Description
A rich, buttery, and crunchy homemade toffee topped with melted chocolate and optional nuts. Perfect for gifting or holiday treats, this simple recipe yields impressive results with minimal ingredients.
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)
Instructions
- Line a baking sheet with parchment paper or a silicone mat and set it aside.
- In a heavy saucepan, combine the butter, granulated sugar, brown sugar, corn syrup, and water.
- Cook the mixture over medium heat, stirring constantly, until it reaches 300°F (hard crack stage) on a candy thermometer.
- Carefully pour the hot toffee onto the prepared baking sheet and spread it evenly.
- Immediately sprinkle chocolate chips over the hot toffee and let them sit for a couple of minutes to soften.
- Spread the melted chocolate into a smooth layer.
- If using, sprinkle chopped nuts over the chocolate while it’s still soft.
- Let the toffee cool completely at room temperature until hardened.
- Break the toffee into pieces and serve or store.
Notes
- Use a candy thermometer for best results to avoid undercooking or overcooking.
- Sprinkle flaky sea salt on top for a sweet-salty flavor boost.
- Try dark, milk, or white chocolate for variations in taste.
- Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 1 month, or freeze for up to 3 months.
- Do not use margarine in place of butter as it may affect texture and flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 17g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
