Toffee Brittle

This buttery-rich toffee is full of crunchy nuts, almonds and pecans are my favorite. Top with chocolate or break it into pieces and enrobe it in chocolate, you're sure to love this toffee recipe. Step-by-step photos teach you how to make toffee.

Every time I go to the mall I park at Nordstrom's..because well I love Nordstroms. And what might you guess is next to Nordstroms? See's Candies of course!

This toffee brittle dipped in milk chocolate is a copycat to See's Candies California Brittle, my all-time favorite candy ever. We have See's Candies in my family all year long but occasionally I want to make some from scratch, I love the process.

Let's get to the recipe.

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• Ingredients
• Instructions
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Ingredients

You only need a few simple ingredients for this delicious toffee brittle recipe.

• Salted Butter. I prefer to use salted butter since this is a sweet dessert. You can use unsalted though if that is all you have on hand. If you are using unsalted butter I would throw in a pinch of salt with the sugar.
• Granulated White Sugar. The sugar will melt alongside the butter.
• Baking Soda. Adding a bit of baking soda helps accelerate the toffee to ensure it isn't too hard on your teeth. You can skip it but I love the insurance it gives to make toffee.
• Roasted Nuts. The nuts should be toasted and roughly chopped (Pecans and Almonds are my favorites) 
• Chocolate Callets. I tempered some Callebaut milk chocolate callets, but you can use chocolate wafers, I prefer Ghiradelli if you don't want to deal with tempering chocolate.

To make sure you are successful I highly suggest using an instant-read thermometer the thermapen has literally changed my life from toffee to filet mignon!

Instructions

To have success with this recipe I highly suggest you get everything prepared so you can move quickly as soon as the toffee has reached temperature. Line a baking sheet with a silicone mat or parchment paper, not aluminum foil, and get a thermometer and offset spatula ready. Weigh the ingredients.

In a large, heavy-bottomed saucepan over low- medium heat mix together the butter and sugar. Whisk mixture frequently. Do not increase the heat, you want the butter and sugar to melt evenly.

Continue whisking constantly for about 8-10 minutes. Make sure to scrape the sides of the pan to prevent crystallization. The mixture will start to turn color to a rich golden brown color, similar to the color of peanut butter. At this point, using an instant-read thermometer check that the toffee should be at 300F/149C on a candy thermometer. This is the hard crack stage.

Quickly stir in the baking soda then pour in the toasted nuts and stir to combine.

Right after pour it all onto the prepared baking sheet, I use a silicone spatula to get it all out. Use an offset spatula or the back of a metal spoon to spread the toffee mixture evenly, you can make it as thin or thick as you like.

Let the toffee sit for 30 minutes to set and harden then break into one to two-bite chunks. If you wanted to you could sprinkle chocolate chips on top of the hot spread-out toffee then once it melts spread it into an even layer.

I am tempering the chocolate but if you want an easier route then you can use chocolate melting wafers. Heat some water in a small pot and place a heat-proof bowl on top of the saucepan, making sure it does not touch the water. Place ⅔rds of the chocolate callets into the bowl. Let sit for 2 minutes then stir continuously until all of the chocolate is melted. Take the bowl off the heat and stir in the remaining ⅓ of the chocolate callets.

Mix until the chocolate is all melted, once the temperature of the chocolate reaches 84F/85F/29C it is ready. This is the temperature of tempered milk chocolate to ensure your chocolate sets with a shiny top and the chocolate snaps. If you take awhile to dip the toffee then you will need to rewarm the chocolate to keep it tempered. If you want more information on tempering chocolate check out this post by Callebaut.

Use a fork to dip the chunks of toffee into the tempered chocolate, tap the fork on the edge of the bowl to encourage the excess chocolate to drip off then gently.

Add the dipped candy onto a parchment or silpat lined baking sheet.

Let sit for 12 hours ideally then peel off and store in an airtight container at room temperature.

I make a few batches around the Christmas season, it makes a great gift for loved ones, everyone thinks it's addicting and delicious! And so does my almond roca.

If you are not drooling while looking at these pictures, something is wrong with you!!

More chocolate recipes

If you have any toffee brittle left over you could chop it up and make Brittle Cookies!

Sticky toffee pudding is one of my all-time favorite desserts.

These Kitchen Sink Cookies are so fun with all the chewy treats!

For another candy recipe check out my chocolate sea salt truffles.

It can't get easier than these Oreo Truffles!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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