Best Ever Butter Toffee

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!!!!

Posted January 12, 2016 by Jane

very simple; with great results Can't wait to give it for gifts.

Posted December 22, 2015 by joy

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

Posted August 12, 2015 by susan

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.)

Posted July 30, 2015 by Jackie

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.

Posted December 22, 2014 by John

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.

Posted December 21, 2014 by catherine

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!!

Posted December 14, 2014 by Larry

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.

Posted December 14, 2014 by Stephen

outstanding

Posted November 09, 2014 by gary

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!.

Posted October 16, 2014 by Trish

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!

Posted April 11, 2014 by Billie Jo

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.

Posted January 20, 2014 by Catherine

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.

Posted December 14, 2013 by Sally