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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|Total Sugars 17g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Brown sugar toffee has a deep, caramelized taste that is a little richer than most toffee recipes. A generous helping of nuts adds toasted flavor and crunch, creating a delicious, crispy toffee your family is sure to love. There is even a variation that adds chocolate to make it even more indulgent.
Homemade toffee is not difficult to make and this recipe is great for beginners. You will need a good candy thermometer that is calibrated to ensure it reaches the proper temperature. With that tool, simply follow the directions carefully and your toffee will be a success.
1 1/2 cups pecans, or almonds, toasted
1 1/4 cups light brown sugar, packed
2 tablespoons water
1/2 cup unsalted butter, cubed
1 tablespoon light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Gather the ingredients.
Prepare a baking sheet or 9-inch by 13-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Coarsely chop the toasted nuts, then scatter them in an even layer all over the foil-covered pan.
In a medium saucepan on medium heat, combine the brown sugar, water, cubed butter, corn syrup, and salt.
Stir until the sugar and butter dissolve, then wipe down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert your candy thermometer.
Cook the candy, without stirring, until the thermometer reads 285 F/140 C. Once it hits the desired temperature, immediately remove the pan from the heat.
Add the vanilla extract and the baking soda. Stir until the baking soda causes the toffee to foam up and become a lighter, opaque color.
Pour the toffee in an even layer over the nuts on the prepared pan. Try not to spread it too much with a spatula. The more you work it, the more you will eliminate the air bubbles that give it a light and crispy texture.
Let the toffee cool completely at room temperature, for at least 1 hour.
Once cool and set, break the toffee into small pieces by hand.
- If you prefer or are concerned about nut allergies, skip the nuts. You’ll still have a delicious brown sugar candy to enjoy.
- Store the brown sugar toffee in an airtight container at room temperature for up to a week. If you live in a humid environment, it might get soft and sticky after a few days.
- If you want to add chocolate to the toffee, have 1 cup of chopped chocolate prepared. Once you have poured the toffee over the nuts, let it sit for 1 minute, then sprinkle the top with the chopped chocolate. Allow it to sit for another minute, while the heat of the toffee melts the chocolate, then use a spatula to carefully spread the chocolate into an even layer over the entire surface. Let the toffee and chocolate cool and harden completely before breaking it into pieces as described in the recipe.
- You can also sprinkle the top of the chocolate with more chopped nuts.
Video about English Toffee Recipe With Brown Sugar And Butter
Easy Toffee Recipe
How to make Toffee
3/4 cup roughly chopped almonds (or nut of choice)
1/4 cup finely chopped almonds (of nut of choice)
1/2 cup butter
3/4 cup brown sugar
1/2 cup chocolate chips
Butter a 9″ square pan.
Sprinkle the roughly chopped nuts in the bottom of the pan.
In a medium saucepan, bring butter and sugar to a boil, stirring constantly, until the mixture comes together and starts to smoke. (About 7 minutes in…you’ll see it. And no, there’s no bad smell.)
Working quickly, but not in a panic, pour the hot mixture over the nuts and spread it gently over the nuts.
Sprinkle with chocolate chips and set a baking sheet (or other object) on the top to melt the chocolate.
After a few minutes, remove the cover and gently spread the melted chocolate over the butter/sugar layer with an offset spatula.
Sprinkle with the finely chopped nuts, score with a knife and let cool for several hours (at room temp or in the fridge). Break into pieces once cooled.
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