Description
This classic toffee recipe creates a rich, buttery confection topped with melted chocolate and crunchy nuts. Perfectly crisp and sweet, it’s an indulgent treat that’s easy to make and sure to impress.
Ingredients
Scale
Toffee Base
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Toppings
- 1 cup semisweet or dark chocolate chips
- 1/2 cup chopped almonds or pecans
Instructions
- Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to ensure the toffee doesn’t stick and makes cleanup easier.
- Make the Toffee Base: In a saucepan over medium heat, melt the unsalted butter. Add the granulated sugar and salt, and cook the mixture while stirring continuously. Use a candy thermometer to monitor the temperature closely and cook until it reaches 285°F (140°C), which typically takes 10 to 15 minutes. This precise temperature ensures the toffee will set properly.
- Add Vanilla and Spread: Remove the saucepan from heat and stir in the vanilla extract. Immediately pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly into a thin layer using a spatula or the back of a spoon.
- Add the Chocolate Layer: Sprinkle the chocolate chips evenly over the hot toffee surface. Let them sit for about a minute to melt, then gently spread the melted chocolate into an even layer over the toffee using a spatula.
- Top with Nuts and Set: Sprinkle the chopped almonds or pecans over the melted chocolate layer. Allow the toffee to cool completely at room temperature to set. For a faster set, refrigerate the toffee until firm.
- Break into Pieces: Once fully set, break the toffee into bite-sized pieces. Store the pieces in an airtight container to maintain freshness.
Notes
- Use a candy thermometer to ensure your toffee reaches the correct temperature for perfect texture.
- You can substitute nuts with your favorite variety or omit them if desired.
- Store toffee in a cool, dry place to prevent it from becoming sticky.
- If chocolate is not melting evenly, warm the baking sheet slightly or spread chocolate chips in smaller batches.
- Toffee can be kept for up to two weeks when stored properly in an airtight container.
