-
-
My review
Best Toffee Ever - Super Easy
FUNKYSEAMONKEY
"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 226 calsOriginal recipe yields 32 servings (2 pounds)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts
Per Serving: 226 calories; 16.9 g fat; 20 g carbohydrates; 1.5 g protein; 31 mg cholesterol; 101 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 10371206 Ratings
-
-
-
-
-
Most helpful positive review
12/20/2006
HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Here are all the tips ...
Most helpful critical review
12/13/2008
Like pralines...too soft, too bland. Toffee has to be cooked to 300 degrees or to the hard crack, or 12 minutes boil to where it is truly brownish. I made it years ago from a recipe and it wa...
Most helpful
Most positive
Least positive
Newest
12/20/2006
HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Here are all the tips ...
10/9/2005
I have been making this toffee for 40 years. I cook it until 300 degrees. You have to stir constantly or it burns. Also, I make it in a 9x13 or 10x14 pan. I butter the bottom of the pan, spr...
12/16/2006
(Here is a hint)! Before you pour on the melted chocolate over the toffee, wipe off the excess oil with paper towel, so that the chocolate will stick better.
12/12/2005
The butter started to seperate from my toffee and I panicked. I continued cooking it up until 300 and then poured off some of the butter before putting in my pan. I really did not think it would...
10/16/2009
Toffee came out excellent! My mom, who was an expert candy maker, taught us that boiling sugar like in this recipe requires OCCASIONAL stirring. This recipe states to "STIR OCCASIONALLY" so foll...
9/19/2011
As a professional Chef, I say mom2oovc has the best directions. It is very important to remember the following: 1. The pot MUST be "heavy-bottomed". It allows for the best even heating. Constan...
1/19/2010
Wonderful, easy toffee recipe! I always like to add a few nuts to the bottom of the pan before pouring in the toffee mixture. Gives the toffee that little extra edge of flavor. Side note: usi...
12/11/2006
Excellent! I found the solution to the butter separation! Make it in a wide, shallow pan, like a cast iron skillet, and use a metal slotted spoon to whisk the mixture in an up and down motion, m...
12/21/2005
Delicious. I used 2 sticks of butter and 1 cup dark brown sugar (or light brown) and added a splash of vanilla and the 1/4 tsp. salt. Poured into 2 9inch cake pans sprayed with pam. Turned ou...