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Best Toffee Ever - Super Easy
SUBMITTED BY:
FUNKYSEAMONKEY
PHOTO BY:
Joanna
"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."
RECIPE RATING:
Read Reviews
(204)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
1 Hr 20 Min
Original recipe yield 2 pounds
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
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DIRECTIONS
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
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REVIEWS
Reviewed on Oct. 9, 2005 by HIPHOP
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HIPHOP
Oct. 9, 2005
I have been making this toffee for 40 years. I cook it until 300 degrees. You have to stir constantly or it burns. Also, I make it in a 9x13 or 10x14 pan. I butter the bottom of the pan, spread the crushed almonds over the butter and pour the toffee mixture over that. I sprinkle the chocolate chips on top, let them melt and then spread. Mmmm, good
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16 users found this review helpful
I have been making this toffee for 40 years. I cook it until 300 degrees. You have to stir...
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Reviewed on Dec. 20, 2006 by
mom2oovc
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mom2oovc
Dec. 20, 2006
HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Here are all the tips you need for success too: test your thermometer in boiling water (212f)to be sure it's accurate. Use a heavy, large pot or pan (I used a 4 quart nonstick pot). Melt butter/sugar on medium heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges incorporated in very well). Let come to a steady, but NOT rolling boil, at about medium heat as well, and DO NOT STIR ANYMORE. At medium heat it really shouldn't burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into the water...it should be brittle. If so, it's done...pour into foil lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate before breaking apart!
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15 users found this review helpful
HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top...
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Reviewed on Dec. 16, 2006 by P.Adkerson
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P.Adkerson
Dec. 16, 2006
(Here is a hint)! Before you pour on the melted chocolate over the toffee, wipe off the excess oil with paper towel, so that the chocolate will stick better.
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12 users found this review helpful
(Here is a hint)! Before you pour on the melted chocolate over the toffee, wipe off the excess...
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Reviewed on Dec. 12, 2005 by CHOOSELIFE24
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CHOOSELIFE24
Dec. 12, 2005
The butter started to seperate from my toffee and I panicked. I continued cooking it up until 300 and then poured off some of the butter before putting in my pan. I really did not think it would turn out. However I still put on the chocolate and almonds and it tastes fantastic! My mistake was following another reviewers suggestion. I stirred the toffee constantly. You should stir frequently but NOT constantly. Stirring too much will cause seperation. If you have not been stirring constantly and it seperates try lowering the heat a bit and slowly stirring to get the sugar and butter to re-combine. You can also add 1/4 c. to a half a cup of water 1 Tablespoon at a time to help the butter re-mix.
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11 users found this review helpful
The butter started to seperate from my toffee and I panicked. I continued cooking it up until...
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Reviewed on Jan. 23, 2005 by MRSDAVIS810
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MRSDAVIS810
Jan. 23, 2005
This toffee is super easy and absolutely delicious!!!!! It is exactly what I was looking for. I've made it several times already, including to give as gifts this past Christmas. Everyone I've shared it with has loved it. So far, I've only made half batches (resulting in about 1lb of candy for each batch). Other than that, the only change I've made has been to add a little bit (about 1 teaspoon or so) of pure vanilla extract before cooking. I always prepare the aluminum foil covered baking sheet (and measure out my chocolate chips and almonds) before I start cooking, so I'm free to keep stirring once I start. While the toffee is cooking, I stir it constantly instead of occasionally as the recipe suggests. It doesn't take very long to chill/set - I'll usually let it chill for about 45 minutes to an hour - before breaking it into pieces. Thank you for a fabulous recipe that I intend to make for years to come! I highly recommend this recipe for beginners and experienced candymakers alike.
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11 users found this review helpful
This toffee is super easy and absolutely delicious!!!!! It is exactly what I was looking for....
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Reviewed on Dec. 26, 2007 by
JANICER8
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JANICER8
Dec. 26, 2007
My husband and I (ok, mostly him) made this toffee for Christmas. It was easy to make and is delicious! We followed the directions with the exception of adding a teaspoon of vanilla. I took a few pieces into work and gave a few pieces to my mother and saved the rest for Christmas - everyone loved it. My husband has made toffee for years, so when using the candy thermometer he only took it to 285 degrees; he confirmed doneness by the color and the water test. The toffee was buttery, creamy and crisp but not super brittle, almost melted in your mouth! Thanks, FunkySeaMonkey, for sharing this recipe.
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8 users found this review helpful
My husband and I (ok, mostly him) made this toffee for Christmas. It was easy to make and is...
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Reviewed on Dec. 28, 2006 by babybunnies
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babybunnies
Dec. 28, 2006
Excellent! I found the solution to the butter separation! Make it in a wide, shallow pan, like a cast iron skillet, and use a metal slotted spoon to whisk the mixture in an up and down motion, making sure to incorporate the separated butter on the sides of the pan. My butter started to separate, but this helped tremendously to incorporate it back into the sugar. I added vanilla, extra salt, and topped with a dark 60% cocoa chocolate and chopped pecans. Perfect!
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8 users found this review helpful
Excellent! I found the solution to the butter separation! Make it in a wide, shallow pan, like...
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Reviewed on Nov. 13, 2005 by LAFFIECAT
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LAFFIECAT
Nov. 13, 2005
I just made a batch this evening and it is INCREDIBLE! This is the first time I have made toffee, so I really don't have other experiences to compare it to, but it was super-easy and turned out perfectly. I did tweak it a little by first toasting a cup of sliced almonds in the oven; when they cooled a little, I put a handful in my coffee grinder and chopped them up until they were almost a powder (careful: too much grinding and you'll end up with almond butter) and the rest I just broke up with my fingers. When the candy mixture was ready, I added the broken up almonds, then sprinkled the powdered ones over the melted chocolate. I'm telling ya, just like gourmet candy stores' toffee. Thanks so much for an excellent recipe. Will DEFINITELY make again!
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7 users found this review helpful
I just made a batch this evening and it is INCREDIBLE! This is the first time I have made...
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