Description
This Homemade Toffee recipe delivers a rich, buttery confection with a perfect balance of sweetness and a hint of saltiness. Topped with melted semi-sweet chocolate and crunchy nuts, this classic treat is made easily on the stovetop and ideal for gifting or enjoying as a delightful snack.
Ingredients
Scale
Toffee Base
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Toppings
- 1 cup semi-sweet chocolate chips
- ½ cup chopped almonds, pecans, or walnuts (optional)
- Sea salt flakes, for topping
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent the toffee from sticking after cooking.
- Melt Butter and Add Sugar: In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, stir in the granulated sugar and kosher salt to combine evenly.
- Cook Toffee Mixture: Bring the mixture to a boil, stirring constantly to avoid burning. Continue cooking until it reaches a deep amber color, about 285°F if using a candy thermometer, which ensures the toffee will set properly and have its characteristic crunch.
- Add Vanilla and Pour: Remove the saucepan from heat, stir in the vanilla extract, then immediately pour the hot toffee onto the prepared baking sheet. Spread it evenly to ensure uniform thickness.
- Add Chocolate Chips: Sprinkle semi-sweet chocolate chips over the hot toffee. Allow sitting for about 2 minutes so the chocolate chips can soften, then spread them into a smooth layer using a spatula.
- Top with Nuts and Salt: Sprinkle the chopped nuts evenly over the chocolate layer, along with sea salt flakes to enhance the flavor. Let the toffee cool completely at room temperature or place it in the refrigerator to speed up the setting process.
- Break and Store: Once fully set and hardened, break the toffee into bite-sized pieces. Store it in an airtight container to maintain freshness and crunch.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- A candy thermometer is recommended to achieve the perfect toffee stage.
- Customize toppings with your choice of nuts or omit nuts for a nut-free version.
- Store toffee at room temperature in an airtight container for up to 2 weeks.
- Be cautious when working with hot sugar mixtures to avoid burns.
