Last week I bought some toffee at the One of a Kind Show. It was delicious, but soon was gone and I found myself lamenting that I hadn’t bought more. I decided to try whipping some up myself, and it turned out great. It was really easy to make. Maybe a little too easy. The crunchy, buttery, sweetness is hard to resist.
1 cup butter
1 cup sugar
1/2 cup (4oz) semi-sweet chocolate, chopped
1/2 cup chopped cashews
1/4 cup shredded coconut (optional)
1 tsp vanilla extract
This recipe can easily be doubled (or tripled), and you can use substitutes depending on your tastes. Not a fan of cashews? Try almonds, peanuts, or pistachios. Don’t like coconut? Leave it off, or give the toffee a Christmas-y taste by using crushed candy canes.
If you’re using chocolate squares (I used Baker’s Semi-Sweet Chocolate Squares), chop them up into small pieces. If you’re using chocolate chips, just measure them out.
Roughly chop the nuts into small pieces as well.
Prep a baking tray by lining it with tinfoil. I used a 13×10 tray. If you’re doubling the recipe, use a larger baking sheet. Spread the crushed nuts evenly in the tray.
Add butter, sugar, and vanilla to a heavy-bottomed skillet or saucepan over low-med heat.
After another couple minutes, it should start to thicken up. Keep whisking.
When it’s ready the toffee will be quite thick and take on a lovely golden caramel colour.
Pour the toffee into the baking tray, over the nuts.
Immediately sprinkle the chocolate evenly on top of the toffee. Let it sit and get melty for a minute or two, then use a spatula to spread and smooth it.
Give it another 5 minutes or so to cool before adding any topping (like coconut or candy cane). Then refrigerate to let it cool completely. Once it’s cool, cut into smaller pieces.
Enjoy! Try not to eat it all at once.
- 1 cup butter
- 1 cup sugar
- ½ cup (4oz) chocolate
- ½ cup chopped cashews
- ¼ cup shredded coconut
- 1 tsp vanilla extract
- Chop chocolate and cashews into small pieces
- Line a baking tray with tinfoil, then evenly spread the chopped nuts in the tray
- Add butter, sugar, and vanilla to a skillet or saucepan over low-med heat
- Cook for approximately 10 minutes, whisking constantly, until the toffee is thick and has a golden caramel colour
- Pour toffee into the baking tray
- Sprinkle chocolate over top of the toffee and let sit for 2 minutes
- Use a spatula to evenly spread the chocolate
- Sprinkle the coconut over the chocolate
- Refrigerate until completely cooled