Toffee

By Naz Deravian

Updated Dec. 19, 2023

Toffee
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
4 hours 35 minutes
Prep Time
5 minutes
Cook Time
30 minutes, plus at least 4 hours’ setting
Rating
4(129)
Notes
Read community notes

Preparing toffee isn’t complicated, but it does require a candy thermometer, so the candy hardens at just the right temperature and doesn’t burn. A deep, heavy saucepan is also useful to help the sugar evenly melt. This version includes the typical American toffee ingredients, granulated sugar and butter, with the addition of chocolate and nuts. For a more festive holiday treat, sprinkle the top with a little flaky salt or some crushed candy canes, and double or triple this recipe for gifting. 

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Ingredients

Yield:About 30 pieces
  • 1cup/227 grams unsalted butter, cut into 2-inch cubes
  • 1cup/200 grams granulated sugar
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 1teaspoon vanilla extract (optional)
  • 1cup semisweet or milk chocolate chocolate chips
  • ½cup pecans or almonds, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

129 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 1 gram protein; 37 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a 9-by-9-inch baking pan with parchment, creating a little overhang for easier lift.

  2. Step 2

    Attach a candy thermometer to a medium (3-quart) heavy saucepan, making sure the thermometer isn’t touching the bottom. Add the butter, sugar and salt to the pan over medium heat, stirring frequently with a wooden spoon, until the mixture comes to a boil, about 10 minutes.

  3. Step 3

    Once boiling, stir constantly, making sure to scrape down the sides of the pot, until the temperature reaches 300 degrees (known as the hard crack stage), about 10 minutes. The color will turn from pale yellow to a light caramel, and the mixture will thicken.

  4. Step 4

    Remove from the heat and stir in the vanilla extract, if using. (The vanilla will hiss when added to hot mixture.) Pour into the prepared pan, spreading in an even layer with a rubber or offset spatula. Evenly scatter the chocolate chips on top; let sit for 1 minute. With the spatula, smooth the chocolate over the top. Sprinkle the nuts all over the chocolate layer. Refrigerate until set, at least 4 hours.

  5. Step 5

    Using the parchment overhang, lift the toffee out of the baking pan and place it on a cutting board. Cut or break it into pieces. If not immediately serving, toffee can be stored in an airtight container in a cool place for up to 3 weeks.

Ratings

4 out of 5
129 user ratings
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Cooking Notes

NotMyRealName

Chocolate chips will give a messy product and that fuzzy mouthfeel. They are formulated to stay gooey in cookies. Use melting buttons from Mercken or Valrhona.

Chris S.

If you frost both sides with chocolate and nuts, use ground blanched almonds toasted in the oven and then cooled as the nuts on the chocolate, and then use another 1/2 oz of the almonds in the toffee mixture itself during cooking, mixed into the pot when the sugar is completely melted (no more graininess when spoon slides along bottom of pot), then you have a thicker, more formal product called Almond Buttercrunch. Very professional-looking and a worthy gift for family and friends.

jk

Great, easy recipe. But I left out the chocolate because I'm not a chocolate fanatic. I always wonder why chocolate has to be included in so many recipes. It overcomes the other ingredients.

Rebecca B

I can only keep toffee from separating using a Calphalon pan. I have no idea why, but I do have a pan just for this purpose. A little squeeze of invert sugar into the pot with the sugar and butter will help protect against crystallization. I prefer corn syrup for its neutral flavor, but honey, maple syrup, agave, etc. would work. The chocolate just slides off the toffee slab for me when I spread it on as described. I break it into pieces first and hand-dip each piece twice.

Jeffe (SF) :)

WOW WOW WOW! SUPER easy, SUPER quick and SUPER delicious! Who knew it would so easy? I had some leftover Guittard chocolate chips from the holidays and it made sublime toffee. My friends now think I am some kind of Wonka! :). Thank you Naz!

RHONDA

Use brown sugar and Hersey bars. You will be amazed.

Kiki

I don’t know what I did wrong! Followed directions, used candy thermometer which read just over 200. The sugar burned and stuck to the pot and my house filled with acrid smoke. Don’t know how I can salvage my pot.

Stir

My experience with candy making is that once it boils you don’t stir. Does this work as described?

Rebecca B

@Stir, when I make toffee, I do stir it periodically even after the mixture begins to boil. I find it necessary to ensure even heat distribution.

Rebecca B

I can only keep toffee from separating using a Calphalon pan. I have no idea why, but I do have a pan just for this purpose. A little squeeze of invert sugar into the pot with the sugar and butter will help protect against crystallization. I prefer corn syrup for its neutral flavor, but honey, maple syrup, agave, etc. would work. The chocolate just slides off the toffee slab for me when I spread it on as described. I break it into pieces first and hand-dip each piece twice.

Chris S.

If you frost both sides with chocolate and nuts, use ground blanched almonds toasted in the oven and then cooled as the nuts on the chocolate, and then use another 1/2 oz of the almonds in the toffee mixture itself during cooking, mixed into the pot when the sugar is completely melted (no more graininess when spoon slides along bottom of pot), then you have a thicker, more formal product called Almond Buttercrunch. Very professional-looking and a worthy gift for family and friends.

Nicki

Easy to make, great results. I tried various mixes- dark choc and pretzels instead of buts was a big hit

NotMyRealName

Chocolate chips will give a messy product and that fuzzy mouthfeel. They are formulated to stay gooey in cookies. Use melting buttons from Mercken or Valrhona.

jk

Great, easy recipe. But I left out the chocolate because I'm not a chocolate fanatic. I always wonder why chocolate has to be included in so many recipes. It overcomes the other ingredients.

MH

Very easy recipe to follow if you have a candy thermometer. I was surprised that the chocolate chips were so easy to smooth out. The only change I made was to use foil instead of parchment paper. The recipe turned out great!

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