Best Homemade Toffee Recipe
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This easy homemade Toffee is rich, buttery, and delicious! Made with only four simple ingredients, this easy recipe makes the best toffee! A favorite candy to make in minutes for nibbling, sharing, and gifting!
This toffee is easy to make and absolutely delicious! It’s such an easy candy to make – and while it does have to set to harden, it only involves a few minutes of hands-on mixing time! It makes delicious gifts to share with friends and family or to serve throughout the holiday season or anytime you wish!
My Christmas candies always include many delicious confections such as my Peppermint Bark, Divinity, and this. But I don’t save this Toffee to make only during the holidays! It is perfect year-round and can be made with just a few ingredients.
The holidays and making this easy, delicious toffee recipe go hand-in-hand for me. Candy-making is always something I do around the Christmas holiday season! But don’t save this tasty toffee to enjoy only during the holidays!
Believe me, though, this toffee is so scrumptious and tempting that you want to make it and invite some friends to enjoy it. Or immediately wrap it into gift packages. Otherwise, you just may be tempted to eat it all yourself. Promise.
How to Make Homemade Toffee
You’ll be shocked at how easy this toffee recipe is to make! With four simple ingredients you probably have on hand, you could have a batch made soon for sampling.
Here’s how I make it.
Ingredients
You’ll need:
- Roasted Pecans (optional)
- Brown Sugar
- Butter
- Chocolate Chips
Step by Step Instructions
- Prep. First, line a baking sheet with parchment paper or a silicone baking mat, such as a Silpat, to make this toffee. If you are using nuts, sprinkle 1/2 cup roasted pecans on top and spread evenly.
- Heat. Then melt brown sugar and butter in a heavy-bottomed saucepan over medium heat, stirring constantly. Boil until a candy thermometer reaches 300 degrees Fahrenheit. Then immediately remove from heat and pour over roasted nuts.
- Spread. Top with chocolate chips and allow the chips to begin melting. Spread chocolate evenly over the top of the toffee with a silicone spatula.
- Cool. Allow to cool for about five minutes before adding the remaining roasted pecans. If omitting the roasted pecans from your recipe, consider sprinkling the top of the chocolate with sea salt. Allow toffee to cool completely to harden – overnight on the counter or for about 20 minutes in the freezer.
- Serve. Lift hardened toffee off the parchment paper or Silpat baking mat and break it into candy pieces.
For Thicker Toffee Pieces
If you want the thicker toffee pieces similar to those I have shared in my pictures, you will line a 7 x 11-inch casserole dish with parchment paper rather than using a baking sheet. The freezing time increases to 30 minutes if you use that method to harden the toffee.
Do You Have to Use Nuts in the Toffee?
You don’t have to use nuts if you don’t want. But they are so delicious!
I use roasted pecans in my toffee recipe, but you could easily substitute another roasted nut or completely omit the nuts. If you omit the nuts, add a heavy sprinkle of sea salt on top of the melted chocolate as it begins to firm up. You really do need that little bit of salty-sweet combination that comes from this toffee. I promise you’ll be glad you did.
Toffee Makes Great Gifts!
And since I’m full of promises today, here is another one…If you give this toffee as a holiday gift, you will be asked for the recipe and have people singing your praises. Promise.
Make Ahead and Storage Tips
This toffee makes the perfect make ahead recipe!
To Make Ahead: Prepare as directed and store in an airtight container.
To Store: Place in an airtight container and store at room temperature or in the refrigerator for up to 2 weeks.
To Freeze: You can also easily freeze toffee. Freeze in an airtight, freezer-safe container for up to 3 months.
More Favorite Candy Recipes
Some of these candies are traditional holiday favorites, but all are delicious and can be enjoyed anytime!
Here’s my favorite homemade toffee recipe. I hope you make it soon!
Toffee Recipe
Ingredients
- 1 cup roasted pecans, divided (optional)
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup chocolate chips
Instructions
- Line a baking sheet with parchment paper or a silicon baking mat, such as a Silpat. If using nuts, sprinkle 1/2 cup roasted pecans on top and spread evenly.
- Using a heavy-bottomed saucepan over medium heat, melt brown sugar and butter, stirring constantly. Boil until a candy thermometer reaches 300º F. Immediately remove from heat and pour over roasted nuts. Top with chocolate chips and allow chips to begin melting. Spread chocolate evenly over top of toffee with a silicon spatula. Allow to cool for about five minutes before adding remaining roasted pecans.
- If omitting the roasted pecans from your recipe, consider sprinkling top of chocolate with sea salt.
- Allow to cool completely to harden – overnight on counter or about 20 minutes in the freezer. Lift hardened toffee off parchment paper or silpat and break into candy pieces.
- Optional: for thicker toffee pieces (as pictured), I line a 7×11 casserole dish with parchment paper rather than using a baking sheet. Freezing time increases to 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Love, Love, Love! I used a similar (but more complicated) toffee recipe for years, but after trying this recipe a couple of years ago, I’ll never use anything else again! This makes the most amazing toffee and is completely idiot proof. Just what I need in my chaotic kitchen! 😊
Thanks so much, Glynis. I’m so glad you find this toffee so easy to make and love!
Made this for the first time today. it was super easy, and came together very quickly. I will definitely make this again!
Thank you, Linda, for giving this recipe a try. I’m happy you found it so easy to make and will make it again.
Hi Robin, I’m Jackie. I love your dessert recipes and I’ll be making your toffee sometime tomorrow. I love toffee and I’m going to eat the whole pan myself. I don’t care about how much weight I gained I just want to have some fun. But I have a question for you. For the life of me I went through all of your blogs to find the chocolate fudge frosting recipe. And I can’t find it anywhere! Would you please forward it to me as it is not listed anywhere that I can see and I really want to use that frosting on those vanilla cupcakes of yours.
Thankyou,sweet lady.
Jackie, it’s my Fudge Icing Recipe. I hope you enjoy the cupcakes.
I love this toffee recipe!! I followed the recipe to the letter and used the roasted pecans as recommended. What a difference they make!! Yummy!!!
What size cookie sheet do you use for the Easy Toffee Candy, Robyn?
Thank you Robyn for this Toffee Recipe! It’s so delicious. I made a batch to test it out over the weekend and my family loved it. I can’t wait to make some more and bring it into my work holiday party =)
Thank you, Lynn. So glad your family loved it. Hope everyone enjoys it at your party.
To those whose butter separated out from the sugar, this happened to me on the first try. I read on the Challenge Butter website, that using salted butter often eliminates this. Second try, used salted butter; melted butter sticks halfway, then added brown sugar; lowered heat and slowly brought mixture up to temp, stirring constantly. It worked!
I have made pastries for many years and have many variations and even pastries of my own concoction.
Many of the old world items I make are said to require the humidity to be under 15% ( all brittles,toffee’s, etc), I am unsure if it is true but the old women swear it is, and who am I to say they are wrong.
My question is, if this is true why isn’t it indicated in cook books or is it just the old gal’s way of saying, I need a break too.
SEMPER FI
I live in a humid area and I find it affects everything I bake, especially ant toffee bark recipes and cookies.