Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Candy & Treats
Cuisine: American
Keyword: best toffee recipe, easy toffee recipe, hard toffee recipe, homemade toffee, how to make toffee, toffee recipe, what is toffee made of
Servings: 48
Calories: 143kcal
Author: Averie Sunshine
Ingredients
1poundunsalted butter4 sticks
1cupgranulated sugar
1cuplight brown sugarpacked
1teaspoonkosher saltor to taste
1 to 2teaspoonsvanilla extract
2cupschocolate chipsI used semi-sweet, use milk chocolate if preferred
½ to 1+ cup chopped walnuts or pecansoptional and to taste
sea salt flakesoptional for sprinkling
holiday sprinklesoptional
Instructions
Line a 9x13-inch pan with parchment paper; set aside.
If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
Boil mixture until the 'hard crack' stage, 290-300F, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 290-300F, remove the pan from the heat.
Cautiously stir in the vanilla (it will bubble up).
Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 300F oven for a few minutes, or just until chips can be spread smooth.
Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.
Notes
Storage: Toffee will keep airtight at cool room temp for many weeks.Adapted from Allrecipes.