Let's Dish Recipes

Family friendly recipes from dinner to dessert

You are here: Home / Desserts / Candy / Best Toffee Ever

Best Toffee Ever

by 84 Comments

BEST TOFFEE EVER — Old fashioned toffee topped with chocolate and chopped nuts.

Best Toffee Ever

This really is the Best Toffee Ever, and it’s perfect for sharing with family and friends this holiday season! I have tried many, many toffee recipes over the years.

Quite a few of them have been complete failures (and I have a funny feeling it wasn’t the recipe).

I have never made toffee before. I’m more a baker than candy maker so this was my very first try for toffee. It was PERFECT! Everyone raved over this deliciousness. So much so, in fact, that I have to make more. ~ Angie

Luckily, I’ve learned a few things from my mistakes, and I’ve also found a tried and true toffee recipe, which helps make up for any “human error.”

Here are a few of my favorite toffee making tips:

  • Use a medium to large, heavy pot. This is definitely one of those times it’s best to follow the advice of Julia Child and “always start out with a larger pot than what you think you need.”
  • Melt the butter and sugar together over low heat, whisking the WHOLE time (the constant whisking is very important). 
  • Bring your toffee to a steady, but NOT a rolling boil, at medium to medium-high heat, and continue to whisk constantly.
  • When your thermometer says 285 degrees, drop a bit of toffee into some ice water…it should be brittle. If so, it’s done!

Best Toffee Ever

Update: After sharing this recipe, I had several people tell me they don’t use a candy thermometer when making toffee. They just cook the caramel until it’s the color of peanut butter. 

I tried it and it works brilliantly! I actually put a jar of peanut butter on the counter next to my pot for comparison. As soon as the toffee looks like the peanut butter, I pull it off the stove and pour it onto the baking sheet. It’s now my go-to method for perfect toffee every time!

Just made this and it is awesome! My first try didn’t come out very good because I didn’t cook it long enough.

I read the comments and someone said she took it off the stove when it reached the color of peanut butter. Thank you very much because the second try was perfection! ~ Wanda

That’s it! You’re ready to make some delicious toffee. And once you’ve perfected your toffee making technique, you’ll really be able to impress your family and friends with your delicious homemade candy.

It really is worth all that whisking and stirring!

Be sure to save this recipe for the Best Toffee Ever to your favorite Pinterest board for later.

Best Toffee Ever

Just made this! IT IS WONDERFUL! You are correct, it is the best toffee ever! ~ Larisa

This article has some great tips for candy making in general, and toffee making specifically. Remember, toffee is tricky and takes practice. I had to give it several tries myself before I got it right.

So if it’s your first time making toffee and it doesn’t turn out the way you hoped, keep trying!

Here’s what you’ll need to make the Best Toffee Ever

  • Butter
  • Sugar
  • Salt
  • Vanilla
  • Chocolate chips
  • Almonds
Best Toffee Ever

Best Toffee Ever

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Old fashioned toffee with chocolate and chopped nuts.

Ingredients

  • 2 cups butter
  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips
  • 1 cup chopped almonds (optional but recommended, toast almonds before adding to toffee)

Instructions

  1. Cover a large baking sheet with aluminum foil or parchment paper.
  2. In a medium to large heavy bottomed saucepan, combine the butter, sugar and salt over low heat until butter is melted, whisking constantly. Bring to a steady (not rolling) boil over medium to medium-high heat, and cook, whisking constantly, until the mixture has reached 285 to 300 degrees F (137 to 150 degrees C).
  3. Remove toffee from heat and stir in vanilla. Pour mixture onto the prepared baking sheet. (If desired, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee).
  4. Sprinkle the chocolate chips over the top, and let chocolate soften for a few minutes. Spread the chocolate into a thin even layer. Sprinkle with chopped almonds.
  5. Refrigerate until set. Break into pieces, and store in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 455 Total Fat: 34g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 61mg Sodium: 263mg Carbohydrates: 41g Fiber: 2g Sugar: 37g Protein: 3g
© Danelle
Cuisine: English / Category: Candy

WHAT PEOPLE ARE SAYING ABOUT THE BEST TOFFEE EVER

I have never made toffee before. I’m more a baker than candy maker so this was my very first try for toffee. It was PERFECT! Everyone raved over this deliciousness. I used the “cook it until it is the color of peanut butter” method, which was about 5 min more than the recipe suggested. Thank you for this recipe! ~ Angie

Made this last year and again this year. Turned out perfect both times. Everyone loved it. ~ Sandy

I tried this recipe tonight. Very easy and came out perfect!! I worked in a small candy store when I was young and one of their signature candies was almond butter crunch! This is it! Perfect recipe and easy to make. Can’t wait to bring to my office tomorrow. I can’t leave it at home because I would eat the whole batch myself!!!!!! ~Katie

Toffee is my absolute favorite candy! I never thought it would be so easy to make. I do not have a candy thermometer, so I literally grabbed a jar of PB and compared until I was satisfied. Thank you thank you thank you for explaining so thoroughly I got it right on the first try. ~ Excited Mama

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter

If you love this recipe, you might also like:

More Holiday Treat Recipes

Rocky Road Candy

Traditional rocky road candy, made with chocolate, nuts and marshmallows, gets an upgrade for the holidays with the addition of gummy candy. So easy to make, this candy will quickly become a holiday favorite!

Cherry Pecan Sliced Shortbread

Festive Christmas shortbread cookies with cherries and pecans. Freeze the dough until you're ready to slice and bake your holiday cookies.

Easy Chocolate Orange Truffles

Dark chocolate and orange oil combine in these rich decadent truffles. With only four ingredients, you won't believe how easy they are to make!

Candy Bar Pretzel Bites

Miniature candy bars are sandwiched between two pretzels, then popped in the oven until slightly softened. Then the little candy bar sandwiches are dipped in more chocolate for a festive touch.

Ten Minute Microwave Caramels

Delicious, chewy caramels made in 10 minutes or less in your microwave oven!

3 Ingredient Mock Butterfinger Bars

Made with Wheat Thins, peanut butter and chocolate, these tasty treats are reminiscent of Butterfinger candy bars.

Who Dished It Up First: Adapted from allrecipes.com

Reader Interactions

Comments

    • this was the worst candy i have ever made!!!!!! i followed the recipe exact!!! twice your review says to cook it on med high and the recipe say cook on low I followed the recipe WRONG WRONG WRONG!!!!! the sugar never cooked. 10>00 LATER I PITCHED EVERYTHING!!! PISSED OFF

      Reply

      • The sugar never cooked? With the candy thermometer in the pan and the heat on….it does say to bring to a boil on medium heat, regardless on low it would cook, just takes a loooong time, on high it would come to temp faster on the thermometer….hmmmm, may want to call an appliance repair guy to fix your stove

        Reply

        • I attempted this recipe THREE times. Every time the sugar recrystallized precisely at 225 degrees. I’ve been making toffee and peanut brittle for twenty years and I’ve never had them recrystallized. This is the absolute worst recipe.

          Reply

          • The proper temp for pouring the toffee is at least 280 degrees & I keep cooking it to 300. It is brittle & doesn’t stick to your teeth. 225 degrees would be like mush! High heat, med heat, low heat shouldn’t make any difference as long as it doesn’t burn.

      • Same thing happened to me. I tried to make it 2 times. Each time I had to throw it away. It was a costly recipe. The butter I used was importanted from the Isle of Man. When you try some of these recipes here or else where, I suppose you take your own time and money in your own hand.

        Reply

  3. I’ve only made toffee once. It was good. I will give your recipe a try since it is the “best toffee ever”. I can’t pass that up!

    Reply

  9. I am a toffee addict – especially during the holidays and I’m super excited that I have everything needed for this recipe so I can try it tonight!

    Reply

  10. Do you add almonds to the toffee mix before adding the chocolate chips? Looked like there was some mixed in in the picture.

    Reply

    • You can add some into the toffee if you like Anna (right before you pour it onto the baking sheet), which I do sometimes, or you can just sprinkle them on top. Either way is fine.

      Reply

  11. I made this the other night. It was so good! The flavor was the best toffee I’d ever had for sure! My texture was off though. I used a candy thermometer and brought it up to the right temp, but when it hardened, it was still kind of soft. It was firm enough to pick up, but it kind of melted in your mouth. It was still amazing, but definitely not toffee texture. I talked to someone else who is really good at making toffee and she said that she doesn’t even use a thermometer. She just cooks it until its the color of peanut butter (mine was lighter in color than peanut butter for sure). I will try that next time (or maybe I just need to buy a new thermometer?).

    Reply

    • It is probably an altitude problem. Use the ‘thread test’ recommended above the recipe (drop a drip in ice water and see if it is the texture you want), which is more reliable. To ‘set’ your thermometer to YOUR altitude, boil water and see what temperature your thermometer reads. 212 degrees F (100 Celsius) is at sea level. Use your ‘difference’ from 212 to always adjust your cookbook recipes that much higher. However, internet recipes are at the author’s altitude, and so you should use the thermometer as a guideline … “oh, goody, can almost stop stirring” … and the test, or visual as the proof. http://www.exploratorium.edu/cooking/candy/sugar-stages.html

      Reply

    • Glad you liked the flavor Anna. I’ve always thought candy making is tricky and I often have to make a recipe a few times before I get it right. I usually err on the other side and burn it though! I know there are ways to test your thermometer to make sure it’s accurate (I’m sure you could find a tutorial on Google). Altitude can also be an issue. Dropping some in ice water is also a helpful trick. I’d love to know any tips you come up with if you make it again.

      Reply

      • Mine turned out to thin and not as dark., I did use thermometer .. You called for a large baking pan think a 9x 13 would be better to make it thicker .. It did not harden as much either.,

        Reply

        • You could certainly use a 9×13 pan Sherry. Candy making can be really tricky sometimes. For me it works to take it off the heat right at 285, but you might need to go to 290. All kinds of things can make a difference, like altitude, and candy thermometers can vary too. I definitely recommend dropping some of the toffee in ice water when it reaches 285. That should give you a pretty good idea of what the final product will be like. If it’s too soft, you can always keep cooking it a little bit longer. Hope that helps. There are also some helpful comments above this in the thread too. I find I often have to make a candy recipe more than once to get it just right for my climate/altitude/thermometer, etc. Good luck!

          Reply

          • There really isn’t a set size of pan you need to use Sherry. You can make the toffee as thick or thin as you would like. I use a large cookie sheet, just to make sure I have plenty of room, but I don’t spread the toffee all the way to the edges. I just spread it until it’s the thickness I like. If you want to spread the toffee to the edges of the pan and make a perfect rectangle, I think 9×13 would be a good size. Mine looks more like a big blob before I break it into pieces. So there really isn’t a correct thickness, just whatever your personal preference is.

    • I’ve been making toffee for over 60 years, using a similar recipe but no vanilla and I spread pecans over my baking sheet & then drizzle the hot toffee over those. The thinner you can spread the toffee, the easier it is to break up & the more brittle it will be. I didn’t use a thermometer for years but watched for the color to darken & allowed about 15 minutes for cooking. If I do use a thermometer I go closer to 300 degrees & just on the verge of burning. My coated Circular pan works better than my old stainless steel as it doesn’t burn as easily. CONSTANT stirring is only necessary towards the end so it doesn’t burn. I also add chopped pecans over the chocolate after it’s spread & then frost the other side after it’s cooled with melted chocolate & the ground nuts. A baking pan would make the toffee too thick & not easy to work with. I like to use some peanuts or cashews in place of the pecans once in awhile. This is great for gift giving but just remember NOT to pour it too soon!!!! Also, too big a pan would be too hard to handle for pouring. I have always used a 3 qt size & it gets close to the top but with careful heat & stirring it works. I yours failed you are not alone. About half the people I give the recipe to get it right the first time & if it’s soft or sugary you have not cooked it long enough. Better to burn a little than pour too soon! Good Luck!!!

      Reply

      • hi, I heard someone saying to use brown sugar instead of regular sugar. Is that correct? mine didn’t get that brown color and the butter separated from the sugar, what did I do wrong?

        Reply

        • I’ve always used white sugar. Sometimes the butter & sugar DO separate toward the end of cooking but if you just continue to cook it wii go back together again. I’ve been using a higher heat the past few years & it hasn’t been separating. Not sure if this is why. I also use a bit more than the 2 cups of sugar & add a TLB of water to the pot. You MUST get it to the darker color & even if there is a little butter on top when you pour it, it shouldn’t make a difference. My sister blotted hers with a paper towel.

          Reply

  12. I made this and just posted about it. I would love for you to stop by and see. Thanks so much for sharing this awesome recipe.

    Reply

  13. I just made this using organic cane sugar and think half the butter would work if you want to sub this sugar in likely because it is more grainy? I had to pour a lot of butter off butter off and really re-work it with the cane sugar. Just an FYI for anyone looking to make it this way… That aside – I love this toffee!

    Reply

    • Mine turned out great. My biggest question is when you pour out the toffee you say to cool it for a few minutes. Does this mean to wait until the toffee sets up to be slightly sticky before you put the chocolate chips on to melt?

      Reply

      • You can place the chocolate on the hot toffee right way. If you frost the other side you will of course have to melt the chocolate first & you would wait for your slab of candy to cool before turning it over for frosting.

        Reply

  15. I tried making this and the butter separated during the boiling process. I was whisking the whole time, not sure what happened. I couldn’t get it to come back together and had to toss it out. Any ideas about what could have gone wrong?

    Reply

    • Candy can be really finicky. I have had my toffee separate too, but I do have the most success with this recipe. If you were whisking the whole time, some other things that can cause toffee to separate are the quality of your saucepan–some can cause hot spots and it’s important for things to come to a boil at a steady, even rate. Along those same lines, you don’t want to heat things up too quickly. If you used medium heat, it might be helpful to try medium low next time. This article has some really good tips if you decide to try again, even some tips for saving toffee that has separated. http://candy.about.com/od/carameltoffee/f/separate_faq.htm Good luck!

      Reply

      • I’m not going to waste any more time or ingredients on this recipe. I cooked it on medium-low setting and it was at a rolling boil while stirring constantly. Like I said, I’ve made toffee before and it was fine.

        Reply

  16. I’ve made many different recipes for toffee before and thought I’d try this “best ever” recipe. Well, it did not work. I cooked the butter, sugar and salt exactly as specified to 285*. As soon as I removed from the heat and added the vanilla, the butter separated from the sugar and no amount of mixing made it blend together. I ended up with a full cup of melted butter after I poured it off of the toffee. Another thing. the sugar was still grainy. So I wasted a full pound of butter and 2 cups of sugar. FAILURE.

    Reply

  17. Just made this and it is awesome! I’m going to try it with pistachios next! My first try didn’t come put very good because I didn’t cook it long enough.I read the comments and someone said she took it off the stove when it reached the color of peanut butter.Thank you very much because the second try was perfection!

    Reply

    • Thanks Wanda! Toffee is tricky. I had to make it once or twice myself before I got it just right. I think that’s how it goes for most people….and I think the peanut butter comment was awesome. That has helped me get it just right too! And pistachios are a great idea!

      Reply

  19. How long can it be stored?
    I’d love to make some to give for Christmas, but want to give extra time to make sure I don’t have to make a second batch

    Reply

    • It will be good for at least a few weeks, so you are fine at this point to make it for Christmas. The biggest issue now would be eating it all before then. 🙂

      Reply

      • I live in Florida where it can get humid, so I keep mine in sealed containers in the fridge. Humidity causes the toffee to get soft & sticky. Some friends have hidden theirs in the freezer, only to find it months later and it is still good. I make it all during the month of December.

        Reply

  22. I have never made toffee before. I’m more a baker than candy maker so this was my very first try for toffee. It was PERFECT! Everyone raved over this deliciousness. So much so, in fact, that i have to make more. I used the “cook it until it is the color of peanut butter” method, which was about 5 min more than the recipe suggested. Thank you for this recipe! Follow the link to my pinterest page and you can see a picture! Look for the board “Things I’ve Made”
    pinterest.com/angiebaking

    Reply

    • Thanks so much Angie! I’m thinking the “color of peanut butter” is great advice, especially since things like altitude and humidity can effect the cooking time. The peanut butter method seems to work every time! 🙂

      Reply

  23. When it comes to making toffee, you either can or you cannot. I cannot. After a couple years go by, I try again. With this recipe, I grabbed a bigger pot than I would’ve because that’s what the recipe said. I think that was my downfall. The temperature never reached 285 and the butter eventually separated from the sugar. Down the disposal it went. The second attempt, in regular old pot, was better, reached 285, and made it to the pan. But I don’t think it’s right. Well, we’re eating it anyway. I need to stick to cookies!

    Reply

  24. I changed the name of the board on Pinterest. If you want to see my toffee pic, it’s now on the board “My baking obsession”

    Reply

  25. Just made this. It took forever and the butter separated several times. I read on another site to add hot water and whisk until it goes back together. I had to do this twice. Finally, it was done and I forgot to the put the vanilla in!! Grrr. Anyway, its setting up in the fridge. Can’t wait to try it.

    Reply

    • Update-even though it took two hours, struggled with butter separating, forgot the vanilla, the toffee tasted great. I poured it into a 1/4 sheet pan lined with parchment, smoothed it out. Then I sprinkled milk chocolate chips and let them melt and then spread them to cover toffee. Refrigerated until set. Then I cut in bite size pieces. Will definitely make notes and make again.

      Reply

      • I made this again and followed some tips I found on line. I also made sure I stirred and cooked on medium heat. Came out perfect! I think I was stirring too fast and scraped sides and I guess that can cause it to be grainy. I guess practice does make a difference. It only took about 30 minutes!!!

        Reply

        • Good for you, Julie! Yes, you are right not to scrape the sides of the pan & even though I’ve been using a coated pan the last 10 years, I still line it with the melted butter before I add the sugar. I don’t find that the cooking temp or the speed of stirring makes any difference. MOST important is to cook it long enough.
          1 cup of butter & one cup of sugar should be close to ready to pour in 15 – 20 minutes on med to high heat.

          Reply

  26. Made this yesterday per instructions. It did not get very hard and was super thick on the large cookie sheet. Didn’t work for me!

    Reply

  27. Well ….. After 1.5 hours following the recipe to a t. This is what I have ended up with, grainy, tardy looking mess. Won’t use this recipe again.

    Reply

  28. I tried this recipe tonight. Very easy and came out perfect!! I worked in a small candy store when I was young and one of their signature candies was almond butter crunch! This is it! Perfect recipe and easy to make. Can’t wait to bring to my office tomorrow. I can’t leave it at home because I would eat the whole batch myself!!!!!!

    Reply

  29. I always have trouble with my butter and sugar separating just about the time it reaches temperature. What am i doing wrong

    Reply

  30. I’ve been making toffee for over 60 years! Sometimes it separates & sometimes it does not but it always turns out just fine. I’ve used high heat & low heat, electric stove & gas. The last 10 years I’ve added 2-3 T of water to the butter & sugar, which seems to make it more brittle. Never have bothered with vanilla. I cook it to at least 300 degrees & if there is a big separation, I keep cooking & stirring & smelling to make sure it isn’t burning. The darker it gets, the better it tastes! If there is some butter floating on top I drizzle the candy over my pecans anyhow & i never see it again! Biggest reason for failure is not cooking it long enough. Never mind the separated butter. Also, use a large sheet pan because the thinner you spread the toffee, the better it is.

    Reply

      • I’ve also been using a bit more sugar than my original recipe. I use 2-½ cups of sugar to 2 cups of butter. This works well & gives me a little more finished candy. The recipe I started with many years ago was: 1 lb sugar, 1 lb butter, 1 lb pecans, 1lb chocolate. This amount of chocolate will frost both sides & half the pecans are ground for toping.

        Reply

  32. Made this last year and again this year. Turned out perfect both times Everyone loved it Don’t know why it worked for me, I don’t make a lot of candy. I did turn the heat up a little when it was not changing color both times and it was great.

    Reply

  34. I made this today, and something is not right! The toffee layer is not hardening…. this has never happened to me! It’s been in the fridge for 4 hours.

    Reply

  35. The first thing you do is check the humidity. Don’t try this recipe unless the humidity is low. I have been making toffee for almost fifty years at Christmas time. My recipe is slightly different and I use pecans. I also use Hersey Kisses for the chocolate.

    Reply

    • That’s perfectly normal. This is, essentially, a hard caramel.
      Keep it in your mouth for a bit to dissolve some of the sugars, then crunch lightly. Not like chewing, but a grinding motion. I use my front teeth (which is not recommended, but oh well).

      Reply

  37. It was very easy, I made it my first time today. It turned out great but, no one liked it. My cousin spit her piece out and said it was disgusting. Everyone seems to think it was the chocolate and I used the semi sweet chocolate morsels but, the taste sure wasn’t what we were expecting. Anyone else use any other type chocolate?

    Reply

  39. This is very similar to my mother’s recipe. I noted that many people have had problem with it. My always said “you have to know the color.” and to my wife “Watch me a couple of times. It’s easy to screw up.”

    You are right. If you don’t have someone to show you, use the thermometer.

    Reply

  40. This is the recipe that I’ve used for years with just a couple of differences….
    My recipe calls for one cup of butter and one cup of sugar plus one tablespoon of water. The water was added a few years ago after a few failures! I did some research and if you separate it’s recommended to add a tablespoon of water and whisk, whisk to recover. I live in a very humid climate and don’t find that it makes the difference in my batch. I’m going to try this “double batch” since this the the thing everyone wants for Christmas from me I end up making 10 batches at the smaller size!

    Reply

  41. Toffee is my absolute favorite candy! I never thought it would be so easy to make. Since I am a comment reader, they definitely helped. I have never made homemade candy before..ever! This is so easy. Yes, it’s a lot of stirring, and consumes quite a bit of time, but so worth it! I do not have a candy thermometer, so I literally grabbed a jar of PB and compared until I was satisfied. Spooned a little and dropped in ice water, abera cadabra, it was brittle and delicious. Finishing was so easy to follow. Have it setting in the fridge now, can’t wait to try it once set. Thank you thank you thank you for explaining so thoroughly I got it right on the first try. Once finished and tried, I will be making more for friends and family for Christmas in a few short days.

    Reply

  42. Hi all
    I consider myself pretty good in the kitchen and I had absolutely no trouble with is recipe at all. I loved it and my family loved it! My only suggestion echoes one all ready made above; rather than using a squre baking dish, use a jelly roll pan lined with buttered parchment paper. This does make the pieces thinner and easier to break.
    And with respect to cooking times – my first batch took nearly 25 minutes to reach 295 degrees; while my second batch took 15 minutes.

    Reply

  44. Help! I made this toffee and it turned out great! Only though, after a day or so it started getting softer and softer and now it’s just awful. What causes that?

    Reply

  45. I have made toffee every holiday season for the past 30 plus years. I have found that stirring constantly is the secret for making good toffee—especially until the butter and sugar are completely combined. I also add slivered almonds when the candy reaches about 235°F. on a candy thermometer. The almonds get nicely toasted by the time the toffee is done. I pour the hot candy into a buttered cookie sheet that has sides and, while hot, I spread the chocolate chips over the top. Once the chocolate is melted and spread over the top, I sprinkle it with chopped slivered almonds. This makes a very good toffee and I always receive compliments when I share it with friends.

    Reply

  46. I just made this using organic cane sugar and think half the butter would work if you want to sub this sugar in likely because it is more grainy? I had to pour a lot of butter off butter off and really re-work it with the cane sugar. Just an FYI for anyone looking to make it this way… That aside – I love this toffee!

    Reply

  47. I have used a similar recipe for years. One of the key tricks I have learned is while you are stirring constantly, although temped DON’T scrape down the sides, it will cause the toffee to be grainy. Also use high quality butter.

    Reply

Leave a Reply to Donna Schroer Cancel reply

Your email address will not be published. Required fields are marked *