Better Than Anything Toffee

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple but feels indulgent. With just a few basic ingredients and a quick stovetop process, I get a crisp, golden toffee that rivals anything store-bought. I like that I can make a big batch, break it into rustic pieces, and share it (or keep it all for myself). The combination of sweet, salty, buttery, and crunchy keeps me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter (2 sticks)
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts (such as pecans or walnuts)
1 cup butterscotch chips (optional)

Directions

I start by preheating the oven to 350°F and lining a 9×13-inch baking pan with foil, then greasing it lightly. In a saucepan over medium heat, I melt the butter, then stir in the sugar and salt. Once it begins boiling, I stop stirring and let it cook for about 5 minutes—watching closely so it doesn’t burn.

I remove the pan from heat, stir in the vanilla, and immediately pour the hot toffee mixture into the prepared pan. I sprinkle chocolate chips over the top and let them sit for a couple of minutes to melt. Then I spread the chocolate evenly and sprinkle chopped nuts (and butterscotch chips, if I’m using them) on top, pressing them lightly to stick.

Once it’s completely cool at room temperature, I refrigerate it for at least an hour to set. I lift the toffee out by the foil and break it into pieces.

Servings and Timing

Servings: 24
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 1 hour 20 minutes

Variations

I like swapping the semisweet chocolate for dark or white chocolate depending on who I’m making it for. When I want a fun twist, I use crushed pretzels or toffee bits on top instead of nuts. For a holiday version, I add festive sprinkles once the chocolate is spread. And if I’m feeling really indulgent, I drizzle melted peanut butter or caramel over the chocolate before topping.

Storage/Reheating

I store the toffee in an airtight container in the refrigerator for up to 2 weeks. If I’m gifting it, I let it come to room temperature before packaging. It also freezes well—I wrap pieces in parchment and seal them in a freezer bag for up to a month. No reheating needed; I just enjoy it chilled or at room temp.

FAQs

Why did my toffee separate or look greasy?

I make sure to stir constantly until the mixture starts boiling, then stop. Sudden temperature changes or over-stirring during the boil can cause separation.

Can I skip the butterscotch chips?

Yes, I often leave them out if I want a more classic toffee flavor. The recipe is just as delicious without them.

Can I use salted butter?

If I use salted butter, I reduce or omit the added salt to avoid it tasting too salty.

Do I really need a candy thermometer?

Not always—but it helps. I aim for the hard crack stage (300°F) to get that perfect, snappy texture.

Can I use a different nut topping?

Absolutely. I’ve used almonds, peanuts, pistachios, and even macadamia nuts, all with great results.

Conclusion

I love making better than anything toffee because it’s fast, fun, and incredibly satisfying. The buttery crunch, smooth chocolate, and nutty finish come together in a treat that always impresses. Whether I’m gifting it during the holidays or sneaking a piece from the fridge, this toffee never lasts long in my kitchen.

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