Easy butter toffee recipe for a homemade treat that's crunchy, buttery, and utterly addictive—perfect for candy lovers!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 20pieces
Calories: 211kcal
Author: Lucy Brewer
Ingredients
Toffee
1cupunsalted butter
1cupgranulated sugar
2tablespoonswater
1teaspoonvanilla
Pinchof salt
Topping
8ouncesbittersweet chocolate
¾cuppecans, finely chopped
Coarse sea salt
Instructions
Preheat oven to 350°F.
Prep the pan. Using heavy duty aluminum foil, create a shell with 1-inch high sides. Place foil shell on a baking sheet. Alternatively, you can use a silicone baking mat. I don't like to use parchment paper with this recipe, but that's my personal preference.
Toast the pecans on a baking sheet in oven for 7-8 minutes until fragrant and lightly browned.
In a large, heavy-bottomed saucepan, cook butter, sugar, salt, and water on low heat until butter is melted and sugar is dissolved, stirring constantly.
Increase heat to medium and stir occasionally until temperature reaches 200°F. Allow to cook without stirring until temperature reaches 300°F.
When the mixture is dark golden brown and 300°F, immediately remove the pan from heat. Carefully stir in the vanilla (it will sputter so wear an oven mitt) and mix well.
Pour the hot mixture into the foil shell and use an offset spatula or a large spatula to spread but don't try to get it all the way to the edge or it will be too thin. You will need to do this immediately because the toffee starts to set as soon as you pour it out. Cool at room temperature for 45 minutes or until hard.
Meanwhile, melt the chocolate according to package directions. Spread the melted chocolate over the cooled toffee and sprinkle with the pecans, pressing lightly to set the pecans.
You can omit the pecans and sprinkle instead with coarse sea salt. I usually do a batch of both.
Allow to set at room temperature at least 1 hour or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.