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Homemade toffee stacked.
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5 from 1 vote

Homemade Toffee

Homemade Toffee is an easy candy recipe with just six ingredients and it only takes about 20 minutes to make.
Prep Time20 minutes
Cook Time20 minutes
Chilling Time1 hour
Total Time1 hour 40 minutes
Course: Dessert, Snack
Cuisine: British
Servings: 25 pieces
Calories: 166kcal
Author: Rosemary Molloy

Ingredients

  • 1 cup butter salted
  • 1 cup sugar (very fine/caster)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

EXTRAS

  • ¾-1 cup almonds
  • 1-1¼ cup chocolate chips (milk, dark or a mix)
US Customary - Metric

Instructions

  • Place the raw almonds (skinned) on a cookie sheet and toast in a pre-heated oven at 350F (180C) for about 4-5 minutes, stir then continue roasting for 3 minutes, remove them from the oven and move immediately to a clean bowl. Do not leave them on the cookie sheet or they will continue to bake and you could end up with burnt nuts. Once cool chop until medium coarsely chopped.
  • Sprinkle half the nuts on the bottom of a parchment paper lined 8 or 9 inch (20 or 22 cm) square pan (I used an 8 inch/20 cm)), set aside.
  • In a medium pot over medium heat add the butter and sugar, once the butter starts to melt, start to stir, and continue stirring until it becomes a dark amber colour, or 300-305F (148-152C) on a candy thermometer.
  • Remove the pot from the heat and stir in the vanilla. Pour the toffee onto the top of the nuts in the pan, sprinkle with chocolate chips, cover with foil for 5-10 minutes then spread evenly, top with remaining chopped almonds. Once the toffee is firm, approximately 1-2 hours, break into pieces. Enjoy!

Notes

Instead of almonds you can substitute with hazelnut, walnuts or even pecans.

How to Store Homemade Toffee

Place the cooled toffee in an airtight container. I like to store it in layers with parchment paper separating each layer. This will keep the candy pieces from sticking.
You can store it at room temperature for up to two weeks. If your kitchen is very warm or hot, you can also keep it in the refrigerator.
If you want to freeze it, store it in a freezer-safe container with parchment separating the layers. It will keep well for up to two months.

Nutrition

Calories: 166kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 227IU | Calcium: 20mg | Iron: 0.2mg