Brown sugar toffee has a deep, caramelized taste that's 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 nuts (pecans or almonds, toasted)
- 1 1/4 cups light brown sugar (packed)
- 2 tablespoon 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- 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'll 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.
Serve and enjoy!
- 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.