Melt In Your Mouth Toffee

Melt In Your Mouth Toffee

184

"This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe."
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Ingredients

1 h servings 153 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
  2. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Reviews

184
  1. 212 Ratings

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Most helpful positive review

This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've ...

Most helpful critical review

I would recommend a few changes. I found the chocolate chips stayed whole after the mixture was done. I would melt the chocolat chips and also I put it in a 9X13 pan and the next time I would ma...

This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've ...

To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The additi...

Holy cow!! ADDICTING!! No matter how much you think that the sugar is going to burn DO NOT STIR after it boils. I had to hold Elizabeth back, so she wouldn't stir. After we poured the toffee int...

This is just what I was looking for! It's wonderfull!! I took a few suggestions from other reviewers and this is how I did it. 2 cups Butter 1 cup Sugar 1 cup Brown sugar, packed 1 cu...

I find it so funny that people mess up making something and blame it on the recipe. I've been making this for years, my friends have been making it for years and we've never burned a pan yet.

To spread the toffee, try using the cut side of a baking potato instead of an oily wooden spoon. The starches in the potato prevent sticking and the potato gives you a bit more leverage to press...

This is a great recipe, however, I prefer nuts and chocolate on the top!! A hint for those of you who had this turn out like grainy sugar--you have to pay attention to the weather. In the midw...

I would recommend a few changes. I found the chocolate chips stayed whole after the mixture was done. I would melt the chocolat chips and also I put it in a 9X13 pan and the next time I would ma...

Thank you for this recipe! I'm having a piece from my practice batch right now (I was considering it for Christmas gifts, and I am SOLD!). Great-tasting, crunchy toffee. I followed the recipe...