This homemade toffee is rich, buttery, and perfectly crisp, topped with melted chocolate and crunchy nuts. It’s an easy and delicious treat for holidays, gifting, or snacking anytime!
Author:Beth
Prep Time:5 minutes
Chill Time:2 hours
Cook Time:15 minutes
Total Time:2 hours 20 minutes
Yield:20 pieces 1x
Category:Dessert, Candy
Method:Stovetop
Cuisine:American
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (or chopped chocolate)
1/2 cup chopped nuts (almonds, pecans, or walnuts)
Instructions
Prepare the Pan:
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cook the Toffee Base:
In a heavy-bottomed saucepan, combine the butter, sugar, and salt over medium heat.
Stir constantly with a wooden spoon or heat-resistant spatula until the butter melts and the sugar dissolves.
Continue cooking and stirring until the mixture reaches 300°F (hard crack stage) on a candy thermometer. This will take about 10-15 minutes. The mixture will turn a deep golden brown.
Add Vanilla and Pour:
Remove the saucepan from heat and quickly stir in the vanilla extract.
Carefully pour the hot toffee onto the prepared baking sheet, spreading it into an even layer with a spatula if needed.
Add the Chocolate Topping:
Sprinkle the chocolate chips evenly over the hot toffee while it’s still warm. Wait 1-2 minutes for the chocolate to soften, then spread it into an even layer using a spatula.
Top with Nuts:
Sprinkle the chopped nuts over the melted chocolate, pressing them gently to adhere.
Cool and Break Into Pieces:
Let the toffee cool completely at room temperature or in the refrigerator until it hardens, about 1-2 hours.
Once set, break the toffee into pieces and enjoy!
Notes
Store toffee in an airtight container at room temperature for up to 2 weeks.
For variation, use white or dark chocolate and experiment with different nut toppings.
Avoid making toffee on humid days, as moisture can prevent it from setting properly.