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Christmas Toffee


toffee 1toffee 2For the past two years, I have made this toffee recipe at Christmas time. It’s a favorite for my Dad and me, maybe we eat most of it by ourselves and leave very little for the rest of the family. It’s a super easy recipe but you do need to pay attention to the color of the butter and sugar mixture, make sure it comes out the color of caramel. I use this pan to make my toffee bites, I have found it to be the easiest and you can peel the toffee out after it sets, plus it’s under $10! This recipe makes 24 bite-size pieces


Christmas Toffee

1 cup unsalted butter

1 cup granulated sugar

¼ tsp. kosher salt

½ tsp. vanilla extract

12 oz. milk chocolate, melted

1 cup crushed almonds


In a heavy saucepan, combine the butter, sugar, salt and vanilla extract. Cook over medium-high heat with a silicone spatula or wooden spoon until butter melts, stirring constantly. Really stir constantly, don’t just come back to the pan every few minutes. Bring mixture to a boil, and continue boiling (and stirring) for 5-7 more minutes, until the butter mixture is the same color as caramel. Pour the toffee mixture into the silicone pan. I use a cookie scoop and fill each hole about 1/3 full of the toffee. This process should be done quickly because the toffee hardens fast! Cool toffee in the silicone pan completely. I put mine in the fridge for 30 minutes to expedite the process.

When the toffee has set and cooled, spread the melted chocolate over the top of the toffee. Immediately sprinkle with the crushed almonds. Allow the candy to set, I expedite in the fridge for an hour. When the candy has set completely, push each bite out of the silicone carefully. Store in an airtight container. These can also be frozen for up to two months to enjoy later.

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