Prep Time: 10 minutes
Cook Time: 15–20 minutes
Cooling Time: 1–2 hours
Servings: 20–24 pieces
This homemade chocolate caramel toffee is buttery, rich, and wonderfully crisp with a smooth chocolate topping. It looks impressive, but the recipe is surprisingly simple and uses basic pantry ingredients.
Ingredients
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ teaspoon salt
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1½ cups milk chocolate chips or semisweet chocolate chips
- ½ cup finely chopped almonds, pecans, or peanuts, optional
- Flaky sea salt, optional, for topping
Instructions
- Line a 9 x 13-inch baking pan or a large baking sheet with parchment paper. Lightly grease the parchment with butter or nonstick spray.
- Add the butter, sugar, salt, and water to a heavy-bottomed saucepan.
- Place the pan over medium heat and stir gently until the butter melts and the sugar begins to dissolve.
- Once the mixture starts bubbling, continue cooking while stirring frequently with a wooden spoon or heat-resistant spatula.
- Cook until the mixture turns a deep golden caramel color. If using a candy thermometer, cook until it reaches about 300°F (149°C), which is the hard-crack stage.
- Remove the saucepan from the heat immediately and carefully stir in the vanilla extract.
- Pour the hot toffee mixture onto the prepared pan. Quickly spread it into an even layer using a spatula. Work carefully because the mixture will be extremely hot.
- Let the toffee sit for about 2–3 minutes, then sprinkle the chocolate chips evenly over the top.
- Allow the chocolate chips to sit for another 2–3 minutes so the heat from the toffee melts them.
- Use an offset spatula or the back of a spoon to spread the melted chocolate into a smooth, even layer.
- If using nuts, sprinkle the chopped nuts over the melted chocolate while it is still soft. Add a light sprinkle of flaky sea salt if desired.
- Leave the pan at room temperature until partially cooled, then place it in the refrigerator for about 1 hour, or until completely firm.
- Once set, lift the toffee out of the pan using the parchment paper.
- Break or cut it into irregular pieces.