Introduction

This homemade toffee recipe creates a rich, buttery treat with a perfect crunch and a luscious chocolate coating. It’s a delightful sweet snack that’s simple to make and sure to impress anyone with a love for classic confections.

The image shows several pieces of toffee bark stacked on top of each other on a white marbled surface covered with white parchment paper. Each piece has two layers: a thick golden caramel base layer with a smooth texture and a slightly glossy dark brown chocolate top layer. The chocolate is sprinkled with small, chopped almonds and coarse white sea salt flakes, adding texture and color contrast. A few whole almonds are placed near the toffee pieces in the foreground. The photo is taken close-up, showing the rough edges and shiny surfaces of the toffee bark. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped almonds or a pinch of flaky sea salt (for topping)

Instructions

Step 1: Line a baking sheet with parchment paper or a silicone mat to prepare for the toffee.
Step 2: In a heavy saucepan, melt the butter over medium heat. Add the sugar and salt, stirring constantly to combine.
Step 3: Continue cooking the mixture, stirring constantly, until it reaches a deep golden color and hits 300°F (hard crack stage), about 10–12 minutes.
Step 4: Remove the pan from heat and stir in the vanilla extract to enhance the flavor.
Step 5: Immediately pour the hot toffee mixture onto the prepared baking sheet and spread it quickly into an even layer.
Step 6: Sprinkle the semi-sweet chocolate chips evenly over the hot toffee. Let them sit for 2 minutes to melt, then spread the melted chocolate into an even layer.
Step 7: Top the chocolate with chopped almonds or a pinch of flaky sea salt for added texture and flavor.
Step 8: Allow the toffee to cool completely at room temperature, or refrigerate it to speed up the process.
Step 9: Once cooled and set, break the toffee into pieces and store it in an airtight container.

Tips & Variations

Use a candy thermometer to accurately reach the hard crack stage, ensuring perfect toffee texture.
For a nut-free version, omit almonds and top with extra sea salt or crushed pretzels instead.
Try different toppings like crushed pistachios or toffee bits for a unique twist.
Make sure to stir constantly to prevent burning the sugar and butter mixture.

Storage

Store homemade toffee in an airtight container at room temperature for up to two weeks. To keep it fresh longer, place the container in the refrigerator. When ready to enjoy, allow refrigerated toffee to come to room temperature for the best flavor and texture. Avoid storing in humid conditions to prevent the toffee from becoming sticky.

How to Serve

The image shows several pieces of layered toffee bark stacked on white parchment paper over a white marbled surface. Each piece has two distinct layers: a thick, glossy caramel yellow base and a smooth dark brown chocolate layer on top. The chocolate layer is sprinkled with chopped almonds and coarse sea salt crystals, adding a textured contrast with rough, uneven almond bits and sparkling salt. A few whole almonds are placed casually near the toffee bark, enhancing the rustic, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the hard crack stage in candy making?

The hard crack stage is when sugar syrup reaches about 300°F. At this point, the syrup will harden into brittle, glass-like strands when cooled, which is ideal for making toffee.

Can I use dark chocolate instead of semi-sweet chocolate?

Yes, you can substitute dark chocolate for semi-sweet chocolate to give the toffee a richer, more intense chocolate flavor. Adjust the amount to taste if desired.