Easy Homemade Toffee

Jump To Recipe by Cindy @mycountrytable

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This buttery and crunchy homemade toffee takes just minutes to make, no candy thermometer needed, and it’s super addicting. This is the perfect candy for gifting on holidays. Make extra, because you’ll definitely be hiding some for yourself!

I don’t know what took me so long to post this homemade toffee recipe, when it’s one of the most scrumptious and easy candy recipes ever to make. I think everyone needs this recipe. When I make a batch of this for someone else, I find myself sneaking piece after piece. Before I know it I’m making a second batch, to compensate for all that I ate from the first batch.

You really need to make this toffee for the holidays. You can make it in just a few minutes, and you don’t need a candy thermometer. It’s that easy! It’s an excellent candy to gift, and it’s super addictive. Let me show you just how easy it is to make!

Easy Ingredients

Granulated sugar: Use granulated sugar in this recipe, not brown. Brown sugar will add molasses notes to the flavor. We want caramel flavor here.

Vanilla extract: Vanilla extract is a great flavor enhancement to caramel.

Butter: Use unsalted butter here. That way you can control the amount of salt in the recipe.

Chocolate chips: I used milk chocolate chips in this recipe…reminiscent of the popular Heath bar, (one of my favorite candy bars). Feel free to use semi-sweet or bittersweet if you prefer.

Salt: Salt brings out the other flavors in candy and baked goods. By using salt and not using salted butter, you can control the amount of salt.

Pecans: Toasting the pecans brings out the flavor. You can skip this step, but I highly recommend toasting them.

How to Make this recipe

Add the butter, granulated sugar, and salt to a medium saucepan, and bring to a boil over medium heat, stirring constantly. See the stages above as it changes throughout the cooking process.
Once it comes to a full boil, cook until the caramel becomes a golden brown color, about 8 minutes, and remove from the heat. You don’t need a candy thermometer here. Simply use the easy peanut butter trick. (See the picture above of my color comparison. The spatula has peanut butter on it). Once the caramel is the color of peanut butter it’s ready to come off the heat. Remove from the heat and add the vanilla.

Pour the caramel into a prepared pan, (9 x 9 square pan lined with parchment paper) spreading it out evenly.
Sprinkle the chocolate chips evenly over the hot caramel. Wait for a few seconds, giving the chocolate time to melt, and use an offset spatula to evenly spread the chocolate over the caramel.
Immediately sprinkle the pecan pieces over the chocolate. Use a flat spatula or your hand to push the pecans into the chocolate before it starts to set up. If you don’t the pecans will fall off later once the candy hardens.
Allow the candy to cool completely, and break into pieces. This might take about 2 hours. I place the pan in my freezer for about 25 to 30 minutes, and it’s perfect for breaking.
Use the peanut butter trick mentioned above. It really does work. No candy thermometer needed, I promise.

Can I freeze this candy?

Certainly. This candy freezes beautifully. I don’t freeze it often, because it’s so quick and easy to make, but feel free to do so. I recommend placing it in a freezer safe container with waxed paper between the candy layers. Thaw the candy before trying to separate it.

Tips for this recipe

Make sure to immediately sprinkle the nuts and press them into the chocolate as soon as you spread the melted chocolate chips. Alternately, you can sprinkle the nuts in the pan first, then pour the caramel over the nuts, followed by the chocolate. Then you can sprinkle sea salt, or finely crushed nuts on top.
You can use a 9 x 9 pan for this, or any similar size pan. I used a 8 x 12 pan. I don’t recommend going any bigger or the caramel will be too thin.
You can speed up the cooling by placing the toffee in a freezer for about 25 minutes. At room temperature, it will take about 2 hours.
Feel free to change up the nuts or even use crushed peppermint for a peppermint chocolate version. Alternately, you can also use white chocolate instead of milk or dark chocolate.
Make sure to use quality ingredients in this recipe. Use real butter, not margarine, good chocolate, and real vanilla. It makes a huge difference in the flavor.

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