World’s Best Toffee

It’s a bold statement, I know, but I’ll stand behind it until my last breath.

Which will probably be due to overstuffing my face with this toffee.

Best Homemade Toffee


The best part, besides the fact that it’s the world’s best toffee, is that it’s so ridiculously easy. Not easy like that Sigma Nu hoped I was in 1987 when he asked me at a party if I liked donuts and when I said yes asked me to stay for breakfast (the donuts were tempting, but he was not)—easy like this:

Four ingredients.
20 minutes.

Homemade toffee
Although, you will need a candy thermometer to make this, so I suppose if you don’t have one and have to run to Target or Bed, Bath & Beyond turns this recipe into a huge pain. Unless you make a stop at Starbucks for a peppermint mocha to reward yourself for having to make the run for the candy thermometer. Obviously.

The recipe comes from my sister-in-law, who used to send us a bag every year. But after a few years of gorging the entire bag in a matter of hours I got wise and learned how to make it myself.

Now I can spread out my gorging over a couple of days.

It’s a great treat to put in cute bags or jars and give as gifts, too, but since that would mean less for me I don’t usually do it.

Let me know if you try it, and if you, too, think it’s the World’s Best!

elf congrats gif


World’s Best Toffee

1 cup butter (real butter only)
1 1/2 cups packed brown sugar
1 bag of chopped pecans
1 cup (or so) semi-sweet chocolate chips (or your favorite chocolate)
sprinkles optional — but life is more fun with sprinkles so I’d go for it

Step One:
Spread pecans in bottom of 9×13 un-greased Pyrex dish

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Step Two:
Bring butter and brown sugar to a boil, stirring constantly, until the mixture reaches 280°-290° on a candy thermometer. It’s VERY IMPORTANT you let the mixture reach this target, no matter how tired you get of stirring or how much your fingernails feel like they’re melting from the heat of the boiling sludge. If you don’t your toffee will be chewy and will not be the World’s Best.

Pay no attention to the temp on my candy thermometer. Photo taken before it gets to 290 and I start freaking out.

Step Three:
As soon as the temperature reaches about 290° pour immediately over pecans and spread lightly to edges. Scream “SHIT!” a lot as your OCD kicks in when you notice it already starting to set before you get it all spread to the edges.

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Step Four:
Sprinkle chocolate chips over hot toffee and let sit for about five minutes. Eat the rest of the bag while you wait.

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Step Five:
Quickly spread chocolate chips (they’ll be magically melty) over entire pan. Don’t use a sharp knife or else you’ll cut your tongue when you lick the chocolate off of it.

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Step Six:
Sprinkles! Because sprinkles!
Let cool for a few hours until chocolate hardens. Do not put in fridge or your chocolate will get white spots!

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Step Seven:
Bust apart by jabbing a butter knife into it repeatedly, which is a great way to get out your frustrations at the fact that you’ve had to wait a few hours for that damn chocolate to set.

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Step Eight:
Let the gorging commence.

Best Homemade Toffee



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  • NinaN - Love this stuff! I always have it with almonds though. Pecans would be yummy too.ReplyCancel

    • Michelle - Almonds are everything. I’ve never thought to try this with almonds. And the funny thing is I’m not a huge pecan fan, but in this toffee I love them. Guess I’ll be making another batch…ReplyCancel

      • NinaN - Yes! Try it! And sprinkle some on top too!ReplyCancel

  • Sue K - What happens during Step 8? You skipped that one. I assume you are away mixing a cocktail ??ReplyCancel

    • Michelle - Ah haha! Nice catch! And no cocktails were responsible (unfortunately), just a brain that’s fried from trying to juggle the entirety of Christmas! But now that you brought it up…
      😉ReplyCancel

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