Best Ever Butter Toffee

Best Ever Butter Toffee

Butter toffee at its best! This is one of those candy recipes that will be handed down for generations. Use a candy thermometer for best results.

10 min. prep time
60 candies
28528 Ratings


2 1/3 cups sugar
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1 1/2 cups chopped walnuts or pecans, toasted
1 cup semi-sweet or milk chocolate chips


Butter 15x10x1-inch baking pan; set aside.

Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.

Reduce heat to medium-low. Cook 25-40 minutes, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands. Stir in 1 cup nuts.

Pour mixture into prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool at least 3 hours. Break into pieces.

Store in container with tight-fitting lid, in cool dry place, up to 3 weeks.

Recipe Tip

- Test your thermometer in boiling water. If the water boils at a temperature other than 212°F, adjust the temperature accordingly.

- If your toffee separates during cooking, carefully and slowly add 1/4 to 1/2 cup hot water, 1 tablespoon at a time. Stir constantly until mixture goes back together.

- If you prefer a thinner toffee, use two buttered (15x10x1-inch) pans or cookie sheets and pour half of toffee mixture on each; spread to desired thickness.

Video by Virtutrix

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 candy)

Calories: 120

Fat: 9g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 11g

Dietary Fiber: 0g

Protein: <1g

Recipe #8654b©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this recipe after several failed attempts at toffee. My first batch was soft and I read a review that suggested to half the butter. This batch turned out like greasy sugar. I then found this recipe which says to cook until it reaches 300 degrees. Without a candy thermometer, that is hard, but a review said that she never uses a thermometer but just watches the color. Well, it took about 15 minutes, and a couple of tablespoons of water (just be careful when adding water, because it bubbles up quickly into steam. Make sure you are stirring constantly when you add each tablespoon.) Finally, the mixture started turning a beautiful golden color. I poured it into the pan, sprinkled with chocolate and when it cooled, it was perfect!!!!
very simple; with great results Can't wait to give it for gifts.
Instead of regular butter I used land lakes European butter and added cashews , macadamia nuts and a 1/4 tip baking soda spread in pan lined with parchment paper top with choice of chocolate and light dust of sea salt . Absolutely fabulous
I use a silicone baking sheet on a cookie sheet for this recipe and it works like a charm. (I also double the chocolate, but don't tell anybody.)
After 3hrs. The chocolate was still soft. I used semi sweet chocolate chips. Why hasn't it hardened?
Test Kitchen Comment


Hi Jane, if your chocolate isn't hardening, we would suggest placing in the fridge or freezer until it sets up. Hope this helps!
Posted April 15, 2015
I used white chocolate and macadamias. The result was awesome!!!
if it took 4 hours the heat was not nearly high enough. It only took about 15 minutes for me, 20 minutes max for a double batch. DO you have one of those flat glass top electric stoves that try to detect when the pan is taken off and turn themselves down? (move the pan and see if it is glowing bright red). It might think 300 is too hot and that you have nothing on the stove. Turn the control slightly to get it to turn on again.

I usually go just by the color of the mixture instead of temperature

One interesting variation is to stir in about a 1/2 tsp of baking soda right before you pour it on the pan. It makes it puff up so you have a thicker but less brittle texture,which is easier to chew. So far it is evenly split in my family over which is better.
This is a very good recipe. I've made it many times and with lots of variation. However, my experience is that the cooking times are way underestimated. I made a batch last night and it required four hours to reach 300 degrees. Yes, four hours! This morning I made another batch and turned the heat up quite a bit - still it required 2 hours. I've never been able to get it to 300 in less than 2 hours. And that is three hours after the butter and sugar mixture is combined. I live where winters are pretty dry, humidity is not the issue.
I have tried several different toffee recipes and none have been very good until I found this one. Absolutely spectacular and almost foolproof. I will look no further. This is my lifetime recipe!!
Instead of using toasted walnuts or pecans, I use toasted almonds and have found that many people, including myself, prefer it that way. Also for those who like darker chocolates, try a 60% - 70% bitter-sweet variety. The bitter-sweet of the chocolate plays very nicely off the sweet of the toffee.
If you want a butter toffee that will have everyone, including your grandmother, wandering what you did, this is the one. I always thought butter toffee was a difficult candy to make until I tried this recipe. Tasty and easy treat. Highly recommend.
Is it ok to freeze this toffee? If so, what is the best way to prepare it for the freezer?
Test Kitchen Comment


Hi Lori, We would not recommend freezing toffee as it can take on extra moisture in the freezer, making it sticky. Store in an airtight container between layers of waxed paper at room temperature for best results.
Posted November 19, 2014
I made this recipe a few days ago. It was the first time I have made toffee. It was so easy to make. The hardest part was waiting for the mixture to get to 300 degrees!!! This was the best tasting toffee ever. I took it to work and my co-workers ate it up. They said it was devine and so delicious. Of course, they want to know when I will be making more. One tip: if you live in a humid area don't have your doors open. The humidity does effect the brittleness of the toffee. Although the toffe was slightly chewy no one seemed to mind at all. Some of my co-workers even liked the toffee more chewy than brittle!.
I sell homemade candy. This recipe turns out perfect every time! It's the first things to fly out the door! I've made it at least 75 times w/o an issue! You must follow the directions perfectly!
I've tried 4 toffee recipes in the last few years, and this is by far the most reliable. Regardless of the recipe, I've noticed that the quality of the butter highly impacts the resulting toffee. I have used generic store brand butter and had the butter separate from the other ingredients. I always use Land of Lakes when I make my toffee.

I pour the toffee over a pan of pecan halves and use Hershey's bars for the chocolate.
Another excellent Land O Lakes recipe
This is wonderful. I spread mine in a 9 x 13" pan and scored it into squares while it was still hot: it made nice squares.
This has become a family favorite, will be making it sometime this week.
This recipe turns out beautifully every time I make it! I make a batch now and then w/o the chocolate so I can crumble it up in small pieces and add it to Emily's caramels, cookies and chocolates. Anything with this Toffee in it is a huge seller for me! Do exactly as the recipe says and you will have the best Toffee every time!
Oh no! The texture of my toffee did not turn out crispy, it tasted soft more like maple candy. I heated it to 300 degrees. Any idea why this happened? :(
Test Kitchen Comment


There are so many variables when making toffee. First, if the day is humid at all the candy may not turn out. Also, measuring the ingredients very carefully is important.
Posted October 08, 2013
I just made this. Wonderful. Easy. I used chopped, roasted and salted almonds. Topped it with dark chocolate and crushed almonds. Does remind me of Almond Roca. Mix and stir like crazy before it boils just to blend the butter in and make sure all the sugar is melted before it boils (you can feel a grainy texture on the bottom of the pan with a wooden spoon). I never stir once it boils and I washed the sides down with water and a pastry brush before it boils but only after done stirring. Use a candy thermometer.
this looks great, but there is no specification for salted or unsalted butter. I assume the recipe calls for salted, as no salt is added.
Test Kitchen Comment


Yes, Sasha, you are correct. We used salted butter when we developed and tested this recipe. Hope you like it!
Posted April 24, 2013
I have made this recipe for Christmas for several years now and will never use another toffee recipe! Turns out buttery smooth, excellent flavor and rave reviews by everyone! Always a happy crowd!
with having to stir the butter and sugar, Id say the prep time is more like up to 45min in stirring to wait or the sugar to crystallize but its the best recipe ive ever tasted! After i shared it with all our family they were hiding there own portions and saying "I think you've just started a family tradition!"
I love this recipe and have made it for years. It's easy, but takes patience - mine always seems to hang out at 280 degrees for a long time and just when you think it's never going to happen, there's that magic moment where the consistency changes and you hit 300 degrees. I skip the nuts "in* the toffee and just put them on top.
Couldn't have been easier or more delicious to make. Just make sure you have a reliable thermometer or you know how to test in cold water for proper temp.
Love this recipe more each time I make it! I use chopped whole almonds and I add them in as soon as the butter is melted. No need to toast them ahead of time as they cook along with the butter and sugar. I also allow the candy to get cold before spreading melted Hershey's milk chocoloate (not milk chocolate chips but the bars or kisses...the chips have a different taste and consistency) over it and sprinkling ground almonds over the chocolate. Then when that is cold, I flip the whole thing and do more melted chocolate and ground almonds on the other side. Once that is all cold, I break it up into bite size pieces and fix my goodie bags.

Great recipe!
This is the best toffee recipe ever. I even made a coffee toffee by adding 2 TBS of strong coffee granules. Great!! Thanks Land O lakes for a great recipe...Next I'm going to try an almond flavored toffee with almonds for the nuts.
Very tasty, however, the chocolate turns chaulky. Help! Very unsightly.
When I make this candy the chocolate becomes ashy with a white chaulky film on top. Very unsightly. How can I remedy that white chaulky look.
I wrote a comment on the blog. It is a fantastic recipe. I have made it for many years.
My mother used to make almond roca at Christmas time each year and fix pretty little gift bags for friends and teachers and visitors. Her recipe called for only butter, sugar and almonds for the candy and then chocolate for the top and bottom. I have tried making it many times, but never with much success. My butter would separate or the batch would turn out gritty and dry or overcooked. When I came across this recipe which looks so much like my mother's delicious candy, I had to try it! I used whole almonds which I coarsely chopped and then toasted in the oven. When the candy was cool, I spread melted milk chocolate over the top in a thin coat and sprinkled ground almonds over the warm chocolate. Then I returned the sheet to the refrigerator until the chocolate was hard. I then flipped the whole piece over to expose the underside of the candy and spread melted chocolate and ground almonds over that side and returned it the refrigerator. Once the second application of chocolate was hard, I broke it up into bite size pieces and was thrilled that it looked and tasted exactly like my mother's almond roca! Thanks LandOLakes!
This toffee is The Bomb! It is so rich, and very easy. I make several batches and give as holiday gifts. Everyone loves it!
This turns out perfect every time! Very tasy! Makes a bunch to, so it's great to put on my holiday trays!

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