Homemade Toffee

Hey guys it’s Tiffany from Creme de la Crumb! My mom makes homemade toffee every year around this time and it’s one of my absolute favorite parts of the holidays – I look forward to this candy all year long! This recipe is simple, easy, and the best part: you can make it without a candy thermometer!

Homemade Toffee

If I ever had enough self control to keep myself from eating the entire batch of this toffee, I’d love to put it in little bags tied with ribbon and give them out as neighbor gifts! You could even tie a little recipe card onto the bag too – which really is going to save you hassle later because after they taste this toffee they will BEG you for the recipe!!

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4.8 from 6 reviews
Homemade Toffee
 
Author:
Recipe type: Dessert
Ingredients
  • 1 cup whole raw almonds
  • 1 cup butter, cut into 1-inch cubes
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups milk chocolate chips
  • ¼ cup finely chopped pecans
Instructions
  1. Get all of your ingredients measured and set out before you start the recipe. Then place your almonds on a plate and microwave them for 2-3 minutes on high to toast them. Line a baking sheet (preferable a 9x13 pan) with foil and place the almonds in a single layer on the foil - space them out as best you can.
  2. Add sugar, butter, vanilla, and salt to a large sauce pan (at least 2-quarts and it needs to have a thick bottom - not a thin metal one or your toffee will burn!) and melt over medium heat, stirring throughout.
  3. When ingredients are completely melted, continuously stir and gradually increase heat to medium-high. Keep stirring, stirring, stirring for 9-15 minutes until the toffee is a golden brown color (similar to the color of the raw almonds). As soon as it reaches that color, quickly pour over almonds in your prepared pan.
  4. Allow to cool for about 2-3 minutes, then sprinkle with chocolate chips. Allow to sit for another couple of minutes so the chocolate chips will melt, then spread over the toffee. Sprinkle with chopped pecans and allow to cool completely. (If you put the pan in the fridge it will speed up the process a bit).
  5. After toffee and chocolate and completely cooled, use a butter knife to break apart the toffee. Store in an airtight container at room temperature.
Notes
*Adapted from The Yummy Life

Recipe source:  THE YUMMY LIFE

Check out my other fun holiday candy recipes!

slow-cooker-cinnamon-pecans-1

SLOW COOKER CINNAMON PECANS

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3 INGREDIENT CHOCOLATE ALMOND CLUSTERS

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