Can I make this toffee without a candy thermometer?

Absolutely! While a thermometer takes out the guesswork, you can still have great results by watching for that deep amber color and a thick, bubbling texture. The mixture should pull away slightly from the sides of the pot when ready.

The toffee separated—what went wrong?

Separation usually happens if the heat was too high or the mixture was over-stirred while boiling. Try to keep the temperature steady and avoid excess stirring once it starts to bubble.

Can I double the recipe?

Yes, but use a larger pot and a bigger baking sheet, and pour quickly so it spreads before setting. Doubling can make temperature control a little trickier, so keep a close eye on the caramel.

How do I prevent my toffee from sticking to the pan?

Non-stick spray is key, but you can also line the pan with parchment for extra insurance. Make sure to pour the toffee while it’s still hot and fluid for easy spreading and minimal sticking.

Melt in Your Mouth Toffee Recipe

Description

This easy homemade toffee recipe features layers of crunchy butter toffee topped with rich semi-sweet chocolate and crunchy pecans, making a delectable treat that melts in your mouth. It’s perfect for gifting or sharing, and comes together quickly with simple ingredients for irresistibly delicious candy every time.

Ingredients

Units Scale

For the Toffee Base

1 cup salted butter
1 cup granulated sugar
1/4 cup water

For the Topping

1/2 cup pecans, chopped
3/4 cup semi-sweet chocolate chips

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Instructions

Prepare Baking Sheet: Grease a 10 x 15 inch baking sheet with non-stick baking spray to ensure easy removal of the toffee after it sets.
Spray the Pot: Lightly spray a heavy-bottomed pot with non-stick baking spray to help prevent sticking and make cleanup easier.
Add Chocolate & Pecans: Sprinkle the baking pan evenly with chocolate chips and chopped pecans, arranging them so the topping will be distributed throughout the toffee.
Melt Butter: Add the butter to the heavy pot and melt it over medium heat, ensuring it doesn’t brown or burn.
Make the Toffee Mixture: Once the butter is melted, blend in the water and sugar thoroughly until the mixture is smooth and combined.
Begin Boiling: Cover the pot with its lid and allow the mixture to start boiling over medium heat for about 2 minutes.
Stir and Boil: Remove the lid and gently stir the toffee mixture; return to a rolling boil, stirring occasionally, until it thickens and turns a dark caramel color. Continue heating until the mixture reaches 275°F (soft crack stage) on a candy thermometer.
Pour Toffee: Once the proper temperature is reached, immediately remove the pot from the heat and carefully pour the hot toffee over the chocolate chips and pecans in the prepared baking sheet. Quickly spread the toffee to cover all of the toppings evenly.
Cool Completely: Set the pan aside and allow the toffee to cool completely at room temperature. This step is essential for the toffee to set and become crisp.
Break into Pieces: Once fully cooled and set, use your hands to break the toffee into bite-sized pieces for serving or storage.
Store: Transfer the toffee pieces to an airtight container and store in a dry place to maintain their texture and freshness. Enjoy!

Notes

Use a heavy-bottomed pot to prevent the toffee from burning.
Monitor the temperature closely to avoid overcooking or burning the sugar.
Make sure the toffee is completely cool before breaking it into pieces for best texture.
Store leftovers in an airtight container in a dry place to prevent moisture from making the toffee sticky.
Double the recipe for parties or gift-giving!

Nutrition

Serving Size: 1 piece
Calories: 141
Sugar: 10g
Sodium: 59mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0.3g
Carbohydrates: 11g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg