The Best Homemade Toffee

This candy recipe, The Best Homemade Toffee, leans on chopped nuts, salted butter and granulated sugar. It makes 20 servings and takes about 95 minutes.

• Yield 20 servings
• Ready in 95 minutes
• Prep 70 minutes
• Cook 25 minutes

Ingredients

• 1 cup chopped nuts
• 2 cups salted butter
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 cups chocolate chips

Instructions

1. Line a half sheet pan or 9X13-inch pan (for thicker toffee) with parchment paper - no need to butter or grease the parchment. Sprinkle chopped nuts in an even layer over the parchment. Set aside.
2. In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt. Cook, stirring, until the butter is melted. Clip a candy thermometer to the side of the pot, if using.
3. Increase heat to medium, and bring the mixture to a steady boil. Stir only occasionally (not constantly) and avoid scraping down the sides of the pan. Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed - turn it down if the toffee is boiling or cooking too fast so it doesn't burn.
4. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
5. Immediately remove the pan from the heat and pour the toffee evenly over the nuts on the prepared baking sheet - don't scrape the sides of the pan. You can spread the toffee with an offset spatula; I pour it back and forth in ribbons over the nuts and let it flow together.
6. Sprinkle chocolate chips on top. Let them soften and melt for 2-3 minutes and then spread the chocolate into an even layer over the toffee. If using nuts on top, sprinkle them over the melted chocolate before it hardens.
7. Chill or let toffee sit at room temperature until set. Break into pieces. Store at room temperature in an airtight container (it will keep for several days at room temp).

Let the center settle before you cut it, or the slices will slump.