This rich and buttery homemade toffee is easy to make and only takes about thirty minutes to make. Perfect for parties, holiday gifts, and snacking!
You won’t believe how simple this recipe is. We always make a batch of this homemade toffee during the holidays. It’s such an easy toffee candy recipe and is perfect for beginners.
This treat is a holiday favorite at our house, and one we’ll be sharing with friends and family this year. I hope you’ll try this easy recipe and love it too.
HOW DO YOU STORE HOMEMADE TOFFEE?
To store, place in an airtight container or zip top bag. I like to layer my toffee between wax paper sheets to prevent sticking. Depending on how big your toffee pieces are, you may need to use two container or bags.
HOW LONG DOES IT LAST?
This toffee candy is good for at least two weeks if stored at room temperature. If your home is a bit on the warm side or if you’re holding onto it for gift-giving, I would store it in the fridge. It should last for a couple more weeks if you stick in the refrigerator!
CAN IT BE FROZEN?
Yes! I actually love snacking on frozen homemade toffee. I usually make 2 batches…one to enjoy right away and one to stick in the freezer. When I’m craving a chocolate sweet treat, I’ll grab a piece (or two)!.
To store in the freezer, just place in an airtight container or bag. It should keep in the freezer for a couple of months.
Homemade Toffee Recipe !!
- ½ cup coarsely chopped almonds You can substitute a different nut or leave them out entirely. You can also toast the nuts first, if you prefer.
- 1 cup (2 sticks ) unsalted butter cut into pieces (226g)
- 1 cup granulated sugar (200g)
- ¼ cup water (60ml)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1-2 Tablespoons finely chopped almonds for topping
- Flaky sea salt for topping
- Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.
- Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.
- Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).
- Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
- Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).
- Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
- Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
- Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.
- Toffee troubleshooting: A common problem when making toffee is crystallisation. The sugar clumps together into a white and grainy syrup that turns into a messy solid mass. To avoid starting again, try these tips.
- Dissolve the sugar completely before increasing the heat and bringing the mixture to the boil. You'll know when it's dissolved - there won't be any crystals on your spoon.
- Brush any sugar crystals from the side of the pan with a wet pastry brush during the toffee-making process. Undissolved sugar on the side of the pan causes crystallisation.
- Don't stir the toffee mixture once it comes to the boil - this also leads to crystallisation.