Decadent Toffee: Homemade Bliss in Just 30 Minutes!

Enjoy this decadent toffee, a nostalgic treat that's perfect for sharing and customizable for any occasion.

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Prep Time 15

Cook Time 15

Cooling Time 2

Total Time 30

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Toffee Base

1 cup Unsalted Butter Always use fresh, creamy butter for best flavor.
2 cups Granulated Sugar Ensure it's measured precisely for optimal texture.
1 teaspoon Salt Just a pinch makes a noticeable difference.
2 teaspoons Vanilla Extract For a deeper flavor, use high-quality extract.
1/4 cup Water Essential for even melting of the sugar mixture.

For the Topping

2 cups Semi-Sweet or Milk Chocolate Chips Choose semi-sweet for a balanced taste or milk chocolate for creaminess.
1 cup Chopped Nuts (Pecans, Walnuts, Almonds) Nuts can be omitted or replaced with seeds for allergies.

Equipment

Heavy-bottomed saucepan
Baking dish (9x13 inch)

Method

Step-by-Step Instructions for Decadent Toffee

Prepare Baking Surface: Line a 9x13-inch baking dish with parchment paper or a silicone mat.
Melt Ingredients: In a heavy-bottomed saucepan, combine unsalted butter, granulated sugar, salt, and water. Place over medium heat, stirring constantly for about 10-15 minutes.
Pour Mixture: Once the toffee mixture reaches the desired temperature and color, pour it into the prepared baking dish.
Add Chocolate: Sprinkle semi-sweet or milk chocolate chips generously over the warm toffee.
Sprinkle Nuts: Evenly sprinkle your choice of chopped nuts over the melted chocolate.
Cool: Allow the toffee to cool at room temperature for about 2 hours.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgSugar: 18gVitamin A: 350IUCalcium: 10mgIron: 0.2mg

Notes

Store your decadent toffee in an airtight container at room temperature for up to 2 weeks. Refrigerate for up to 1 month, or freeze for up to 3 months.

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