Homemade Toffee

Homemade Toffee is so simple, easy and no candy thermometer required!  This is the best holiday must make recipe! 

For even more Christmas goodies be sure to try The Best Peanut Brittle, Microwave Caramels, or this delicious Fantasy Fudge!

Homemade Toffee

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!

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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What are the ingredients for toffee?

  • almonds
  • butter
  • sugar
  • salt
  • vanilla
  • chocolate chips
  • pecans

How do you make Homemade Toffee?

  • 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 9×13 pan) with foil and place the almonds in a single layer on the foil – space them out as best you can.
  • 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.
  • 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.
  • 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).

How do you store toffee?

After the toffee has completely cooled, store in an airtight container.

toffee-3

Watch a video on how to make Homemade Toffee Here:


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!

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SLOW COOKER CINNAMON PECANS

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3 INGREDIENT CHOCOLATE ALMOND CLUSTERS

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

Read More Posts by Tiffany

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Categories
Cookies and Treats

Comments

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  1. Too good and too easy! It kind of tastes like nut or peanut brittle with chocolate. I used semi-sweet chocolate and gave what I didn’t eat away….I ate half the pan.
    I will make this again

  2. I would use parchment paper in stead of aluminum foil for easy removal. I’ve made a version of this before with aluminum foil and it was hard to get off.

  3. I would like to say I did not like it but I guess I would not have ate half the pan in one sitting if this was the case… really tasty and very easy. Great for gifts.

  4. I made this this year for my annual Christmas Cookie Days. Two days, me , a kitchen, and over a dozen recipes of cookies to whip out. This year I wanted to do a little more than cookies, and I love toffee, so I decided to try it. It came out perfect! My sister said “It’s like you didn’t make it, but that you bought it.” Yes, people it was that yummy. And, on top of the taste being super yummy it was super easy to do. I doubled my batch, but it came out… well, I could ask for it to come out any better. It is now a Christmas Cookie Day staple.

  5. this is the same as mine except i put the nuts in at the beginning with the other ingredients,sometimes it takes at least 20 min,sometimes the butter separates and the oil needs to be stired back into the candy,i chop up some almonda and after you pour the candy out lay some hershey bars on top of candy ,spread chic,then sprinkle nuts on top,i don’t lay nuts on pan first

  6. This recipe is a WINNER every time. I make batches and give to friends during the holidays. Very easy to make. You can even freeze it… and it tastes amazing frozen too.

      1. Hi Alyssa I have tried this quite a few times but the butter always separates from the sugar however much I whisk it it won’t come back together again, what am I doing wrong or how can I get it right to begin with?

        1. I am sorry this is a problem for you. When adding the first part of ingredients, you will need to stir occasionally and over medium heat. Then stirring non-stop once it is at medium-high heat and for a long period of time (10-15 minutes). I am not sure why it would be separating for you though unless it is stirred to fast and heated too quickly.

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