Description
A simple recipe for making hard, buttery toffee, perfect for holiday gifting.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup chopped nuts (optional)
Instructions
- Line a 15×10 inch baking sheet with parchment paper or a silicone mat. Lightly grease the paper.
- Combine butter, sugar, and corn syrup in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
- Attach a candy thermometer. Bring the mixture to a boil without stirring.
- Continue cooking until the mixture reaches 300 degrees Fahrenheit (hard crack stage). This takes about 15 to 20 minutes.
- Remove the pan from the heat immediately. Quickly stir in the vanilla extract and baking soda. The mixture will foam up.
- If using nuts, stir them in now.
- Pour the mixture onto the prepared baking sheet. Spread it thinly with a heatproof spatula. Do not scrape the bottom of the pan.
- Let the toffee cool completely at room temperature, about 1 hour.
- Once hard, break the toffee into irregular pieces.
- If desired, dip the pieces halfway into melted chocolate and sprinkle with more nuts. Let the chocolate set before storing.
Notes
- Use a light-colored, heavy-bottomed pan to monitor the color change accurately.
- Do not overcook the toffee, or it will become grainy.
- Store the finished toffee in an airtight container at room temperature.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
Keywords: toffee, Christmas candy, hard candy, butter toffee, holiday treat, brittle