Easy Homemade Toffee
An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!
When I was in the 7th grade, one of the girls in my history class always brought in the most amazing homemade toffee. She said that her mom would make it during the holidays and we would all surround her during break time to make sure we got our hands on this amazing toffee.
Well, I’m happy to say that after 12 years of trying my first homemade toffee, I can finally cross this off on my culinary bucket list.
Now this toffee recipe is unbelievably easy. The only hard part I could think of is the caramelization process but I promise you, it’s not difficult at all. It’s a simple stir-and-watch process until it turns an almond brown. That’s it! No candy thermometer or fancy gadgets needed.
But I guess the real hard part is waiting the 2 hours for this to cool so you could finally stuff your face with this. Just be warned that you will not want to share this with anyone so if you plan on making this for gift-giving, I commend you on your self-control!
Easy Homemade Toffee
Yield: 6 servings
Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!
- 1 cup raw almonds
- 1 cup unsalted butter, cubed
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup pecans, chopped
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Spread almonds in an even layer onto the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
- In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
- Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
- Let cool completely, about 2 hours. Break into pieces.
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Frequently Asked Questions
My butter separated from the sugar! What did I do wrong?
Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Please read through the comments below for possible explanations as to why this happened to you. You can also check out this forum or this article for troubleshooting tips.
Shouldn’t I use a candy thermometer?
There really is no need for a candy thermometer here. The beauty of this recipe is its ease and simplicity. Once the sugar mixture has caramelized, you’re set! But please feel free to do what is most comfortable for you.
What is the best way to store this?
This can be kept for up to 2 weeks in an air-tight container away from heat.
What kind of almonds should I use?
It is best to use whole almonds.
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That toffee looks amazing! I always look forward to holiday baking because it gives me an excuse to bake with nuts. I have a couple nut allergies in my family, so usually I don’t bake with them. As usual, love your photos! I started following you after the Seattle IFBC, and I’ve been so impressed.
Holiday baking is the best! And your banana crumb cake looks awesome. I’d gladly trade my toffee for your cake 🙂
Are you local to Seattle? We might be able to work that out! 😉
Can I use aluminum foil for almonds and mixture. Not a cook, snowed in and want to try this recipe. Do I use brown sugar or white?
Yes, aluminum foil can be used. The recipe also calls for white sugar, not brown.
Can brown sugar be used?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thus recipe is similar to one I’ve used for years. Brown sugar can be used, but half white, half brown. It gives it a yummy taste, but using all brown sugar causes it to not set right
Not sure what I did wrong followed directions completely . Total fail!! Same thing for my friend hers did the same thing.
I guess she only replies to people who save the recipe and never try it. What a horrible recipe. Why publish it if it doesn’t work.
I’m un-pinning your recipe and any others. What a joke.
Um, did you notice this post is from 3 years ago?
I tried this just now and it does not taste like toffee at all. I’m disappointed and think I can not serve it. Just wondering what I did wrong? Just the flavor is not good.
User error sweetie! Relax, and try try again. I have Been making this toffee for the past 3 years for the holidays and in multiple batches. It is super easy and worth the effort of learning. All of my friends and family love it! Perfect combo of salty and sweet.
BROWN SUGAR………… thats why it failed
How extremely rude l made 4 batches all perfect what’s wrong with you ?
Manners cost nothing.
It’s not the recipe. I’ve done is several times, and it come out perfectly. You apparently didn’t do something right!
This recipe turned out great! Like one of the other comments I read, I had my butter separate from the sugar. I realized I was cooking on high instead of medium. I lowered the temperature and in a last ditch effort to save it I added 1/2 cup of Karo syrup. Kept cooking on low until I had cooked 15 minutes total and it was the color of peanut butter. I was even out of vanilla—still tasted great! Thanks for sharing!
I have made this repeatedly and always turns out…..
I made this recipe this morning and will be making more tomorrow for gifting over the holidays. The recipe is perfect. Use the other posters tip to make sure you heat and stir until the mixture is the colour of peanut butter. The recipe works – you must have done something different for it not to have.
I have made this several times, and it has turned out perfectly for me. I’ll share a few of my tips that I hope can make yours a success.
What I like to do is make sure the butter is on the bottom of the pan (adding sugar and other ingredients on the top) to allow for faster caramelizing. I also cook on a slow, steady, medium heat (even if it takes me 45 minutes on a colder day). I put a jar of peanut butter upside down next to me so I can clearly see the color. I gently stir the sugar and butter continuously over medium heat until it is exactly the color of the peanut butter next to me. This ensures that I don’t burn it, but I don’t undercook it either. I let the toffee sit in the baking tray after I spread it out until it isn’t tacky, then I add my chocolate, allow it to melt, then spread. I always put it straight into the fridge, because I’ve found that leaving it out at room temperature sometimes allows it to set but sometimes not. It depends on the season and how hot/cold you keep your home.
Anyway, I hope this helps. It’s a great and easy recipe to share with friends/take as an impressive gift once you experiment with it and adjust it to what works for you.
Thank you for the tips! I’ve made toffee the last few years and the peanut butter tip is great…I always struggle with thinking hmmm is that dark enough 🙂 also I always use a wooden spoon to stir…it was a tip given to me a few years ago and it never fails…seems to keep sugar and butter from ever separating.
[email protected] Love this toffee easy simple yummie. BE PATIENT IT’S WORTH IT. FAMILY AND FRIENDS LOVE IT.
Lauren, I like you. I have tried to make toffee several times over the years and this recipe, with your hints is the first time it has turned out. Love it.
Thanks for the tips! Do you ever have issues with the chocolate separating from the toffee part after it’s cooled and you’re breaking it apart? I think I undercooked my toffee a bit, and maybe that’s why? Still tastes delicious though, just not so pretty 🙂
Mine does too! I read it’s because we try to cut it straight out of the fridge. Let it come to room temperature before cutting. I’m going to try it & see if that helps.
Somewhere I had read that using chocolate chips is why it separates. I now use better quality chocolate in the bar form rather than chips and that has worked for me. Trader Joe’s makes great milk and dark chocolate bars in one pound sizes.
I have found that if I don’t refrigerate it won’t get hard. Threw so many batches away before my neighbor gave me the heads up! Great recipe!
This is a fantastic tip! I just made this for the first time, with my upside down peanut butter jar right next to the stove, and it turned out beautifully!!
I tried the recipe it turned out great the cooking time is allot longer I think than the ten minutes if took awhile at low-medium heat to bring it to caramel color it gets foamy first then as it heats up more it turn more brown and then it’s ready
I made it for the first time and it turned out delicious. I just kept stirring until the mix was the almond color brown.
The problem with this recipe is she fails to mention caramel needs to be heated to 300 degrees F to reach hard crack toffee stage. Use a candy thermometer and remove from heat as soon as temp reaches 300 and immediately spread on baking sheet.
I’ve been making this for years this pain is the same recipe as my mother’s recipe but didn’t have her recipe on hand so checked Pinterest if one drop of water gets in the pan it will completely ruin it however I don’t know what I’m doing either because I used to make this beautifully and I’ve had two epic fails the past couple attempts so hopefully this one that I’m doing now will work out
Always het butter and sugar on medium and use wooden spoon. I think trying to rush the caramelization process is why most fails happen. I use candy thermometer and take off the heat at 290°. Hard crack stage is too hard on your teeth in my opinion
I’m not sure if you are using wet measure and dry measuring cups. That could be a reason though. Liquid measuring cups are not accurate for dry ingredients.
Otherwise, watch your temperatures. Making toffee and fudge are pretty difficult. Temp has to be exact or it’s hard as a rock or just goo. Good luck.
Wow your photos are just….phenom! I mean they always are, but b/c this is a sweet and I have a major sweet tooth, it looks especially good 🙂 Love toffee so much!
You are too nice man! I was actually thinking about not posting these because I wasn’t 110% happy with the photos but they were too good to not share. After making this, I’m sure I could have toffee every single day. That being said, I am forcing Jason to bring the leftovers to class or I will seriously eat every last bite.
These look REALLY good! I’m wondering what size baking sheet you use because the toffee turned out nice and thick.
I used an 12×17 jelly roll pan but I barely filled half of it. I centered the caramel mixture in the middle of the pan and kept piling it on. The thicker the better, right?
This is one of my all-time favorite holiday desserts, and it definitely looks easy for having a step that is frighteningly similar to making caramel. 😉 And those spectacular photos?! There are no words.
What is semi-sweet milk, please?
It is a type of chocolate chip that you could find at your local grocery store.
This is my favorite holiday sweet!! So glad it’s easy to make at home. They look so delicious and beautiful Chung-Ah!!
So pretty! Toffee is (so far) still on my baking baking list, but I’m going to try yours soon, to fix that 🙂
I want to zap myself into this picture and go to town! To make this work for gifts, I would definitely have to bake this, then leave the apartment while my husband hid the entire stash from me–it’s the only way I wouldn’t eat it all myself!
This toffee looks gorgeous! It’s one of my mom’s favorite treats so I think I might need to surprise her with a homemade batch. 🙂
I can’t believe I’ve never made toffee before….just sad. I need to change that ASAP and this sounds like the perfect recipe! 🙂 Beautiful pics too!
There is no holidays without toffee! This looks fabulous!
This looks delish, Chung-Ah! I made Almond Roca last night for the first time, and it was easier than I had expected, too! Candy seems so daunting, but once you give it a try, it’s not so bad 🙂
I love toffee! You can’t let me near it because I”ll eat it all right out of the jar, leaving nothing for everybody else – as my mother-in-law has learned quite well. 🙂 But it’s your photos that really entice me here – you captured all the beauty of this Holiday treat beautifully! Pinned!
Homemade toffee is the best – love the crunch of the nuts you’ve added here!
I seriously can’t make this stuff because I would sit around and eat it ALL day! But since it’s the holidays I probably should right :). I love these close up photos! You’ve totally got me craving it now!
This toffee and I would be inseparable. 🙂 It’s gorgeous!
I love toffee and just made some last week! Such a great gift idea!
Help- I made this and it turned sugary and the butter separated from the sugar, and I did everything the recipe said. I stirred it constantly and I turned it up a bit to get it to brown. Sad and bummed.
I think the increase in heat may have caused this to separate. It’s a simple process of stirring, watching and a bit of patience.
High Elevation can make this a problem… I couldn’t make in Colorado, but make it all the time at home in the midwest… I use a candy therm. Why mess it up and waste your ingred. Stir and too high of heat can make the sugar seperate.. Also, check your butter ing. some are not all real butter
you need to cook it longer in CO. just buy Enstrom.
I have a trick to share. I get a jar of peanut butter and turn it upside down on the stove. The second it gets to the color of the butter, it’s done. Never has failed. No thermometer needed!!
Great trick!! Love it 🙂
Great trick I tried this recipe and that peanut butter jar upside down worked really good for me
The easiest way to ensure hard toffee without separating is patience. Leave it at medium…it seems to take forever. It will stop bubbling and you will notice slight seperation. At this point my frantic wisking turns into a slower stir to ensure the butter and sugar stay together. I leave a glass of cold water by my stove and occasionally drop a bit of the mixture in. Once the mixture turns into a hard crackle once dropped in the water it is done.
Thank you for that Erica. I just tried to make it and my toffee got seperated and grainy. I’ll try again with your suggestions:)
I make toffee all the time and have been making it for awhile now. The first couple of times can be challenging. I used a candy thermometer for the first few times just to ensure the correct temp and texture for the candy. Once I learned how it supposed to look and the texture I did not need it any more. I cook the butter and sugar mixture on med heat for EXACTLY 12 minutes. (yes i time it. lol), and it comes out perfect every time. I hope this helps.
When it gets seperated and grainy it is not neccesarily lost! Same thing happened to me.. I just added a little cold heavy cream straight out of the fridge (took the pan off the heat first). As you see the structure changing, put back on the stove on a LOW heat, and stir until it comes together. Totally saved it! The result might be a little chewyer than they’re supposed to.. Buy hey, who’s complaining
Thank you for the tip, I had the same problem with the butter and sugar separating, but your idea to add cream totally saved it!! As long as it tastes good, all is not lost. 🙂
This scrumptuos toffee recipe is almost identical to my mother’s recipe from years ago, and hers says “Cook to 300 degrees”. It is a simple thing to make, but I personally always make it with a candy thermometer. It can go wrong if you aren’t careful – grainy. Avoid heat too high, stir constantly, watch the thermometer, then immediately remove from burner.
I was hooked when I saw your pictures! However when I tries to make this, the toffee never hardened. I even let it sit overnight. It stayed gooey. What do you think I did wrong?
I used a 9.5 x 13.5 baking dish.
I’m not too sure. Did you follow the recipe exactly as is? The toffee should’ve hardened within minutes of pouring.
After the two hour cooling period, my toffee did the same thing and wouldn’t harden. I ended up sticking my pre-cooled toffee into the freezer for about 2 hours and it turned out perfect! Also, I used a sharp knife to cut the toffee after it sat on the counter for about 5 minutes following the freezer.
Use a candy thermometer and cook the toffee until 300 degrees F. It usually takes me 30 minutes to make mine.
The COOKING of the caramel-hardened candy part didn’t cook long enough or get to the proper temperature so it was caramel
stage instead of “TOFFEE” or harder candy
Bring it to the temperature required which I think was mentioned at 300 degrees. It should harden quickly after that.
I so want this right now!
Wow, I had no idea how easy it is to make toffee. It looks delicious so I’m ready for the “challenge”. 😉 It’s the perfect gift to hand out this time of year.
Would this receipe be considered gluten free? I’m making goodies for work and a co-worker is gluten free so I just wanted to double check
Was it supposed to be brown sugar? Your recipe did not specify and now I have a pot of strange looking goo….
As indicated in the recipe, this toffee calls for granulated sugar, not brown sugar.
The “brown goo” is not out of the ordinary. This will turn into toffee upon cooling.
Just finished making this for Christmas…it was super easy and it tastes as good as the picture looks. I don’t ever bake..but am going to have to repeat this one, its almost gone. Thanks!
I make a breakup that’s similar, but the toffee is poured over a base of matzoh, and garnished with sea salt. The combination of crunchy/salty/sweet is amazing.
Hey, I have never heard of semi-sweet milk chocolate. I have heard of semi-sweet chocolate and then there is milk chocolate. Where do you find this? I have looked and I can’t find semi-sweet milk chocolate. Can you tell me where you get yours or the name of it? Thank you so much.
Semi-sweet chocolate will work just fine in this recipe.
Semi sweet and milk are two different intensities of chocolate. Milk is mild. Semi sweet is darker, more intense, and better for you. There is no semi sweet milk chocolate. Good luck.
It say semi-sweet chocolate chips it does not say milk in there.
Do you happen to have a pic of the mixture when you take it off the stove? I’ve tried toffee many times and just can’t get it right. I’d like to see exactly what it looks like when it’s ready to pour. Thanks!
Karin, the original recipe from The Yummy Life (the link is at the bottom of the recipe) has great step-by-step photos of the toffee process. Hope that helps!
You’ve inspired me! I’m a huge toffee fanatic, but I have yet to make it myself. Your directions and beautiful photos have convinced me to try it!
How do you clean the pan afterwards because it’s hard to get off the toffee even though it tastes delicious!
Beverly, I recommend using a silicone baking mat – the candy comes off so easily and it makes for such an effortless clean up!
I know this is probably a ridiculous question, but are the almonds essential to the recipe? I love pecans but not an almond fan at all. It won’t change the toffee any if I skip that step?
Yes, the almonds should not change the toffee.
I.ve tried a lot of recepies but the butter keeps separating from the sugar, anybody knows why? Or what do I do wrong, I even stir only one way.
Irma, a lot of factors can be at play here – the most common issue is that the heat source may be set too high.
Hi Irma, I read all the tips and comments and followed all those as well as the recipe….40 minutes later and frantic stirring, it all still separated so it got turns into nigella Lawson’s chocolate chip cookies! Best ever 🙂
Hello my dear. This is my absolute favorite toffee recipe and I don’t even dare look at another. If it ain’t broke, why fix it? However, I saw the other day these pretty little toffee squares which had been made on a brownie silicone mold. So no breaking required. Each piece was just so darn pretty and perfect. But I know this hardens VERY fast after you take it off the fire. Have you ever tried something like this? If so, how complicated is? And if not, how complicated do you think it would be?
I’m so glad you like this recipe! As for the toffee squares, I actually can’t answer with certainty because I’ve never tried it myself. It sounds amazing though.
How about white chocolate chips? Will they work just like dark chocolate??
Tara, you can certainly substitute white chocolate chips but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
My toffee came out sugary I stirred for 1/2 hour Than i thought it could be the pan…It was a.Teflon pan I was using, I switched the goo into a regular pan and Bingo that did the trick!
I literally just made this and OH MY GOODNESS yuuuuum!
Just one question is the toffee supposed to me hard and crunchy or soft? Mine is soft it has been in the fridge for about 3 hours (maybe more)
Is this right?? If it’s not it’s still amazing just the pic looks like it’s hard toffee
Hmmmm, it’s definitely not meant to be soft. It should harden almost immediately!
Have you ever doubled the recipe? I would like to make larger batches to save time but wasn’t sure.
I actually haven’t tried doubling the recipe but I don’t see why it wouldn’t work!
I lost my recipe, however this sound like, the only thing I see missing is the corn syrup. Any suggestions. Also my receipe said to mix the almonds with the syrup mixture. Thanks for your reply
The corn syrup is not needed in this recipe.
Do you think you could use Splenda instead of sugar in this recipe? I love toffee, but it does a number on my A1C.
You can certainly try substituting Splenda but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Mine stayed soft did I do something wrong?
Yes, the mixture should have hardened almost minutes after pouring!
Hello, Do you think I could use a candy making chocolate? Thanks!
You can certainly try substituting candy making chocolate but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Ok soo i poured out the excess butter liquid and put the sugary part on the pan and it tastes right and is hard so I think fyi to everyonenif you have my issue pour the butter out when the sugar is brown then pour onto parchment paper and such 🙂
Thanks for your comment. That helps me a lot! 🙂
I’m planning on trying this recipe soon because it looks DELICIOUS and I love toffee! I may be able to help explain why some people are getting hard toffee while others are still soft/runny.
To form hard toffee you’ll have to heat it up to the “Hard Ball Stage” (check out a sugar cooking chart) which is 250-268 °F (use a candy thermometer). Temperatures less than that will not harden.
Hopefully that works when I try it !
I make this same recipes except with a 1/4 cup of water and it is cooked in my electric frying pan set at 400…majes it no fail and i dont need a cany thermometer. If the heat is not right it will not work out.
Made this – so delicious and so easy…will be making more for Christmas gifts…thank you!
Are the almonds whole or sliced?
The almonds are whole, not sliced.
This looks so easy and YUMMY. gorgeous photos.
Can we use sliced raw almonds instead of whole? Do you think that would make a difference?
Ruth, it is best to use whole almonds, not sliced.
I wish I had read the comments before making this. It ended up coming out soft and not the right color after the 10 mins. indicated in the recipe. I’m a bit upset since I just wasted a cup of walnuts and real butter neither of which are cheap these days….. I have it in the freezer now trying to salvage it if at all possible…… From what I have read in the comments the only thing easy about this recipe are the ingredients since most of the advice listed says it take about 30 mins. of stirring to get it to the right color and temp. It was nice of you to share it but I really think you should update it to include the 30 mins. and the candy therm. Thanks anyway….
Tina, I’m sorry that you’re having so much trouble with this and I’m not entirely sure what went wrong on your end but the beauty of this recipe is that you don’t need a candy thermometer and the short amount of time it takes to make this!
I made this recipe twice today. The first time was a disaster. The pot I used was too small, and I stirred too much. I ended up with a gooey mass that didn’t harden. The second time, I used a larger pan, and stirred much slower. It took more like 12-13 min, but this time it worked how it was supposed to. Thanks for the recipe.
This was a fabulous find! Making tonight, never used sugar before so that will be new. I always screw up candy making so I’ll be using the candy thermometer. Happy Thanksgiving!
I just made this. It came out perfectly! Hardened right up. I used a non-stick teflon pan and not a problem. I am not sure what others are doing but it came out perfect…first time. Medium heat…no more..no less…and never stop whisking. Thank you for this wonderful receipt! Will be making as X-mas gifts!
Hi, Love your recipe, but on e question; do you let the toffee cool for 2 hours on the counter, or in the fridge?
It is best to let this cool on the counter.
Yes! Thank you so much for this! I have been on a candy making spree and had 4 failed attempts at old fashioned peanut butter fudge. My thermometers wouldn’t be near soft ball stage and the fudge would be burning, or set like a rock, and one didn’t set at all. I decided to try toffee without a thermometer and it turned out perfectly. I can now blame my failed fudge on the thermometers officially, since I am clearly perfect =p (…if only…)
This was amazing, so easy and delicious.
The photo of your toffee spectacular! So I followed your instructions completely. 7, then 10, then 12 min of non stop stirring w/ a whisk – still no color change. Continued for 5 more min. Consistency changed, but not the color. Finally poured the caramel mixture over almonds anyway & added chocolate & pecans. It’s been an hour – still not hardening & when I snuck a fingerful just to taste – seems grainy & sugary.
Hmmmmmmm….wonder what’s up. In fridge now to see if it will harden.
I want mine to look like yours! Maybe will try again tomorrow using thermometer. Wonder why it would not turn color?
Sarah, I’m not sure what went wrong for you but it really shouldn’t take that long. I also don’t recommend pouring a sugar mixture without it caramelizing because it will result in a grainy texture. I know some of my readers have had better results using a specific kind of pan over another so please feel free to read through the comments to see what works best for you.
I make a similar recipe using a candy thermometer (300 degrees/hard crack) and no stirring. If you don’t want to do this, at least test it in ice water before taking off heat. Otherwise it could be too soft. Humidity also affects candy making: http://www.tasteofhome.com/cooking-tips/candy/candy-making-tips
Tried this today and while it took a bit longer than the 7-10 minutes (I used a lower heat as I was afraid of burning it.) it turned out fabulously. Cannot believe it has taken me so long to try making toffee. Super easy! Thanks!
P.S. I did want to let you know that your serving size may be a little off. My batch only served one. 😉
I totally agree – these should not be shared at all!
I tried this recipe twice but it won’t brown and the butter separates from the sugar. I continued to mix for over 20 mins. each time.
First try I had it on low medium and that didn’t work so I put it on low the second but still never browned and ended up separating.
Can altitude make a difference?
Yes, absolutely! Altitude can make a huge difference. Please feel free to google “high altitude toffee making” resources for additional help.
Very simple to make and my family enjoyed it. I used coconut sugar and cashews instead of the almonds. Will definitely make it again 🙂
So I got to the browning stage the second try…the sugar definitely separates easily from the butter. I was stirring frantically trying to keep it together (I need a gym membership, I think), but the butter was very stubborn and didn’t want to stay mixed with the sugar. The color was right so i did my best to whisk quickly and then pour it on my sheet. It looks like around the edges the butter is separated…Is this normal, or should I have stirred even longer? I went a solid 20 min stirring.
The butter should not have separated during the pouring process. I also think 20 min of stirring is a little too much as it really should not take this long. I worry that your heat source was not set appropriately.
Should the butter have been room temperature or can it be cold when heated?
The butter can be left cold.
So I just made this recipe…twice. Since some people have had a hard time with hardening, I thought I would chime in. The first time I made this (an never making candy before), I followed the directions and even gave it a little extra stirring. I starting having a dialog with myself…Is it a caramel color?? Yea, maybe a light caramel etc. So I took it off and it never hardened. I remade and went for that darker creamier caramel and seriously it took me over 20 minutes of brisk whisking. But the reward was a lovely caramel that hardened in just a couple of minutes Also, I would think that it is very important that you are using a whisk and not just stirring with a spoon. That’s what worked for me and now i’m inspired to make several more batches. Each batch does not product that much if your gift giving…
How long will this keep. What’s the best way to store it? Will it freeze?
I’m not entirely sure if this will freeze well but we kept it in a airtight container for several days without any issues.
I have made almond/pecan roca for years now, always using a thermometer. It freezes really well, so I think your recipe would also.
I’m not sure on what type of almonds to use… Sliced, chopped, whole?
It is best to use whole almonds.
i was making this on medium heat, in a heavy 2-qt pot, stirring with a flat bottom wooden spoon, it was taking longer than 7-10 minutes to get caramelized, but just when the color was just about right, the butter all of a sudden separated. It wasn’t pourable at this point. I love toffee and am very disappointed. I am an experienced cook so am not sure what I did wrong. Any suggestions?
Genelle, it is best to use a whisk, not a flat wooden spoon.
Thank you. I also have the “original” recipe from The Yummy Life” and it said to use a flat wooden spoon. I tried to use a whisk when it started separating. Why would it matter? I will try it using a whisk.
A whisk will do a much better job mixing everything together. I also had a reader comment that she has made this twice – once with a wooden spoon and once with a whisk – and has had a successful outcome using only the whisk.
This recipe looks de-lish and easy, too! One question…why do you have to use unsalted butter and then add in salt?
By using unsalted butter, you have complete control of the salt content that goes into the toffee.
I am planning to try this recipe to share toffee with our neighbors. I think some of you may be
having problems because you may have a gas propane stove. Medium on my gas stove is hotter than medium on an electric stove. This is just a guess from experiences I have had with my stove.
I followed the directions. My butter sugar mix got very thick but no color at 7 minutes then it suddenly curdled and now is separated from the butter. DISASTER. what did I not do correctly? UGH
Your heat source may not have been set correctly. That seems to be the main issue here.
Absolutely the easiest and most delicious toffee recipe ever. I used almonds on the bottom layer and pecans on top. I will make this again and again. Thanks for such a great recipe.
Thank you for posting this recipe! I am in the process of making a double batch of it and the only thing that I’m noticing is that it is taking a very long time for the toffee to caramelize. I have been stirring for almost an hour and it is just starting to get some color on it. Besides the stirring and waiting it’s a very easy recipe. I can’t wait to try it!
Damn delicious doesnt even begin to describe this! I stopped at the grocery store to buy a candy thermometer for a different recipe…there were none to be found. Luckily I came across this recipe. Absolutely perfect and so easy. I did start to panic around the 10 minute mark of stirring but that’s when the magic happened and now my beautiful toffee is cooling. The only reason I know it’s so good is because I cooled a little on a spoon to check it out 🙂 Going to make a second batch and sprinkle some sea salt on the chocolate. Now I need to figure out where to hide this before hubby gets home!
LOVE this recipe. My candy thermometer broke last night (Dec 23!!) right before I was getting ready to start making toffee and peanut brittle. I searched pin interest and found this recipe. I would suggest to others to use a heavy bottom sauce pot and a wooden spoon to stir. Mine came out perfect and it’s probably because I know the color it is suppose to look like when it’s done because of years of making it with a candy thermometer. As stated it should look almond brown. One batch took 12 minutes while the other took 13 minutes. I would suggest NOT to double the recipe if this is your first time making toffee. I added broken up pretzels to one batch and crushed oreos to another. I have sent this recipe link to my family and friends.
Thank you for such a great recipe!!
I must not have known what “medium almond” color is since mine never set well after 15 minutes. I ended up putting it in the mixer with 2 eggs, 1 tsp of baking soda and 3 cups of flour and made an excellent batch of cookies.
I don’t comment much on blogs, but I must confess I have a crush on your blog! I made this toffee (along with several other of your recipes “terryki salmon and siracha cream sauce” was to die for!) and it was amazing! We made the toffee in addition to our Christmas cookies and my husband fell in love with me all over again. It was easy, damn delicious, and an encore is in the works tonight. Thanks for your recipes, great photography, and love of food!
For anyone having difficulty with the butter separating from the sugar mixture; make sure that you don’t make this recipe with frozen butter. Pour up the mixture anyway and use paper towels to absorb excess butter in pan. Hope this helps.
I don’t consider myself a baker but I did try this recipe and have to say that it came out perfect the first time !! No issues with butter and sugar seperating either. Will definitely make again 🙂
love your site.. Thanks for sharing… I love toffee… This could be bad;)
I was searching pinterest for something to make my husband as an apology for being a big grouch to him this morning and came across this recipe. He adores toffee and I happened to have all the ingredients needed except pecans, but I just used almonds. (Thank goodness because he had to take my car to work today due to a flat tire.) I followed your recipe to the letter and it came out perfect. I might have let the sugar caramelize a little too much, but I still find it yummy. I’m super proud of myself for this and can’t wait for him to try the toffee. Thanks for the recipe, I’m positive it will be used often!
This looks so delicious! My dad loves toffee, so this will be so great and convienient without a candy thermometer.
I only have about 3/4 cup of chocolate chips, so I was wondering if I could use dark chocolate chunks? About how many would you say to put in? (They about the size of Hershey bar rectangles.)
Also, whole almonds seem sort of painful to the tooth. Do you really reccommend whole ones?
Yes, I really recommend the whole almonds. As for the dark chocolate, you can certainly try substituting this but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
What size pan do you reccommend?
I recommend using a large baking sheet, or a large jelly roll pan.
Hi there do you know the ingredients in uk terms we use grams, tablespoons etc haven’t a clue what weight a cup of butter would be thanks debs
Debbie, please feel free to use online resources to calculate ingredient conversions.
My didn’t harden. Instead it is soft. what did I do wrong
Elena, please refer to the FAQ located below the recipe for troubleshooting tips.
It did not work for me… separated after 25 minutes of stirring constantly at medium heat on a gas stove… think my heat was set too low (I see from the directions and comments it should not take that long)… I am going to try again at a higher heat…
I think I too had the heat set too low (I cook with gas, flame, not electric). After 2-0-25 minutes, I turned the heat up a bit & the mixture which was separated finally came to gether & the mixture began to brown beautifully. Try again. Toffee is like cheesecake; easy peasy. Once you get it, there will be no stopping your creativity!
Well, that was huge success!! While I didn’t add almonds I did mix 1 cup sugar with 1 up (2 sticks) no salt butter until my arms fell off! Hahaha! Thank you for sharing such an easy-to-make toffee recipe. My husband is thankful for the delicious flavor & I am thankful for an easy peasy recipe that really only takes 20-ish minutes of stirring (continuous) & an hour-ish to cool. I poured my mixture in a very large baking sheet w/o parchment paper & once cooled, it easily released.
This is not only the easiest to make, but also the best tasting toffee ever! I have tried a couple of other recipes that require a candy thermometer, but the butter/sugar mixture had such a small window of readiness that it often hardened before I could pour it all onto the cookie sheet. I was skeptical about whether I would be able to determine when the right almond brown color had been reached, but it worked! Perfect the first time. My husband and I taste-tested it for breakfast with our coffee this morning. Made it for a gift, but we are definitely holding a stash back for us. Thank you so much for sharing this recipe!
If you don’t have waxed paper to lay on the pan, sprinkle olive oil then powder sugar. I did it and it didn’t even stick to the cookie sheet. Whoop whoop; -) the toffee is wonderful
After about 6 tries of trying to do it in a pan over the stove, and it not working out (even with a candy thermometer) the way I wanted, I decided to try making it in the microwave, which I had done before, but had forgotton.
I did put it in the microwave and cooked for 7 minutes, not stirring until the 7 minutes were up. Then I put on two more minutes and stirred after the first minute, and 2nd minute, and then poured it over my nuts. I was happy this time. :))
Well, I got it made.
Took a little longer than the 10-15 minutes, and it did separate, but I followed the suggestions of some of the other commentators and just poured off the oil that separated out and went on like nothing had happened.
I believe I read a few people asking how they’d know when it was an “almond color.” I solved that by leaving an almond out next to the burner, so I’d have something to compare with.
One thing that happened with me that wasn’t clear in the recipe, and that’s the almonds and what to do with them. I toasted a cup of whole almonds, then ran them through the food processor, so I’m sure they ended up far, far finer than intended. Still, I spread the toffee over them, so between the waxed paper and the almonds, I doubt I’ll have any trouble with sticking. What the fine grind of my almonds did, though, was leave me with a whole lot more almond than I really needed for the toffee. By the time I got the chocolate melted on top, I still had all sorts of almond left on the periphery of my pan, so rather than using pecans for the top, and wasting all that extra almond, I’ll have almond top and bottom. Not exactly what the recipe calls for, but it’ll work, and it’ll eat just fine.
And once the leftover toffee hardened in the pan, rather than trying to chip it out, I just filled my pan with water up past where everything had stuck – even what was on the sides from the stirring – and boiled it all away. That trick might have already been suggested, but I didn’t remember reading that. Nevertheless, there was no trace of toffee left in the pan after that.
So, anyhow, there it is. I still have about an hour before it’s supposed to be ready. I can hardly wait to see how it turns out.
Thanks for the recipe. English toffee is possibly my favorite candy, and I’ve never tried making it myself before. All I’ve ever heard is how touchy toffee is to make, but aside from the constant stirring, it was pretty painless.
I just made this….. soooo good! Thank you for the recipe. Your photos are very nice, too.
I was wondering if there was a way to make this by substituting something for the sugar? Thanks for any input.
Christina, toffee is a type of candy made by caramelized sugar so unfortunately, I just don’t think there really is an appropriate substitute for sugar. Sorry!
Hi there! This recipe looks amazing, and I’d like to make for Xmas gifts however I like to have things done early, so am wondering if this recipe would freeze well? I tried looking through previous comments, but couldn’t see anything regarding freezing. Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I made this last night. First time making toffee. I must have beginners luck because it turned out perfectly. I first found this recipe from its original source and was concerned because they made it sound so difficult. My sugar wasn’t dissolving perfectly in the beginning, but I knew to look for this. I simply added one teaspoon of water and stirred it in. Taste tested it again and added one more teaspoon. I stirred with a wooden spoon in the beginning and really didn’t stir much once I had my sugar dissolved. It boiled gently for about 10-12 minutes (I did not set a timer or look at the clock). I did not use a thermometer either. I used thinly sliced almonds on the bottom layer and crushed pecans on top. The toffee set was perfect. Thanks. Great recipe. Super easy!
This recipe is so delicious but it took me 3 tries to finally get my toffee to turn brown and carmelize. When I finally got it right, I think the key was when it boiled, I stopped stirring and let it get up to around 290 degrees Fahrenheit. Finally it turned brown and didn’t have that pale sugary texture my other batches had. I think the key is to let it get up to temperature and not over stir. Just thought this might help those having issues!
please tell me what sort of pan you are using. Is it stainless steel, teflon, ceramic?
Mary, here is a great resource discussing ideal pans for making toffee. Hope that helps!
The chocolate on the top of my toffee popped right off of the toffee when I broke up the toffee , was this because I let it cool for too long in the fridge?
The toffee may have already cooled and hardened before the chocolate was added.
The toffee part has hardened but the chocolate on top is still a bit gooey. How l long does it need to sit for the chocolate to harden back up so I can break it all up?
EGADS! First time I have EVER tried making anything remotely like toffee… Other than cussing up a string of really bad words when I stupidly decided to touch the hot toffee with my finger (the choc chips seemed to be sinking into the toffee? so I thought I needed to wait a minute for it to harden/cool a bit?) CRAP! OUCH! But seriously AFTER just now tasting the finished product.. hmm I would even say the damn burn was worth it! OH MAN it’s yummy. I need to box it and seal them before I am tempted to NOT gift. Thanks so much!
Note to self — kill everyone!
I kept re-reading the recipe, and looking at the lovely photo, and saying, “Those are clearly almonds on the bottom of the toffee, but on top…those sure don’t LOOK like almonds… and in spite of the admonition in the recipe, they DEFINITELY don’t look whole!” I re-read the recipe a dozen times, but no mention of chopped nuts…
The reason those don’t look like almonds on the top is because those AREN’T almonds (on the top) and they AREN’T whole!
That photo is from a DIFFERENT RECIPES — the one that was used as the inspiration for this one. You can see the original here
and even THAT one is deceiving! The author shows us the original recipe, cut from an old magazine (cool!) and then ONLY AT THE BOTTOM OF THE PAGE do we find the ACTUAL recipe, that was used for the photo, which features (ta da!) FINELY CHOPPED PECANS! Oh the humanity!
No harm; no fowl. As Portnoy’s psychiatrist said, “And NOW we can begin….”
Glen, whole almonds are used on the bottom layer and chopped pecans are on the top layer – this is all specified in the recipe. The whole almonds can actually break apart when the toffee is broken into pieces.
There’s no deception here – it’s simply a delicious, additive toffee recipe for everyone to enjoy 🙂
Thanks for this amazing recipe!
Thank you posting this! Your directions are very clear! My first attempt went perfectly! The next two batches didn’t harden but there are enough suggestions now to try again. It is amazing! But I like it crunchy not chewy! Lol.
My mom made toffee growing up and I have been trying for YEARS to make it just right!! Well ,your recipe was perfect. My hand is a little sore from all of the whisking, but oh so perfect. I truly love the simplicity of the recipe with no thermometer. I will be making this in the years to come!
I’m not sure what I did wrong. I followed the directions to a T. I stood there for about a hour with my carmel mix and it still didn’t turn the right color and its still grainy. I did try ths recipe twice too. Can you tell me what I did wrong, or if you have any advice please?
Oh no – what a bummer! Please refer to the FAQ located below the recipe.
Question: Followed instructions, cooked entire time over medium heat, did not have any trouble making a nice caramely substance. But after 15-20 minutes of constant whisking I never got the peanut butter color. I finally poured it over the almonds and finished the recipe and it is cooling. Will it affect the solidity of it? Anyone else not getting that toasty brown color in the toffee mix?
OK, I made this twice now. The first time it never turned “paper bag brown” but I poured it over the almonds anyway to see what would happen. I have zero experience making candy. Never hardened and I threw it out. After browsing a bit on other sites my second batch is awesome, tastes like a Heath bar! I used a wooden spoon instead of the bendy silicone whack I used before (I don’t see how that makes a big difference), I also added more salt after reading that many people use salted butter, mine was unsalted. Also, I noticed a bit of fat separation so I added a few tbsp of half and half. Lastly, I think I had the heat TOO low on first batch. I was worried about the warnings not to cook it too high! I let it reach a slow boil and kept stirring. It still took over 15 min of stirring but it finally turned brown and the substance started to “pull away” from the saucepan if that makes sense, like it was wanting to thicken to a sticky goo and I got the brown color. It has only been on the parchment paper for an hour but it is harder than that first batch ever got. Tried a piece that had dried on the pan, wow, it tastes good!
You just can’t beat food on a stick! I didn’t know Star made rice vinegar…I’ll look for it in the store!
Well mine separated. Bummer! But I stuck it in the freezer and though it is oily, the hardened part tastes great.
I’ve been using a very similar recipe for many years. The wording in the old recipe was to cook it until it was the color of a brown paper bag. That may be a little bit less than the almond color mentioned in this one. The results are quite reliable. One time in more than 30 years I had the experience of the butter separating out, and I don’t know what caused it, but clearly, it wasn’t the recipe’s fault. You should not make candy on a rainy day because humidity may be a problem. I prefer to add nuts only on top and not in the toffee layer. That way people who don’t like nuts can scrape them off. If you like Heath bars, this is the homemade equivalent. I just have to add that although I’ve never had the problem, there’s not the slightest chance I’d throw out a batch that didn’t harden. It would be terrific on ice cream! In fact if you get a lot of crumbs when breaking up your toffee, they are great on ice cream, too – so great that you might want to chop some up for that purpose.
Can you use regular butter i dont have unsalted
When I was a child my mother would make toffee, great memories! A shortcut to the chocolate topping is to pour the
toffee in the pan and immediately place enough unwrapped Hershey’s Chocolate bars on the hot toffee, they’ll melt REALLY fast so you can smooth with a knife and then add any nuts or crushed candies that you like. Make it your own!
This recipe is simple, complete and turns out spectacularly delicious 🙂
I must say this was my 3 rd attempt to make this toffee….I was determined to make this! I have made a similar candy, peanut crunch and have never had any problem. I did change from a wisk to a wooden spoon and to a heavy bottom saucepan ( which I used a skillet the first time , which is what I use for my peanut crunch and I might add is amazing! But…with this recipe I needed to make sure I used a wooden spoon, a heavy saucepan and make sure I used a candy thermometer (temp to 300) it helped tremendously!! Well…I know you’re all wondering, did it come out? YES. Success! Now I’ve got it! Thank you for the recipe!
If anyone is interested, I have been making this MICROWAVE Toffee recipe for almost 30 years:
1/2 cup butter (1 stick)
1 cup sugar
1/2 tsp salt
1/4 cup water
4 oz. Milk chocolate
Rub the top of a mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water. Cook approximately 7 to 8 minutes and start watching at this point so as not to overcook. Candy is done when the color of a Heath bar or brown sugar. Pour mixture over sliced almonds (optional) on a buttered cookie sheet. Don’t scrape the bowl! Cool. Top with melted chocolate. Break into pieces and serve.
My notes over the years: The butter on rim of bowl is to help toffee pour out…you can use a little from your stick, use extra, or what I like to do is just take butter wrapper and wipe around rim. The TOTAL cook time should be between 7 and 12 minutes…this is me having several microwaves over the years, but all close to 1000 watts. I highly suggest your first few makings to watch closely after 7 mins as it can change within 20-30 secs. Then you will know about how long to watch for with your microwave. I have posted this other places online and read people have had more then 12 minutes but I think that’s pretty unusual. It’s a good idea to “swish” the bowl around and look after maybe 9 mins because I have seen it burn before and not be noticed until the batch is ruined. I have made this without the almonds plenty of times and is delicious too. Last year I wanted peanut brittle so bad that I tried it with peanuts and it was perfect…just left chocolate off. (Which I do sometimes anyway as I just want the toffee/butterscotch/caramel flavor!) I know my mom used to take mini Hershey bars and just let them melt on top of the hot candy. As for the greased cookie sheet, I don’t even bother because it’s pretty greasy and will not stick usually. You might wonder why you shouldn’t scrape the bowl…it will change the color of the toffee and make it cloudy, plus can have a different texture. I love this stuff so much I could care less, I scrape the bowl to get all the candy out. Soak the bowl in hot water to melt any leftover candy. Also, your bowl does matter somewhat… A medium to large bowl is best, and if you have a good plastic bowl that won’t melt in the microwave, great, but I have ruined many bowls because it gets very hot, so I use a glass bowl…BE CAREFUL doing this though, you will want to wear your oven mitts when you take the bowl out. It can get pretty heavy to pour too when using glass instead of plastic. Enjoy.
This is the second time I’ve made this super easy toffee. My family and friends love it! I use a stainless steel pan and wire whisk. I let the butter mostly melt before adding the other ingredients. I also prefer using pecans instead of almonds. I appreciate that no thermometer is necessary. It usuallyntakes 12-15 minutes for it to turn a Carmel brown. Thank you for this wonderful, delicious, easy recipe!
Just made this last night and it turned out beautifully! Have never attempted to make anything like this so I was very nervous. Used one of the commenters trick of turning a jar of peanut butter upside down and setting by the stove. Be patient!! It took me about 25 minutes of continuous whisking but sure enough turned an almond brown and started setting as soon as it hit the parchment paper.
I’ve made this five times since Thanksgiving, everyone loves it! I had my butter separate tonight, I think because I let it melt before I added the sugar. Also, I love the peanut butter tip, it does take a little longer (20 min), but it’s worth it. Thanks for this yummy recipe!
Haven’t seen this comment yet: I didn’t have enough toffee to cover the pan. Before I added the chocolate and nuts, you could see the bottom of the pan in some spots. It is a very, very thin layer.
Can this be made with any kind of margarine, or do you have to use butter?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thank you so much for this recipe – I just made it and it worked perfectly. So incredibly easy and quick!! I’m impatiently waiting for it to cool enough for me to break it (and eat some).
Oh my heavens. This turned out so perfect!! Thank you for recipe. Best toffee recipe I have tried so far!!
Thank you Chungah! Looking for some easy recipes to make up some treats this year for Christmas. This is one I will definitely give a go. And as always, may I say again; the most Damn Delicious item on your web site, is definitely YOU.
I made this 4 times today. 2 fails 2 successful batches! I tried to cheap out on the butter-mistake!! Total separation! You must use land o lakes or other reputable butter not store brand. Also since I failed 2x, the 3rd time I used a candy thermometer. As someone else stated it was the color of Peanut butter at 300.! I made one batch without almond and crushed pistachios ontop-A+. Next batch I will try some cayenne pepper and dark chocolate. I am giving these away at a cookie exchange and will make one more batch for a party at my house. Thanks for inspiring me to make this!! I love your recipes!!
I made this over the weekend for the first time and it turned out great! It was so good, I ended up make 4 batches so I could share with friends and family. Things that I did:
I used the peanut butter jar trick someone mentioned in the comments. When the color matched, it was perfect!
I used salted butter, because that is what I happened to have, and left out the salt listed in the ingredients. It was fine that way.
My first two batches there came a point where the butter separated out from the mixture. I thought it was ruined, but I persisted. Eventually I was able to whisk it back in, and it incorporated smoothly. The last (doubled) batch, I stirred in slow, gentle revolutions. This gave no separation and it again turned out perfect. I have made my notes on my printed recipe and may end up making another batch or two before the season is over!
If you use unsalted butter and don’t add salt the recipe will fail every time. I learned this the hard way bc my grandmother’s recipe assumed salted butter and I always use unsalted.
I am so glad I found this! I made 2 batches and will be gifting them in cute little treat boxes I found at the dollar store. Thank you so much for sharing this recipe! It’s SO easy. Total plus not having to watch the candy thermometer. Thank you Thank you Thank You.
I’m so curious about the OG toffee you tried in 7th grade. I don’t know you, but my mom (and her family, and now me) make a similar toffee but only around the holidays (though the recipe is different and cooking methods much more precise). I’ve searched high and low for where the recipe came from, and have never been able to find one like it, although this one probably comes closest. Maybe you got it from one of my relatives 🙂
Hi ! ” ALL ” is all the BEST ! Thanks !
I’ve already made about six batches of your graham cracker toffee that you sent out last week… and now you sent me THIS. Good thing I stocked up on butter and sugar.
Have made this for years. It never lasts long at all! Have never put nuts on the bottom but will try but I do prefer walnuts over other nuts, especially English walnuts if you can find them. Regardless what nut you use, this is a great treat!
That looks dangerously addictive. looks super yummy! (:
Is this made in a 9×13 pan?
Yes, a 9×13 will work.
Your recipe is not right….I’ve made this before. There are much better recipes out there. A candy thermometer is a must. It might be wise to add to your recipe to sress the importance of stiring contineously!. Sorry…
This recipe has failed horribly butter and sugar never combined I constantly stirred it. I just tried it twice. So frustrating. I’ve been cooking , and baking for years never had a recipe fail like this one. Anyone got any suggestions.
My butter and sugar separated as well. But I kept stirring with a whisk and left the heat on medium low and as the color developed the ingredients all came back together perfectly. It was my first time making toffee so I was very nervous when I saw the separation but consistency and persistence paid off. It turned out perfect. I also used somebody else’s tip , turn a peanut butter jar upside down to get the right color.
I tried your recipe but unfortunately it was a flop! The toffee was soft, it did not harden the way it should have! Luckily I found another recipe that turned out just perfect & one reason I think the other person’s recipe turned out so well because you use a thermometer and this recipe did not!
I’m not sure what I did wrong. Did I cook the butter/sugar mixture too long? Because it takes bitter like it burnt. But I was consistently whisking away until the mixture turned a caramel/pecan color like noted above. Please help. It was my first time making toffee and the flavor it good, the color is good all except for that burnt note I get. Thanks !
Oh no – I’m so sorry to hear that! It sounds like it may have been overcooked – you have to keep a close eye on it!
Made this today for part of a Father’s Day gift and it came out delicious! I read comments ahead of time because some people had difficulty with it so I cooked it on a low boil and gently stirred it with a wooden spoon on and off (mostly on) until it was a light peanut butter color. A little over 10 minutes. Great recipe!
That sounds awesome. Thanks for sharing!
I love toffee, drawn to your amazing picture and eazy instructions I first read thru the comments and found that other than a couple negative there were countless very positive reviews with some additional tips. I think had those negative attempters? had spent some time and tried the tips theirs would have turned out too. I love the tip about the peanut butter and wooden spoon I would have never cooked the butter and sugar that long had I not had something to compare it too. Mine turned out PERFECT my husband just came in eating a piece asking where I got it. So easy and what a hit first time try. Thank you.
Wow that’s awesome, Terry!
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