Nothing says “I love you!” more than homemade crunchy butter toffee on Valentine’s Day 💞💕💗💖
This recipe is WAY easier than you think. With just a few ingredients you can give all of the loved ones on your Valentine list a super-special sweet treat.
With January wrapping up, and February right around the corner, this year is already speeding by. It’s a reminder to stop and cherish the good things while you can, including occasional bites of really delicious, rich and decadent sweets. I have a policy with sweets and baked goods alike: they have to be worth it! I am not going to waste my time with some store-bought cookie or pie. I am not usually a sweet eater, but when I do eat something sweet I make sure that it is a worthwhile experience. It needs to be special. This toffee is that special, it is sooooo good and totally worth it. It only has a few ingredients, so quality really counts here – I always use the highest quality butter I can find, usually European and, of course, unsalted. Chocolate… my favorite brand of baking chocolate is Guittard, and for this recipe I use the 70% cocoa.
Butter Toffee with Fleur de Sel
This crunchy butter toffee slathered with bittersweet chocolate and a sprinkle of fleur de sel is a flavor and texture heaven.
Butter Toffee with Roasted Almonds and Fleur de Sel – The Traditional
I love nuts so this is my favorite version. The roasted almonds with the deep, dark chocolate and a little fleur de sel is what I picture when I imagine the perfect toffee experience. Just imagine this over a big bowl of really good ice cream. 🙌 Do you need anything else in life?
I can’t necessarily say these are my recipes. Toffee and caramel are kind of a science so the ingredients don’t vary much. Again, the quality of the ingredients is what determines the amazetasticness of this toffee in the end. Both of these recipes are super simple and will make you look like a classically trained confectioner, but be sure you read through the entire recipes before getting started. For the toffee you will need to make sure that you have all of the baking sheets set up and lined with a silicon baking mat or a really good parchment (not waxed paper).
For the toffee there is one special piece of equipment you will need: a candy thermometer (this is the one I use). Luckily it is relatively inexpensive, plus it has a clip on the back so that it stays in place, and is easy to read. After everything is added to that pan you will bring it to a boil, and then reduce the heat slightly. Continue to heat while stirring constantly, and the sugar and butter will start to achieve a nice amber color. Keep stirring and watching the temperature closely — once that thermometer hits 298℉ remove the toffee immediately from the heat! Add the vanilla quickly and then pour and spread.
- 16 ounces roasted and chopped nuts
- 16 ounces crushed candy canes
- fluer de sel
- Prepare two baking sheets, line with a silicone baking mat or good parchment paper.
- Combine butter, sugar, water, and salt in a heavy bottomed saucepan. Bring to a boil, stirring constantly.
- Cook over moderate heat, stirring gently, until candy thermometer registers exactly 298 ℉.
- Remove from heat and immediately stir in vanilla until well combined.
- Working quickly, pour ½ the mixture onto each prepared baking sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
- Allow toffee to cool completely. Blot to remove excess oil from the surface.
- Melt chocolate in a double boiler.
- Pour ½ of melted chocolate over each piece of toffee, spread and immediately sprinkle with topping.
- Allow to set, then break into bite-size pieces.