Introduction

This Melt In Your Mouth Toffee is a classic, buttery treat that’s perfectly crisp and coated with rich chocolate and your choice of nuts. It’s an irresistible sweet that’s easy to make and perfect for sharing during the holidays or as a special indulgence any time.

The image shows a stack of square candy bars on a white plate with a raised decorative edge, placed on a white marbled surface. Each candy square has two clear layers: the bottom layer is thick, golden brown, and smooth with a slightly soft texture, while the top layer is thinner and glossy dark brown chocolate. The top chocolate layer is covered with colorful Christmas sprinkles in red, green, and white shapes, including small candy cane shapes and snowflakes, adding a festive look. The candy squares are arranged in a slightly tilted pile, showing their thickness clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar (packed)
1 teaspoon kosher salt (or to taste)
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (semi-sweet or milk chocolate)
1/2 to 1+ cup chopped walnuts or pecans (optional)
Sea salt flakes (optional for sprinkling)
Holiday sprinkles (optional)

Instructions

Step 1: Line a 9×13-inch pan with parchment paper and set it aside.
Step 2: Attach a clip-on candy thermometer to a heavy, high-sided saucepan, if you have one. If not, proceed carefully without it.
Step 3: Add the butter, granulated sugar, brown sugar, and salt to the pan. Cook over medium-low heat, stirring constantly until the mixture comes to a boil. Once boiling, stop stirring.
Step 4: Continue boiling the mixture without stirring until it reaches the hard crack stage, 290-300°F. This usually takes about 20-25 minutes on medium-low heat. Remove the pan from heat once the temperature is reached.
Step 5: Carefully stir in the vanilla extract; the mixture will bubble up.
Step 6: Pour the hot toffee into the prepared pan. Let it sit for about 5 minutes, then sprinkle the chocolate chips evenly on top. If a chip sinks, wait a little longer before adding the chips.
Step 7: Cover the pan with foil for 5 minutes. Remove the foil and spread the melted chocolate evenly with a spatula or offset knife. If the chips haven’t melted enough, warm the pan in a 300°F oven for a few minutes until smooth.
Step 8: Sprinkle nuts, sea salt flakes, and holiday sprinkles on top if desired.
Step 9: Allow the toffee to cool completely, then refrigerate for at least 30 minutes until set. Break into pieces by hand or cut with a sharp knife.

Tips & Variations

Use a candy thermometer for precise temperature control to avoid grainy or burnt toffee.
Swap semi-sweet chocolate chips for milk chocolate for a sweeter finish.
Add a pinch of cayenne pepper to the toffee mixture for a spicy kick.
For a nut-free version, omit the nuts and use additional sprinkles or crushed pretzels.
If you don’t have parchment paper, use aluminum foil but grease it well to prevent sticking.

Storage

Store toffee in an airtight container at room temperature for up to two weeks. Keep it away from heat and humidity to maintain crispness. To re-harden slightly soft toffee, place it in the refrigerator for a short time before serving.

How to Serve

The image shows a stack of square dessert bars on a white plate with a raised edge, set on a white marbled surface. Each bar has two layers: a thick bottom layer in a golden brown color with a smooth but slightly grainy texture, and a thinner top layer of dark chocolate brown with a glossy finish. The chocolate layer is decorated with colorful sprinkles in red, green, and white, some shaped like tiny stars and others like small rods. The bars are piled unevenly, with some resting on their sides and others stacked flat, creating a casual and festive look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my toffee turn out grainy?

Grainy toffee often happens if the sugar crystals are disturbed during the boiling process. Avoid stirring once the mixture starts boiling to prevent crystallization.

Can I use different types of nuts or no nuts at all?

Yes, feel free to customize with your favorite nuts such as almonds or hazelnuts, or omit them entirely. The toffee is delicious on its own or with just chocolate and sprinkles.

Melt in Your Mouth Toffee Recipe

Print Recipe

★★★★★

4.5 from 370 reviews

This Melt In Your Mouth Toffee recipe delivers a rich, buttery treat with a perfect crunch and smooth chocolate topping. Made with simple ingredients like butter, sugars, and a touch of vanilla, it’s a classic holiday favorite that’s easy to prepare. Optionally enhanced with nuts, sea salt flakes, or festive sprinkles, this toffee boasts a luscious balance of sweet, salty, and nutty flavors, perfect for gifting or indulging.

Author: Lila
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: About 48 pieces (depending on size) 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Kosher

Ingredients

Scale

Toffee Base

1 pound unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar (packed)
1 teaspoon kosher salt (or to taste)
1 to 2 teaspoons vanilla extract

Topping

2 cups chocolate chips (semi-sweet recommended, milk chocolate optional)
1/2 to 1+ cup chopped walnuts or pecans (optional)
Sea salt flakes (optional, for sprinkling)
Holiday sprinkles (optional)

Instructions

Prepare your pan: Line a 9×13-inch pan with parchment paper and set aside to make removal and cleanup easier.
Set up for cooking: Attach a clip-on candy thermometer to a heavy, high-sided saucepan to accurately monitor temperature. If your thermometer doesn’t clip, keep it handy for manual monitoring.
Combine ingredients and heat: Add the butter, granulated sugar, brown sugar, and kosher salt to the pan. Cook over medium-low heat, stirring constantly until the mixture reaches a boil.
Boil to hard crack stage: Once boiling, stop stirring and allow the mixture to cook until it reaches the ‘hard crack’ temperature stage of 290-300°F (143-149°C), which takes approximately 20-25 minutes. Avoid stirring during this time to prevent grainy or crystallized toffee.
Add vanilla: Remove the pan from heat and cautiously stir in the vanilla extract. The mixture will bubble up, so be careful.
Pour and set base layer: Immediately pour the hot toffee mixture into the prepared pan. Let it sit about 5 minutes before sprinkling the chocolate chips evenly over the surface. If a chip sinks into the toffee, wait a few more minutes before adding the rest.
Melt chocolate chips: Cover the pan with foil for about 5 minutes to let the chocolate soften. Remove the foil and spread the chocolate chips smoothly using a spatula or offset knife. If the chips are resistant to melting, place the pan in a 300°F oven for a few minutes, just until spreadable.
Add toppings: Sprinkle chopped nuts, sea salt flakes, holiday sprinkles, or other toppings of your choice evenly over the melted chocolate to add texture and flavor.
Cool and set: Allow the toffee to cool completely, then refrigerate for at least 30 minutes or until fully set. Once firm, break the toffee into pieces with your hands or cut with a sharp knife. Store in an airtight container.

Notes

Use a candy thermometer for precise temperature control to avoid grainy toffee.
Do not stir the toffee once it reaches boiling point; stirring can cause crystallization.
Adjust vanilla extract amount based on preference; it enhances flavor but can be omitted if desired.
Chocolate chip type affects melting; semi-sweet melts well, milk chocolate may require extra melting time.
Allow the toffee to cool sufficiently to prevent chocolate sinking or mixture separation.
Optional nuts and sea salt flakes provide a nice contrast and textural variation.
Store toffee in a cool, dry place in an airtight container for up to two weeks.
Use parchment paper for easy removal of toffee from the pan.

Keywords: toffee recipe, homemade toffee, Christmas candy, buttery toffee, chocolate toffee, holiday treats