Easy toffee Recipe starts with rich melted butter and sugar boiled to just the right temperature, then topped with chocolate and nuts for a truly indulgent treat. If you’re craving something crunchy, buttery, and next‑level delicious, this recipe delivers. It’s surprisingly simple for how impressive the result tastes. With a little attention (especially during the boiling step) you can have gorgeous shards of toffee ready to enjoy or share.
Why You’ll Love This Easy Toffee Recipe
You’ll love this toffee recipe because it hits that perfect balance of crisp crunch, deep buttery caramel flavour, and decadent chocolate‑nut topping. It’s the kind of treat that feels special (great for gifting or holiday dessert tables) yet approachable enough for a fun DIY project at home. Plus, once you’ve mastered one batch, you’ll feel confident making variations and customising it to your taste.
Ingredients
-
1 cup (226 g) unsalted butter
-
1 cup (200 g) granulated sugar
-
3 tablespoons (45 ml) water
-
1 tablespoon light corn syrup
-
1 teaspoon vanilla
-
¼ teaspoon salt
-
1 cup (170 g) chocolate chips
-
¾ cup (104 g) finely chopped almonds
Step‑by‑Step: How to Make Toffee Recipe
-
Line a 9×13 inch (approx) pan with foil (or parchment if you prefer) and spray it with cooking spray or lightly grease it.
-
Gently melt the butter in a heavy 2-quart saucepan over low heat. Use a pastry brush to brush some of the melted butter up the sides of the pan — this helps prevent sugar crystals forming.
-
Add sugar, water, and corn syrup to the melted butter. Increase heat to medium‑high and bring the mixture to a boil, stirring until the sugar dissolves. Be gentle and try not to let sugar splash the sides of the pan (which can cause crystallisation).
-
Once the sugar is dissolved, clip on a candy thermometer. Cook over medium heat, stirring frequently, until the thermometer reaches 290 °F (soft‑crack stage) — this usually takes about 10‑14 minutes depending on your stove.
-
Immediately when it reaches 290 °F, remove from heat, stir in vanilla and salt quickly. Then pour the hot toffee into the prepared pan.
-
Evenly scatter the chocolate chips over the freshly poured hot toffee. Let them sit for ~2 minutes to soften, then use a knife or offset spatula to spread the melted chocolate into a smooth layer.
-
Top the melted chocolate with a generous sprinkle of finely chopped almonds. Let the pan sit at room temperature for about 3 hours (or until fully set).
-
Once set, lift the foil or parchment from the pan, remove it from the pan, take off the foil/parchment, and break the toffee into pieces. Keep the toffee in an airtight container to maintain freshness for up to two weeks.
Helpful Tips
-
Use a heavy‑bottom pan (rather than a thin one), which helps distribute the heat evenly and avoid burning or hot spots.
-
Don’t stir constantly once boiling begins; stirring too often or scraping the sides of the pan can lead to sugar crystallisation or separation of the butter.
-
Use a candy thermometer — it really makes a difference for getting the correct cooking temperature and avoiding chewy / under‑cooked toffee.
-
Beware of humidity; on a humid day, the toffee may not set as crisply.
-
Have all your ingredients and your pan prepared in advance before you cook — once the sugar‑butter mixture hits the target temperature, you’ll need to move quickly (pour, top with chocolate, spread) without delay.
-
If your toffee starts to separate (butter separating out) you may be able to salvage it by removing from heat and whisking it or adding a small amount of hot water.
Substitutions And Variations
-
Nuts: If you don’t like almonds, you can substitute chopped pecans, walnuts or hazelnuts. Some recipes even layer nuts under the toffee instead of on top.
-
Chocolate: Use milk chocolate, semi‑sweet or even dark chocolate depending on your taste. You could even combine two types for a marbled effect.
-
Swirl: For a fun variation you could drizzle peanut butter over the melted chocolate and swirl it in for extra flavour.
-
Nut‑free: Simply omit the nuts and perhaps sprinkle with toffee bits or even sea salt for a salted toffee version.
-
Double batch: You can scale the recipe up if you’re making gifts, but keep in mind a larger volume may take longer to reach the correct temperature and you may need a larger pan.
Storage Instructions
Once the toffee is fully set and broken into pieces, keep it in an airtight container in a cool, dry place (room temperature works). The recipe notes that it keeps for up to two weeks.
Some sources say you could freeze toffee for longer (e.g., up to 3 months) if you lay the pieces in a single layer, wrap well and store in a freezer‑safe container.
Avoid storing in humid conditions as the toffee can become sticky or lose its crispness.
Nutritional Information
-
Serving: 1 serving
-
Calories: 313 kcal
-
Carbohydrates: 29 g
-
Protein: 2 g
-
Fat: 22 g
-
Saturated Fat: 12 g
-
Cholesterol: 43 mg
-
Sodium: 87 mg
-
Potassium: 39 mg
-
Fiber: 1 g
-
Sugar: 28 g
-
Vitamin A: 506 IU
-
Vitamin C: 1 mg
-
Calcium: 24 mg
-
Iron: 1 mg
Serving Suggestions
-
Serve the toffee broken into irregular shards; the jagged pieces look rustic and inviting on a dessert platter.
-
Pack pieces into clear cellophane bags tied with ribbon for a homemade gift.
-
Use some pieces as toppings: crumble over vanilla ice cream, brownies or desserts for extra crunch and flavour.
-
Pair with a hot drink (coffee, tea, hot chocolate), the crunchy toffee with a warm sip is especially satisfying.
-
For an after‑dinner treat, serve a small piece alongside fresh fruit or berries to balance the richness.
Frequently Asked Questions About Easy Toffee Recipe
Why did my toffee turn out chewy instead of crisp?
If your toffee doesn’t reach the correct temperature (around 285‑290 °F for soft‑crack toffee and higher if you’re aiming for very brittle) it may remain chewy. Using a candy thermometer and cooking until you hit the target ensures better crispness. Also, cooking too slowly, under‑heating, or presenting it in a humid environment can affect the final texture.
My toffee separated (butter layer on top) — what did I do wrong?
Separation happens when the butter and sugar mixture becomes unstable — often due to sudden temperature shifts, stirring too aggressively, or using a thin pan that has hot spots. Keeping a steady heat, avoiding scraping the sides, stirring minimally, and using a heavy‑bottomed pan can help. Some sources say it can be rescued by quickly removing from heat and whisking or adding hot water, but if it’s poured already it may be difficult.
Can I skip the corn syrup or water?
In your recipe you have water and light corn syrup. Some simpler recipes skip one or the other, but the corn syrup helps reduce the risk of crystallisation and improves texture. If you omit it, you’ll want to be extra vigilant about temperature and crystallisation.
How can I ensure my toffee has a good flavour and not burnt taste?
Watch the colour — aim for a deep golden amber, but avoid going too dark (which introduces burnt bitterness). Also, ensure you’re using good quality butter, fresh chocolate and nuts. Some recipes add a small teaspoon of espresso powder to enhance depth of flavour.
Final Thoughts
Thank you so much for giving this Homemade Toffee recipe a try! I really hope you enjoy every crunchy, buttery, chocolate‑nutty bite. It’s one of my favourite treats to make when I want something festive yet simple, and I love the moment when you break the set toffee into pieces and see all the little shards — pure homemade quality. With just a bit of attention on the stove, this recipe can deliver something you’ll be proud to serve. Here’s to you enjoying the ease and flavour of this treat, and to the delicious outcome of your cooking adventure. Happy making and thank you for being part of this food‑loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Easy toffee Recipe
- Total Time: 30 minutes
- Yield: About 24 servings 1x
Description
Easy toffee Recipe made with butter, sugar, chocolate chips, and almonds. Crunchy, sweet, and perfect for gifting or snacking.
Ingredients
1 cup (226g) unsalted butter
1 cup (200g) granulated sugar
3 tbsp (45ml) water
1 tbsp light corn syrup
1 tsp vanilla
¼ tsp salt
1 cup (170g) chocolate chips
¾ cup (104g) finely chopped almonds
Instructions
-
Line a 9×13 inch (approx) pan with foil (or parchment if you prefer) and spray it with cooking spray or lightly grease it.
-
Gently melt the butter in a heavy 2-quart saucepan over low heat. Use a pastry brush to brush some of the melted butter up the sides of the pan — this helps prevent sugar crystals forming.
-
Add sugar, water, and corn syrup to the melted butter. Increase heat to medium‑high and bring the mixture to a boil, stirring until the sugar dissolves. Be gentle and try not to let sugar splash the sides of the pan (which can cause crystallisation).
-
Once the sugar is dissolved, clip on a candy thermometer. Cook over medium heat, stirring frequently, until the thermometer reaches 290 °F (soft‑crack stage) — this usually takes about 10‑14 minutes depending on your stove.
-
Immediately when it reaches 290 °F, remove from heat, stir in vanilla and salt quickly. Then pour the hot toffee into the prepared pan.
-
Evenly scatter the chocolate chips over the freshly poured hot toffee. Let them sit for ~2 minutes to soften, then use a knife or offset spatula to spread the melted chocolate into a smooth layer.
-
Top the melted chocolate with a generous sprinkle of finely chopped almonds. Let the pan sit at room temperature for about 3 hours (or until fully set).
-
Once set, lift the foil or parchment from the pan, remove it from the pan, take off the foil/parchment, and break the toffee into pieces. Keep the toffee in an airtight container to maintain freshness for up to two weeks.
Notes
Use a candy thermometer for best results. Stir gently and watch closely during cooking. You can drizzle peanut butter over the melted chocolate for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 313
- Sugar: 28g
- Carbohydrates: 29g
- Protein: 2g