Easy Toffee Recipe – Such an easy homemade toffee that you’ll get asked for all the time! Made of four simple ingredients, this toffee is a favorite homemade candy!

Photograph of homemade buttery toffee with a layer of chocolate and roasted pecans. // addapinch.com

The holidays and making this easy, delicious toffee recipe go hand-in-hand for me. Candy making in general is always something I always do around the holidays – especially for Christmas! But this toffee tops the list of holiday candies – and I find myself making it throughout the year!

Toffee is really so easy to make once you figure out a couple of basics, that you can easily make a few batches within an hour or so! It makes delicious gifts to share with friends and family or to serve throughout the holiday season or anytime you wish!

Easy Toffee Recipe

Believe me when I say this though, this toffee is so scrumptious and tempting, you want to make this and then invite as many people over as you possibly can. Or immediately wrap it into hard to unwrap packages! Otherwise, you’ll be tempted to eat it all yourself. Promise.

And that sort of temptation just needs to be shared amongst all those you love.

This toffee recipe is so easy it is ridiculous! With four simple ingredients that you probably have on hand right now, you could really have a batch made this afternoon for sampling.

Here’s how I make it.

How to Make Toffee

You’ll need:

  • Pecans (optional)
  • Brown Sugar
  • Butter
  • Chocolate Chips

To make this Easy Toffee Recipe, first line a baking sheet with parchment paper or a silicone baking mat, such as a Silpat. If you are using nuts, sprinkle 1/2 cup roasted pecans on top and spread evenly.

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.

Top with chocolate chips and allow chips to begin melting. Spread chocolate evenly over top of toffee with a silicone spatula.

Allow to cool for about five minutes before adding 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.

Lift hardened toffee off of the parchment paper or Silpat baking mat and break into candy pieces.

For Thicker Toffee Pieces

If you want the thicker toffee pieces like 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…

I use roasted pecans in my toffee recipe, but you could easily substitute another roasted nut or just completely omit the nuts if you prefer. If you do omit the nuts though, do me a favor and 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 my third one…If you give this toffee as presents during the holidays, you will absolutely without a doubt be asked for the recipe and have folks singing your praises. Promise.

Here’s my favorite toffee recipe of all time. Make it soon!

Toffee Recipe - An easy homemade toffee recipe that you'll get requests for time and again! Made four simple ingredients, it is a favorite! // addapinch.com

Toffee Recipe

Easy Toffee Recipe – An incredibly easy homemade toffee recipe that you’ll get requests for time and again! Made four simple ingredients, it is a favorite!
4.84 from 12 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time10 mins
Freezing Time20 mins
Total Time20 mins
Servings: 24
Course Dessert
Calories: 168kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup roasted pecans divided (optional)
  • 1 cup packed brown sugar
  • 1 cup butter 2 sticks
  • 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.

Nutrition Information

Calories: 168kcal | Carbohydrates: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 75mg | Potassium: 31mg | Sugar: 13g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.3mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

82 Comments Leave a comment or review

  1. My family has been making this recipe for years, but lately when I try to make it when it gets to about 280 it breaks and separates and never goes back together… I’ve tried different temps, pans and weather and nothing seems to work… I generally don’t go above medium heat. Any ideas what may be happening???

    1. Hi Meredith,
      I’m not sure I understand if you are following my recipe instructions or if this is another recipe as you say your family’s been making for years.
      For my recipe, I always use a candy thermometer, and when the temperature reaches 300 degrees I immediately remove from heat. Also, I stir this constantly while it is cooking.
      I hope this helps.
      Thanks!

  2. 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

  3. 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!

  4. 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 =)

Leave a Reply

Your email address will not be published. Required fields are marked *