Crunchy Butter Toffee

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.

Ingredients

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.

Toffee - Chopping chocolate

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.

Toffee - Chopped cashews

Roughly chop the nuts into small pieces as well.

Toffee - Cashews in pan

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.

Toffee recipe - butter and sugar in pan

Add butter, sugar, and vanilla to a heavy-bottomed skillet or saucepan over low-med heat.

Toffee recipe - cooking part 1Whisk together as the butter melts. After a minute or two, it should look like this. Keep whisking often.

Toffee recipe - cooking part 2

After another couple minutes, it should start to thicken up. Keep whisking.

Toffee recipe - cooking part 3

When it’s ready the toffee will be quite thick and take on a lovely golden caramel colour.

Toffee - Toffee over nuts

Pour the toffee into the baking tray, over the nuts.

Toffee - with chocolate on top

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.

Toffee - With coconut on top, cooling

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.

Crunchy butter toffee with cashews and coconut

Enjoy! Try not to eat it all at once.

Crunchy Butter Toffee
 
Prep time
Cook time
Total time
 
Crunchy, buttery sweetness that is hard to resist.
Author:
Recipe type: Sweets
Serves: 24oz
Ingredients
  • 1 cup butter
  • 1 cup sugar
  • ½ cup (4oz) chocolate
  • ½ cup chopped cashews
  • ¼ cup shredded coconut
  • 1 tsp vanilla extract
Instructions
  1. Chop chocolate and cashews into small pieces
  2. Line a baking tray with tinfoil, then evenly spread the chopped nuts in the tray
  3. Add butter, sugar, and vanilla to a skillet or saucepan over low-med heat
  4. Cook for approximately 10 minutes, whisking constantly, until the toffee is thick and has a golden caramel colour
  5. Pour toffee into the baking tray
  6. Sprinkle chocolate over top of the toffee and let sit for 2 minutes
  7. Use a spatula to evenly spread the chocolate
  8. Sprinkle the coconut over the chocolate
  9. Refrigerate until completely cooled
Notes
This recipe can easily be doubled, 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.

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