Best Ever Butter Toffee

Best Ever Butter Toffee
284
28 Reviews
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
3:40
Total Time
60 candies

Ingredients

2 1/3 cups
sugar
2 cups
Land O Lakes® Butter
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 real chocolate chips

Directions

  1. Butter 15x10x1-inch baking pan; set aside.
  2. Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
  3. 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.
  4. 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.
  5. Store in container with tight-fitting lid, incool dry place, up to 3 weeks.

Recipe Tips

- 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.

- Makes 2 1/4 pounds.

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

Nutrition Facts (1 candy)

Calories
120
Cholesterol
15mg
Carbohydrates
11g
Protein
<1g
Fat
9g
Sodium
45mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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!!!!

Rating

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

Rating

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

Rating

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.)

Rating

Hi Jane, if your chocolate isn't hardening, we would suggest placing in the fridge or freezer until it sets up. Hope this helps!

Rating

After 3hrs. The chocolate was still soft. I used semi sweet chocolate chips. Why hasn't it hardened?

Test Kitchen Comment
From: mallory
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

Rating

I used white chocolate and macadamias. The result was awesome!!!

Rating

IT WAS MY FIRST TIME EVER MAKING TOFFEE. IT WAS GREAT! I USED TOASTED ALMONDS AND DARK CHOCOLATE CHIPS IN MINE. IT TOOK ABOUT 30 MINUTES TO GET TO 300º. IT WAS WORTH EVERY SECOND OF THE WAIT.

Rating

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.

Rating

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.

Rating

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!!

Rating

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.

Rating

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.

Rating

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.

Rating

Is it ok to freeze this toffee? If so, what is the best way to prepare it for the freezer?

Test Kitchen Comment
From: mallory
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

Rating

outstanding

Rating

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!.

Rating

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!

Rating

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.

Rating

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.

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