Description
This homemade toffee recipe is a perfect combination of buttery sweetness and crunchy nuts. Coated in rich chocolate, it makes a delicious treat for any occasion!
Ingredients
Units
Scale
- 1 cup almonds, or your favorite nuts, toasted and coarsely chopped, divided (see notes below)
- 1 cup granulated sugar
- 1/2 lb unsalted butter, 2 sticks or 1 cup
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips, or milk chocolate
Instructions
- Preheat your oven to 350°F (175°C) and spread the nuts on a baking sheet in a single layer. Toast them in the oven for 5-7 minutes until lightly golden and fragrant. Remove from the oven and set aside.
- In a medium saucepan over medium heat, melt the butter and sugar together, stirring frequently until the mixture comes to a boil. Once boiling, continue to cook for 5-7 minutes, stirring occasionally, until the mixture turns golden brown.
- Remove the toffee mixture from heat and stir in the vanilla extract and sea salt.
- Pour the toffee mixture onto a parchment-lined baking sheet, spreading it out evenly. Sprinkle half of the toasted nuts over the top, pressing them gently into the toffee.
- Let the toffee cool for 10 minutes, then sprinkle the chocolate chips over the warm toffee. Once the chocolate softens, spread it into an even layer with a spatula.
- Sprinkle the remaining toasted nuts on top of the chocolate and refrigerate the toffee for 1-2 hours until fully set and firm.
- Once set, break the toffee into pieces and serve. Store in an airtight container for up to a week.
Notes
- You can use any type of nuts for this recipe, such as pecans, walnuts, or hazelnuts. Make sure they are toasted for extra crunch and flavor.
- If you prefer a sweeter toffee, use milk chocolate instead of semi-sweet chocolate chips.
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 180
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg