Nothing says “I love you!” more than homemade crunchy butter toffee. This recipe is WAY easier than you think. Butter Toffee makes the perfect holiday gift!!
I have a policy with sweets and baked goods alike: they have to be worth it! I'm not going to waste my time with some store-bought cookie or pie.
I'm not usually a sweet eater, but when I do eat something sweet and decadent, I make sure that it is a worthwhile experience. It needs to be special.
Toffee only has a few ingredients, so quality really counts here – I always use the highest quality butter and chocolate that I can find.
Ingredients You'll Need
- Butter. I usually use European butter because it has a higher butterfat content. Of course, it should be unsalted. My favorite brands are Pulgra and Kerrygold.
- Chocolate. My favorite brand of baking chocolate is Guittard, and for this recipe, I use 70% cocoa.
- Sugar. Use granulated sugar. You can also use brown sugar, which gives this toffee even more or a caramelly flavor. (Side Note for Keto Butter Toffee: You can use monk fruit sweetener if you are watching your carbs. See the recipe notes.)
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 are what I picture when I imagine the perfect toffee experience. Just imagine crumbling a few pieces of this crunchy butter toffee over a big bowl of ice cream. 🙌 Do you need anything else in life?
How to make butter toffee
Toffee is a science, so the ingredients don’t vary much. Again, the quality of the ingredients is what determines the amazingness of this toffee in the end.
This butter toffee recipe is 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, there is one special piece of equipment you will need: a candy thermometer (this is the one I use). Luckily candy thermometers are relatively inexpensive.
Step by Step Instructions
- Start by setting up 2 baking sheets. Each baking sheet should be lined with either a silicone baking mat or a really good parchment paper (not waxed paper).
- Add the butter, sugar, and water in a heavy-bottomed saucepan.
- Bring everything to a boil and then reduce the heat slightly. This is the best time to add your candy thermometer.
- Use a whisk to stir the mixture. Keep it at a low boil. It should be bubbling but not too fast.
- Continue to heat until the toffee reaches 298℉.
- Quickly remove the toffee, and very carefully pour one half of the mixture on each baking sheet.
- Use an offset spatula to spread the toffee. Let the butter toffee cool until the toffee is completely hard and room temperature. Use a lint-free paper towel to blot off any excess oil.
- While the toffee is cooling melt the chocolate chips. You can melt the chocolate in a double boiler OR by microwaving the chocolate on high for 30 seconds at a time.
- Pour the melted chocolate over the toffee and spread the chocolate using an offset spatula.
- Top with chopped nuts or fleur de sel.
Step by step photos for how to make butter toffee.
Step 1. Start by bring the butter, sugar, and water to a boil. Reduce temperature and then bring the mixture to 298℉.
Step 2. Carefully pour the hot butter toffee onto a silpat. When cool remove any excess oil.
Step 3. Melt chocolate chips.
Step 4. Chop and toast the almonds.
Step 5. Pour on the melted chocolate and spread.
Step 6. Sprinkle with fleur de sel or roasted almonds.
Tips for perfect butter toffee every time
- 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.
- After the toffee is cool, remove any excess oil with a lint-free paper towel before adding the melted chocolate.
Hazelnut Butter Toffee. To make hazelnut butter toffee, simply add about 1 cup of rough chopped hazelnuts to the butter toffee before pouring it onto the silpat. In addition you can add more chopped hazelnuts to the top.
Keto Butter Toffee. Replace the sugar with monk fruit sweetener. I like Lakanto brand. Use the golden variety for this recipe.
Thick Butter Toffee. If you want to make a thicker butter toffee you can line a cake 9x 13 cake pan with parchement paper. Add a little bit of oil to the parchement just to make sure you can easily remove the toffee after it's cool.
Other Candy Recipes for you to Try:
Did you try this recipe?
Classic Butter Toffee
- 16 ounces roasted and chopped nuts
- 16 ounces crushed candy canes
- fleur 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.