Butter Toffee is a golden, crunchy candy that melts in your mouth with every bite. Made from rich butter and sugar, it has a beautiful caramel flavor that pairs perfectly with a coating of smooth chocolate and a sprinkle of toasted nuts. It’s an elegant homemade treat that feels luxurious yet simple enough to make in your own kitchen. Perfect for holidays, gifts, or just a sweet indulgence.
Cooking Time: 30 minutes (plus cooling)
Servings: About 20 pieces
Ingredients:
1 cup unsalted butter (cut into pieces)
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons water
1 cup semisweet or milk chocolate chips
1/2 cup finely chopped toasted almonds or pecans
Instructions:
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Prepare the Baking Sheet:
Line a baking sheet with parchment paper or a silicone baking mat. Have your chopped nuts ready for sprinkling. -
Make the Toffee Base:
In a medium heavy-bottomed saucepan, combine butter, sugar, salt, and water. Place over medium heat and stir constantly with a wooden spoon or heatproof spatula until the butter melts and the sugar dissolves. -
Cook the Toffee:
Once melted, attach a candy thermometer to the pan. Continue stirring gently as the mixture comes to a boil. Cook until it reaches 300°F (hard crack stage). The color should be a rich golden amber, and the mixture will smell like caramelized butter. -
Add Vanilla and Spread:
Remove from heat and carefully stir in vanilla extract (it may bubble up slightly). Immediately pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula into a thin layer. -
Add Chocolate and Nuts:
While the toffee is still warm, sprinkle chocolate chips evenly over the surface. Let them sit for 2 minutes to soften, then spread the melted chocolate smoothly over the toffee. Sprinkle chopped nuts on top and gently press them in. -
Cool and Break:
Let the toffee cool completely at room temperature for at least 2 hours, or refrigerate for 30–40 minutes until firm. Once hardened, break into pieces using your hands or a sharp knife.
Tips:
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Stir constantly while the toffee cooks to prevent burning.
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Don’t cook past 300°F or it may taste bitter; below that, it won’t harden properly.
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Store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer freshness.
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You can skip the chocolate for a pure butter toffee flavor or drizzle white chocolate for a fun twist.
Nutrition (per piece):
Calories: 190
Protein: 2g
Fat: 13g
Carbohydrates: 18g
Sugar: 16g
Sodium: 60mg
