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. Microwave caramels, Christmas crack toffee, peanut brittle and slow cooker rocky road candy are at the top of our list too…yum!
I’ll be honest…this holiday season has totally snuck up on me! I swear, just yesterday it was September and I was trying to figure out Halloween costumes for the kids. And now, all of a sudden, it’s Thanksgiving! Christmas is right around the corner, and the days are flying by.
One of our favorite things to do during the holidays is to make homemade treats for family and friends. This homemade toffee is perfect for gift giving, and is so simple to make too!
I’m definitely a candy making novice, but this recipe is simple enough that it’s perfect for beginners. I would definitely recommend having a candy thermometer on hand to make things easier. They’re inexpensive and they take a lot of the guesswork out of candy making.
What are the ingredients for toffee?
I love that it doesn’t require a ton of ingredients to make this. I usually always have all of them on hand too, which makes it so easy and convenient.
- Chocolate Chips
How to make toffee
To make this recipe, you’ll start by adding butter, sugar, water, and salt to a saucepan and bring the mixture to a boil over medium heat. Keep a close eye on the toffee as it cooks (don’t walk away). The mixture will start out as a pale yellow color, then deepen into a rich caramel tone. Mine was perfect at 285°F on my candy thermometer (a minute or two after I took the above picture). Be careful not to let the toffee get too dark, or it will have a burned taste.
When it’s reached 285 degrees, remove the pan from the heat and stir in the vanilla. The toffee will be bubbly and incredibly hot, so be careful not to burn yourself! Pour the toffee out onto a greased or parchment lined baking sheet, and let it cool 5 minutes.
Then sprinkle the toffee with chocolate chips and let it sit for 10 minutes so they can melt.
When the chocolate chips are starting to melt, spread them over the toffee with an offset spatula, trying to make a smooth and even layer. I used semi-sweet chocolate chips because I wanted a little more of a dark chocolate taste, but milk chocolate chips would work well too.
Finally, sprinkle toffee with chopped pecans. You could definitely substitute other nuts for the pecans, such as almonds, peanuts or walnuts. All would be yummy! Let the toffee cool completely, then break into pieces and enjoy!
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.
More holiday recipes you’ll love
- 1 cup unsalted butter (8 ounces, cut into pieces)
- 1 cup sugar
- 2 Tablespoons water
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chocolate chips (milk chocolate or semi-sweet)
- 2-4 Tablespoons chopped pecans (or almonds)
- Prepare a baking sheet by buttering or lining with parchment paper and set aside.
- Add the butter, sugar, water, and salt to a medium saucepan (with a heavy bottom). Heat the pan over medium-low heat, stirring frequently with a wooden spoon, until the butter has melted and the sugar has dissolved. Leave the spoon in the pot and then clip on a candy thermometer at this point if desired (being careful to not let it touch the bottom).
- Continue to heat over medium heat until the mixture has reached 285°F and has turned a rich caramel color. Only stir every so often at this point, you don't want to disturb the process too much. When it turns a caramel color immediately remove from heat and stir in the vanilla.
- Pour the mixture onto the prepared pan and allow it to spread. Let the toffee cool 5 minutes, then sprinkle with the chocolate chips and allow to sit for 10 minutes.
- Spread the melted chocolate chips with an offset spatula and sprinkle with chopped pecans or almonds. Let the toffee cool completely, then break into pieces and enjoy.
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.
Originally written by Alicia from The Baker Upstairs.