring cups and spoons For accurate measurements.

Method
 

  1. Line a baking sheet with parchment paper and set it aside. Measure all ingredients before you start because toffee cooks quickly.
  2. Add the butter to a heavy-bottomed saucepan over medium heat and let it melt slowly.
  3. Stir in the brown sugar and salt until the mixture is smooth and the sugar begins to dissolve.
  4. Bring the mixture to a steady boil. Stir gently, but do not over-stir. Cook until the toffee reaches 295°F to 300°F on a candy thermometer.
  5. Remove the pan from the heat and carefully stir in the vanilla extract. The mixture may bubble, so work carefully.
  6. Immediately pour the hot toffee onto the prepared baking sheet and spread it gently into an even layer.
  7. Let the toffee sit for 2 minutes, then sprinkle the chocolate chips over the top. Wait 2 to 3 minutes until the chocolate softens, then spread it evenly.
  8. Sprinkle the chopped toasted almonds or pecans over the melted chocolate and press them down gently.
  9. Let the toffee cool completely at room temperature for 1 to 2 hours, then break it into pieces and serve.

Notes

For the best results, use a candy thermometer and cook the toffee to 295°F to 300°F. This is the hard-crack stage and gives the toffee its crisp snap.
Do not use high heat, because the sugar can burn before the toffee reaches the right temperature.
If you do not have a thermometer, use the cold water test. Drop a small amount of hot toffee into ice water. If it turns hard and brittle, it is ready.
Store homemade toffee in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, because moisture can make the toffee sticky.
For classic English toffee, use toasted almonds. For a deeper caramel flavor, use dark brown sugar instead of light brown sugar.