Recipe of the Week: Homemade Toffee

toffee-recipe-DSC_1140By Melissa Wickline,

Contributing Writer

Let’s talk toffee, one of the most unique and delicious sweet treats of the holidays.  I’m sharing this recipe just in time to make edible gifts for Christmas.

Although there are several types of toffee, let’s focus on three types:  English Toffee, American Toffee, and Honeycomb Toffee.  English Toffee is perhaps what most people know best from their childhoods.  Simply made with sugar, butter, melted chocolate and nuts, it’s consistency is hard and brittle.

American Toffee is made using vanilla and is considered chewier and softer than English Toffee.

Last, is Honeycomb Toffee, and it’s quite different but equally delicious.  It consists of using corn syrup or molasses, baking soda, and brown sugar to make a delightfully crunchy, melt-in-your-mouth treat.

Homemade Toffee

1 cup real butter (or two sticks)

1 cup packed, light brown sugar

1 cup chocolate chips

1 cup roasted almonds, walnuts or pecans, chopped

a pinch of sea salt

Lightly grease a foil-lined pan with butter and spread 1/2 cup roasted nuts evenly in bottom of pan.  You can also use parchment paper or silicon.

Melt brown sugar and butter over medium heat in a heavy saucepan, making sure the sugar is completely dissolved into butter before boiling.  Be sure to use a heavy pot to avoid hot spots.

Let come to a steady, slow boil on medium heat, and continue to stir frequently.  Keep temping toffee until the thermometer says 285-295 degrees; do the ice water test by dropping a dot of toffee into ice water, as the toffee should be brittle. If so, it’s done.  (You must reach a temperature of 300 degrees to make the toffee hard and not chewy.)

Promptly remove from heat and pour over roasted nuts.  If you have puddles of butter on the toffee, lightly wipe the top of toffee before sprinkling on chocolate chips, as this will help the chocolate stick to the toffee.  It also helps to add the chips when the toffee is warm and not hot.

As the chips begin to melt, spread the chocolate over the toffee with a silicon spatula.  Allow cooling for five minutes before adding remaining roasted pecans.  Lightly sprinkle sea salt over toffee after adding roasted nuts.

Allow cooling completely overnight or 20-30 minutes in the freezer.  Lift hardened toffee from foil and break into desired pieces.

If you like a thicker toffee, bake in a 7×11 casserole dish lined with parchment paper.  Enjoy!

A few tips: 

Test your thermometer in boiling water to be sure it’s accurate.  Store toffee in a cool, dry place.

Comments are closed.