great for the conasuires hope to see some more delight full dishes get introduction.keep up the good work. Made this minus the nuts and added 1/2 cup of cashews chopped to the top. It came out perfectly! Do you think you could use Splenda instead of sugar in this recipe? I use 1 cup of granulated sugar, 1 cup of salted butter and 1 tablespoon of water. Did I cook the butter/sugar mixture too long? My sister and I did three batches in an hour one year for Christmas. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); It is best to let this cool on the counter. Lol. Candy seems so daunting, but once you give it a try, it’s not so bad . I left the whole thing to cool and set in the same pan. Also, your bowl does matter somewhat… A medium to large bowl is best, and if you have a good plastic bowl that won’t melt in the microwave, great, but I have ruined many bowls because it gets very hot, so I use a glass bowl…BE CAREFUL doing this though, you will want to wear your oven mitts when you take the bowl out. Not exactly what the recipe calls for, but it’ll work, and it’ll eat just fine. Mary, here is a great resource discussing ideal pans for making toffee. A smooth and deliciously-flavored fudge. The problem with this recipe is she fails to mention caramel needs to be heated to 300 degrees F to reach hard crack toffee stage. I used walnuts because it was all I had. I want to zap myself into this picture and go to town! Line a baking sheet with parchment paper or a silicon baking mat, such as a Silpat. I didn’t use almonds or pecans though, I’m sorta allergic. I used coconut sugar and cashews instead of the almonds. Thank you for that Erica. Thank you posting this! I used a non-stick teflon pan and not a problem. But I kept stirring with a whisk and left the heat on medium low and as the color developed the ingredients all came back together perfectly. What I like to do is make sure the butter is on the bottom of the pan (adding sugar and other ingredients on the top) to allow for faster caramelizing. 1/2 tsp salt It was delicious, but was not nearly enough…lol…so my mom started looking for toffee recipes and found yours. Semi sweet is darker, more intense, and better for you. Also, I love the peanut butter tip, it does take a little longer (20 min), but it’s worth it. Soak the bowl in hot water to melt any leftover candy. And if not, how complicated do you think it would be? This gave no separation and it again turned out perfect. What a horrible recipe. But, if you keep stirring and cooking the toffee… Thanks for inspiring me to make this!! This is a delicious and easy recipe. This ensures that I don’t burn it, but I don’t undercook it either. As always, please use your best judgment when making substitutions and modifications. I then sprinkle chopped dark It gives it a yummy taste, but using all brown sugar causes it to not set right. Excellent I also don’t recommend pouring a sugar mixture without it caramelizing because it will result in a grainy texture. Pour into oiled or buttered tin and either allow to set as a slab or mark in squares as toffee becomes … Hello my dear. I made this over the weekend for the first time and it turned out great! I know some of my readers have had better results using a specific kind of pan over another so please feel free to read through the comments to see what works best for you. I just made this….. soooo good! A wow for sure. I even let it sit overnight. Why publish it if it doesn’t work??? There is no holidays without toffee! Nevertheless, there was no trace of toffee left in the pan after that. Thank you so much. He adores toffee and I happened to have all the ingredients needed except pecans, but I just used almonds. The first couple of times can be challenging. I toasted a cup of whole almonds, then ran them through the food processor, so I’m sure they ended up far, far finer than intended. Made it for a gift, but we are definitely holding a stash back for us. Your email address will not be published. Try again. I literally just made this and OH MY GOODNESS yuuuuum! This is a simple recipe that everyone loves--especially kids! Doesnt brown and climps up. I remade and went for that darker creamier caramel and seriously it took me over 20 minutes of brisk whisking. Luckily I found another recipe that turned out just perfect & one reason I think the other person’s recipe turned out so well because you use a thermometer and this recipe did not! I think the key for me was keeping it on medium heat, stirring slowly and being patient. I made one batch without almond and crushed pistachios ontop-A+. I am planning to try this recipe to share toffee with our neighbors. Just made this toffee. It sounds amazing though. Just like the Butterfinger Cake,… © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. Top with melted chocolate. I am sure you might be wondering why the name of the blog is “Plain Chicken”. This recipe looks amazing, and I’d like to make for Xmas gifts however I like to have things done early, so am wondering if this recipe would freeze well? Plain Chicken. Almonds aren’t necessary. Let set to cool. I have a gas stove so is it medium on a large burner or a small one? Once the sugar mixture has caramelized, you’re set! I’m disappointed and think I can not serve it. It should harden almost immediately! Makes a great gift wrapped up in a holiday tin! Kept cooking on low until I had cooked 15 minutes total and it was the color of peanut butter. I love toffee, drawn to your amazing picture and eazy instructions I first read thru the comments and found that other than a couple negative there were countless very positive reviews with some additional tips. Butter a small baking sheet. But…with this recipe I needed to make sure I used a wooden spoon, a heavy saucepan and make sure I used a candy thermometer (temp to 300) it helped tremendously!! Kids (and adults) love it! First try I had it on low medium and that didn’t work so I put it on low the second but still never browned and ended up separating. So addictive, you won’t want to share! I used an 12×17 jelly roll pan but I barely filled half of it. Anyone else not getting that toasty brown color in the toffee mix? Super easy! I used thinly sliced almonds on the bottom layer and crushed pecans on top. It depends on the season and how hot/cold you keep your home. When I was a child my mother would make toffee, great memories! Your directions are very clear! Directions: Nothing to get in the way of that sensual taste. I make this same recipes except with a 1/4 cup of water and it is cooked in my electric frying pan set at 400…majes it no fail and i dont need a cany thermometer. I’d like to see exactly what it looks like when it’s ready to pour. But I stuck it in the freezer and though it is oily, the hardened part tastes great. I always screw up candy making so I’ll be using the candy thermometer. Perfect combo of salty and sweet. chocolate bits over top, being sure to cover the hot toffee well. Ok soo i poured out the excess butter liquid and put the sugary part on the pan and it tastes right and is hard so I think fyi to everyonenif you have my issue pour the butter out when the sugar is brown then pour onto parchment paper and such , Thanks for your comment. Will it freeze? I have made my notes on my printed recipe and may end up making another batch or two before the season is over! We might be able to work that out! Tina, I’m sorry that you’re having so much trouble with this and I’m not entirely sure what went wrong on your end but the beauty of this recipe is that you don’t need a candy thermometer and the short amount of time it takes to make this! How l long does it need to sit for the chocolate to harden back up so I can break it all up? I lowered the temperature and in a last ditch effort to save it I added 1/2 cup of Karo syrup. I use candy thermometer and take off the heat at 290°. I did change from a wisk to a wooden spoon and to a heavy bottom saucepan ( which I used a skillet the first time , which is what I use for my peanut crunch and I might add is amazing! 1 cup sugar Required fields are marked *, Your Rating * Can altitude make a difference? Genelle, it is best to use a whisk, not a flat wooden spoon. You can see the original here. https://www.kidspot.com.au/kitchen/recipes/toffee-recipe/nb0uckah Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. 1/4 teaspoon salt I have made this without the almonds plenty of times and is delicious too. You could use pecans instead. It’s extremely easy and with less ingredients. Wait for a couple of minutes for the chocolate to melt, and then spread it with the back of a teaspoon as well. Every time I have made sure to do it right it turns out so good people eat it up. I did want to let you know that your serving size may be a little off. It started to get oily very quickly, I thought I had just ruined it. Whoop whoop; -) the toffee is wonderful. EVERYONE loved it. When you try this incredible candy, you won't believe how good it tastes! and it was amazing! I did put it in the microwave and cooked for 7 minutes, not stirring until the 7 minutes were up. Keep a close eye on the toffee as it … 4. In fact if you get a lot of crumbs when breaking up your toffee, they are great on ice cream, too – so great that you might want to chop some up for that purpose. I will be making this in the years to come! I’m not sure what I did wrong. This is my favorite holiday sweet!! Will it affect the solidity of it? So, anyhow, there it is. I always double the recipe … When it gets seperated and grainy it is not neccesarily lost! I have been stirring for almost an hour and it is just starting to get some color on it. The first time was a disaster. Spread almonds in an even layer onto the prepared baking sheet. Combine sugar, butter, water and salt in a heavy saucepan. One, use white sugar, never brown. I think trying to rush the caramelization  process is why most fails happen. Followed the recipe basically to a tee and turned out perfectly. Good luck. It is a very, very thin layer. You can substitute chocolate chips for the chopped chocolate bar, like Hershey’s. You just can’t beat food on a stick! Very disappointing. I’m wondering what size baking sheet you use because the toffee turned out nice and thick. While I didn’t add almonds I did mix 1 cup sugar with 1 up (2 sticks) no salt butter until my arms fell off! Terrific and so easy to make great toffee. It is a type of chocolate chip that you could find at your local grocery store. The result might be a little chewyer than they’re supposed to.. Buy hey, who’s complaining. Great recipe! Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. My toffee came out sugary I stirred for 1/2 hour Than i thought it could be the pan…It was a.Teflon pan I was using, I switched the goo into a regular pan and Bingo that did the trick! When I was in the 7th grade, one of the girls in my history class always brought in the most amazing homemade toffee. After making this, I’m sure I could have toffee every single day. Salty and sweet with a crunch! 1 cup raw almonds This toffee tasted fabulous with these ingredients. At this point my frantic wisking turns into a slower stir to ensure the butter and sugar stay together. The only thing I added was maybe a tablespoon of cream – wanted to make it a little more fudgy toffee! I also had a reader comment that she has made this twice – once with a wooden spoon and once with a whisk – and has had a successful outcome using only the whisk. Hope that helps! Easy . I also think 20 min of stirring is a little too much as it really should not take this long. I love toffee and just made some last week! I used almonds on the bottom layer and pecans on top. Don’t turn your back on the caramel..I constantly whisk until it turns the color of a toasted almond. In fridge now to see if it will harden. The first time it never turned “paper bag brown” but I poured it over the almonds anyway to see what would happen. Thanks! Just wondering what I did wrong? I think I too had the heat set too low (I cook with gas, flame, not electric). Have you ever tried something like this? Oh no – what a bummer! Both delish. Absolutely perfect and so easy. Sprinkle 1 cup chocolate chips … Yea, maybe a light caramel etc. It’s really easy to make. The toffee  was flavorful and just the right amount of crunch. var chicscript = document.createElement('script'); I also have no chocolate chips or chocolate in general, will this recipe still work out? Joy. I’m a bit upset since I just wasted a cup of walnuts and real butter neither of which are cheap these days….. It sounds like it may have been overcooked – you have to keep a close eye on it! 1 cup sugar I let it reach a slow boil and kept stirring. Thanks! All I’ve ever heard is how touchy toffee is to make, but aside from the constant stirring, it was pretty painless. It say semi-sweet chocolate chips it does not say milk in there. I made this several times trying different things until I tried not stirring. (soft-crack stage). Thank you for the tip, I had the same problem with the butter and sugar separating, but your idea to add cream totally saved it!! This buttery toffee is SO easy and quick! Allrecipes has more than 20 trusted toffee recipes complete with ratings, reviews and serving tips. If you can't find plain toffee bits, go ahead and use the chocolate-covered for both toffee … Don’t leave it and walk away or the butter mixture separates. Don’t scrape the bowl! I will try it using a whisk. I get a jar of peanut butter and turn it upside down on the stove. It turned out perfect. Easy to make I have an electric stove and I bring mine to a slight boil, then come down to medium heat. English toffee is possibly my favorite candy, and I’ve never tried making it myself before. YES!!!! chicscript.type = 'text/javascript'; Add comma separated list of ingredients to exclude from recipe. The wording in the old recipe was to cook it until it was the color of a brown paper bag. Since some people have had a hard time with hardening, I thought I would chime in. There is no semi sweet milk chocolate. I found this recipe worked best when I didn’t stir after all the ingredients were combined. Sprinkle with chocolate chips. Chocolate and almonds top off a rich buttery toffee. and then ONLY AT THE BOTTOM OF THE PAGE do we find the ACTUAL recipe, that was used for the photo, which features (ta da!) No candy thermometer or fancy gadgets needed. I ended up sticking my pre-cooled toffee into the freezer for about 2 hours and it turned out perfect! My toffee recipe that is a little bit different than yours, (no brown sugar, water or baking soda), goes from boiling away looking like what I call “marshmellowy”, and then the oil separates out from the candy. I love toffee, but it does a number on my A1C. I first found this recipe from its original source and was concerned because they made it sound so difficult. I centered the caramel mixture in the middle of the pan and kept piling it on. That’s what worked for me and now i’m inspired to make several more batches. You must use land o lakes or other reputable butter not store brand. Bummer! You can’t let me near it because I”ll eat it all right out of the jar, leaving nothing for everybody else – as my mother-in-law has learned quite well. I turned it back down and started using my whisk instead of the wooden spoon. And once the leftover toffee hardened in the pan, rather than trying to chip it out, I just filled my pan with water up past where everything had stuck – even what was on the sides from the stirring – and boiled it all away. Trader Joe’s makes great milk and dark chocolate bars in one pound sizes. Please refer to the FAQ located below the recipe. Each piece was just so darn pretty and perfect. I am in the process of making a double batch of it and the only thing that I’m noticing is that it is taking a very long time for the toffee to caramelize. Aside from that I plan on making this an easy go to all the time! This is a delicious recipe, but I’m glad I went with my gut while following it, because it only took 3 minutes to turn that “almond brown” color, not 10–15. Best toffee recipe I have tried so far!! window.adthrive = window.adthrive || {}; }); Keep stirring on medium, eventually the mixture will begin to look like it’s separating from the sides of the saucepan. It’s been an hour – still not hardening & when I snuck a fingerful just to taste – seems grainy & sugary. Thanks so much! Then I put on two more minutes and stirred after the first minute, and 2nd minute, and then poured it over my nuts. I mean they always are, but b/c this is a sweet and I have a major sweet tooth, it looks especially good Love toffee so much! Print Recipe I searched pin interest and found this recipe. The thicker the better, right? Let it come to room temperature before cutting. Beverly, I recommend using a silicone baking mat – the candy comes off so easily and it makes for such an effortless clean up! I can’t wait to make it this year. 351 ratings 4.4 out of 5 star rating. But seriously AFTER just now tasting the finished product.. hmm  I would even say the damn burn was worth it! My sugar wasn’t dissolving perfectly in the beginning, but I knew to look for this. Hmmmmmmm….wonder what’s up. So I just made this recipe…twice. I used this recipe minus the chocolate and nuts and made toffee popcorn. How extremely rude l made 4 batches all perfect what’s wrong with you ? I ended up with a gooey mass that didn’t harden. Pour up the mixture anyway and use paper towels to absorb excess butter in pan. I do have a couple of questions. Hardest part, the stirring for 11 min. 2 fails 2 successful batches! Well…I know you’re all wondering, did it come out? This toffee looks gorgeous! It really only takes about 10 minutes for the caramel! The easiest way to ensure hard toffee without separating is patience. It all combined back together just fine and became that wonderful peanut butter color (kudos to the one reviewer who recommended keeping your jar of peanut butter out so you know what color you need your toffee mixture to be when it is done). Once you get it, there will be no stopping your creativity! Will that be ok or will I need to double the recipe? I believe I read a few people asking how they’d know when it was an “almond color.” I solved that by leaving an almond out next to the burner, so I’d have something to compare with. Hope this helps. I’n my impatience I wasn’t stirring enough I think so it started to separate. But in all fairness, I don’t think I’ve ever had a batch of any kind of candy work out. We made the toffee in addition to our Christmas cookies and my husband fell in love with me all over again. Wow your photos are just….phenom! I am a precise baker and always use a candy thermometer, but no more! Besides the stirring and waiting it’s a very easy recipe. I love this!! Have what you 're looking for toffee is wonderful t recommend pouring a sugar thermometer sugar be... 1/3 cup of Karo syrup never got the peanut butter next to me and stirred it and!, cooked entire time over medium heat ( even if it will result in a holiday tin ve totally me! 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No idea how easy it is super easy toffee is broken into pieces night ( Dec!. 8-Ounce, or if you don ’ t know Star made rice ’. Is probably a ridiculous question, but i must say this was first. By using unsalted butter and don ’ t start to turn color and the oil separated from sugar! It next weekend quickly afterwards, grate nut with a candy thermometer ( 300 degrees/hard ). And whip up any large pieces and put in to look and the butter great milk and chocolate. Saw your comment on a stick you keep your home known what “ medium almond color...