This Toffee Recipe is the bomb. Just like Homemade Peanut Brittle, it's something I have on hand pretty much all the time because it makes a great spur-of-the-moment gift or dessert. It's also amazing crushed and used as a dessert topping. Follow this simple homemade toffee recipe for elegant, chocolate and almond covered pieces of buttery deliciousness.
If YOU would love to receive a gift of homemade toffee, guess who else would?
Your neighbors. Your kid's teachers. Your family. Your friends. Your co-workers. Your boss. Houseguests. The lovely person who delivers your mail even when there's 3 feet of snow on the ground. That checker at the grocery store who always remembers your name. In other words... Everyone.
This is one of the many reasons I like to keep it on hand year-round. You can store homemade toffee in a ziplock bag or other airtight container for a really, really long time. If stored in a cool-ish cupboard away from direct sunlight, homemade toffee will keep for at least 6 months. If for some crazy reason, you think you won't be able to eat or gift your toffee within a 6 month period, I'd suggest popping it in the freezer where it will keep for at least a year.
But, seriously. I can't imagine having the problem of, "Oh, dear, I can't find anyone to eat this buttery, delicious, candy. I guess I'll have to keep it in the freezer until I can figure that out."
Can you?
Just like peanut brittle, toffee is delicious crushed into tiny pieces and sprinkled on ice cream, the top of a cake, cupcakes, brownies, or cream pies.
Incorporating it into cookie dough, takes cookies to a whole new level. Just dip shortbread cookies or biscotti in melted chocolate and then sprinkle with crushed toffee. You can also use it to coat the edges of an ice cream sandwich.
One note about this Homemade Toffee Recipe:
It's pretty handy to have a candy thermometer when making any kid of candy, including toffee. You should be able to find one at most major grocery stores. They are also, of course, available on Amazon. If you don't have a candy thermometer, here's how to tell if the candy is done cooking: Keep a small cup of ice water close by the stove while cooking the toffee. When the toffee begins to reach a deep golden brown, drop a small amount of toffee into the cup to let it cool quickly. Lift it out of the water and crunch it between your teeth. It should be the consistency of a hard candy. Just don't stop stirring while you do this or the bottom of the toffee might burn.
{Note} Toffee is a Building Block Recipe. Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes.
Toffee
Follow this tried-and-true homemade toffee recipe for chocolate & almond covered pieces of buttery candy. A delicious treat & elegant gift.
Ingredients
- 2 cups granulated sugar (1 lb)
- 1 lb salted butter (4 sticks)
- 1 teaspoon salt
- ⅓ cup water (3oz)
- 2 teaspoon pure vanilla extract
- 22 oz good quality bittersweet-sweet chocolate, at least 60% dark
- 1 cup finely chopped, roasted salted almonds
- 1-2 teaspoon of sea salt (this is optional - use if you like salted caramel or salted chocolate)
Instructions
- Lightly butter two large baking sheets and set on the counter close by the stove. Have at the ready a rubber or metal spatula and the vanilla.
- Add the sugar, butter, salt and water to a large, heavy bottom saucepan and bring to a boil over medium high heat. Boil, stirring often, until the mixture reaches 298 degrees. As the mixture darkens and gets closer to 298 degrees, stir constantly to avoid scorching. If you aren't working with a candy thermometer, drop a bit of the mixture in ice water to let it cool quickly. Remove it from the water and crunch it between your teeth. It should have the consistency of hard, crunchy candy.
- Remove the pan from the heat and immediately stir in the vanilla. Working quickly, pour the toffee onto the baking sheets, using a rubber or metal spatula to spread it very thin. Don't worry about its shape. The toffee will be broken into pieces anyway. Let cool completely, at least 30 minutes.
- When ready to proceed, melt half the chocolate in a double boiler as follows: bring a saucepan of water to a rapid boil, fit a heat-safe bowl securely over the pan so that the bottom is just barely touching the boiling water. Add about ⅓ of the chocolate to the bowl and let it sit without stirring until it's about ⅔ melted. Stir until completely melted and smooth. Touch a tiny bit of chocolate to the skin right underneath your bottom lip. If it's hot enough to sting slightly, it's the right temperature. Remove the bowl from the heat and slowly stir in the rest of the chocolate, one small handful at a time, until it is all completely melted.
- Blot any excess oil from the top of the toffee and spread the chocolate in a thin even layer over the entire surface of the toffee. Immediately sprinkle half of the chopped almonds and the salt (if using) across the melted chocolate. Let cool until the chocolate is completely hardened.
- Lay a clean baking sheet upside down over the cooled toffee and carefully flip the whole thing over, so the chocolate side is down. If it breaks, don't worry about it. Remember, you're going to be breaking it into pieces anyway.
- Melt the remaining chocolate just as you did to coat the first side of the toffee, blot the surface of the toffee to remove excess oil, spread the melted chocolate, and sprinkle with the remaining chopped almonds and salt.
- Let cool completely, until the chocolate is hardened. Break into pieces and store in an airtight container.
Notes
*NOTE: To roast raw almonds, spread them on a baking sheet and roast in a 350-degree oven for 10-15 minutes, until the smell of roasted almonds begins to permeate your kitchen. Let cool completely before chopping. If you have a food processor, pulse the almonds a few times with the chopping blade to make quick work of the chopping.
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Judy says
This has become my annual tradition. Accidentally learned something this year. Better butter makes a better product. My first batch was made with store brand butter and it was delicious as always, but I happened to make the second batch with Challenge butter which lists the same fat content. The differences were that it wasn’t as dark when reaching 298 degrees, and it didn’t want to scorch the bottom of the pan, the same pan I used for both batches.
Rebecca Blackwell says
Thank you so much for taking the time to leave this comment Judy! The quality of the butter you use really does make a difference and it's so useful to know exactly how it made a difference for you in this recipe! xo
Judy Bowman says
It wouldn’t be Christmas without this toffee. Comes out perfect every time. My only shortcut is that I cover the cooling toffee with chocolate chips. Once they melt I sprinkle on the nuts. I only put chocolate and nuts in one side.
Rebecca Blackwell says
Great tip! Thank you so much for sharing! xo
Barb says
I bought ingredients for toffee then went to Mama Judy’s house for amazing French Onion Soup dinner. Also from this site, I’m sure! She served Of Batter and Dough’s Toffee for dessert! Yumm!! So I made this recipe too. So glad I did! Beyond Delicious!!
Rebecca Blackwell says
Hi Barb! I am so happy to hear that you liked this recipe! And so envious that you got to eat toffee and French Onion soup at Judy's house. I bet it was wonderful. Than you so much for taking the time to leave a comment for me. I appreciate it more than you know! xo
Judy says
Just made this toffee for the first time and it is amazing, of course. Delicate, crunchy, just sweet enough. Glad I found it before my annual baking spree. Never been disappointed by a recipe on this site!