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

Prep. 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.

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

Cool. 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.

Serve. 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.

How to Make Ahead, Store and Freeze Toffee

This toffee makes the perfect make ahead recipe!

To make ahead. Prepare the toffee as directed and store in an airtight container.

To store. Store in an airtight container 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.

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


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


  • 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

Robyn xo

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

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Robyn Stone

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

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82 Comments Leave a comment or review

  1. I usually make the same Christmas candy year after year ~ I think I’ll change things up this year and try the Toffee. Thank you for sharing!!

  2. Wonderful picture and recipe… I do have a question since I have not made this before. What do you store the toffee in and how long does it keep. I need to know how soon I can make it before Christimas, for gifts.

    Thank you

    1. Hi Cindy,
      I usually make it a few days up to a week before I give it as gifts so that it is as fresh as possible. I never know how long it will take them to devour it, so I want to give it to them as fresh as possible. I store it in airtight containers packed with parchment paper between each layer and keep it in my refrigerator if I’m planning on making it more than a few days ahead of time. The toffee I make and keep at home has lasted a few weeks when I store it that way. Just make sure you use fresh nuts (if using nuts). I hope you enjoy these!

  3. Looks absolutely FABULOUS! I’ve got to try it. How do you roast your pecans? Or do you buy the already roasted salted ones?

    1. Hi Carolyn,
      There is a link to my roasted pecans recipe in the toffee recipe. Just click on that and it will take you straight to it. I hope you enjoy it!

      1. Thanks for responding to me. I clicked on it and it said that there is an error to the link. Maybe the link is messed up. Thanks for ALL you do!

      2. Oh no! I hate that it didn’t work right for you. Was it very humid in your area when you made it? My Grandmother always told me to not even attempt to make candy when it was humid, but once when I did it just didn’t end well.

      1. For the original size, you can easily use a 9×13 or a baking sheet that has an edge to it. The baking sheet lined with silpat or parchment will yield the thinnest toffee, the 9×13 just a wee bit thicker and the 7×11 as pictured in my photographs. I can’t wait to hear how you like it!

  4. Thank you! Thank you! Thank you! I made your toffee last night exactly by the recipe for a work party today and it was a major hit! Everyone loved it and asked me to please make more! I know what my co-worker gifts are going to be this year! I LOVE your site!

  5. Made this on the weekend and it was amazing. I added chopped pretzel pieces as well, for a little bit of salty. mmmmmm Thanks for the recipe.
    I want to try a toffee/coffee combination as well. This recipe is so easy to adapt.

    1. Thanks for taking time to add in this idea! My boys are allergic to nuts so I will use pretzels! Never would have thought of it!

      I have a different toffee recipe I have used in the past and it haas many more ingredients and sometimes it works and sometimes it doesn’t. I am definitely giving the one a try!!!

  6. I made the toffee last night and it turned out beautifully. I love that the recipe is so simple, using pure goodness: butter, sugar, nuts and chocolate. How can you go wrong with those ingredients? This recipe is a keeper! Thank you for posting it. It’s going into my recipe folder and will be a favorite for many holidays to come.

  7. Hi Robyn,

    Thanks for posting this simple – yet elegant recipe. I’ve made it a couple of times, and seem to be having issue with getting it to the right texture. I use a candy thermometer to make sure it get’s to 300 degrees – but it ends up a bit chewy. Still very yummy. Another batch I made was the right texture but I felt it had a burned taste (other’s didn’t and enjoyed every bit). Any tips?


    1. When you are at the high temperature, it is easy to burn the sugar. I did that over and over while I was trying to figure out how to make a good nut brittle. My solution, finally, was to lower the setting of the stove burner, and let things happen slowly and in a way I could more easily control. It worked but there are probably other ways to go about it. Mark

    2. Mine came out a bit chewy as well. It’s tasty, and brittle at first, but then sticks to your teeth terribly while you’re trying to chew the last bit. I hit 300, but maybe should have waited a bit longer?? I’m hoping that letting it cool overnight (versus just a couple hours) will make a difference in the texture!

  8. After a quick search I landed on your beauty. No more searching! I have been making candy for Mothers Day (tomorrow} for the past several years, usually some kind of off the wall nut brittle I dream up. I won’t be able to top this gem that’s for sure. I am going to give it a try tonight and I am looking forward to it. Mark. PS – I’m already messing around with the recipe – toasted raw walnut halves on the bottom, and a mix of dark and white chocolate on top with the toasted pecan halves. Nothing too drastic.

  9. Made this toffee tonight and it is absolutely DELICIOUS!!!! Will definitely be making this again! And yes.. I could totally
    Eat the whole batch! The only thing Was that I only got my “toffee” a little over 200 degrees before it almost started to burn. But it came out perfect! 😀 thank you for sharing!!

  10. This is my absolute favorite recipe in the world!! Hands down, the BEST toffee ever! I have to be careful to only make it every once and a while because I will eat ALL of it. A little nibble here, a small piece there and BAM, it’s gone ;).

  11. i made this for a Halloween party tomorrow. Came out amazing! So easy and fast and delicious. I know everyone will be super impressed. I used milk chocolate and I used pecans but also added sea salt because milk chocolate is sweet. I just broke it into pieces with my hands, I used a silpat. I will be making this all season long…maybe change up the type of chocolate and nuts. Thanks Robyn ☺️

    1. I’m so glad you enjoyed it, Tracy! It is definitely one I make throughout the fall and winter! It makes a great gift for friends and neighbors over the holidays. Enjoy!

  12. This looks easy enough that I am tempted to try it!! Can this recipe be made using almonds instead of pecans? If so, should the almonds be roasted first?

    1. Hi Bobbie,
      Thank you so much! I generally use salted butter as it is what I keep on hand the most. I know most professionals recommend using unsalted, but I’m a salted butter girl! 🙂

  13. Looks delicious. …thank u for comments on if we don’t use nuts! I am a nut freak, but my boyfriends son is very allergic, so i was really happy to see something not using them and the adding of sea salt for the “salty” bit! CAN’T wait to make this!

  14. I followed your recipe exactly as you wrote I used a 8×8 inch pan and it still isnt thick so how putting it in a 7×11 pan did you get such thick looking toffee.

  15. Hi! Kindly tell me two sticks of butter means how much in grams? And I don’t have candy thermometer what to do now I want to make it looks so delious. How many candies will make through this recipe? Thanks

  16. I made your toffee this afternoon – ohmygoodness!! So delicious! And easy. Definitely something I will make for treat giftees next year! Thank you so much for sharing!

  17. Hi! This recipe looks amazing and as soon as I’ve purchased a candy thermometer, I’m going to give it a try! Pardon me, though; this is probably a really stupid question, but I don’t quite understand this and no one else has asked, so clearly it’s me, but – you said to put the nuts down first, then pour over the toffee, then melt the chocolate over the top, yes? So you’re essentially building it upside-down, right? So then how does it end up toffee/chocolate/nuts in the end instead of chocolate/toffee/nuts? Sorry, again, that’s probably really dumb, but if you wouldn’t mind explaining, that would be amazing!! (Thanks!)

    1. When you heat sugar and butter to a high temp, it hardens when it cools. The pecans will embed in the toffee. the chocolate chips will melt and be spread out and pecans on top. Sounds absolutely yummy to me, can’t wait to make it

  18. What am I doing wrong?! I’ve tried this twice and both times the butter separated around 250. After the first time I looked up what to do so the second time I didn’t adjust the temperature and I continously stired. Do I need to use a lower heat than medium? Thanks for any feedback.

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