My easy 30-minute homemade toffee recipe makes a rich, buttery, crunchy toffee. It has a sweet chocolate topping with toasted pecans that’s perfect for parties and holiday gifts.
Love toffee recipes? Try my toffee cookies, saltine cracker toffee and toffee apple dip.
Table of Contents
A Toffee Recipe That’s Foolproof
This is such an easy toffee candy recipe and a recipe we make every Christmas. Microwave caramels, Christmas crack toffee and peanut brittle and are at the top of our list too!
I would recommend having a candy thermometer on hand to make things easier. They’re inexpensive and they take a lot of the guesswork out of candy making.
Why I Love This Recipe
- Simple. This homemade toffee recipe is foolproof and makes a candy maker out of even the most novice of cooks. Just follow my tips for the best classic toffee recipe!
- Tasty. It is sweet and addictive with incredible flavor. It’s the perfect gift any time of year just like my old fashioned hard candy!
Toffee Recipe Ingredients
Homemade toffee starts with a buttery, golden brown English toffee layer that is topped with chocolate and nuts.
Find the full printable recipe with specific measurements below.
- Butter: Unsalted butter works best. I like to chop it up until cubes before adding to the pan so that it melts quicker and more evenly.
- White sugar: White granulated sugar is best for this recipe.
- Vanilla: I recommend a high-quality pure vanilla extract for the best flavor.
- Chocolate Chips: Semi-sweet or milk chocolate chips are my favorites that make it taste like a Skor candy bar. Dark chocolate or white chocolate could be used.
- Pecans: Chop the pecans into small pieces before using. You may also use chopped almonds or cashews if preferred.
- Salt: Using unsalted butter allows us to control the amount of salt used in this recipe. Adding a hint of salt is the perfect compliment to the sweet, caramelized flavor.
How to Make Homemade Toffee
The most difficult part of this homemade toffee recipe is making the caramel. After that, this buttery chocolate treat is as simple as sprinkling and layering.
- Boil. Add butter, sugar, water, and salt to a saucepan with a heavy bottom and bring mixture to a boil over medium heat. Keep a close eye on the toffee as it cooks (don’t walk away).
- Make caramel. It will pale in yellow color, then deepen into a rich caramel tone. The candy thermometer should read 285°F (a minute or two after I took the above picture). Be careful not to let the mixture get too dark, or it will have a burned taste.
- Stir. Remove pan from heat and stir in vanilla. The mixture will be bubbly and incredibly hot. Carefully pour mixture onto a greased or parchment-lined baking sheet, and cool for 5 minutes.
- Sprinkle. Sprinkle the toffee with chocolate chips and rest 10 minutes.
- Spread. Spread melted chocolate chips over toffee with an offset spatula.
- Toppings. Sprinkle chopped pecans top of the melted chocolate. Almonds, peanuts or walnuts would also be yummy! Cool completely, then break into pieces and enjoy!
Tips and Variations
- Tools: Investing in a quality candy thermometer and heavy-bottom saucepan is well worth it for best toffee recipe results.
- Patience: Avoid the temptation to turn up the heat to speed up the process! You will end up burning the toffee.
- Avoid making on a humid day: Toffee hardens by releasing moisture, so humidity may make it soft if there is too much moisture in the air. Wait to make on a dry day.
- Quality ingredients: There are 7 ingredients and that includes salt and nuts. Quality butter and real vanilla extract make a difference. Avoid using margarine as is contains too much water content.
- Chocolate bars: Use three Hershey’s bars in place of the chocolate chips. It really gives it a candy bar essence.
- Nuts. Sprinkle the nuts on the bottom of the pan instead of over top.
More Candy Recipes You’ll Love
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Homemade Toffee Recipe
Video
Ingredients
- 1 cup unsalted butter , cut into pieces
- 1 cup granulated sugar
- 2 Tablespoons water
- 1 teaspoon Kosher salt , or 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk chocolate or semi-sweet)
- 2-4 Tablespoons chopped pecans , or almonds
Instructions
- Prep. Butter or line a baking sheet with parchment paper.
- Melt butter and sugar. In a medium, heavy-bottomed saucepan, combine 1 cup butter, 1 cup sugar, 2 Tablespoons water, and 1 teaspoon salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
- Stir. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°-290°F (takes about 20 minutes). Immediately remove from heat and stir in 1 teaspoon vanilla.
- Pour into pan. Pour onto the baking sheet and let it spread. Cool 5 minutes. Sprinkle with 1 cup chocolate chips and let sit 10 minutes.
- Spread chocolate and add nuts. Spread the melted chocolate with an offset spatula and sprinkle with 2-4 Tablespoons pecans.
- Cool. Cool completely before breaking into pieces. Enjoy!
Notes
- Swap the chocolate for dark or white chocolate.
- Add spice to the chocolate: cinnamon, nutmeg, cayenne, or even things like chai spice
- Go nuts with something other than pecans or almonds. Cashews work really well, too.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
It is a crunchy, sweet and buttery sugar candy. It’s similar to caramel and butterscotch but yet unique in it’s own way! Caramel contains additional cream to make it sweeter and creamier, like in this caramel sauce. Butterscotch is made with brown sugar and is not cooked to a hard crack stage.
No, some people use the hard crack test or just know by the color. If this your first time making it though or you want to ensure foolproof results, I highly recommend it.
This could happen especially if you have used margarine that has too much water content or have used a butter that has butterfat over 80% (like a European-style butter).
If it starts to seperate, try slowing stirring one Tablespoon of water in at a time until it comes back together. If you are still having trouble, use a thicker based, heavy bottomed saucepan.
If you’re looking for a way to use up leftovers, try making these delicious toffee cookies. Chop into toffee bits similar to a Heath bar bit, then fold them into the dough. The toffee adds the perfect chocolate and caramel flavor! You could also sprinkle the bits on homemade brownies, apple pie or cupcakes.
Place it in an airtight container or zip-top bag. I like to layer my toffee between wax paper sheets to prevent sticking. Depending on how big your pieces are, you may need to use two containers or bags.
This candy is good for at least two weeks if stored at room temperature. If your home is a bit on the warm side or if you’re holding onto it for gift-giving, I would store it in the fridge. It should last for a couple more weeks if you stick in the refrigerator!
Yes, I love snacking on frozen homemade toffee when craving a sweet chocolate treat. To store in freezer, place in an airtight container or bag. It should keep in the freezer for a couple of months.
Categorized as: American, Candy + Fudge, Chocolate, Christmas, Desserts, Freezer-Friendly, Gluten-Free, No-Bake, Reader Favorites, Stovetop, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Does it work to make a half batch? Or should I just stick to a full batch? Thanks!
I haven’t tested with half a batch, but let us know if you test it out!
I love this recipe! It’s so delicious. Have you ever doubled the recipe? Or is it best to do it one batch at a time?
So glad you enjoy the toffee! I find it works best to work 1 batch at a time.
So easy yet gift receivers of this yummy Christmas treat will think it took ALL day!
Yes, toffee makes the perfect gift! So nice of you to pass out!
I, as well have watched many you tube videos on making English Toffee and they just didn’t turn out the way they should. I tried your recipe and followed it to a T and it turned out just perfect!!! I am so excited about this after several attempts. They all turned out just ok but not to the carmel color I expected. I think the trick is, when it is boiling, don’t disturb the process by constantly stirring. Only occationally! It worked and it looks amazing!!!
Thank you!
Grandmother in Fargo, ND
This makes us so happy to hear, Deb! We’re so glad our recipe worked out great for you :)
What size pan do you pour toffee mixture out on? Sounds delicious and can’t wait to try the recipe
I use a 9×13″ pan (with parchment paper on top)
Has anyone tried this recipe with salted butter? How much of a difference does it really make not using UNsalted butter?
Salted butter should be fine to use. If you like sweet and salty toffee, you could just half the amount of salt called for in the recipe. :)
I’ve never made toffee before. Wanted to try it and this recipe seemed simple enough. Just finished and it in amazing!
I’m so happy to hear that! Happy holidays, Michele!
how much does one batch make? Thanks
About 20 servings :)
So delicious and easy. Love that you can do it without a candy thermometer!
I’m so glad you enjoyed the recipe, Jill! Thanks for your comment and review :)
How much water? Ingredients don’t say water but recipe does!
2 Tablespoons water :)
Delicious finally a simple recipe that works…. came out perfect on the first try…. only thing I suggest is melting chocolate chips a little bit.
I’m so glad it worked well for you, Terri! Thank you for your comment and review :)
I’ve made this recipe a bajillion times since finding it a month ago. So simple and quick and makes a great gift! Love it!
I’m so happy to hear that, Kelsie! Thanks for your comment :)
Hi,
Looking forward to trying this – hoping to make it as a gift for someone. Just wondering if anyone has tried it without the nutty choc topping? Is the toffee delicious on it’s own or does it need the topping?
Thanks
I think it would stay taste delicious without! You could always add sprinkles or even shredded coconut on top :)
This Recipe is Great! It is one of the most delicious things I have ever tasted. I even added some sprinkes on top to add some color. This Recipe is so good I am selling it in my buisness. I highly recamend this recipe for a GREAT snack and desert!
Easy and delicious. I did not have a candy thermometer but I did as the receipe said and cooked to rich Carmel color.
I’m so glad you enjoyed it! :)
I made this recipe today (my first time making toffee) and while it looks great and tastes great, mine had a lot of grease on the parchment paper when I poured the mixture out. I don’t have a candy thermometer so I just went by the color of the toffee. Not sure how to prevent that in the future. Any tips?
Hi Georgina! The butter can separate from the sugar and make an oily layer on top of the candy if it isn’t cooked the right amount of time. That would be my guess!
So easy & delicious!
This is the first time I’ve made this recipe. I just love toffee. But I was always afraid to make it. I did it !! It turned out great. Almond Roca, watch out, you have a true competitor in me. Lol. Thanks again.
I’m so happy to hear it turned out well! Thanks for your comment Elizabeth!