Description
A buttery, crunchy homemade toffee topped with glossy semisweet chocolate and toasted nuts, ready in about 30 minutes and perfect for gifting or snacking.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped almonds or pecans
- 1 teaspoon vanilla extract
Instructions
- Line and ready: Line a baking sheet with parchment paper and set an offset spatula nearby.
- Melt the butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup unsalted butter until fully liquid.
- Add sugars and water: Add 1 cup granulated sugar, 1/2 cup light brown sugar, and 2 tablespoons water. Stir constantly until the sugar dissolves and the mixture begins to bubble.
- Cook to hard crack: Clip in a candy thermometer and continue stirring until the mixture reaches 300°F, the hard crack stage. Work steadily to avoid burning.
- Finish the base: Remove the pan from heat and stir in 1 teaspoon vanilla extract quickly but carefully.
- Pour and spread: Pour the hot toffee onto the prepared parchment, spreading it quickly and evenly with a spatula into a roughly uniform slab.
- Top with chocolate: After 1 to 2 minutes, sprinkle 1 1/2 cups semisweet chocolate chips over the hot toffee. Let them sit until softened, then spread into a smooth layer with the spatula.
- Add nuts: Sprinkle 1/2 cup chopped almonds or pecans over the melted chocolate and press gently so they adhere.
- Cool and break: Allow the toffee to cool completely at room temperature until set, then break into pieces and serve.
Notes
- Use a reliable candy thermometer to hit the 300°F hard crack stage for correct texture.
- Measure ingredients before starting because once the sugar bubbles, you will move quickly.
- Store in an airtight container at room temperature, or refrigerate in hot climates with layers separated by parchment paper.
- Freeze well for up to two months, thaw in the refrigerator to avoid condensation.
Nutrition
- Serving Size: 1 piece (about 25 g)
- Calories: 230
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: toffee, homemade toffee, chocolate toffee, almond toffee, holiday candy, brittle, caramel toffee