Easy Toffee Recipe

This Easy Toffee is the perfect blend of salty and sweet, and it's easier to make than you think. You'll love the buttery sweetness overlaid by hints of chocolate, almond, and Morton sea salt. Yum!

Course candy, Dessert

Cuisine American

Prep Time 2

Cook Time 15

Servings

Calories 420kcal

Author Dina

Ingredients

1 cup unsalted butter
1 cup + 6 tbsp granulated sugar
1/4 tsp Morton fine sea salt
1/2 tsp vanilla extract
1 cup almonds coarsely chopped
1 cup milk chocolate chips
1 tsp Morton coarse sea salt for topping

US Customary - Metric

Instructions

In a saucepan add the unsalted butter along with the granulated sugar and Morton fine sea salt. Melt the butter and sugar on low heat until the butter is fully melted.
Now bring the saucepan to medium heat and let it simmer for about 10-15 minutes or until the toffee reaches 290-300 degrees Fahrenheit. Or until it becomes a brown “peanut butter-like” color. Be sure to mix only occasionally and in very slow gentle strokes using a long wooden spoon. Always use a candy thermometer to make sure your toffee reaches the correct “hard crack” temperature.
Place a piece of parchment paper in a 9x9 inch baking pan and place 1 cup of coarsely chopped almonds inside.
Then evenly pour the hot toffee mixture on top of the almonds and let it sit for 5-10 minutes.
Now melt your milk chocolate in a microwave-safe bowl. To avoid scorching the chocolate, heat it in 20-second intervals until smooth.
Next, you can spread your melted chocolate on top of the semi-hardened toffee and sprinkle some Morton coarse sea salt on top.
Let the salted almond toffee set and cool for about 2 hours. Then cut or crack into pieces.

Notes

Be patient- Making toffee is easy, but it takes a little time. Be patient and don't rush the process. You'll be glad you didn't.
Don't overmix- Be sure to mix only occasionally and in very slow gentle strokes using a long wooden spoon when simmering the butter, sugar, and salt so they don't separate.
Use a candy thermometer- Always use a candy thermometer to make sure your toffee reaches the correct “hard crack” temperature of 290-300 degrees Fahrenheit.
Be careful not to burn the chocolate- To avoid scorching the chocolate, heat it in 20-second intervals until it's mostly melted. Then just stir until smooth.
How to store homemade toffee- Wait until it has completely cooled before breaking it into pieces. Then pack the pieces in an airtight container and store it at either room temperature, or in the refrigerator or freezer.

Nutrition