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The Best Toffee Recipe

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4.1 from 25 reviews

This irresistible toffee recipe combines rich salted butter, sweet sugar, and crunchy cashews, topped with a smooth layer of melted semisweet chocolate. Perfectly golden and delightfully crunchy, this homemade toffee makes a delectable treat for any occasion.

Ingredients

Toffee Base

  • 1 lb salted butter (4 sticks)
  • 2 cups granulated sugar
  • 6 tablespoons water
  • 2 tablespoons light corn syrup
  • 1 1/2 cups chopped cashews, divided

Topping

  • 1 cup semisweet chocolate chips

Instructions

  1. Melt Butter: Add the butter to a large heavy-duty saucepan and melt it over medium heat, stirring occasionally to prevent browning.
  2. Prepare Pan: While the butter melts, line a half-sized cookie sheet (approximately 12×17 inches) with parchment paper or coat it evenly with butter to prevent sticking.
  3. Add Sugar Mixture: Once the butter is melted, add the granulated sugar, water, and light corn syrup. Stir to combine until the mixture becomes gooey.
  4. Set Thermometer: Attach a candy thermometer to the side of the pot, making sure it doesn’t touch the bottom.
  5. Heat to 225°F: Increase the heat to medium-high and stir occasionally using a wooden or heat-resistant spoon.
  6. Stir Constantly at 225°F: When the mixture reaches 225°F, begin stirring constantly and quickly, as the temperature will rise rapidly.
  7. Cook to Toffee Stage: Continue stirring as the toffee reaches between 295°F and 300°F, which usually takes 15 to 25 minutes and the mixture turns golden brown.
  8. Remove from Heat: Once the temperature hits 295-300°F, remove the pan from the heat immediately.
  9. Add Cashews: Stir in 1 cup of the chopped cashews into the hot toffee mixture.
  10. Pour Toffee: Pour the hot toffee into the prepared pan and spread it evenly to the edges and corners using the wooden spoon, avoiding scraping burnt bits from the bottom.
  11. Add Chocolate Chips: Allow the toffee to cool for 5 to 10 minutes, then sprinkle the semisweet chocolate chips evenly over the surface. Let them sit for a few minutes to soften and begin melting.
  12. Spread Chocolate: Using a rubber spatula, spread the melted chocolate evenly over the toffee, avoiding the edges for easy cleanup.
  13. Top with Remaining Cashews: Sprinkle the remaining chopped cashews evenly across the chocolate layer; optionally chop them finer for better coverage.
  14. Set and Serve: Let the chocolate harden completely until set. Break the toffee into pieces and enjoy.

Notes

  • Use a heavy-duty saucepan and a reliable candy thermometer for the best results.
  • Stir constantly near the end to prevent burning as the sugar temperature rises quickly.
  • Do not scrape burnt bits from the bottom of the pan into the toffee to avoid bitterness.
  • Store toffee in an airtight container to keep it fresh and crunchy.
  • For a nut-free version, omit the cashews or substitute with seeds of choice.

Find it online: https://justsosavory.com/the-best-toffee-recipe/