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!
Easy Toffee Candy
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!
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 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.
- Butter
- Sugar
- Vanilla
- Chocolate Chips
- Pecans
- Salt
- Water
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.
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Toffee recipe
Ingredients
- 1 cup unsalted butter (8 ounces, cut into pieces)
- 1 cup granulated sugar
- 2 Tablespoons water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk chocolate or semi-sweet)
- 2-4 Tablespoons chopped pecans (or almonds)
Instructions
- 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 cook 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.
Video
Originally written by Alicia from The Baker Upstairs.
This Recipe is Great! It is one of the most delicious things I have ever tasted. I even added some sprinkes on top to add some color. This Recipe is so good I am selling it in my buisness. I highly recamend this recipe for a GREAT snack and desert!
Easy and delicious. I did not have a candy thermometer but I did as the receipe said and cooked to rich Carmel color.
I’m so glad you enjoyed it! :)
I made this recipe today (my first time making toffee) and while it looks great and tastes great, mine had a lot of grease on the parchment paper when I poured the mixture out. I don’t have a candy thermometer so I just went by the color of the toffee. Not sure how to prevent that in the future. Any tips?
Hi Georgina! The butter can separate from the sugar and make an oily layer on top of the candy if it isn’t cooked the right amount of time. That would be my guess!
So easy & delicious!
This is the first time I’ve made this recipe. I just love toffee. But I was always afraid to make it. I did it !! It turned out great. Almond Roca, watch out, you have a true competitor in me. Lol. Thanks again.
I’m so happy to hear it turned out well! Thanks for your comment Elizabeth!
I’ve never made toffee or used a candy thermometer but this recipe seemed easy so I went for it. It is very easy for a novice and I will be making it time and again from now on. It is divine. Sent the toffee to my mom — her favorite candy. Thank you!
Um… how much water???
2 Tablespoons
Oh I can’t thank you enough for your toffee recipe! I am an experienced baker and have had many more failed attempts at toffee than successes. Your recipe is the fail-proof recipe I have been searching for! Such an easy and tasty recipe! Thanks again!!
So glad to hear you had success with the toffee!! Have a Merry Christmas!
Thank you for this recipe. I am a first time candy maker. Flavor delicious, but my toffee is too crispy. Can you give an idea of how long this takes to go from melted butter to 285. Is the right temperature “soft crack” on a candy thermometer?
Many thanks!
Hi Cheryl! It really depends on your stove and how hot is gets. Yes, soft crack or 285 should be the right temperature.
Thank you for your quick response! I tried again today and found my thermometer at 280 works best—my thermometer is quite old, so slightly off calibration. My gas stove on medium took about 12 minutes total time on the stove top to turn the ingredients a rich caramel color and arrive at 280 degrees. I am delighted to have this delicious recipe. Thank you Jamielyn!