Description
Better Than Anything Toffee is a decadently sweet and irresistibly crunchy treat that combines rich buttery caramel with smooth chocolate and crunchy nuts. Perfect for gifting or indulging, this classic homemade toffee recipe blends simple ingredients to create a delightful confection that’s sure to impress.
Ingredients
Scale
Toffee Base
- 1 cup Unsalted Butter (Can substitute with salted butter, reduce added salt.)
- 1 cup Granulated Sugar (Key sweetener for caramelization.)
- 1/4 cup Water (Dissolves sugar for toffee texture.)
- 1/2 teaspoon Salt (Omit for unsalted option.)
- 1 teaspoon Vanilla Extract (Almond extract can be used for a twist.)
Topping
- 1 cup Semi-Sweet or Milk Chocolate Chips (Dark or white chocolate can also be used.)
- 1 cup Chopped Nuts (Pecans, Walnuts, or Almonds) (Omit for nut-free version.)
Instructions
- Prepare the Pan: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.
- Make the Toffee Base: In a heavy-bottomed saucepan, combine butter, granulated sugar, water, and salt. Cook over medium heat, stirring constantly to help dissolve sugar and melt butter evenly.
- Boil toffee: Continue to cook the mixture, stirring frequently, until it reaches 300°F (hard crack stage) on a candy thermometer. This usually takes about 10-15 minutes. The mixture should turn a deep amber color.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract quickly and carefully.
- Pour Toffee: Immediately pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with a spatula.
- Add Chocolate: While the toffee is still hot, sprinkle the chocolate chips evenly over the surface. Let sit for 2-3 minutes to allow the chocolate to soften and melt.
- Spread Chocolate: Using an offset spatula, spread the melted chocolate evenly across the toffee layer.
- Add Nuts: Sprinkle the chopped nuts evenly over the melted chocolate while still warm.
- Cool and Set: Allow the toffee to cool completely at room temperature or refrigerate for faster setting. Once hardened, break into pieces.
- Serve or Store: Store the toffee pieces in an airtight container at room temperature for up to two weeks.
Notes
- Use a candy thermometer for precise temperature control to prevent burning or undercooking the toffee.
- Substitute almond extract for vanilla for a nutty flavor twist.
- Use different types of chocolate (dark, milk, or white) based on preference.
- Omit nuts for a nut-free version or replace with seeds like pumpkin or sunflower seeds for crunch.
- Ensure toffee is completely cooled before breaking to achieve clean pieces.
