There are not enough words to adequately describe how much we love toffee. With or without nuts and chocolate chips, it doesn’t even matter. We could eat this all day, every day, for the rest of our lives. While that may not be the best idea for a multitude of reasons, you’ll be hard pressed to convince us to put down the toffee these last few months of the year. We are going to savor every single bite, and share our love of toffee with everyone we know!

A hand holding a piece of toffee.

Nuts Optional

Nuts are entirely optional in this recipe, however we highly recommend them. Whether you roast them in the oven or use them raw, they are absolutely delicious and add an amazing crunch to your toffee. You can leave them whole or give them a rough chop.

Cooking Stages

There are set temperature stages in candy making to represent the texture of your finished product, depending on the type of candy you are making. Generally speaking, the lower the temperature, the softer it will be; the higher the temperature, the more firm and brittle. In this recipe, we are looking for our finished product to reach the hard crack stage of 290-300 degrees F. 

Cooking Tip: 

Make sure you have your pan prepped and everything ready to go before you start making the toffee. Once your toffee reaches the appropriate temperature, you need to immediately remove it from the heat so it does not continue to cook and go past that hard crack stage. 

What size saucepan should I use: 

When toffee is cooking on the stove, it bubbles and grows tremendously. If you have a saucepan that looks like it is probably big enough for how much toffee you’re making, consider going up a size from that! There is nothing more stressful than realizing your saucepan is too small while it is starting to bubble up!

Quick and easy toffee on a cooling rack.

Corn Syrup Substitutes

Can’t find corn syrup or want to make your own corn syrup substitute? Corn syrup is not the same product as high fructose corn syrup. It is an invert sugar that prevents crystallization in candy making. If you need to replace the corn syrup in this recipe, you’ll want to use another invert sugar that will also prevent crystalization, including:

Troubleshooting: Why does my chocolate not stick to the toffee?

The most common cause of chocolate not sticking to toffee is excess moisture on the toffee from butter seeping out. If you follow our recipe, this shouldn’t happen, but if it does and you do notice some seepage, simply blot it off with a clean dish towel or paper towel.

Storage Instructions:

Store your toffee in an airtight container on the counter for up to 2 weeks, though we promise it won’t last that long!

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