Crispy Butter Toffee, A Really Easy Recipe
Chocolate Butter Nut Toffee
When combined in one sweet temptation, chocolate, nuts and rich buttery toffee are hard to resist. But when you discover the secret to the perfect toffee crunch, your toffee becomes the stuff legends are made of. This four ingredient recipe teeters on the edge of miraculousness with every perfectly crisp and crunchy sweet bite. It is really easy to make, but the results are anything but simple. Anyone can make toffee but this recipe, has the secret to toffee greatness. Four ingredients are all that is required to offer-up a candy that your family and friends will be begging you make...oh, and the secret to a perfect toffee crunch of course!
How Will You Rate This Simple Butter Toffee?
Cook Time (not including cooling time)
Only 4 Ingredients
- 2 cups (256 grams) granulated sugar
- 1 cup (226 grams or 2 sticks) butter, melted
- 1-1/2 cups (192 grams) chocolate chips, use dark chocolate or semi-sweet
- 1 cup (128 grams) chopped nuts, walnuts, almonds, or pecans
A Perfect Toffee Crunch
The Secret To A Perfect Toffee Snap
Every person who makes toffee hopes it comes out with a certain crunch, or "snap" when bitten. More often than not, we find a very brittle toffee that degrades the enjoyment of the candy. The secret to the magic "snap" of a gently crispy toffee is in how you mange the temperature of the sugar and butter mixture as it heats up. Below are a few pointers that get you on your way to some snapping good toffee from your own kitchen!
Crispy Toffee Tips
- Continuously stir the butter and sugar mixture, never walk away, and never stop moving the ingredients as they heat!
- Use a slow upward gliding medium temperature, and remain patient; you just can't rush great toffee texture. This should take around 15 to 20 minutes (sometimes a little longer on a cool humid day).
- The moment your thermometer reads 290°F (143°C) remove the mixture from the heat and pour it onto a lined baking sheet. If you miss this mark, the toffee texture will quickly degrade with every inclining degree.
Making Butter Crunch
Great Toffee Texture
The vital bit of information above may seem simple. However, many miss the "mark" because they don't understand the importance of the technique. Heating butter and sugar for toffee, is all about gradually hitting the very important 290°F (143°C) temperature, and not one degree over it. Slowly getting to that magic number makes a huge difference in how tender, yet crisp, the snap of fantastic toffee will be. Now that you know the secret, you will be creating the most elegant toffee of your life. It only takes about 15 to 20 minutes to do it right, but when it is done this correctly, the outcome is quite spectacular.
Picture By Picture Toffee Instructions
Instructions For Making Perfect Butter Toffee
- Completely line a baking sheet with aluminum foil, set aside. Measure out the chocolate and Nuts, (measure nuts after they have been chopped), set aside.
- YOU MUST USE A CANDY THERMOMETER HERE! In a medium saucepan, combine sugar and butter and slowly combine over medium heat by stirring constantly. Bring the mixture up until it JUST hits 290°F (143°C), not a single degree more. This should take about 15 to 20 minutes when done correctly.
- Very carefully, pour molten toffee onto the lined baking sheet. (Take note that I use the term "molten"--this candy is very hot stuff when in its liquid state. Protective gear for hands and eyes is a really good idea!)
- Sprinkle the chocolate chips evenly over the hot liquid toffee right away. Using a spatula, move the chocolate around. Allow it to melt into the toffee by gently smoothing it across the top as it does melt. Getting the chips melted and spread evenly will provide a better toffee in the end, but make sure the toffee and chocolate remain as two separate layers that are slightly blended together where they meet.
- Now, sprinkle the chopped nuts over the warm melted chocolate. Then, using the tips of your fingers, carefully press the nuts into the chocolate gently. Try not to press too hard as this will degrade the layer separation.
- Allow the candy toffee to cool completely at room temperature (DO NOT refrigerate). Break the cooled toffee apart and serve on a large single platter or on individual dessert plates.
- To store, place toffee into an airtight container and keep at room temperature for up to 5 days. (As if there will be any left for that long!)
Making This Recipe Your Own
In the basic instructions, certain ingredients are suggested, but not written in stone. The only thing you never want to revise is the temperature and heating techniques described above for making the actual toffee portion of the recipe—which must be followed exactly.
If you choose to make this recipe one to call your own, it is as easy as putting your creativity to work. Instead of using the chocolate chips, try using white chocolate with candy cane crunched into it for a festive holiday gift. Or, use minty chocolate candy bars (think here) in place of the chips. Adding a few mini marshmallows might be your cup of tea, or even using macadamia nuts in lieu of the standard crunchy kernels the recipe calls for. Finding the fun in food is what it all about! Now go make some specialty butter toffee that only you can create! Andes mints