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Easy Homemade Toffee Recipe

This rich and buttery homemade toffee is easy to make and only takes about thirty minutes from start to finish. Perfect for parties, holiday gifts, and snacking!

Toffee with chocolate and almonds.
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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 caramelsChristmas 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.

Toffee candy ingredients on marble counter.
  • Butter: Unsalted butter works best. I like to chop it up until cubes before adding to the pan so that it melts quicker and more evenly.
  • Sugar: White granulated sugar is best for this recipe.
  • Vanilla: I recommend a high quality pure vanilla extract for the best flavor.
  • Chocolate Chips: Semi sweet or milk chocolate chips are my favorites.
  • Pecans: Chop the pecans into small pieces before using. You may also use chopped almonds if preferred.
  • Salt: Using unsalted butter allows us to control the amount of salt used in this recipe. Adding a hint of salt is the perfect compliment to the sweet, caramelized flavor.
Mixing toffee in pot with candy thermometer.

How to Make Toffee

To make this homemade toffee 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 mixture get too dark, or it will have a burned taste.

Spread put toffee on parchment paper.

When it’s reached 285 degrees, remove the pan from the heat and stir in the vanilla. It will be bubbly and incredibly hot, so be careful not to burn yourself! Pour the mixture 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.

Homemade Toffee with chocolate chips on top.

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.

Spreading chocolate over top of toffee.

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!

5 star review

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!

– Emma
Toffee with chocolate and nuts sprinkled on top.

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!

TIP: If you’re looking for a way to use up leftovers, try making these delicious toffee cookies. Just chop into toffee bits, then fold them into the dough. The toffee adds the perfect chocolate and caramel flavor!

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.

Toffee broken into pieces on white plate.

More Candy Recipes You’ll Love

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english toffee recipe

Homemade Toffee

4.81 from 41 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This rich and buttery toffee takes only thirty minutes to make and is super easy, too! Perfect for parties, holiday gifts, and snacking!
Prep Time: 10 mins
Cook Time: 10 mins
Cool Time: 15 mins
Total Time: 35 mins
Servings: 20


  • 1 cup unsalted butter , cut into pieces
  • 1 cup granulated sugar
  • 2 Tablespoons water
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (milk chocolate or semi-sweet)
  • 2-4 Tablespoons chopped pecans , or almonds


  • Butter or line a baking sheet with parchment paper.
  • In a medium, heavy-bottomed saucepan, combine the butter, sugar, water, and salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
  • Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F. Immediately remove from heat and stir in the vanilla.
  • Pour tonto the baking sheet and let it spread. Cool 5 minutes. Sprinkle with chocolate chips and let sit 10 minutes.
  • Spread the melted chocolate with an offset spatula and sprinkle with pecans.
  • Cool completely before breaking into pieces. Enjoy!



  • Swap the chocolate for dark or white chocolate.
  • Add spice to the chocolate: cinnamon, nutmeg, cayenne, or even things like chai spice 
  • Go nuts with something other than pecans or almonds. Cashews work really well, too. 
Humidity: Toffee won’t properly set and may be a a bit chewy on really humid days., so try to make this recipe on day that is a bit colder or cooler.  
Storage: Store in an airtight container or zip-top bag up to 2 weeks. I like to layer the toffee between wax paper to prevent sticking. 
Freeze: You may also freeze the toffee in freezer-safe container up to 3 months. 


Calories: 173kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 7mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 304IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Originally written by Alicia from The Baker Upstairs.

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