Easy Homemade Toffee
Homemade Toffee is incredibly easy to make, and is just as delicious! It comes together in no time, with just 5 simple ingredients. This quick no-bake treat is perfect for holiday cookie plates, or a lovely homemade gift!
Servings: 15 to 36 pieces
Ingredients
- 1/2 cup pecans, chopped
- 1 cup salted butter 226 grams
- 1/4 cup water
- 1 cup granulated sugar 210 grams
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips or a chopped baking bar 175 grams, see note below
- flaky sea salt, optional
Instructions
- Prep: Line a 9x9 square pan with parchment paper (if you want thick toffee pieces) or place parchment paper on a cookie sheet (if you want thinner pieces - see photos in blog post above). Get out all your ingredients.
- Toast the Pecans (Optional): Add your chopped pecans to a small saucepan and toast over low to medium heat, stirring frequently to prevent burning. Toast for 3-5 minutes, until they've deepened a bit in color and smell fragrant. Set aside to cool.1/2 cup pecans, chopped
- Make the Toffee: Add the butter, water, and sugar to a medium saucepan over medium high heat. Bring to a boil, stirring constantly, then reduce the heat to medium. Cook about 11-14 minutes, stirring constantly, until the mixture reaches 300℉ on an instant read thermometer or candy thermometer. Immediately remove from the heat once it reaches 300℉, and stir in the vanilla and salt. Pour the mixture into or onto your prepared pan.1 cup salted butter, 1/4 cup water, 1 cup granulated sugar , 1/2 tsp vanilla extract , 1/4 tsp salt
- Add the Chocolate: Immediately sprinkle the chocolate chips over the toffee. Let them melt against the heat of the toffee for a few minutes, then use an offset spatula to evenly spread the chocolate. Sprinkle on the nuts immediately, so they adhere before the chocolate sets. Let toffee cool at room temperature for at least 1 hour. Sprinkle on some flaky sea salt if desired.1 cup semi-sweet chocolate chips or a chopped baking bar, flaky sea salt, optional
- Serve & Store: Once toffee and chocolate are completely set (1 hour or more), break it up into pieces (or use a sharp knife to cut it). Store pieces in an airtight container at room temperature for 1-2 weeks, or in the fridge for 3-4 weeks.
Notes
Chocolate: I personally like using a chopped chocolate bar and tempering it, so the chocolate doesn't get that bloomed or "dusty" look that begins on the second day. Learn how to temper chocolate here.
Nutrition
Serving: 1piece | Calories: 253kcal | Carbohydrates: 20g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 138mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 386IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 1mg