homemade toffee

These brown butter toffee cookies are thin with crispy edges, gooey middles, and packed with bits of toffee and chocolate. The toffee melts into the cookie creating puddles of chewy caramel that are just so delicious! The cookie dough has brown butter which complements the deep nutty flavour of the toffee oh so well.

Toffee Cookies with Foolproof Homemade Toffee

butter

sugar

sea salt

g sunflower lecithin (or soy lecithin (optional))

brown sugar (packed)

egg (room temperature)

tsp pure vanilla extract

all purpose flour (160 grams)

½ tsp baking soda

chocolate

salt

Prepare a baking sheet by lining with parchment paper.

In a medium-small saucepan, melt butter and salt on low heat until melted completely.

Add sugar and lecithin to the butter and whisk until smooth. Keep on low heat, stirring gently until the sugar crystals dissolve.

Insert a candy thermometer and let the toffee come to 295-300°F (146-149°C). Keep the heat on low the whole time and gently stir occasionally (without scraping the upper sides of the pan) so that it doesn’t burn. See recipe notes for toffee troubleshooting.

Pour toffee onto lined baking sheet and push it around with a spoon to form a thin toffee layer. Do not scrape the bottom of the pot out.

Let the toffee cool completely and break it up into pieces. Store in an airtight container at room temperature or in the fridge for up to three weeks.

Toffee

Brown the butter in a medium saucepan. Melt the butter on medium-low heat until it starts to foam and simmer, stirring consistently so it doesn’t burn. The foam will subside and you will start noticing the bits of white milk solids start to turn toasty brown.

Once it starts to foam again and turns golden brown immediately remove from heat. You don’t want it to burn!

Transfer to a heat safe bowl and add 1 tbsp cold butter. Stir until melted and set aside to cool to room temperature.

Add brown sugar, granulated sugar, and sea salt to the butter and whisk to break up any lumps.

Add egg and vanilla into the batter and whisk until it thickens and becomes lighter.

Sift flour and baking soda into the bowl. Fold just until there are no more dry streaks of flour.

Add the toffee and chocolate and fold. Reserve a little bit of each for topping the cookies.

Place the bowl in the freezer for 10 minutes to chill so that the cookie dough is more scoopable.

Scoop the dough into balls onto a parchment lined cookie sheet or plate. I made 10 large cookies but you can use a smaller scoop for smaller cookies.

Top the cookies with more chopped chocolate and toffee. Refrigerate for at least 45 minutes to chill completely or overnight.

Preheat oven to 355°F (180°C). Place cookie dough balls onto a parchment lined baking sheet leaving 4” space in between each cookie. They will spread out quite a bit.

Bake for 10-12 minutes for larger cookies or 8-10 minutes for medium cookies. The cookies are ready when the edges are slightly browned and set, and the middles are still soft.

Push in the edges of the cookies to make them round again. Sprinkle with flaky salt. Let the cookies cool for at least 10 minutes on the baking sheet before transferring to a cooling rack or plate. They are very delicate and soft.

Cookies

This Buttery Toffee with Almonds and Chocolate puts all other toffee recipes to shame! This almond roca bark is crunchy, sweet and super easy to make.

Buttery Toffee with Almonds and Chocolate

Land O Lakes® Unsalted Butter (2 sticks)

water

molasses

almonds,

milk chocolate bars, unwrapped

Line a 9x13 inch cookie sheet (You can...

Line a 9x13 inch cookie sheet (You can use a 9x13 cake pan too.) with waxed paper. Set aside.

In a nonstick medium saucepan, mix together Land...

In a nonstick medium saucepan, mix together Land O Lakes® Butter, sugar, water and molasses. Bring mixture to a slow boil, stirring with a wooden or silicone spoon. Do not use a whisk, as overstirring will ruin the toffee and make it separate.

Attach candy thermometer and continue cooking until the...

Attach candy thermometer and continue cooking until the thermometer reaches 295° F, stirring often to prevent burning or sticking. Slow and steady will win this race. I kept my burner at medium-low heat, with a steady, slow boil, and it took me 20 minutes. If you try turning up the heat to speed it up, it will burn before it reaches the correct temperature.

As soon as you reach 295° F, remove...

As soon as you reach 295° F, remove the pan from the heat and set it on a hot pad. Stir in 1 cup of the almonds. Pour toffee mixture onto prepared pan.

Lay unwrapped chocolate bars evenly on top of...

Lay unwrapped chocolate bars evenly on top of the toffee. Wait a few minutes to let the heat melt the chocolate and then, using a spatula, swirl melted chocolate to the edges of the candy. Sprinkle the remaining almonds along the top and gently press into the melted chocolate.

Let candy cool and harden overnight, or speed...

Let candy cool and harden overnight, or speed up the cooling time by popping the pan in the fridge for 20 minutes. Break the candy into pieces and serve immediately or store in an airtight container for up to a week.

This simple recipe for English toffee is fuss free. It's a great candy recipe for beginners. It's gluten free and nut free. This makes a great gift or dessert - or just make some for yourself and enjoy!

Nut Free English Toffee

c butter

c sugar

t salt

oz chocolate, chopped

Add butter, sugar, salt, and water to a...

Add butter, sugar, salt, and water to a heavy pot. Turn stove to medium and bring to a boil.

Stir periodically if you choose, and add candy...

Stir periodically if you choose, and add candy thermometer once the mixture boils.

While candy cooks, place a silpat on a...

While candy cooks, place a silpat on a jelly roll pan to contain the toffee and chop chocolate.

Cook candy to 300 degrees, then pour the...

Cook candy to 300 degrees, then pour the toffee onto the silpat. Smooth the toffee with a spatula and spread it to desired thickness. 

Give it a minute, then use a pizza...

Give it a minute, then use a pizza wheel to score the toffee. Immediately top with chopped chocolate.

Let residual heat from the toffee melt the...

Let residual heat from the toffee melt the chocolate. Use a new spatula to smooth the chocolate over toffee.

Let the chocolate harden for an hour. To...

Let the chocolate harden for an hour. To finish, lift one edge and gently break it along the score lines.

Serve immediately, or place in a tightly sealed...

Serve immediately, or place in a tightly sealed container and store on your counter for up to a month.

Homemade English Toffee is a sweet and addicting treat made with a hard candy layer topped with chocolate and chopped pecans for a nutty crunch.

Homemade Toffee

(4 sticks / 454 g) Challenge unsalted butter

(400 g) granulated sugar

(336 g) semisweet chocolate chips

(109 g) pecans, (finely chopped)

Line a baking sheet with parchment.

Line a large rimmed baking sheet with parchment paper.

Add butter and sugar.

To a medium, heavy-bottom saucepan over medium heat, add butter and sugar. Cook, stirring only occasionally with a wooden spoon until the candy reaches 285°F on a candy thermometer. (It should be a dark amber color.) This will take between 35-45 minutes; don&#39;t rush it. If your temperature is rising too quickly, turn the heat down slightly.

Pour mixture onto lined sheet. Top with chocolate chips.

Pour the candy mixture onto an 11x15 lined baking sheet. While still hot, top with chocolate chips in an even layer. Let it rest for 1-2 minutes to allow the chocolate time to soften and melt. Carefully spread the chocolate into an even layer.

Sprinkle with pecans.

Sprinkle with pecans and gently press them into the melted chocolate.

Let sit for an hour.

Let it sit for about 1 hour, or until set.

Break into pieces. Serve.

Store in an airtight container for up to a week.

To store, place pieces in an airtight container at room temperature for up to a week.

This stuff is dangerously delicious. Praline Crack is what I call it because no other name is suitable. It's a buttery, sugary, crunchy and chewy praline twist on cracker toffee! I had to expel it from my house immediately for fear I would eat the whole pan!

Praline Crack

graham cracker squares

brown sugar

vanilla

tsp salt

pecans

Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan.

Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat.

Sprinkle pecans on top and bake in oven for 10-12 minutes until bubbly all over. If you prefer it a little crunchier, bake for 2 more minutes.

Remove from oven and allow to cool. Cut into squares.

Hi, I didn’t have any nuts on hand, but my sweet tooth got the better of me. I sprinkled Rice Krispies on top for the crunch. Sooo good!

Thank you so much for this recipe, it is delish.  When I made it, it was quite oily due to the amount of butter.  Do you think I can use less?  Would it ruin this wonderful recipe? What do you think would be the lowest amount of butter that I can use without ruining the recipe.

I’ve always loved this but had lost my recipe.  We always let them cool on opened up brown paper bags to get rid of excess butter.  And used American butter not European which has higher fat.  We’ll call it Praline Craic (Irish word for good rollicking time, usually music involved).  Grandkids favorite treat.

This was served at a wedding reception and I got hooked!!!! Thanks for the recipe.

https://content.jwplatform.com/videos/8BB2kTKx.mp4

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The most viewed homemade toffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed homemade toffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine