Toffee Recipe

There are so many things I just LOVE about toffee,
you can change the nuts to your liking if you prefer walnuts, almonds, or even pistachios.   
easy toffee recipe
So many options…
You can use milk chocolate, dark chocolate, or semi-sweet chocolate. I like dark 60% cacao or semi-sweet.
It does not take a long time to make toffee. Which is just one of the very best things about it, but there are more…
like the buttery sweet flavor that has you coming back for another piece. I find toffee irresistible, and after you make it you’ll see why!
boiling toffee with a thermometer on the stove

How can I be sure the toffee is cooked to the proper temperature.

I find it’s the easiest way to make toffee is to make it with a thermometer. You can guess at the temperature, but that can be problematic, if you’re into guessing the color of the toffee should look like a brown paper bag, you can smell when it’s caramelizing as well, you do not want to burn it, you do not want it undercooked, it’ll stick to your teeth.

THIS is a great starter thermometer, make a perfect housewarming gift as well. THIS is my favorite thermometer, if you cook and bake a lot it really is a MUST HAVE item, I give this as a gift all the time… everyone says how much they love it and YES it’s worth the price!
The other way to test toffee if you don’t use a thermometer you can drop some into a small bowl of cold water and when it forms a ball that hardens it’s ready and again…
look for the color of a paper bag, that is the easiest way to describe the proper shade of toffee.
how to make toffee


How do you make toffee?

Start by using a thick-bottomed 2 quart or larger saucepan, heat the butter and sugar.
Bring it to a boil and when it comes to 285°
Stirring consistently, yes it’s time-consuming but so worth the effort.
Pour the toffee onto a baking sheet,
spread it out with an offset spatula.
Wait a minute or two for the top to barely set up.
Then add the chocolate chips, they will begin to melt, don’t try to spread them until they are softened or you will move the toffee.
Spread the chocolate over the toffee with an offset spatula, covering all the toffee in chocolate.
Add the chopped nuts.
Allow the toffee to cool at room temperature or put it in the fridge until it’s chilled completely.
Break the finished toffee into pieces.
spreading chocolate with an offset spatula
If you’re giving this as a gift it’s great to use cellophane bags and a twist tie to wrap them.
 Buttery and sweet, toffee is irresistible!
The possibilities are endless, you can use a variety of items to make this great for all occasions, colored sprinkles for birthdays, red and green sprinkles for Christmas, different flavor nuts or dried fruit, coconut is another delicious option.
Toffee is a great item to bring to parties, give as holiday gifts, and to enjoy anytime.
Do not put warm toffee in the fridge or the chocolate will bloom and get a whiteish look. The hot and cold don’t mix with chocolate it likes one or the other. So allow it to cool and set up naturally.
d almond on top of chocolate covered toffee
I love that my daughter wants to make this with me every year, we’ve been making it together for YEARS!
Be sure to check out my Rosemary Candied Walnuts, another great treat that takes minutes to make.

Toffee Recipe

delicious buttery sugary toffee, the perfect candy to make for the holidays, and everyday celebrating. Toffee slathered with chocolate and topped with sliced almonds.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Candy, Dessert
Cuisine: American
Servings: 20 servings


  • 1 lb butter 4 sticks I use salted butter
  • 2 ¼ cups granulatee sugar
  • 2 cups chocolate chips I use semi-sweet or dark chocolate
  • 1 cup chopped nuts almonds, walnuts or your favorite nuts


  • Have a 18x9 rolled edge pan ready.
  • In a heavy bottom saucepan over high heat melt the butter
  • then add the sugar and bring it to a boil.
  • Stirring constantly for the next 10 minutes or until it reaches a light caramel color, golden rich light brown like a paper bag. (285 degrees)
  • *Undercooked and the toffee will stick to your teeth for days, overcooked will taste burnt. If you do prefer toffee on the chewier side remove from heat t 282°, if you want it to crack and snap firm 290°.
  • Pour the boiled butter and sugar mixture directly onto a rolled edge baking sheet.
  • Spread it even with a small offset spatula.
  • Add the chocolate chips and wait 1-2 minutes for them to begin to melt.
  • Spread the chocolate with the offset spatula.
  • Top with chopped nuts, sprinkles or other edible decoration.
  • Allow it to cool completely on the counter.
  • Do not put in the refrigerator or the chocolate will look cloudy and white and get speckles of white, it will "bloom" and won't look pretty.
  • It will take time for it to be cool, lift up the bottom of the pan and feel that it feels as cold as you counter, like cold tile or an empty cookie sheet.
  • When completely cooled break or cut into pieces.

 easy toffee recipe



  1. I love toffee, but I've never tried to make it before. Yours looks amazing, and I'm definitely inspired to give it a try!

  2. This is the one thing that I didn't get to make this year that I LOVE!! After seeing your picture and easy recipe, I am thinking that maybe Christmas will go on for another month here. 🙂

  3. Man does that look good! My youngest daughter loves the paper flowers and cookies that you made in the posts above!

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