BEST TOFFEE EVER — Old fashioned toffee topped with chocolate and chopped nuts.
This really is the Best Toffee Ever, and it’s perfect for sharing with family and friends this holiday season!I have tried many, many toffee recipes over the years.
Quite a few of them have been complete failures (and I have a funny feeling it wasn’t the recipe).
Luckily, I’ve learned a few things from my mistakes, and I’ve also found a tried and true toffee recipe, which helps make up for any “human error.”
Here are a few of my favorite toffee making tips:
- Use a large, heavy pot. This is definitely one of those times it’s best to follow the advice of Julia Child and “always start out with a larger pot than what you think you need.”
- Melt butter and sugar over medium heat, whisking the WHOLE time (the constant whisking is very important).
- Bring your toffee to a steady, but NOT rolling boil, at about medium heat, and continue to stir constantly.
- When your thermometer says 285 degrees, drop a bit of toffee into some ice water…it should be brittle. If so, it’s done!
I’ve had several people tell me they don’t use a candy thermometer when making toffee.
They just cook the caramel until it’s the color of peanut butter. I haven’t tried it, but it seems to work for a lot of people.
That’s it! You’re ready to make some delicious toffee. And once you’ve perfected your toffee making technique, you’ll really be able to impress your family and friends with your delicious homemade candy.
It really is worth all that whisking and stirring!
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Best Toffee Ever
Old fashioned toffee topped with chocolate and chopped nuts.
- 2 cups butter
- 2 cups white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
- 1 cup chopped almonds (optional but recommended, toast almonds before adding to toffee)
- Cover a large baking sheet with aluminum foil or parchment paper.
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, whisking constantly until the butter is melted. Bring to a boil, and cook, stirring constantly, until the mixture has reached 285 degrees F (137 degrees C).
- Remove toffee from heat and stir in vanilla. Pour mixture onto the prepared baking sheet. (If desired, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee).
- Sprinkle the chocolate chips over the top, and let chocolate soften for a few minutes. Spread the chocolate into a thin even layer. Sprinkle with chopped almonds.
- Refrigerate until set. Break into pieces, and store in an airtight container.
This article has some great tips for candy making in general, and toffee making specifically. Remember, toffee is tricky and takes practice. I had to give it several tries myself before I got it right.
So if it’s your first time making toffee and it doesn’t turn out the way you hoped, keep trying!
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Who Dished It Up First: Adapted from allrecipes.com