Better Than Anything Toffee


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts (pecans or almonds)


  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a heavy-bottomed saucepan, melt the butter over medium heat. Add the sugar and salt, stirring constantly until the sugar dissolves.
  3. Bring the mixture to a boil and cook until it reaches 285°F (137°C) on a candy thermometer, stirring frequently to prevent burning.
  4. Remove the saucepan from the heat and stir in the vanilla extract. Immediately pour the hot toffee onto the prepared baking sheet, spreading it out evenly.
  5. Sprinkle the chocolate chips over the hot toffee. Let sit for a minute or two until the chocolate begins to melt, then spread the melted chocolate evenly over the toffee.
  6. Sprinkle the chopped nuts over the melted chocolate, pressing them down gently to adhere.
  7. Let the toffee cool completely at room temperature, then refrigerate for at least 1 hour to set.
  8. Once set, break the toffee into pieces and store in an airtight container.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 30 minutes (including cooling time)

Kcal: 220 kcal per piece | Servings: 24 pieces

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