Description
This Homemade Sweet Toffee recipe creates a rich, buttery confection that perfectly balances deep caramel flavors with a satisfying crunch. Made with simple ingredients like unsalted butter, sugar, and optional chopped nuts, this toffee is cooked to the hard crack stage and cooled to form delightful, crisp pieces. It’s an ideal treat for candy lovers seeking a classic dessert that is both elegant and easy to make at home.
Ingredients
Scale
Toffee Base
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 1/4 cup Water
- 1/2 teaspoon Salt
Optional Add-Ins
- 1 cup Chopped Nuts (such as almonds, pecans, or walnuts)
Instructions
- Prepare Ingredients and Equipment: Gather all ingredients and prepare your workspace with a heavy-bottomed saucepan and a candy thermometer to ensure precise cooking.
- Combine Butter, Sugar, and Water: Place the butter, granulated sugar, and water into the saucepan over medium heat, stirring continuously until the butter has fully melted and the sugar has dissolved, forming a smooth mixture.
- Increase Heat and Cook Toffee: Turn the heat up to medium-high, stirring occasionally to prevent the mixture from burning as it cooks.
- Monitor Temperature: Use the candy thermometer to keep a close eye on the temperature, cooking the mixture until it reaches between 300°F and 310°F, which is the hard crack stage essential for hard, brittle toffee.
- Add Salt: Once the target temperature is reached, immediately remove the saucepan from heat and stir in the salt gently to enhance and balance the sweetness.
- Incorporate Nuts: If you prefer nuts in your toffee, fold in the chopped nuts quickly at this point to evenly distribute them before the mixture sets.
- Pour and Spread: Line a baking dish with parchment paper and pour the hot toffee mixture onto it, spreading it evenly with a spatula or spoon to the desired thickness.
- Cool to Set: Allow the toffee to cool at room temperature for at least one hour so it hardens completely.
- Break and Store: Once set, break the toffee into pieces and store in an airtight container to maintain freshness and crunch.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots that can cause burning.
- A candy thermometer is crucial for achieving the perfect hard crack stage without guesswork.
- Be cautious when handling hot toffee as it reaches very high temperatures and can cause burns.
- For a different flavor profile, try adding a splash of vanilla extract after removing from heat.
- If you omit nuts, you can sprinkle sea salt on top after pouring for a salty-sweet twist.
- Store toffee at room temperature in an airtight container for up to two weeks.
