Top Rated Toffee Recipes
Whip up a delicious treat with flaky pie crust squares, peanut butter, and toffee.This recipe won the Pillsbury Bake-Off Contest in 2014.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
This dessert is soft and rich, and sure to please everyone at your Thanksgiving table.
What a colorful, fun bark to use for any October event. This easy recipe will give you a delicious Candy Corn dessert that all of your friends will love. It combines white chocolate, dark chocolate, and toffee bits to make this bark filled with chocolatey goodness. This recipe is courtesy of Samantha Merritt.
This banana-caramel toffee dessert is easier than you think to make, thanks to an ingredient list that calls for a thawed-out frozen pound cake.
While for many people, the coming of autumn means fall foliage, comfy sweaters, and hot apple cider, to me the changing of the season means one thing: it's pumpkin time! Pumpkin is one of my favorite flavors, and when the weather cools, it's time to incorporate it into as many dishes as possible.These cupcakes are a tasty way to welcome the chilly temperatures. The cake is moist and not too sweet and the decadent maple cream cheese frosting is homey and delicious. And that little crumble of Heath bar on top just takes them over the edge. Whip up these cupcakes for a taste of fall's best flavors all in one bite.Click here to see Cupcakes Galore.
A sticky-sweet dessert that is best served with a rich caramel or butterscotch sauce, and a bit of vanilla ice cream or slightly sweetened whipped cream. While this dessert can be served any time of year, it is particularly festive to serve during the holidays. Adapted from Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.”
Soaked in sweet honey molasses sauce, quinoa flour adds a nutty component to this simple toffee pudding recipe. Recipe courtesy of Harvest executive pastry chef Brian Mercury.Click here to see how to make the Quinoa Sticky Toffee Pudding.
This classic English toffee is buttery and rich, and pairs very well with dark chocolate. Be sure to check out the photo guide showing how to make toffee, and the toffee-making video.
This recipe for buttery nut toffee produces a rich, dark toffee studded with crunchy nuts. An optional dipping of melted chocolate adds a smooth, sweet finishing touch.
Step-by-step photos for making Toffee:
Step 1. Assemble the ingredients: sugar, butter, vanilla, almonds, pecans, salt, chocolate chips. You'll also need a baking sheet lined with aluminum foil. A 13x9 baking sheet is the perfect size, but you can also use a larger sheet and only use a portion of it.
view on Amazon: 13x9 baking sheet (with a convenient lid)
Step 2. Toast the almonds. The easiest way is to spread them out on a plate and zap them in the microwave for 2-3 minutes, stir after each minute. Times vary with different microwaves, so do a taste test after 2 minutes and see if they need more time. Mine take 2 minutes 30 seconds.
Step 3. Chop the pecans--you want them very fine.
Step 4. Spread the almonds out in a foil-lined pan. No need to grease the foil--the hardened toffee will peel off easily without greasing it.
Step 5. Cut the butter into chunks and add it to a 2 quart heavy saucepan.
Step 6. Add the sugar, vanilla and salt.
Step 7. Over medium-high heat, start melting everything together, stirring occasionally. I prefer a flat bottomed wooden spoon so that I can scrape the bottom of the pan more thoroughly as the toffee cooks.
Step 8. Once the butter is completely melted, you need to stir constantly. It takes between approx. 7 and 10 minutes from this point to the finished toffee. The mixture will start to get foamy.
Step 9. Keep stirring. The mixture will gradually start to brown.
Step 10. Here's how you know when the toffee is ready. Keep one of the almonds near the pan. It's your color cue. When the toffee is the color of the almond skin, it's done! (I love this tip.) So much easier than fiddling with a candy thermometer. Don't freak out if your toffee is smoking. It's supposed to be smoking a little bit.
WORD OF CAUTION: You have to work quickly at this point. The toffee can go from perfect to burnt pretty fast. Once it's reached the almond color, quickly remove it from the stove and . . .
Step 11. Pour it onto the sheet of almonds. Don't pause to scrape the pan. It keeps cooking and can start burning if you don't pour it pretty quickly.
Step 12. Use your wooden paddle to spread the toffee to cover all of the almonds. You don't have much time to do this--it hardens quickly.
Step 13. Sprinkle the chocolate chips on the hot toffee.
Step 14. Wait one minute, and spread the melted chips until they're smooth.
- Clean-up tip: While the saucepan is still hot, fill it with hot water (not cold water--the shock might warp your pan). Put your wooden spoon in there, too. Let it soak a few minutes. The toffee left behind in your pan should dissolve and come off easily.
Step 15. Sprinkle the pecans on top.
Step 16. Let it cool until the chocolate hardens. This can take awhile--up to 2 or more hours. That toffee is hot, and it takes time for it to cool enough for the chocolate to harden. Once it's cooled some you can speed it up in the fridge, if you're in a hurry.
Step 17. Break the toffee into pieces. I usually break mine into approx. 25 pieces--but you can make it whatever size you want to. Smaller bite-sized pieces are better for party platters.
Why Did My Butter Separate When Making Toffee?
If you read through the comments at the end of this post, you'll see that a few people have had problems with the butter separating from the toffee and not combining properly. If this happens to you, there are several possible explanations that are addressed in detail in this post: Why Did My Butter Separate When Making Toffee?
Frequently Asked Questions
My butter separated from the sugar! What did I do wrong?
Instead of blaming the recipe, please remember that many factors are at play here that may result in a failed outcome. Please read through the comments below for possible explanations as to why this happened to you. You can also check out this forum or this article for troubleshooting tips.
Shouldn’t I use a candy thermometer?
There really is no need for a candy thermometer here. The beauty of this recipe is its ease and simplicity. Once the sugar mixture has caramelized, you’re set! But please feel free to do what is most comfortable for you.
What is the best way to store this?
This can be kept for up to 2 weeks in an air-tight container away from heat.
What kind of almonds should I use?
It is best to use whole almonds.
Outstanding Toffee Recipe, A Buttery Chocolate Delight
This toffee recipe was given to me by Donna Anderson who was generous enough to allow me to post it on this web site. I guess she doesn’t mind that the secret to great English toffee is out!
This is one of the best almond toffees out there. It has just the right texture and the flavor is delicious. You won’t be able to stop eating it. It’s that good.
I haven’t tried this recipe with milk chocolate yet, as I’m a huge fan of milk chocolate. I’m sure you could substitute it but it’s so good with semi sweet I haven’t bothered to try it. When I do I will let you know how it turns out.
So if you are looking for something really special to make for the Holidays, Valentines Day, or any day, try this recipe and experience it for yourself.
For 1 Martha Stewart cookie sheet, the one with a lip.
- 1 1/4lb. Butter
- 2 1/2 cups granulated sugar
- 1 1/2 cups chopped almonds, measured after chopping
- 7 1/2 Tablespoons water
- 2 heaping Tablespoons light corn syrup
Combine first 5 ingredients in an electric skillet or stainless steel fry pan.
Using the highest temperature setting, stir constantly until the mixture thickens and turns a dark golden brown. Wait until the mixture begins to smoke (not steam) and you think it’s just about to burn. Immediately pour the mixture into an ungreased cookie sheet and spread it out evenly (quickly as it sets up fast).
Spread chocolate chips on top. When melted, spread the chocolate evenly with a spatula.
Dust with chopped almonds (use a food processor for this) and press them gently with flat clean hands to embed them into the chocolate.
Refrigerate or place outside if the temperature is cool enough. When cold, crack and enjoy.
Best Homemade English Toffee Recipe
Guys, toffee is one of my favorite treats on the planet, and I can’t believe it’s taken me this long to make it from scratch. It is incredible!!
Last Christmas my mom and sister in law came down for a day of candy making for neighbor gifts. Toffee was one of the recipes on my list. It was so easy and turned out so yummy that I ended up making two more batches after they left!
I always assumed that making toffee was challenging, but it’s really quite simple. I think the secret to delicious toffee is cooking it till turns a nice caramel color.
You can see in the photo below that it is still creamy colored. It’s close, and still yummy if you pour it at this stage, but it has a deeper, richer flavor if you let it cook a little longer.
You can use a candy thermometer, but I prefer the ice water method. Make sure you have your cookie sheet ready, because after the mixture reaches 280 degrees, it can burn really fast.
You can see in this photo that the toffee is a nice caramel color. That’s what gives it that rich toffee flavor. I highly recommend using silicone pan liners when making toffee. Nothing sticks to them!
My toffee recipe calls for chopped almonds on top, but you can use pecans if you prefer. I like to use the sliced almonds and just give them a rough chop.
Everyone raved about this homemade toffee. Be careful, it is seriously addicting! I had a hard time resisting it, so it’s a good thing I handed most of it out to the neighbors.
- Have a container of ice water and a greased (buttered) shallow 12" X 24" cookie sheet or baking pan ready. ** Lyle's Golden Syrup is the "secret" ingredient. You might find it in the syrup aisle at your local grocery store, or, if there's a World Market near you, they carry it. Lyle's is probably England's favorite syrup. In a large sauce pan, bring the sugar, syrup, butter, 1 cup of the cream, and the salt to a slow boil. Then, very gradually stir in the other cup of cream, a little at a time. It is important not to interrupt the boiling while adding the rest of the cream. Stir constantly. You will notice the mixture darken during the cooking process. Most recipes call for heating to a temperature of 254o F on a candy thermometer. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. It will harden to a chewy consistency that varies depending on how long you cook it. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for. When the mixture has reached your preferred hardness, remove the pan from the burner and stir in the vanilla. Pour the hot mixture onto the baking pan and level it evenly. Put it in the refrigerator and let it completely cool. I didn't fuss with cutting it up into individual pieces and wrapping each piece in wax paper. I turned the pan over on the countertop and the toffee came out in one sheet. While it was still cold, I just broke it up in random pieces, put it in a zip-lock back and popped it back into the fridge. Enjoy!
Just made a batch of this and it worked out perfect it tastes devine and just spot on with the famous Thorntons . I drizzled the 2nd batch of cream in very slowly and didnt lose the rolling boil. I agree with other reviews that a smaller baking sheet is preferable for setting I used approx 9x12inch . I also used the ice water test as I do when I make fudge.
Whoa. This recipe is a total winner. I followed it to a tee and it turned out beautifully. The only thing I’d say is to use a smaller sheet pan or even a 9x13 pan for slightly thicker caramels. I cooked mine to exactly 254F and it’s the perfect amount of chew. There was a bit left in the pot that I scraped out that reached a hard crack stage so I got bits of hard toffee in my chewy toffee. Either way. this recipe is going in the “favourites” column. Love love love it.
Delicious toffee! Made it exactly. I thought it was too hard. So melted it all with about 1/3 cup extra cream, then cooked it back up to 254 F. It came out perfectly (for me!), chewy but not hard, and I preferred the taste with the extra cream.
I did something wrong when I made this recipe. I was hoping to get some tips. I got it to the boil stage then added the second lot of cream slowly but I kept it on a boil once it was in, should I have reduced the heat. It went quite dark within a few minutes so I took it off and left it to set. That said what I ended up with was like a bonfire toffee and my husband and I really did like it though not what we set out to make. Often the case when I cook. I do intend to try again. Another question I have is on this site do you have a convertor for cups to kg or lbs and ounces?
Excellent toffee. Thank you for the recipe, its as close to Thorntons Special toffee as you could get, except this obviously is fresher without preservatives, so much better.
I made this recipe before, my Daddy gives it a try ,and he said it reminds him of his favorite childhood candy. Thorthon's Candy.
I have made this toffee a number of times now and it is absolutely amazing. Nobody refuses a second piece! I have to ensure I only make it very occasionally though, otherwise I will have no fillings left and won't fit into any of my trousers.
We&rsquove tried quite a few toffee candy recipes in our day, and this one&mdashwhich is developed by the super talented and much-loved Test Kitchen Professional Pam Lolley&mdashis the best we&rsquove ever encountered. It&rsquos a simple recipe with thoughtful touches, like the addition of instant espresso granules and a half a teaspoon of cinnamon for kick and a nice complexity of flavor. It calls for molasses, light brown sugar, and both almonds and bittersweet chocolate chips, which is a combination that&rsquos just begging to be put on the baking calendar this weekend. With this recipe, you&rsquore only 10 ingredients away from the best toffee of your life, and most of the ingredients you probably already have on hand. (For example, one of those ingredients is water, so you&rsquore already on your way.) The Test Kitchen promises &ldquobuttery, crunchy toffee topped with smooth, rich dark chocolate and almonds&mdashcandy heaven!&rdquo They also recommend ensuring you have a candy thermometer on hand because &ldquothe 290° you take it to makes this the perfect consistency.&rdquo The active time on this recipe is only 25 minutes, with a total of 1 hour and 5 minutes&mdashthat&rsquos not too long to wait for great toffee, right? So, what are you waiting for? We hope you enjoy! (Next up, try our tips for perfect pralines.)
Almond Toffee: Ingredients and Substitutions
I do not recommend any substitutions whatsoever. If it isn't broke please don't try to fix it! Here are a few notes on the ingredients:
- Almonds. Be sure to use blanched, slivered almonds(no skins, shaped like little spears).
- Butter. Salted butter is recommended, but unsalted can be used as well.
- Light corn syrup. No substitutes here!
- Chocolate chips. Here is where you can get a little creative and use any variety of chocolate chips you would like (milk, semi-sweet, dark, etc).
- If desired, add toppings: Dress your toffee up with some toppings: crushed almonds, sprinkles, sea salt, etc. let your imagination run wild!
Fill a bowl or glass with ice water. Using a clean spoon, take a little bit of the toffee and drop it into the ice water. Leave to cool for a moment then take it back out. If it hardens but is soft and pliable in your hands, it’s at the soft ball stage. If it it forms a ball and is harder to shape, it’s hard ball stage. If it hardens the minute it hits the water and cracks when you take it out and try to form it…it’s hard crack. Most toffee recipes want you to go for the hard crack stage.
Store it in an airtight container (the air will soften it) on the counter or in the fridge for up to 2 weeks. You can freeze it for a month, or so.