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Make this crunchy, buttery, no-fail toffee recipe with just a handful of ingredients and 15 minutes at the stove!
Always Better Homemade
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 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.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 15 minutes
HARDENING TIME: 2 hours
- 2 cups salted butter – use real butter, not margarine
- 2 cups sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups milk chocolate chips – or semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips
- ½ cup chopped pecans – 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.
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Toffee Recipe
Equipment
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.
Video
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.
We make this multiple times each year.
Its a requested Chrisltmas gift by family.
Make this…you’ll love it!
I love these❤️🥰
I love to cook and I love toffee but, for some reason, I’ve never made toffee. You have inspired me to try your recipe — my husband is going to be SO thrilled when I present to him a platter of delicious toffee. Thank you for the opportunity of your giveaway!
Yum!
Excellent toffee!!! I prefer to make my own now that I’ve made this! Not hard at all and fresh plus delish! Also, love that it’s adaptable with the nuts, etc.
This looks very good. I’ve made toffee before but this looks like a much easier recipe. I am excited to try it.
Love Toffee!
Sounds so simple!
I LOVE Toffee. I can’t wait to try this recipe!
since I love toffee, this is my rate for it I would give it a 10 if I could.
I have made this toffee many time and love it. I have made and gifted it to many others.