Homemade Toffee is so delicious! Especially around Christmas for some reason!
Every year I forget how much I love toffee until I make a batch and realize I have eaten half the pan before it’s even completely cooled.
Besides it’s addictive flavor another great thing about Homemade Toffee is that it’s gluten free. If you have someone in your family who requires a gluten free diet, this is a great alternative to cookies. My sister’s husband is celiac and rice crispy treats and toffee are her go to treat recipes for him.
Gluten free or not, there is no denying homemade toffee is delicious and ridiculously addicting. So make this at your own risk.
I made toffee and some other holiday treats with a few friends this morning. It was so fun! We made Merry Widow Caramels, fudge and toffee. I even tried a new recipe for maple and walnut fudge that I found on-line. It totally bombed. Sad!!! If any of you have a tried and true Maple Walnut Fudge recipe, I would love it. It is one of my favorite flavors of fudge.
I digress….back to the toffee!
- 1 cup butter, room temperature
- 1 cup sugar
- 2 tsp water
- chocolate chips, I use milk chocolate
- whole or slivered toasted almonds
- course salt (optional)
- Combine butter, sugar and water in a 2 or 4 quart sauce pan on low heat until sugar is dissolved. Use a wooden spoon to stir with.
- Turn burner up to medium heat and bring mixture to a boil, stirring constantly
- Stir constantly, paying close attention to hitting every part of the pan so you will not scorch any of the toffee mixture.
- It will take approx 5-7 minutes (once it is boiling) for the toffee to turn a light caramel color.
- It will get thicker and thicker during the time it is boiling and it is crucial to stir constantly during that time.
- If you are using a candy thermometer it needs to get to 300 degrees
- If you aren't watch for the color to change (look at the color of the toffee in the picture, it should be that color.)
- Dump mixture out onto a ungreased metal cookie sheet, spread. You want it to be about as thick as a soda cracker.
- *Sometimes I prep the cookie sheet with whole roasted almonds and a sprinkle of coarse sea salt when I am in the mood for almonds in the toffee.
- While it is hot, sprinkle with a half a cup or a whole cup of chocolate chips.
- Once the chocolate chips look melted, spread them around with the back of a spoon and sprinkle with slivered or toasted almonds. You can also sprinkle it with a little course sea salt at this point if you like the flavor a little salt gives it.
- Let cool completely before breaking into pieces.
Favorite Christmas Recipes
I have made this toffee a hundred times, but today, when I was partying with friends I think I had a brain lapse. I forgot the importance of heating the sugar and butter on low until the sugar dissolves, and we had a failure batch. Oops!
I am surprised we had anything turn out with our little friends distracting us. They look so innocent here.
Here are the ladies with their spoils. So much fun! (They were good sports to let me take their picture.)
…and what kind of friend would I be for posting pictures of my friends with out make-up on if I wasn’t willing to post one of myself. Good thing you guys have already seen this face sans make-up before, so you shouldn’t be too scarred for life.
Happy Candy Making!