Homemade Toffee
This homemade toffee is the best ever, and the recipe calls for only five simple ingredients!
I love toffee. It is such a perfect dessert made from caramelizing sugar along with butter and flour.
It makes an excellent recipe to use for the holidays!
Ingredients for Almond Toffee
- Unsalted butter
- Granulated Sugar
- Salt
- Semi sweet chocolate chips
- Almonds
What makes this toffee so good are the finishing touches.
The top has a generous layer of semisweet chocolate and cut up almonds, one of my favorite nuts.
Cook’s Tips
- If you attempt this toffee recipe using a heavy pot, stirring constantly is a must.
- Make sure you can hover over your stove for the full 20 minutes to stir with a wooden spatula, so your toffee doesn’t burn.
- At 300 degrees F, you can easily scorch your pot if you are not attentive.
- For this particular treat, I sometimes like to cool the entire pan with the candy in the refrigerator just until the toffee comes to room temperature. Then I transfer the pan to the freezer, so the rest can set up.
Frequently Asked Questions
What’s the Difference between Caramel and Toffee?
The difference is in how you cook it. You cook caramel at a lower temperature, while you heat toffee up at a much higher temperature in order to give it that crunch.
Should Toffee Be Refrigerated?
Yes, it should be refrigerated to be set. You can refrigerate it for up to 6 months in the refrigerator, but if it’s at room temperature, the toffee will last for 6 weeks.
How Many Calories?
This recipe has 418 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served as a dessert. For other wholesome holiday desserts, I recommend the following recipes.
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Almond Toffee
Almond Toffee – easy and the best homemade almond toffee recipe that is sweet, nutty, crunchy. Perfect candy for Christmas holidays.
Ingredients
- 2 cups (480 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 1/4 teaspoon (1.75 mL) salt
- 2 cups (450 g) mini semisweet chocolate chips
- 1 cup (150 g) almonds, chopped
Instructions
- Fill a pot with butter, sugar and salt. Cook on medium heat, stirring often, until the mixture turns amber and registers 300°F (150°C).
- Pour the mixture in a parchment lined baking pan. Sprinkle chocolate evenly over the top. Allow to sit until slightly melted; use a spatula to smooth the chocolate. Top evenly with almonds, pressing gently so the nuts stick to the chocolate.
- Refrigerate until set. Break into pieces and serve.
Notes
Store the toffee in an airtight container.
Nutrition Information
Serving Size
20 peopleAmount Per Serving Calories 418Total Fat 31gSaturated Fat 17gCholesterol 50mgSodium 34mgCarbohydrates 33gFiber 2gSugar 28gProtein 3g
Caran Colyer
Could it be made with Splenda or Swerve?
Rasa Malaysia
I don’t know I don’t use it.
Michelle
Is it OK to use salted butter and leave out the salt? And, I see some recipes call for vanilla. It’s OK to omit it?
Rasa Malaysia
Yes. OK.
Beez
I make toffee, too. Much better if you put almonds IN THE TOFFEE right before it reaches hard crack. Also, use Wiltons lite chocolate disks! So much better than chocolate chips.
Rasa Malaysia
Thanks for your tips!!
Chinky
What is the size of the pan you use to spread the toffee?
Debra Kauffman
I made this but don’t make my mistake. The pan should be a cookie sheet NOT A BAKING PAN otherwise it will be to thick and hard to eat. I used the cookie sheet the second time and delicious. This is my favorite candy for the holidays and will make again.
Chris
I like to find cookies or desserts that have less than one cup of sugar because there are so many other sweets that are add in the recipes if not careful the dessert tastes like candy, because its to sweet
Cherie TravelFoodFun
Some of the best looking toffee, I have seen. Mouth watering.
CW
What kind of almonds do you use? Raw? Roasted unsalted? Roasted salted?
Rasa Malaysia
Roasted salted is fine.
Mrs Suvi
Lovely photos, makes my mouth water :)
Rasa Malaysia
Thanks Mrs. Suvi.
Amy
I love these type of deserts, quick to make, and very tasty. Great for entertaining.