We’ve made homemade candy our whole lives, but we especially love to make it around the holidays (and more specifically Christmas).
One of our favorites to make is Homemade Toffee! This classic candy only has a few ingredients, and the steps are surprisingly very simple. Plus, it tastes way better than store bought!
We love to serve this at parties and holiday get togethers, but also love to include it on cookie plates or to give as a neighbor gifts. If you like to do the same, be sure to check out some other homemade candies like our Christmas Crack Recipe (aka saltine cracker toffee), Homemade Turtles and homemade Caramels.
Why we think you’ll love it:
- Addicting. We can’t get enough of the buttery flavor and smooth chocolate!
- Big batch. It’s super easy to make in big batches and perfect for storing.
- Great holiday gift. It’s perfect for entertaining, wrapping up in treat boxes, or gifting to neighbors and friends on Christmas cookie plates.
Toffee Recipe Ingredients
- Salted butter (2 cups): Supplies rich dairy flavor and the fat that caramelizes with sugar to create that classic toffee snap.
- Sugar (2 cups): The backbone of the candy, it melts and cooks to hard crack for a crisp bite.
- Vanilla extract (2 teaspoons): Adds warm aroma and rounds out the caramel notes right after cooking.
- Salt (¼ teaspoon): Balances sweetness and sharpens buttery flavors.
- Milk chocolate chips (2 cups): Melt into a smooth, creamy top layer that contrasts the snappy base. Or semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips
- Chopped pecans (½ cup): Add toasty crunch and a nutty finish that pairs perfectly with chocolate. Or chopped almonds (or your favorite nuts), toffee bits, chopped candy cane bits, or holiday sprinkles.
How to Make Toffee
PREP. Line a 17×12-inch jelly roll pan (or baking sheet) with parchment paper.
TOFFEE. Combine 2 cups butter, 2 cups sugar, 2 teaspoons vanilla, and ¼ teaspoon salt in a large, heavy-bottomed saucepan over medium heat. Clamp a candy thermometer to the saucepan.
- Cook, stirring occasionally, until melted and smooth, then bring to a boil while whisking constantly.
- Continue whisking the mixture as it boils until it reaches 290°F or the “hard crack” stage. This will take 10–15 minutes, and the mixture will be amber-caramel in color.
- When it reaches the hard crack stage, immediately pour toffee in an even layer onto the prepared baking sheet.
TOPPINGS. Let sit for 1–2 minutes, then sprinkle 2 cups chocolate chips on top. After 1 more minute, spread chocolate smooth with an offset or rubber spatula and sprinkle ½ cup chopped pecans on top.
SET. Let sit at room temperature for 2 hours to harden, then cut into toffee pieces with a thick, sharp knife.
PRO TIP: Checking the Temperature
If you don’t have a candy thermometer, do a hard crack test. Have a bowl of ice water next to the stove and do the following:
- Use a spoon to drop a dollop of the candy syrup into cold water. Wait about 10 seconds.
- If the dollop is pliable and bends, the syrup is too soft and needs to boil longer.
- If the dollop snaps, it’s at the hard crack stage and is ready.
Homemade Toffee Recipe
Equipment
Video
Ingredients
- 2 cups salted butter
- 2 cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups milk chocolate chips
- ½ cup chopped pecans
Instructions
- Line a 17×12-inch jelly roll pan with parchment paper.
- Combine butter, sugar, vanilla, and salt in a large, heavy-bottomed saucepan over medium heat. Clamp a candy thermometer to the saucepan.
- Cook, stirring occasionally, until melted and smooth, then bring to a boil while whisking constantly.
- Continue whisking the mixture as it boils until it reaches 290°F or the "hard crack" stage. This will take 10–15 minutes, and the mixture will be amber-caramel in color.
- When it reaches the hard crack stage, immediately pour the toffee into the prepared pan.
- Let sit for 1–2 minutes, then sprinkle chocolate chips on top. After 1 more minute, spread the chocolate smooth with an offset or rubber spatula and sprinkle chopped pecans on top.
- Let sit at room temperature for 2 hours to harden, then cut into pieces with a thick, sharp knife.
Notes
- Use a spoon to drop a dollop of the candy syrup into cold water. Wait about 10 seconds.
- If the dollop is pliable and bends, the syrup is too soft and needs to boil longer.
- If the dollop snaps, it’s at the hard crack stage and is ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store homemade toffee in an airtight container at room temperature for 1–2 weeks. Store in the refrigerator or freezer for up to 3 months.
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This recipe was originally published November 2018.
Taste is really good. Size of pan is not correct! DO NOT use a 7×11 pan … it’s too small! Next time I will definitely use a 9×13! Most areas are close to an inch thick. Toffee should not be that thick IMO!
Great recipe and top tips. Will definitely keep and try again. Going to share as a Christmas gift
Yum!! Looking forward to this.
Easy and delicious!
Thank you for sharing this with your readers.
Classic Toffee is so delicious and easy to make. Not just a Christmas favorite, but a treat any time of the year!
I love this recipe! My mom used to make this every year and we would give it away at Christmas. This is exactly her recipe except the pecans. She used almonds.
Awesome recipe!! Thanks so much for sharing. I have never made toffee before. This was a very detailed and easy recipe follow.
Could I put the chopped pecans into the toffee, instead of on top of it? Or both?
Yes, you could!
LOVE THESE and love toffee. My favorite Christmas treat of all.
Do walnuts substitute well for the pecans?
Yes!! They would be a great swap!