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BEST TOFFEE EVER - SUPER EASY

4.7
(1,382)
1,190 Reviews
181 Photos

This rich, buttery toffee is layered with smooth chocolate and topped with
crunchy almonds. The recipe is easy to make and perfect for holiday gift giving
or bake sales. I always get compliments and requests for more of this toffee
candy.

Recipe by FUNKYSEAMONKEY
Updated on November 13, 2023
Tested by
Allrecipes Test Kitchen
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vary but include training at the Culinary Institute of America; kitchen stints
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Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
32
Yield:
about 2 1/2 pounds
Jump to Nutrition Facts

Need an edible gift that'll please everyone on your list? Look no further than
toffee! This top-rated toffee recipe is beloved by the Allrecipes community
because it's easy, quick, and absolutely irresistible.




WHAT IS TOFFEE?

Toffee is a candy made by caramelizing sugar with butter. The mixture is heated
until it reaches the hard crack stage (at least 300 degrees F), hardened, then
broken into pieces.




TOFFEE VS. CARAMEL

Toffee and caramel have some similarities, but they have a few key differences.
Caramel often contains milk or cream, which gives it a thicker and creamier
consistency. The candies are also heated to different temperatures during the
cooking process.




WHAT IS TOFFEE MADE OF?

Make this easy toffee with just five ingredients:


 * Butter: This sweet and crunchy toffee starts with four sticks of melted
   butter.
 * Sugar: Two cups of sugar add the perfect amount of sweetness.
 * Salt: A pinch of salt enhances the other flavors.
 * Chocolate chips: Melted semisweet chocolate chips are spread over the toffee
   for an extra layer of deliciousness.
 * Almonds: Almonds lend welcome crunch. You can substitute walnuts or pecans,
   if desired.




HOW TO MAKE TOFFEE

You'll find the full, step-by-step recipe below — but here's a brief overview of
what you can expect when you make this toffee candy:


 1. Melt butter in a saucepan with sugar and salt.
 2. Bring the mixture to a boil. Cook until it's dark amber and 285 degrees F.
 3. Pour the toffee onto a prepared baking sheet.
 4. Sprinkle the chocolate chips onto the toffee, let soften, and spread in an
    even layer.
 5. Sprinkle the nuts over the chocolate.
 6. Let harden in the refrigerator. When the toffee is hard, break into pieces.




HOW TO STORE TOFFEE

Store homemade toffee in an airtight container at room temperature for up to a
week or in the fridge for up to two weeks.




CAN YOU FREEZE TOFFEE?

Yes! You can freeze toffee for up to three months. Arrange the hardened toffee
pieces in a single layer on a baking sheet, cover, then freeze for at least a
few hours or up to overnight. When the toffee is frozen, transfer the pieces to
zip-top storage bags (make sure to squeeze out the excess air) or another
freezer-safe container. Wrap in foil for extra protection. Thaw in the
refrigerator overnight.




ALLRECIPES COMMUNITY TIPS AND PRAISE

"Super simple to make," according to jstbeyondreach. "Took almost no time to put
together, and was a huge crowd-pleaser. I used half light butter and half
regular butter. Worked great and was super creamy."



"This is my go-to recipe for toffee," says Karen Griffiths. "I must have had 20
failures over the years, but since I have been using this recipe I have had a
good batch each time. I think the trick is cooking it on medium. DON'T RUSH IT!"



"This really was very easy to make," raves Em. "It was my first attempt at
toffee and I was a little nervous, but it turned out great. As tempting as it is
to keep stirring it, it really does make a big difference to just let it
simmer."



Editorial contributions by Corey Williams




INGREDIENTS

 * 2 cups unsalted butter

 * 2 cups white sugar

 * ¼ teaspoon salt

 * 2 cups semisweet chocolate chips

 * 1 cup finely chopped almonds


DIRECTIONS

    

 1. Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over
    medium heat; stir constantly in one direction until butter is melted, about
    5 minutes.
    
    

 2. Meanwhile, line a 9x13-inch baking dish with a sheet of parchment paper,
    letting it overhang two sides of the dish.
    
    

 3. Once the butter has melted, stop stirring and bring mixture to a boil. Once
    boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color
    and the temperature reaches 285 degrees F (137 degrees C) on a candy
    thermometer, 20 to 30 minutes.
    
    

 4. Immediately pour toffee into the prepared baking dish. Sprinkle chocolate
    chips on top and let sit until they soften, 1 to 2 minutes. Use a spatula to
    spread softened chocolate into a thin, even layer. Sprinkle nuts over the
    chocolate and press down slightly; wearing a plastic bag over your hand will
    minimize the mess.
    
    

 5. Place toffee in the refrigerator until set, about 1 hour.
    
    

 6. Lift hardened toffee out of the baking dish with the parchment paper. Break
    into pieces and store in an airtight container.
    
    
    Meredith Food Studio
    


RECIPE TIP

You can use chopped walnuts or pecans instead of almonds if preferred.

I Made It
Print


NUTRITION FACTS (PER SERVING)

226 Calories 17g Fat 20g Carbs 2g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 32 Calories 226 % Daily Value * Total Fat
17g 22% Saturated Fat 9g 47% Cholesterol 31mg 10% Sodium 101mg 4% Total
Carbohydrate 20g 7% Dietary Fiber 1g 4% Total Sugars 18g Protein 2g Calcium 18mg
1% Iron 1mg 3% Potassium 74mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (1,190)

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What do you think of this recipe? Share your experience to help others.

Add Rating & Review
4.7 out of 5
1382 Ratings
1

41
2

25
3

36
4

162
5

1118
Most helpful positive review
Megan Orsini

12/20/2006
HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter
pooled on top twice) I read about 50 reviews, applied all the tips and had
perfect toffee. Here are all the tips you need for success too: test your
thermometer in boiling water (212f)to be sure it's accurate. Use a heavy, large
pot or pan (I used a 4 quart nonstick pot). Melt butter/sugar on medium/high
heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges
incorporated in very well). Let come to a steady, but NOT rolling boil, at about
medium heat, and continue to stir frequently. At medium heat it really shouldn't
burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the
ice water test by dropping a dot of toffee into some ice water...it should be
brittle. If so, it's done. It will be a very dark amber color. Pour into foil
lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate
before breaking apart! I also keep it in a cool place (fridge or in an airtight
container in the garage, in the winter, then it's extra brittle :)).
Read More
Helpful (2,189)
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Allrecipes Member

12/19/2023
Medium heat made it turn dark way sooner than 20 minutes. Burnt and runny.
Read More
Helpful (0)
Andy Anderson

12/18/2023
Total DISASTER! Used room temperature batter, melted on medium for 5 minutes
stirring constantly. stopped stirring and checked back 5 minutes later to see
the color changing. Whipped out my digital thermometer and temp reas 153, this
after 20 minutes on stove. Turned gas heat to low and 5 minutes later two fire
alarms are going off in house. I was 8 feet away.Won't waste a pound if butter
on this recipe agIn.
Read More
Helpful (0)
Allrecipes Member

12/18/2023
Great recipe and have beenmaking every Holiday for friends & family-excellent
and always a crowd favorite...even with the often non-"desserters." I've added a
smidge of baking soda 1/2 tsp/ 1/2 tsp water/ 1/2 tsp vanilla mixture after
pulling it off the at the heat at 300F. It's amazing without but this gives it a
smooth, almost butter finger like crunch.Cheers
Read More
Helpful (0)
Lora Davidson

12/18/2023
It instructs you to not stir and then it instructs to stir constantly. If you
stir constantly or even a few times that will make the butter separate. Uneven
or too low temperature will also cause the butter to separate. I recommend
before y make toffee read several different recipes and watch a video if you
can. Getting sugar on the edges of pan will cause it to be grainy so put the
sugar in a pie in the center and allow the butter to get to the sugar instead of
spreading the sugar out. Good look! Oh rainy days are not a good time to make
toffee either.
Read More
Helpful (1)
haleynb818

12/18/2023
Terrible. Followed recipe, used a candy thermometer… and the butter separated
from the “toffee” as it hit the pan. Wasted 2 boxes of butter on this. I’m so
annoyed!
Read More
Helpful (2)
Allrecipes Member

12/16/2023
Made one batch following exactly and butter pooled and toffee burned. Made
another, this time time stirring and butter pooled and toffee ruined! Help!
Read More
Helpful (2)
Allrecipes Member

12/16/2023
Followed the directions and it came out terrible
Read More
Helpful (1)
Allrecipes Member

12/16/2023
This is good recipe but I compared it to my tried and true and there are
differences. My recipe is one pound of butter, 2 1/2 C sugar cooked over
moderate heat until 290-300 degrees (just short of hard crack). A small amount
in cool water will form hard but not brittle threads. I stir in walnuts or
almonds, turn it out on a buttered sheet and spread 1 C of semi sweet melted
chips, top with more nuts and refrigerate. It works every time! Crunchy toffee!!
Read More
Helpful (0)
MICHELE NOEL

12/14/2023
This is the first time making toffee, came out perfectly! So good! High reviews
from consumers at my husbands office. Only changes I make was I added 1/2 tsp of
vanilla at the end. I stirred it throughout the cooking process, I was fearful
it would burn. Also, it did not take as long as described to come up to
temperature and turn golden. I used mini semi-sweet morsels, melted beautifully.
Will be one of my go-to's for the holidays!
Read More
Helpful (2)
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