![\"stack](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-13-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nWhile most of us just call this toffee, others may call it English toffee or butter toffee. It’s super buttery with a nice crunch – not too hard to bite into and not overly sticky.<\/p>\n\n\n\n\n\n
Ingredients and Equipment<\/h2>\n\n\n\n![\"overhead](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/toffee-ingredients-labeled-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nThe good news is that you don’t need to buy anything fancy to make toffee; you may even have everything you need in your house already:<\/p>\n\n\n\n
- Butter<\/strong> – I use unsalted butter. If you only have salted, that’s fine. Leave off the salt in the recipe if that’s the case.<\/li>
- Sugar<\/strong> – Sugar is the main ingredient in this recipe. It’s a must in candy-making!<\/li>
- Chocolate chips<\/strong> – You can use any kind you like. I love making this recipe with dark chocolate chips!<\/li>
- Pecans<\/strong> – You’ll want to chop them super finely (the photo above is from before they were finely chopped). I recommend using a food processor.<\/li>
- Parchment paper<\/strong> – Simply greasing your pan won’t do the trick in keeping the candy from sticking. You’ll need parchment paper. I even grease the parchment paper to be extra safe!<\/li>
- Candy thermometer [paid link]<\/a><\/strong> – There are people who will tell you that you can make candy without a thermometer. And, it’s true, VERY experienced candy makers can make candy without a thermometer. However, the rest of us need one. Using one is the best way to ensure that the toffee comes out with the correct consistency.<\/li><\/ul>\n\n\n\n
While I use pecans, you can use any nut that you like. Many people use almonds or walnuts.<\/p>\n\n\n\n
How It’s Made<\/h2>\n\n\n\n
Start by adding butter, sugar, water, and salt to a pot. Even though it fits into a really small pot, choose a medium-sized one because the last thing you want is hot sugar bubbling over onto your stove.<\/p>\n\n\n\n
![\"Butter,](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-02-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nAdd a candy thermometer to the pot. You won’t need it just yet, but it is so much easier to put it in the pot before it gets hot.<\/p>\n\n\n\n
Bring to boil over medium-low heat<\/strong> until the sugar dissolves, stirring gently the whole time. <\/p>\n\n\n\n![\"Pot](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-03-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nKeep stirring until the thermometer reads 290 F (143 C). Then, immediately remove from the heat.<\/p>\n\n\n\n
This is considered just above the soft crack stage. The toffee will be a beautiful golden color at this point.<\/p>\n\n\n\n
![\"Golden](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-04-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nQuickly stir in a splash of vanilla extract and pour into an 8″ square pan fitted with greased parchment paper. <\/p>\n\n\n\n
![\"Pouring](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-06-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nWait a few minutes so the toffee just begins to set, and then top with chocolate chips. Because the toffee is so hot, you don’t need to melt the chips; they will melt just by touching it.<\/p>\n\n\n\n
![\"Top](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-07-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nCover with foil and let sit for five minutes. Then, spread the chocolate with a spatula.<\/p>\n\n\n\n
![\"Spreading](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-09-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nSprinkle nuts over the top and refrigerate for at least two hours to harden.<\/p>\n\n\n\n
![\"Sprinkling](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-10-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nOnce it’s chilled, the challenge is breaking it into perfectly-sized pieces to eat. I like breaking it up with hammer! It works really well and it’s super satisfying. <\/p>\n\n\n\n
I suggest putting the toffee into a Ziploc bag and placing it upside-down on a towel or a cutting board (so you don’t damage your countertop). Then, whack it with a hammer until you like the size of the pieces.<\/p>\n\n\n\n
If you don’t have a hammer handy, you could also use a rolling pin.<\/p>\n\n\n\n
![\"Upside-dwon](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-12-683x1024.jpg\")
<\/figure><\/div>\n\n\n\nExpert Tips and FAQs<\/h2>\n\n\n\n
The most important part of making toffee is cooking it to the correct temperature. The temperature rises very quickly as it approaches 290 F (143 C).<\/p>\n\n\n\n
DO NOT step away from the pot or you risk burning the candy and having to start all over again.<\/p>\n\n\n\n
It may take a while to get to the correct temperature, but don’t be tempted to raise the heat<\/strong>. Low and slow is the best way to go here. You are much more likely to burn the toffee using high heat.<\/p>\n\n\n\nWhat is the best way to store toffee?<\/strong>
Store in an airtight container at room temperature for a couple of weeks. Or, freeze for several months.<\/p>
<\/div>
Can I add other flavors to my toffee?<\/strong>
Yes, you can add any extracts or spices to the toffee that you like. Mix them in as soon as you take the toffee off of the heat. Try adding a little cayenne pepper for a fun twist.<\/p>
<\/div>
How do I get the parchment to stay in place in the baking dish?<\/strong>
If you can’t get it to stay, put a drop of the hot toffee under the parchment to hold it in place.<\/p>
<\/div>
Can I leave the chocolate or the nuts off?<\/strong>
Sure! It’s great completely plain.<\/p>
<\/div>
Can I mix nuts into the toffee?<\/strong>
Yes! Then, it becomes something more like a pecan brittle. The main difference is that brittle is typically cooked to the hard crack stage and is just slightly firmer than toffee.<\/p>
<\/div>
<\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\nThe good news is that you don’t need to buy anything fancy to make toffee; you may even have everything you need in your house already:<\/p>\n\n\n\n
- Butter<\/strong> – I use unsalted butter. If you only have salted, that’s fine. Leave off the salt in the recipe if that’s the case.<\/li>
- Sugar<\/strong> – Sugar is the main ingredient in this recipe. It’s a must in candy-making!<\/li>
- Chocolate chips<\/strong> – You can use any kind you like. I love making this recipe with dark chocolate chips!<\/li>
- Pecans<\/strong> – You’ll want to chop them super finely (the photo above is from before they were finely chopped). I recommend using a food processor.<\/li>
- Parchment paper<\/strong> – Simply greasing your pan won’t do the trick in keeping the candy from sticking. You’ll need parchment paper. I even grease the parchment paper to be extra safe!<\/li>
- Candy thermometer [paid link]<\/a><\/strong> – There are people who will tell you that you can make candy without a thermometer. And, it’s true, VERY experienced candy makers can make candy without a thermometer. However, the rest of us need one. Using one is the best way to ensure that the toffee comes out with the correct consistency.<\/li><\/ul>\n\n\n\n
While I use pecans, you can use any nut that you like. Many people use almonds or walnuts.<\/p>\n\n\n\n
How It’s Made<\/h2>\n\n\n\n
Start by adding butter, sugar, water, and salt to a pot. Even though it fits into a really small pot, choose a medium-sized one because the last thing you want is hot sugar bubbling over onto your stove.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nAdd a candy thermometer to the pot. You won’t need it just yet, but it is so much easier to put it in the pot before it gets hot.<\/p>\n\n\n\n
Bring to boil over medium-low heat<\/strong> until the sugar dissolves, stirring gently the whole time. <\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nKeep stirring until the thermometer reads 290 F (143 C). Then, immediately remove from the heat.<\/p>\n\n\n\n
This is considered just above the soft crack stage. The toffee will be a beautiful golden color at this point.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nQuickly stir in a splash of vanilla extract and pour into an 8″ square pan fitted with greased parchment paper. <\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nWait a few minutes so the toffee just begins to set, and then top with chocolate chips. Because the toffee is so hot, you don’t need to melt the chips; they will melt just by touching it.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nCover with foil and let sit for five minutes. Then, spread the chocolate with a spatula.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nSprinkle nuts over the top and refrigerate for at least two hours to harden.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nOnce it’s chilled, the challenge is breaking it into perfectly-sized pieces to eat. I like breaking it up with hammer! It works really well and it’s super satisfying. <\/p>\n\n\n\n
I suggest putting the toffee into a Ziploc bag and placing it upside-down on a towel or a cutting board (so you don’t damage your countertop). Then, whack it with a hammer until you like the size of the pieces.<\/p>\n\n\n\n
If you don’t have a hammer handy, you could also use a rolling pin.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nExpert Tips and FAQs<\/h2>\n\n\n\n
The most important part of making toffee is cooking it to the correct temperature. The temperature rises very quickly as it approaches 290 F (143 C).<\/p>\n\n\n\n
DO NOT step away from the pot or you risk burning the candy and having to start all over again.<\/p>\n\n\n\n
It may take a while to get to the correct temperature, but don’t be tempted to raise the heat<\/strong>. Low and slow is the best way to go here. You are much more likely to burn the toffee using high heat.<\/p>\n\n\n\n
What is the best way to store toffee?<\/strong>Store in an airtight container at room temperature for a couple of weeks. Or, freeze for several months.<\/p> <\/div>
Can I add other flavors to my toffee?<\/strong>Yes, you can add any extracts or spices to the toffee that you like. Mix them in as soon as you take the toffee off of the heat. Try adding a little cayenne pepper for a fun twist.<\/p> <\/div>
How do I get the parchment to stay in place in the baking dish?<\/strong>If you can’t get it to stay, put a drop of the hot toffee under the parchment to hold it in place.<\/p> <\/div>
Can I leave the chocolate or the nuts off?<\/strong>Sure! It’s great completely plain.<\/p> <\/div>
Can I mix nuts into the toffee?<\/strong>Yes! Then, it becomes something more like a pecan brittle. The main difference is that brittle is typically cooked to the hard crack stage and is just slightly firmer than toffee.<\/p> <\/div> <\/div>\n\n\n\n
- Sugar<\/strong> – Sugar is the main ingredient in this recipe. It’s a must in candy-making!<\/li>
![\"big](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-17-683x1024.jpg\")
<\/figure><\/div>\n\n\n\n![\"stack](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2008\/07\/Toffee-13-150x150.jpg\")
<\/div>\n