Toffee
Updated Dec. 19, 2023
- Total Time
- 4 hours 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus at least 4 hours’ setting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/227 grams unsalted butter, cut into 2-inch cubes
- 1cup/200 grams granulated sugar
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon vanilla extract (optional)
- 1cup semisweet or milk chocolate chocolate chips
- ½cup pecans or almonds, finely chopped
Nutritional analysis per serving (30 servings)
129 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 1 gram protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a 9-by-9-inch baking pan with parchment, creating a little overhang for easier lift.
- Step 2
Attach a candy thermometer to a medium (3-quart) heavy saucepan, making sure the thermometer isn’t touching the bottom. Add the butter, sugar and salt to the pan over medium heat, stirring frequently with a wooden spoon, until the mixture comes to a boil, about 10 minutes.
- Step 3
Once boiling, stir constantly, making sure to scrape down the sides of the pot, until the temperature reaches 300 degrees (known as the hard crack stage), about 10 minutes. The color will turn from pale yellow to a light caramel, and the mixture will thicken.
- Step 4
Remove from the heat and stir in the vanilla extract, if using. (The vanilla will hiss when added to hot mixture.) Pour into the prepared pan, spreading in an even layer with a rubber or offset spatula. Evenly scatter the chocolate chips on top; let sit for 1 minute. With the spatula, smooth the chocolate over the top. Sprinkle the nuts all over the chocolate layer. Refrigerate until set, at least 4 hours.
- Step 5
Using the parchment overhang, lift the toffee out of the baking pan and place it on a cutting board. Cut or break it into pieces. If not immediately serving, toffee can be stored in an airtight container in a cool place for up to 3 weeks.
Private Notes
Comments
Chocolate chips will give a messy product and that fuzzy mouthfeel. They are formulated to stay gooey in cookies. Use melting buttons from Mercken or Valrhona.
Great, easy recipe. But I left out the chocolate because I'm not a chocolate fanatic. I always wonder why chocolate has to be included in so many recipes. It overcomes the other ingredients.
If you frost both sides with chocolate and nuts, use ground blanched almonds toasted in the oven and then cooled as the nuts on the chocolate, and then use another 1/2 oz of the almonds in the toffee mixture itself during cooking, mixed into the pot when the sugar is completely melted (no more graininess when spoon slides along bottom of pot), then you have a thicker, more formal product called Almond Buttercrunch. Very professional-looking and a worthy gift for family and friends.
Delicious and easy to make! We will use a 9” x 13” pan next time to have a thinner bottom later
Super delicious. I prefer sliced almonds toasted scattered on the bottom of the pan. I pour the toffee over and follow the rest of the instructions. This is a show stopper.
Just watched Lan's demo for this on America's Test Kitchen. She seems to make a point of showing how to temper the chocolate in order to avoid melting-on-your-fingers/ sliding-off-toffee issues. Basically very finely chopped semi sweet (bar) with 3/4 melted (3 oz) at 50% in microwave for ~1-2 min, stop and stir every 20-30 sec and last pull from microwave = about 2/3rd melted with whisking becomes silky - add the last 1/4 (1 oz) of finely chopped chocolate and stir then pour and spread.