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This is by far The Best Toffee Recipe that you’ll ever come across, and for good reason! The milk chocolate and salty-sweet rich toffee are a match made in heaven. It’s a super easy recipe that makes a great holiday snack or gift.
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I have made this delicious toffee (double recipe) three times this week, and it is absolutely delicious!! The only change I made was in using semi-sweet chocolate chips instead of milk chocolate. Fabulous recipe! Thank You!!
Easy Toffee Candy Recipe
Making homemade toffee is not as hard as it sounds. I love trying new recipes for treats and sweets, and this one is so much fun to make – and even more fun to eat! It’s layers of sticky and salty, while the chocolate adds a decadent sweetness. My mouth is watering just thinking about it.
This easy toffee recipe makes the perfect holiday party favors. They store well, so you can package them up and add festive ribbons for a thoughtful gift. I strongly believe that homemade gifts are some of the best you can receive, and it’s a bonus if you can also eat them.
What You’ll Need for this English Toffee Recipe
All you need is 6 simple, easy to find ingredients to make the best homemade English toffee you’ll ever have!
- Chopped Pecans: This will be the base layer for the toffee.
- Unsalted Butter: You can use butter straight from the refrigerator because it is going to be melted in a saucepan.
- Sugar: You’ll need granulated white sugar.
- Salt: The perfect compliment to the sweet flavor of this treat.
- Vanilla Extract: Use pure vanilla extract for best results.
- Chocolate Chips: I use milk chocolate chips in this recipe.
How to Make Homemade Toffee
It’s easier than ever to make a delicious English toffee at home! Once the toffee is made on the stovetop, there is no more cooking or baking involved. Super simple and quick!
- Step 1. Line a 9×9 baking dish with parchment paper or a silicone mat and cover the bottom evenly with the chopped pecans. Set it aside.
- Step 2. Melt the butter, sugar, and salt mixture together in a heavy-bottomed saucepan on the stovetop.
- Step 3. Bring to a boil over medium-low heat. Stir often with a wooden spoon until the toffee reaches the hard-crack stage, around 290-300 degrees F on a candy thermometer. It will be a caramel color.
- Step 4. Remove the pot from the heat and add 1/2 tsp vanilla. Pour over chopped pecans while still hot. Spread it evenly and allow it to cool for 2-3 minutes.
- Step 5. Sprinkle the chocolate chips over the toffee and cover the pan with aluminum foil. Allow it to sit for about 5 minutes to melt the chocolate.
- Step 6. Spread the chocolate evenly with an offset spatula.
- Step 7. Refrigerate for 2 hours. Cut and serve!
Tips For The Best Toffee
- Feel free to use dark or semi-sweet chocolate chips if you wish.
- Spread the toffee immediately after pulling it from the stove. It sets very quickly.
- Use your favorite nuts in place of the pecans. I highly recommend chopped almonds or walnuts as the best substitutes.
- To add a garnish of nuts on top, sprinkle them on top of the melted chocolate before it sets. Gently push them in so they stick.
- Store the toffee in a cool or room temperature place in an airtight container for up to 1 week. Humidity will cause the toffee to become sticky and melt the chocolate. Do not store it in the refrigerator because it will become hard if it’s in there too long.
More Candy Recipes
- Homemade Payday Candy Bars
- Cinnamon Hard Candy
- Old Fashioned Divinity Candy
- Homemade Caramels
- White Chocolate Bark
- Homemade Snickers Bars
Best Toffee Recipe
This is by far The Best Toffee Recipe that I have ever come across, and for good reason! The rich chocolate and salty-sweet toffee are a match made in heaven. It’s a super easy recipe that makes a great holiday snack or gift.
Servings: 24 Pieces
Ingredients
- ½ cup chopped pecans
- 1 cup unsalted butter
- 1 cup sugar
- ½ teaspoon salt
- 1 ½ teaspoons vanilla
- 1 cup milk chocolate chips
Instructions
- Line a 9×9 baking pan with parchment paper. Evenly distribute chopped pecans in the baking pan.
- In a medium, heavy bottomed pot melt butter, sugar and salt together. Bring to a boil over medium-low heat and boil stirring until toffee reaches 290-300F; hard-crack stage. Color of the toffee will be a caramel color when ready.
- Remove from heat and stir in vanilla. Immediately pour over chopped pecans and spread evenly in the pan. Let cool for 2-3 minutes.
- Top with chocolate chips and cover with a piece of foil or a sheet pan for 5 minutes.
- Using an offset spatula or back of a spoon, spread melted chocolate over toffee.
- Cool in the fridge for 2 hours. Cut with a sharp knife into pieces and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Move quickly when pouring and spreading toffee. It starts to set quickly.
- Pecans can be substituted with your favorite nuts.
- If you want a garnish of nuts on top, add after spreading the melted chocolate so it sticks.
- Store in a covered container in a cool place. Humidity will make toffee sticky and chocolate melty. Good on the counter for 2 weeks if cool.
Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 55mg | Potassium: 12mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.2mg
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41 comments on “The Best Toffee Recipe”
Best recipe i have found online. The candy is addictive. Tried to give you 5 stars but it won’t let me rate past 4
Thank you Susan!
This made excellent toffee. So easy to make. I put the pecans on top of the melted chocolate instead of on the bottom, otherwise followed the directions exactly. Thanks for the great recipe.
I just made this for Christmas and I’m so happy I discovered your website and recipe! It came together beautifully. I used a big milk chocolate Lindt classic milk chocolate bar broken up in place of the chocolate chips and garnished with extra toasted pecans and it came out beautifully! I’m so happy to give this as gifts. Thank you and Merry Christmas to you and yours!
Thank you Barb! Merry Christmas!
I made this recipe for the first time today. I have made other toffee recipes but this is my favorite. Very easy to make and delicious. A must in your recipe book.
Thanks Kathy!
I just made this, and it’s now in the fridge. First time making toffee and I’m a little worried about how my caramel looked as I poured over the pecans. It appeared on the greasy side, rather than uniform in texture, like your photos. I cooked to 290°F as I’m at a higher altitude.
I’m a pretty experienced baker and make homemade caramels every year without an issue.
Hope this toffee turns out right.
I had the same experience, Jody. I’m an experienced baker/candy maker, followed this to the tea, and accounted for 7000 ft high altitude. I tried two batches. The first was a total greasy disaster. For the second batch, after googling my issue, I used softened butter and mixed it with the salt and sugar before heating. And I heated it very slowly over LOW heat this time. The consistency seemed better while I was cooking till it got to around 275. It then separated again. I had read it could be saved by adding a tbsp of cornstarch. I tried that, but it did nothing to help. I poured off the butter before adding vanilla, then used a paper towel to blot up the excess grease. It’s better than the first batch, but still not right. I wish someone would publish a good high altitude baking/candy making book!!
Brilliant, best Toffee ever!
Thank you Brenda!
What are the measurements for this recipe
Hi Joyce. The measurements are in the recipe card near the bottom of the page. You can also click on the “Jump To Recipe” button at the top of the page.
Question? Is this a really hard toffee? I am looking for a recipe where the toffee part is more “melt-in-mouth” feel.
Hi Ande. This is only a harder toffee due to the hard crack temperature it is cooked. You could cook to a soft crack stage temp of 275-284 to have a softer toffee that will bend slightly before it breaks.
This is one of my family favorites! I make it for all special occasions. Adult children request it every Christmas. I do spread it on a cookie sheet so it’s not so thick and add extra pecans. I also use grated chocolate almond bark rather then chocolate chips, it holds up better during shipping. Great for gifting as well. Love this toffee!
Thank you Linda!
This is the first time I’ve ever made toffee and I have to say it’s absolutely delicious. I chopped and roasted Macadamias instead. Sooo good. Just made my third batch. Thanks for the recipe
So glad to hear this Clare! Thanks!
I have had trouble getting the chocolate to stay on once you break it in pieces so I score it with a pizza cutter. Let it cool break it into pieces then I dip it in milk chocolate dipping chocolate
I have made this delicious toffee (double recipe) three times this week, and it is absolutely delicious!! The only change I made was in using semi-sweet chocolate chips instead of milk chocolate. Fabulous recipe! Thank You!!
Thank you Melanie!
I love toffee candy! I am going to make this. I like your recipes I see on face book.
Thanks Sandra!
I have made this before but my chocolate separates from the toffee. Any idea how to prevent this?
Hi Sheena. It could be the butter separating from the toffee before adding the chocolate layer. Make sure the toffee isn’t too shiny before adding the chocolate. If it is, you can blot those areas with a paper towel.
I add a couple of tablespoons of Karo syrup to avoid this.
Mary, do you add Karo to the chocolate or the Toffee to prevent chocolate from separating from the Toffee???
Have you ever tried this recipe with white chocolate? My youngest doesn’t like milk or dark and the rest of us like it all so I try to alternate with white on occasion. I’ve never seen toffee with white chocolate before and maybe there’s a reason for that? Curious if you’ve ever tried it or can think of a reason why it may not work well?
Hi Jessica. I have never tried that but can’t think of a reason it wouldn’t work well and yield the same results as chocolate. Please let me know if you try it!
Clarification needed:
The recipe states to cook until “290-300F; hard ball stage” but hard ball is 240-265F. Do you mean hard crack stage, which is 290-300F?
Yes, it’s supposed to read hard-crack. I will correct. Thanks!
Wonderful
Thanks Jean!
I would like to know if the nuts can be completely left out as I have family members who can’t eat nuts due to diverticulosis and I’m allergic to Pecans, almonds and walnuts. Thank you!
Hi Heather. I understand your concern and yes, you can make this toffee without the nuts or you could use a graham cracker crust.
Will it work okay without any nuts?
Hi Shereen. Yes, you can make this toffee without the nuts or you could use a graham cracker crust.
Can this be made with Vegan butter?
Hi Diana. I haven’t tried that with this recipe but I think vegan butter should work fine.
I have made something very similar (although I’m going to try this next) but I use chopped pretzels as a base – the salty pretzel goes well with the caramel