Easy, Delicious Toffee

Updated on November 30, 2018
Deborah Demander profile image

Deborah is a writer, healer, and teacher. Her goal is to help people live their best lives every day by sharing her joy and love of life.

So Easy, So Delicious

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So Easy Anyone Can Make Toffee

I admit I'm not much of a baker or candy maker. I don't have the patience to stir the ingredients at the right temperature or to measure things exactly.

I'm a good cook, don't get me wrong. Cooking is an art. You throw stuff together and eventually, it tastes pretty good.

Baking and candy making, on the other hand, are more of a science. You have to measure exactly, mix according to instructions, and cook to the correct temperature.

In baking and candy making, simple things like butter and sugar turn into a delectable treat. Like any good science project, it works really well when you follow the directions exactly. If you don't, then you're likely to have an inedible, unrecognizable mess.

I tried for many years to make toffee. It almost always turned out grainy, too soft, too hard, or just plain wrong. It was never clear exactly what I did wrong—only that something wasn't right. I tried watching videos and reading different recipes, but nothing seemed to work.

Finally, last year, it all clicked into place. I'd like to share with you the perfect toffee recipe. It's easy, it doesn't take long, and it turns out perfectly. Every time.

Ingredients

  • 1 cup almonds, thinly sliced
  • 2 cups butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 (12-ounce) package chocolate chips

Follow Instructions Closely

  1. Spread almonds in a thin layer on a cookie sheet. Bake at 350 degrees until lightly toasted, about 5 minutes. Remove cookie sheet from oven and set aside.
  2. Place butter in a large, heavy-bottom pan. I use a 10-inch cast iron pan. After years of experimenting, the cast iron pan reliably works. It warms gradually and evenly, and it maintains an even temperature.
  3. Melt butter over medium heat.
  4. Add sugar, brown sugar, and salt to melted butter. Continue stirring butter and sugar constantly, until it begins to boil gently. DO NOT USE A PLASTIC UTENSIL TO STIR TOFFEE. IT WILL MELT!! Do not boil vigorously. Maintain a steady, gentle simmer and stir continually, until mixture reaches 385 degrees on a candy thermometer.
  5. When candy reaches 385 degrees (soft crack stage), remove from heat. Do not remove at the soft ball or hard ball stage. Do not wait until hard crack stage. For best results, remove candy at the soft crack stage.
  6. Pour candy onto almonds and spread evenly across the cookie sheet. Allow toffee to cool until it is warm, but not hot to the touch (you can feel the bottom of the cookie sheet. It should feel warm to the touch, but not hot).
  7. Sprinkle chocolate chips over toffee and allow to soften for about 2 minutes. When chips are soft, spread evenly over the toffee and allow toffee to cool completely. Once cool, break into pieces and enjoy!

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Recipe Tips and Ideas

While this toffee recipe is delicious as it is, you may want to add some of your own tweaks.

Some suggested ideas:

  • Use chopped pecans or walnuts instead of almonds
  • Use only white sugar
  • Use milk chocolate chips instead of dark chocolate

Let us know what you did differently, and what you thought of the finished product.

Happy Baking!

Trouble Shooting!

Although this recipe is relatively simple, there are still some things that can go wrong.

First, when you add the sugar to the melted butter, be sure to stir constantly. The butter and sugar will be separated at first, until they warm up and begin to simmer. Don't panic. This is normal.

The temperature will rise slowly at first, and then quickly. Keep an eye on the thermometer. Don't be tempted to turn up the heat.

Stir constantly as the toffee heats. If you don't, it may separate and the sugar can crystalize. This is not the end of the world. Add water, one tablespoon at a time, incorporating it completely, until the butter reincorporates and the sugar dissolves.

Step 1: Lightly Toast Sliced Almonds

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Step 2: Melt Two Cups of Butter Over Medium Heat

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Step 3: Mix Butter and Sugar Over Medium Heat (Don't Panic if Butter and Sugar Separate)

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Step 4: Stir Constantly and Monitor Closely

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Step 5: Allow Toffee to Reach 285 Degrees F

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Step 6: Pour Toffee Over Almonds and Sprinkle with Chocolate Chips

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Step 7: Spread Chocolate in a Thin, Even Layer and Allow to Cool Completely

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Questions & Answers

    © 2018 Deborah Demander

    Comments

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      • Deborah Demander profile imageAUTHOR

        Deborah Demander 

        8 months ago from First Wyoming, then THE WORLD

        I think so, Rochelle, but I'd be careful to watch the heat and stir constantly, to prevent the toffee from scorching.

        Namaste

      • Deborah Demander profile imageAUTHOR

        Deborah Demander 

        8 months ago from First Wyoming, then THE WORLD

        Lisa, It is delicious and easy. Hope you try it and enjoy it!

        Namaste

      • Deborah Demander profile imageAUTHOR

        Deborah Demander 

        8 months ago from First Wyoming, then THE WORLD

        Thanks Lisa,

        It's hard not to eat the entire pan in one sitting!

        Namaste

      • Lisa Jane39 profile image

        Lisa Jane 

        8 months ago from Washington

        This looks delicious. Thanks for sharing.

      • Lisabean2202 profile image

        Lisa Bean 

        8 months ago from Nevada

        That looks amazing!

      • Rochelle Frank profile image

        Rochelle Frank 

        8 months ago from California Gold Country

        Looks good. Can I use a stainless steel skillet to cook the sugar/butter mixture?

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