Best Toffee Recipe

One of our friends makes delicious toffee every year at Christmas and hands out bags of the candy to friends and family.

Mountain Man loves the toffee, and yesterday, I found the bag hidden up high in a corner cabinet. He had clearly taken the time to hide this special treat.

I can’t remember the last time he hid something I made, so I decided it was time to become a toffee maker.

I found this recipe and made it yesterday. Its really easy and so good. The freshly chopped almonds make the toffee. When you buy toffee in the store, you will never have as fresh of a taste as making it on your own stovetop.

The key to this toffee, and most candy, is to get the temperature right. You will need a candy thermometer, and as soon as it hits 285 degrees, remove from the stovetop.

Easy ingredients for homemade toffee.

Mix butter, sugar and salt together. Bring to a boil and cook until candy thermometer says 285 degrees F.

After pouring toffee onto parchment paper covered pan, sprinkle chocolate chips and let settle for 2 minutes, then spread the chocolate with a spatula covering the toffee.

Spreading melting chocolate chips.

After being refrigerated for several hours, you have toffee!

Sooooo good!

If you have ever wondered what its like to make toffee or candy in general, I think this is a great recipe to start with. Quick and easy with great results.

As you all know, I LOVE recipes that include chocolate, so I pretty much knew from the beginning this was going to be a winner. Enjoy! 🙂

Best homemade toffee

Author: Mom on the Make, slightly adapted by AllRecipes.com

Ingredients

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Instructions

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.
Sprinkle the chocolate over the top, and let it set for a minute or two to soften.
Spread the chocolate into a thin even layer once it is melted.
Sprinkle the nuts over the chocolate, and press in slightly.
Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set.
Break into pieces, and store in an airtight container.