Name: The Best Toffee Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup granulated sugar; 1/4 cup light brown sugar; 2 tablespoons light corn syrup; 2 tablespoons water; 1 cup semi-sweet chocolate chips; 1/2 cup chopped nuts (optional, such as almonds, pecans, or walnuts)

This is my favorite homemade toffee recipe, and it always comes out rich, buttery, and perfectly crunchy. I love the balance between the sweet caramelized toffee base and the smooth melted chocolate on top. It’s simple enough to make at home yet fancy enough to serve at holidays or package as a gift. The Best Toffee Recipe

Why You’ll Love This Recipe

I love this toffee recipe because it requires just a handful of basic ingredients, yet the result feels indulgent and impressive. I can make it ahead of time, and it stores beautifully, so I’m never stressed about last-minute treats. I also enjoy how versatile it is—sometimes I sprinkle chopped nuts over the chocolate layer, and other times I leave it plain for that classic look.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Light brown sugar
Light corn syrup
Water
Semi-sweet chocolate chips
Chopped nuts (optional, such as almonds, pecans, or walnuts)

Directions

I line a baking sheet with parchment paper or a silicone mat and set it aside.
In a heavy saucepan, I combine the butter, granulated sugar, brown sugar, corn syrup, and water.
I cook this mixture over medium heat, stirring constantly, until it reaches 300°F (the hard crack stage) on a candy thermometer.
Once it hits temperature, I carefully pour the hot mixture onto the prepared baking sheet and spread it evenly.
While it’s still hot, I sprinkle the chocolate chips over the surface and let them sit for a couple of minutes before spreading into a smooth layer.
If I’m adding nuts, I sprinkle them over the top while the chocolate is still soft.
I let the toffee cool completely at room temperature until it hardens, then I break it into pieces.

Servings and timing

This recipe makes about 24 servings, depending on how large I break the pieces. It takes about 15 minutes of active cooking time and 1 hour of cooling time before it’s ready to serve.

Variations

I sometimes switch the chocolate to dark or white for a different flavor. Adding a sprinkle of flaky sea salt on top of the chocolate gives the toffee a nice sweet-and-salty balance. If I want more texture, I press toasted coconut or crushed pretzels onto the chocolate layer before it sets.

storage/reheating

I store my toffee in an airtight container at room temperature for up to 2 weeks. If I want it to last longer, I refrigerate it for up to a month or freeze it for up to 3 months. I don’t reheat toffee since it’s meant to be enjoyed cold and crunchy.

FAQs

Can I make this toffee without a candy thermometer?

I can, but I risk undercooking or overcooking the mixture. A thermometer ensures the right brittle texture.

Why did my toffee separate?

Sometimes the butter separates if I cook at too high a heat or stir inconsistently. I find steady medium heat works best.

Can I use margarine instead of butter?

I don’t recommend it. Margarine has more water and less fat, which can affect both flavor and texture.

What’s the best chocolate to use?

I prefer semi-sweet chocolate, but I sometimes use dark chocolate for a less sweet option. Milk chocolate also works if I want it extra sweet.

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

I always line my pan with parchment paper or a silicone baking mat, which makes removing and breaking the toffee much easier.

Conclusion

I love making this toffee recipe because it’s quick, reliable, and always a crowd-pleaser. The buttery crunch paired with melted chocolate is irresistible, and I can customize it to my taste with different toppings. It’s a treat I enjoy making for myself and sharing with others, especially around the holidays.