Melt In Your Mouth Toffee

This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 1

Course Snack

Cuisine british

Servings 48 people

Calories 7288.2 kcal

Equipment

1 Heavy Saucepan For even heat distribution to prevent scorching
1 Candy Thermometer Essential for reaching the precise 'brittle stage' (300°F/150°C)
1 Heat-Resistant Spatula or Wooden Spoon For constant stirring in the initial stages
1 9x13 inch Baking Dish Or a similar-sized parchment-lined tray for setting the toffee
1 Oven Mitts/Pot Holders For safely handling hot pan and pouring

Ingredients

Main

1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

Instructions

In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Notes

Achieving the correct temperature (300°F/150°C) is crucial for toffee. A candy thermometer is non-negotiable for success; undercooking results in soft, chewy candy, while overcooking yields a burnt taste. Stir constantly until boiling to dissolve sugars and prevent crystallization. Once boiling, resist stirring to avoid sugar crystals forming on the sides. Prepare your dish with nuts and chocolate *before* you start cooking, as the process moves quickly. Ensure chocolate chips are evenly distributed to melt smoothly from the residual heat. For a cleaner break, allow the toffee to cool completely, ideally at room temperature for several hours or briefly in the refrigerator, before breaking into pieces. A light salting with flaky sea salt on top can elevate the flavor profile.