Better Than Anything Toffee Recipe (2024)

Indulging your sweet tooth has never been more delightful than with this “Better Than Anything” Toffee recipe. It’s a mouthwatering treat that balances rich, buttery toffee with sweet chocolate and crunchy nuts. If you’re a fan of irresistible, homemade confections, you’re in for a treat. In this blog post, we’ll guide you through the steps to create this heavenly toffee, provide some useful tips, and suggest perfect occasions for enjoying this delectable dessert.

A Toffee Lover’s Dream

This “Better Than Anything” Toffee recipe is perfect for those who appreciate the sublime blend of sweet and savory. The toffee layer is rich and buttery, while the semi-sweet chocolate chips add a perfect touch of sweetness. Chopped pecans or almonds provide a delightful crunch, and toffee bits give this treat a unique, caramelized flavor. It’s a dessert that’s sure to impress your taste buds and your guests.

The Key Ingredients

To make this scrumptious toffee, gather the following ingredients:

1 cup (2 sticks) unsalted butter: The foundation of the toffee, butter adds a rich and creamy flavor.
1 cup granulated sugar: This provides the sweetness and caramelization necessary to create the toffee’s signature taste.
1/4 teaspoon salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
1 teaspoon pure vanilla extract: Vanilla extract adds depth and aroma to the toffee.
1 1/2 cups semi-sweet chocolate chips: These are used to create the sweet chocolate layer that complements the toffee.
1/2 cup chopped pecans or almonds: The nuts add a satisfying crunch and a nutty flavor to the toffee.
1/4 cup toffee bits (Heath or similar): More toffee bits contribute to the indulgent toffee flavor and texture.

Crafting “Better Than Anything” Toffee

Follow these simple steps to create this delectable treat:

Prepare Baking Sheet: Line a 9×13-inch baking sheet with parchment paper or a silicone baking mat and set it aside. This will prevent the toffee from sticking.
Cook the Butter and Sugar: In a medium-sized saucepan, melt the butter over medium heat. Stir in the sugar and salt, continuing to stir constantly. Bring the mixture to a boil, then reduce the heat slightly and cook for about 10-12 minutes or until it turns a golden brown color. Stir continuously to prevent burning.
Add Vanilla Extract: Remove the saucepan from the heat and stir in the vanilla extract. Be cautious as it may bubble up when the vanilla is added. Keep stirring until it’s well combined.
Pour onto Baking Sheet: Pour the toffee mixture onto the prepared baking sheet. Use a spatula to spread it out evenly. Work quickly because it will start to harden.
Add Chocolate Chips: Immediately sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to soften, then spread the melted chocolate evenly over the toffee with a spatula.
Add Toppings: Sprinkle the chopped pecans or almonds and toffee bits over the melted chocolate, gently pressing them in with the back of a spatula.
Cool and Set: Allow the toffee to cool for about 2-3 hours at room temperature or until it hardens.
Break into Pieces: Once the toffee has set, use your hands or the back of a knife to break it into bite-sized pieces.
Serve: Your homemade “Better Than Anything” toffee is now ready to be enjoyed. It’s a delightful treat for any occasion.

Tips and Variations

Top it with sea salt: For a trendy twist, sprinkle a bit of flaky sea salt over the melted chocolate before adding the nuts and toffee bits.
Use dark chocolate: If you prefer a richer, less sweet flavor, try using dark chocolate chips instead of semi-sweet.
Gift it: This toffee makes for a wonderful homemade gift. Package it in a decorative tin or box and share the sweetness with friends and family.

FAQ

Q1: Can I make this toffee in advance?
A1: Absolutely! Store it in an airtight container at room temperature. It will stay fresh for up to two weeks.

Q2: Can I use milk chocolate chips instead of semi-sweet?
A2: You can, but it will make the toffee much sweeter. If you have a strong sweet tooth, go for it!

Q3: Can I freeze the toffee?
A3: While it’s best enjoyed fresh, you can freeze it in an airtight container for up to three months. Thaw at room temperature before serving.

Perfect Occasions to Enjoy

Holiday Treat: “Better Than Anything” Toffee makes a fabulous addition to your holiday dessert spread. It’s great for gifting too!
Dinner Party Delight: Impress your dinner guests with a plate of this homemade toffee after a delicious meal.
Movie Night Munch: Snuggle up with a bowl of this toffee while enjoying your favorite movie. It’s the ultimate movie night treat.

FAQs

Why did my toffee turned out chewy? ›

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

Tell Me More ›

Why didn't my toffee get hard? ›

If your toffee doesn't have a hard texture (where you can snap it in half) you did not cook it long enough. Again, the 5-minutes is just a guide. Cook it until it is the color of a brown bag.

View Details ›

Why do you put baking soda in toffee? ›

Brittles and toffees accumulate small amounts of acid from the browning reactions that occur during cooking. This is one reason why the baking soda is added at the end of cooking. The soda reacts with the acid to make bubbles, and the syrup foams.

Get More Info Here ›

Why do you not stir toffee? ›

Mel's Dumbed Down Version: patience, moderate heat and heavy-bottoms (see saucepan note above) make the best toffee. What is this? It's important while the toffee cooks to only stir it occasionally. Constant stirring can cause the toffee to crystallize and separate.

Learn More Now ›

What does overcooked toffee look like? ›

Toffee Making Tips + Troubleshooting

But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so!

See Details ›

Why does my butter and sugar separate when making toffee? ›

The butter, sugar and syrup are melted together and should form a smooth sauce. When the sauce cools it should remain amalgamated. If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out.

Can you reboil toffee? ›

If the toffee is too soft and will not set up, heat it up again in the pan, boil it for two minutes and on you go!

Find Out More ›

How do you fix broken toffee? ›

Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.

Get More Info ›

Is light or dark brown sugar better for toffee? ›

Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned.

Keep Reading ›

Why is there vinegar in toffee? ›

Made with just sugar and a little water, toffee is easy to make and is an easy introduction to the world of confectionary. This recipe includes a dash of vinegar which will help keep the colour of the toffee clear and bright and banish any cloudiness.

Why cream of tartar in toffee? ›

This means that as boiling continues, a portion of the sugar separates into its constituent parts—glucose and fructose. Adding cream of tartar and a dash of vinegar to a toffee recipe helps bring about this change.

Discover More ›

What is the best pan for making toffee? ›

You need a very sturdy pan which is KEY to even heat distribution. Thinner, cheaper pans can scorch the cooking candy and/or cook it unevenly. Here are some great choices: Anolon Nouvelle Copper and Cooks Standard. I own a couple pricier copper pots because of the amount of candy I make.

Tell Me More ›

How do you know when toffee is done? ›

For cooking: cook the toffee until it turns nutty brown. Don't stop cooking it until it's brown. Stop cooking it immediately as soon as it's brown.

Get More Info Here ›

Can you fix separated toffee? ›

During cooking, the mixture will darken to a golden brown. This is the point where it could separate. If it does, try adding a tablespoon or two of water and keep stirring, Kendrick advised. Sometimes you can get the mixture back together.

Why is my toffee not set and why is it's texture grainy and not smooth? ›

As the toffee cools and the molten sugar crystals become solid again, they are attracted to the 'seed' forming new lumps of tiny crystals – hence the grainy texture. This can also happen if the toffee is stirred, or agitated, after it has begun to boil or on cooling (as happened with this pink-tinted toffee).

Read On ›

How do you know if toffee is bad? ›

According to Blakeslee, if a candy appears extremely sticky or has a grainy texture, then it has most likely expired due to temperature abuse and the crystallization of sugar. As a result, she said, it may develop an off flavor, have a change in color or turn moldy if it contains fruits or nuts.