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
Filed Under
This looks delicious. Can you please recommend a good pan and candy thermometer? I’ve never made candy before.
Hi Tami! Yes, click on the red font words throughout the blog (they are links). You can also view my favorite kitchen tools in my Amazon affiliate shop. Just select “shop” from the menu option at the top of the page.
I hope you love the recipe!
Most delicious recipe. I was a little daunted to make this but it couldnt have been easier and the end result is really impressive and so yummy! Ive had to freeze half of it to stop me eating it (and it still tastes amazing straight from the freezer!)
I’m so glad you loved it!
Just made this last night! SOOOO easy, simple, and delicious. Definitely going in my recipe book!!!!
That’s wonderful, Janine!
I made this exactly as the recipe is written, it was delicious! The only issue I had was it does stick to your teeth. I read other places that cooking it to 310 degrees could help that. Your thoughts? Also, can this be doubled?
Hi Julie,I haven’t had an issue with it sticking to my teeth, but yes ensuring you hit the right temperature is critical to ensure it is in the hard crack stage. If its too cool its considered soft crack and then it can stick to your teeth.
I made four recipes this Christmas, and they were all gone within an hour. It is THAT GOOD.
I used pecans, and it was terrific. I wonder how it would be to add some Rice Krispies to this?
That’s just awesome! Thank you for sharing your wonderful review, Barbara! I haven’t tested this with rice krispies, if you experiment, let me know how you liked the recipe
Hi Natasha, these were amazing and so easy to do, I find it easier like you said to get ingredients ready, so much better. But everyone loved them, better than store bought. Thankyou again for another delicious recipe!
You’re very welcome, Mary. Thank you for sharing.
My grandmother used to make this with filberts(hazelnuts) and milk chocolate. It was delicious.
Made this for the first time, came out perfect. Everyone loved it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Penni!
I made this for the first time today and it turned out great! Can’t keep my husband out of it, so I had to hide it.
So glad you loved it!
I commented before to ask a question, but figured it out (didn’t use roasted/salted nuts, went with recipe). O.M.G. this is the best toffee I’ve ever tasted. Thank you! Followed the instructions exactly, and 2 batches came out perfectly!
I made the same yesterday for Christmas! I love it also but I do find that I have to give it away so that I don’t eat too much of it. I can’t seem to keep my hands off it! ha! Merry Christmas!
Same here! We made it for neighbors. Now I’m sad because I don’t have any, may have to make more. 🙂
Merry Christmas and a Happy New Year to you!
Merry Christmas & Happy New Year Carrie!
Hi! Can’t wait to make this. I did a grocery order, and accidentally picked roasted and salted almonds. I see that the roasted part is fine, how about the salt? Wondering if it will make it too salty? thanks
Hi Carrie! I haven’t tested it with salted almonds. IF you like the sweet and salty combo, I think it could work.
Oommgg this is so delicious and easy! Can’t stop eating it! Gonna make it and give as gifts! Thankyou for another wonderful recipe!
Hi Suzie! So glad you loved it!
Just tried this! I forget how easy toffee is. I couldn’t find my candy thermometer but took it off the heat as soon as it turned a little amber color. Perfect!
I’m so glad you enjoyed it, Lauri!
This was my first time making it. Your video and your instructions made it so easy for me. Thank you! I do use a lot of your recipes.
I’m so glad to hear that, Sharon!
Definitely a keeper! I received many compliments and sooo yummy!
Wonderful, Sara! So glad it was a hit.
I have just tried this recipe twice, and both times, the butter and sugar are separating and when I pour it in the pan it is a big oiley mess. I was so hoping to be able to master the toffee recipe. I followed the recipe exactly.
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.
I’m sure this recipe is wodnerful but I give up. I have wasted 6 sticks of butter and 3 cups of sugar. I took your advice and cooked it slowly and barely stirred and it still separated. 🙁
Hi Natasha. I only have TFal non-stick type pans. Do I need to purchase a stainless steal pan in order for this to cook right?
Hi Juls, since there is parchment lining the bottom, it doesn’t matter what type of baking pan you use. Its easier to see the color change with a stainless steel pan but I think it should still work with a nonstick pan to heat the caramel – just be sure to use a thermometer and keep a close eye on the temperature and color change. Also, don’t use a thin pot – it should have a heavy bottom to conduct heat well without scorching and hot spots.
Oops sorry. Guess I should have read the “Common
Questions” section. I’ll give it one more try 🤞
Was looking forward to making this toffee and, as easy as it seems to be, TWICE the butter and sugar separated before it reached the 300 degrees. Stirred it constantly over med heat but when it was about 275 that’s when it fell apart. What have I done wrong?
Hi Bev! Are you using a wooden spoon to stir? If not, I recommend using a long-handled wooden. The wood won’t cause temperature changes that will make your toffee separate.
I just made these for the first time!!! The toffee is amazing!! I only had pecans so I toasted those. These will be Christmas gifts for the neighbors (if they make it that far😁). Thank you, @natashaskitchen.com for the yummy recipe!!
Hi Jean! You’re very welcome. I’m so glad you love this recipe. Merry Christmas!