This irresistible Toffee recipe is the perfect holiday treat with a rich buttery flavor, satisfying crunch, and simple ingredient list. It’s easy to make, and we’ve made it even easier with our video tutorial on how to make toffee included below.
Toffee is one of our family’s favorite homemade candy recipes. We love to wrap it up as gifts for neighbors, teachers, and friends. It’s also a great addition to your holiday cookie platter along with Sugar Cookies, classic Gingerbread Cookies, and don’t forget the Candied Pecans.
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What is Toffee?
Toffee candy is a sweet confection made by slowly heating butter and sugar to the hard crack stage, about 300 degrees. English toffee is traditionally made with brown sugar for a darker color and deep caramel flavor (think SKOR bars), while in America, it’s often called buttercrunch candy and is made with white sugar and topped with a layer of melted chocolate and nuts. Think Heath bars or Almond Roca.
These days, the two names are used interchangeably, because when it’s this buttery and delicious, what’s in a name anyway?
Here’s why you’ll love it:
- So Tasty – Amazing buttery, chocolatey flavor, and perfect crunch
- Easy – with step-by-step directions
- Foolproof – we included tips to ensure success
- Homemade gift idea – Impressive enough to give as gifts
- Keeps well – Can last a long time on the counter—but only if it doesn’t get eaten first.
Homemade Toffee Video
Watch Natasha make this easy toffee recipe to learn her foolproof technique. Let’s get cooking!
Pro Tip:
Toffee can be made without fancy equipment, but it’s so much easier and failproof with a candy thermometer, heavy-bottom pan, and a wooden spoon.
Ingredients for English Toffee
With only 5 main ingredients, this toffee recipe is easy to make.
- Almonds – toasted (use store-bought or see our Pro-tip on toasting your own nuts below) and chopped, you can substitute with any kind of nut. You can also omit nuts if needed.
- Sugar – this recipe uses white sugar for the light caramel color, crunch, and flavor.
- Butter – we use unsalted butter to control the sodium
- Vanilla extract – use homemade vanilla or storebought to add flavor, but it can be omitted if needed.
- Salt – sea salt balances the butter and sugar perfectly
- Chocolate chips – we use semi-sweet chocolate, but you can use milk chocolate for a sweeter candy or bitter-sweet for less sweet. You can also use chopped chocolate.
Substitutions
It’s easy to make this toffee recipe your own, try these ideas:
- Nuts: Swap the almonds for pecans, walnuts, cashews, or pistachios (or a mix of nuts)
- Chocolate: Use white chocolate chips or butterscotch chips instead of regular chocolate or use a combination and swirl the chocolates when spreading
- Add toppings: you can make them festive by adding sprinkles, or try toffee bits, flaked salt, or candy cane pieces
How to Make Toffee
The secret to making toffee is low, consistent heat to avoid breaking the candy, so fight the temptation to speed up the process, it will be well worth your patience! Also, a clip-on thermometer takes all the guesswork out of it.
- Prep the ingredients before beginning because once the butter and sugar get to temperature, you have to move quickly – grease and line a 9″x12″ or 9”x9” baking dish.
- Toast the nuts: Heat whole almonds over medium heat in a skillet for 5-7 minutes. They can burn easily, so stir every 30 seconds and don’t walk away. Or roast the nuts on a baking sheet at 325 degrees for 10-15 minutes. Chop the toasted almonds and spread half of them over the prepared baking dish.
- Mix butter, sugar, vanilla, and salt in a heavy-bottomed, 3-4 quart saucepan (the bottom of the pot is thicker than the sides). Heat over medium heat while stirring with a wooden spoon until it comes to a boil. Then slowly stir continuously for about 8-10 more minutes until the mixture gets to the hard crack stage (300-310 degrees) and resembles the color of peanut butter or caramel. Careful it’s hot!
- Pour the toffee immediately onto the nuts on the parchment-lined pan, and then tilt the pan to spread the toffee over the nuts.
- Sprinkle chocolate chips over the hot candy and let it melt for 2 minutes until glistening. Then use an offset spatula to spread the chocolate evenly over the candy. Sprinkle on the remaining nuts (or other toppings) and lightly push them down to stick.
Pro Tip:
To stir the toffee, use a long-handled wooden spoon to keep your hand away from the hot sugar. The wood won’t cause temperature changes that will make your toffee separate.
Let the toffee cool completely until the chocolate is set and hard, which takes at least two hours. Use a knife to cut toffee into various-sized pieces or use your hands to break up the toffee. Your toffee is ready to serve and enjoy.
Common Questions
Caramel and toffee contain cooked butter and sugar, but caramel includes milk or cream and cooks to a lower temperature for a softer, creamier consistency. Toffee is cooked hotter to the hard crack stage where the candy dries hard. But wait, what’s butterscotch? Here’s a great explanation.
If you notice a buttery layer forming in your toffee, the candy might be separating. This usually happens when it is heated too quickly, heated higher than 310 degrees, or if the temperature fluctuates too much while cooking. It may also be from stirring too vigorously.
You can try to save separated toffee in the pot by removing the pan from the heat and stirring until the buttery layer mixes back in. Also, off the heat stir in 2 Tbsp of hot water which can help bring it back together then put it back over medium heat to bring it to 300˚F.
You don’t need one, but it makes it so much easier! A clip-on thermometer is our go-to and be sure to test the candy temperature without touching the bottom of the pan. If you’re making candy at a high altitude your hard crack temperature may be lower.
The sugar can become grainy or crystalized with uneven heating or rapid stirring. Try stirring slowly and don’t scrape the sides of the pan. If you do see sugar crystallizing, wet a pastry brush with a bit of water and try sweeping it back into the candy.
A candy thermometer reading 300 degrees is your best bet, but you can also look at the color as it should be the color of peanut butter. Another option is to do a hard crack test: Drip a few drops of candy into a cup of cold water. If it is bendable, it’s not ready, but if it snaps, it’s ready.
Sure. Remember it may take longer to get to hard crack temperature, but be patient! Also, make sure you use a bigger pan to set the candy since you don’t want it too thick.
Make-Ahead
Homemade Toffee keeps well on the counter, so it’s easy to make ahead and give as gifts.
- To Store: layer between parchment or wax paper in an airtight container on the counter for 7-10 days
- To Refrigerate: store the container in the fridge for 2 weeks
- Freezing: Freeze the container for 3 months
- To Thaw: set in the refrigerator overnight
This buttery, crunchy homemade toffee recipe is the perfect holiday candy that’s easy and fun to make. It stores well and is perfect for a dessert table or to give as a gift. Whip some up today!
More Homemade Candy and Treats
After you make this easy toffee recipe, check out these other great holiday dessert recipes you’re sure to love:
- Pecan Pie Bars
- Caramel Apples
- Russian Tea Cakes
- Cranberry Cookies
- Chocolate Crinkle Cookies
- Chocolate Chip Cookies
- Cream Cheese Mints
Toffee Recipe
Ingredients
- 1 cup almonds, or your favorite nuts, toasted and coarsely chopped, divided (see notes below)
- 1 cup granulated sugar
- 1/2 lb unsalted butter, 2 sticks or 1 cup
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips, or milk chocolate
Instructions
- Prep: Grease a 9×12 or 9×9 metal baking dish, and line it with parchment paper. Do not grease the top of the parchment paper.
- Toast the nuts: Heat whole almonds over medium heat in a skillet for 5-7 minutes. They can burn easily, so stir every 30 seconds and don’t walk away. Or roast the nuts on a baking sheet at 325 degrees for 10-15 minutes. Coarsely chop almonds and spread half of them evenly into your parchment-lined baking pan. Set aside the remaining nuts for topping.
- In a large heavy saucepan (at least 3-4 quarts), combine butter, sugar, vanilla, and salt. Set over medium heat and use a wooden spoon to stir constantly until the butter melts and the mixture comes to a boil. Slowly stir continuously until it turns a caramel color and reaches at least 300 ̊F on a candy thermometer (300-310 is the hard crack stage and takes about 8 to 10 minutes over medium heat). Be careful since the mixture is extremely hot (do not sample!) and will brown quickly toward the end.
- Immediately pour your toffee into your prepared pan. Right away tilt the pan to spread evenly over the nuts. It doesn’t have to reach the edges or look even.
- While hot, sprinkle the top with chocolate chips and rest for 2 minutes (they will glisten once they have softened) then use an offset spatula to spread the chocolate evenly over the surface. Sprinkle on the remaining 1/2 cup of nuts, pressing them gently into the chocolate layer to adhere.
- Let cool for at least 2 hours at room temperature or unit the chocolate is fully set then cut or break into pieces to serve. Store in an airtight container at room temperature for up to a week.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, love you recipes and blog.
Would it hurt to hasten the chocolate firming process by placing in the refrigerator?
Thank you!
Hi Sabrina, I think that may work, but there might be some condensation if you put them in the refrigerator.
I used to make toffee all the time like this as a young teen. Forgotten how since I grew up so I’m looking forward to doing it again as I love Skor. Can I sub the sugar for.monkfruit?
Thanks
Hi Lauren. To be honest, I haven’t tested any sugar substitutes. You may want to research online to see if it melts well under heat. I am not sure how using it could affect the recipe.
Natasha – all of a sudden my computer rolls to the bottom of the recipes. I use Safari. If this is the problem, I can’t use your website. What do you suggest other than changing my website? This has been happening since your cookbook came out. Maryann
Hi there, I’ve never encountered or heard that issue before. Have you tried using Google chrome browser?
I only use Safari & Natasha’s website is working just fine. Good luck!
Can you replace the butter with vegan butter? I am trying to make this dessert milk free.
Hi Catherine, I haven’t tested that to advise. I imagine that will be fine but we’d love to know how it goes if you try that.
I made Christmas cookies for my friends and included this recipe. Really good! I never made caramel before, so I was nervous about boiling the sugar, vanilla and butter. I had to stir slowly, and it was worth it.
I had butter left in the mix, so I spooned the caramel onto the nuts. It is delicious!!
I hope your friends will love what you personally made for them. That is sweet! Glad that you loved this recipe too.
I am a senior & I failed this recipe.It did not harden.Can I save this.Judy
Hi Judy, I’m not sure what went wrong but if you follow the recipe exactly as written and follow the exact ingredients, it should harden and work out fine. You can add this to your favorites by clicking the heart icon.
Thanks for the easy and tasty recipe.
Please note when cooking candy that the Hard Crack stage will happen at a lower temperature at higher elevations.
I’m at 5000′ and it can be as much as 16°F lower, depending on the weather. This will have a big impact on the outcome of the candy.
PRO TIP: check thermometer by testing the boiling point of water, which is 212°F at sea level. Place thermometer in a small pan of water. Bring to a boil for a few minutes. Check the variance from 212°F. Adjust recipe accordingly.
Thank you for sharing, Rebe!
Thank you for posting this. I have a hard time getting toffee and brittle right. I live just at 3250ft and water boils at 206°F so I figured this would be done at 294°. At 300° the color was still light and I worried about separation if I kept going to get the amber color so I stopped at 302°. Do you think I should continue heating until color change or go by temp? Thanks, Rebe J. And thanks, Natasha, for great recipes!
Going to make for a Christmas Party. Looks yummy, will let you know how it turns out.
After 50 years of baking I finally made toffee thanks to your wonderful recipe and very helpful video!
Aww, that’s the best! Thank you so much for sharing that with me, Cathy. I’m all smiles
I just made a batch and am wondering if I can cool it in the fridge if I have to let it set up at room temp. Thanks!
Hi LeeAnn. I think so. There might be some condensation if you put them in the refrigerator.
It worked! Set up in about 30 minutes. I needed to take it to an event. Thank you for following up!
You’re welcome! I’m so happy it all worked out, LeeAnne!
Hi Natasha! I’m wondering does this taste anything like peanut brittle from Sees candies? We love their peanut brittle and I would make this and use peanuts instead of almonds if it has a similar taste. Thanks!
Hi Alina! I can’t say for certain. I’m not familiar with the peanut brittle from there. I assume there would be some similarities. Any type of nut will work in this recipe. I hope you love it!
My toffee tasted great but when i cracked it a lot of the chocolate came off. Any suggestions?
Hi Christine. Did you add the chocolate immediately after pouring the toffee? If the toffee starts to cool, the surface becomes slick and the chocolate won’t have a good grip.
Also- Let the finished product cool completely until the chocolate is set and hard, which takes at least two hours. I hope that helps.
I love your recipes. I want to make this. Question, if I use pecan chips do I still need to toast them?
Hi Joylene. Pecans are fine to use. Toasting helps to bring out their flavor.
Thank you. You and your family have a wonderful Christmas and New Year!
Great recipe. The instructions were easy to follow.
The toffee in the pan is really hot to touch, be careful when adding the chocolate.
Thanks for sharing, Irene!
Can’t wait to try this recipe. And I love that you forgot the taste test and left it in the video! It was funny! Happy Holidays!
Hi Doreen! I hope you love this recipe!
I tried making this twice this morning and it split both times. I rewatched the video and did what you did. Super frustrating. Any suggestions?
Hi Shanna! See my instructions about this in the “common questions” section above.
Natasha and others that have made this. Is this toffee hard to break or is it the very soft (not caramel) that needs little effort to crunch between your teeth? Thanks.
It reaches the hard crack stage so it’s firm. It’s not gooey and does not stick to your teeth. It’s really the perfect texture! It cracks when you break it.
Ack! This is so great! Was really easy to make and it looks so pretty – I think I’m going to give some as gifts this Christmas!
It will be perfect to gift!
We love toffee & this is our favorite time of year to make it!! It makes the perfect gift & is so irresistible!!
Thank you Kristyn, I agree and once you make it once, you realize just how easy it is! Such a treat and very customizable.
Ooooohhh YUM! You made this look so simple! I’m definitely making this for gifts for friends! Thank you for sharing your awesome recipes with us…. and BTW, I saw Sharkey helping to cut the toffee, he’s really handy with a big knife!
You’re welcome, Caroline! It will be a perfect holiday gift!