Quick Toffee Recipe
Ever since I was a kid I've loved toffee. I could down Heath and Skor candy bars in no time flat. Who can resist sweet buttery toffee covered in chocolate? Not me. It's a major downfall of mine. It's almost like eating See's Candies but way, WAY cheaper!
Recently, I found out it's super easy to make toffee right in your own kitchen. No need to scour stores or shell out big bucks. You can whip up a batch in no time without having to beg store employees to point you in the direction of that yummy goodness you crave. Making them at home also means you can customize them to your liking. You can make homemade toffee with sprinkles or without. With nuts or maybe half with and half without. Dress them up for any holiday or special occasion. You get the idea.
The process of making this toffee is very similar to how I make the Best Almond Toffee Bark. You can toast your almonds (or other nuts) if you wish but the raw ones do just fine too. You'll be pouring that liquidy goodness right over these babies if you chose to use them.
To make some toffee bars have nuts and some without position the nuts fairly close together in the center of a silicone lined baking pan. Once you pour the liquid toffee on top it will spread pass the almonds creating toffee pieces without nuts.
After spreading on the chocolate I added sprinkles but you could add anything you wish. Maybe other nuts, crushed up candy or cookies, the world is your oyster. This toffee goes right to my heart and maybe my thighs (but in a good way!). Your loved ones will love you even more for making it. Surprise them on Valentine's Day or any special occasion with it. They'll love you forever!
5 Ingredients Chocolate Covered Toffee Recipe
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1.5 cups milk chocolate chips
- 1/4 cup sprinkles optional
- 1/2 cup nuts optional
- In a medium saucepan, combine butter, sugar, vanilla, and salt over medium heat. Whisk constantly until the mixture turns a caramel brown color, about 10 minutes or until it reaches 285 degrees F via a candy thermometer.
- As soon as the mixture is ready, pour it onto the center of a baking sheet fitted with a silicone mat. Evenly sprinkle on the chocolate chips. After a couple minutes spread the chocolate over the toffee in a nice, smooth layer. Toss on any extras.
- Let sit for about two hours or until completely cooled. If after two hours the mixture isn't hardened pop it in the freezer for a bit.
- Break into pieces when solid. Store in the refrigerator in an air tight container for up to two weeks.