Description
This easy classic toffee recipe features a rich, buttery base topped with melted chocolate and chopped nuts. With only a few ingredients, this dessert is quick to make and sure to impress!
Ingredients
Units
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semisweet or dark chocolate chips
- 1/2 cup chopped nuts (e.g., almonds, pecans, or walnuts)
Instructions
- Prepare Your Workspace:
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cook the Toffee Base:
- In a heavy-bottomed saucepan, melt butter over medium heat. Add sugar and salt, stirring constantly until combined.
- Continue cooking, stirring frequently, until the mixture reaches a golden amber color and a temperature of 300°F (hard crack stage) on a candy thermometer. This usually takes 10-15 minutes.
- Remove from heat and quickly stir in the vanilla extract.
- Spread the Toffee:
- Pour the hot toffee mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer.
- Add Chocolate and Nuts:
- Immediately sprinkle chocolate chips over the hot toffee. Let sit for 2-3 minutes until the chocolate melts.
- Use a spatula to spread the melted chocolate evenly over the toffee.
- Sprinkle chopped nuts on top of the chocolate layer. Press gently to adhere.
- Cool and Break:
- Let the toffee cool completely at room temperature or refrigerate until fully set.
- Once hardened, break into pieces and store in an airtight container.
Notes
- Use a candy thermometer for accuracy; cooking the toffee to the correct temperature is crucial for achieving the right texture.
- Experiment with different toppings like crushed pretzels, coconut flakes, or sea salt for unique flavors.
- Store toffee in a cool, dry place for up to 2 weeks.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg