This classic butter toffee is crisp, buttery, and wonderfully rich, with that signature caramelized flavor that snaps when you bite into it. A layer of melted chocolate on top makes it feel like a candy-shop treat, and a sprinkle of chopped nuts adds crunch if you like. It’s perfect for gifting during the holidays, setting out for parties, or just keeping in a tin for sweet little snacks. You’ll only need a few basic ingredients and a stovetop, plus a bit of patience while it cools. Once it’s set, you can break it into rustic shards and watch it disappear fast.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup chopped toasted almonds or pecans (optional, for topping)
Directions
- Line a baking sheet or 9×13-inch pan with parchment paper or a silicone mat and set aside.
- In a heavy-bottomed saucepan, combine the butter, sugar, water, and salt over medium heat, stirring gently until the butter melts and the mixture is smooth.
- Bring the mixture to a steady boil, stirring occasionally, and cook until it reaches 300°F (hard crack stage) on a candy thermometer and turns a deep golden amber color.
- Remove the pan from the heat and carefully stir in the vanilla extract (it will bubble up).
- Immediately pour the hot toffee onto the prepared pan, spreading it quickly into an even layer with a spatula.
- While the toffee is still hot, sprinkle the chocolate evenly over the top; let it sit for 1–2 minutes to soften, then spread into a smooth layer.
- If using nuts, sprinkle the chopped toasted almonds or pecans over the melted chocolate and gently press them in so they stick.
- Allow the toffee to cool completely at room temperature (about 1 hour), then break it into pieces and store in an airtight container.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 90 minutes
Kcal: 180 kcal | Servings: 24
Tips
For the best texture, cook the toffee all the way to 300°F and use a heavy saucepan so it heats evenly—undercooking can make it chewy instead of crisp, and overcooking can make it taste burnt.
Once fully cooled, store the broken toffee in an airtight container at room temperature in a cool, dry place; it keeps well for up to 2 weeks and is great for packing into gift bags or tins.
