Brown Sugar Butter Toffee
Easy brown sugar butter toffee with pecans and chocolate. Quick tips for temperature, troubleshooting, storage, and nut swaps.
Candy making has always been a big deal in my family. My Grandmother learned to make candy when she was a child by helping her mother at Christmas time. As she got older, she learned to make a larger variety of candies and eventually began competing at the Indiana State Fair just to see if she could beat someone. She would make the candy and my Grandfather would pick out her show pieces for competition. Working together as a team, for over 65 years, they still hold the record for more grand prizes than anyone in the candy division. I was fortunate enough to be able to learn from the best. Several afternoons of lessons taught me not only how to make her candies, but allowed me special time with my grandparents that will never be forgotten. She shared recipes and tricks to make the candy work just right and that sometimes you have to be sneaky and not share everything you know. She also told me that it's not just about the ribbons or premiums that you may win, but trying your very best and seeing how you can improve from year to year. But, she added, winning a big purple ribbon is always fun.
Submitted by: Becky from Greenfield, Indiana
- Cook brown sugar and butter to 300°F for a crisp hard crack toffee, then stir in pecans and vanilla.
- Pour into a well buttered baking sheet, score then cool before breaking and dipping in melted chocolate.
- Store airtight in a cool, dry place for best texture; freeze for longer storage and toast nuts for extra flavor.
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Preparation Instructions:
- Generously grease a baking sheet with butter and set aside.
- Using a heavy saucepan over medium heat, melt brown sugar and butter, stirring constantly. Boil this mixture until a candy thermometer reaches 300 degrees Fahrenheit.
- Immediately remove from heat and stir in the nuts and vanilla.
- Pour into prepared pan and score into pieces after one minute.
- Let it sit until it is cool enough to handle and then break along the score lines. Melt Confectioner's Chocolate of your choice and cover pieces completely.
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Frequently Asked Questions
How do I know when the toffee reaches 300°F?
Use a candy thermometer for accuracy. At 300°F the toffee is at the hard crack stage and will be deep amber and very bubbly. If you do not have a thermometer, drop a small spoonful into very cold water. It should form hard, brittle threads that snap when bent.
Can I use unsalted butter or a different sugar?
Yes. Unsalted butter is fine; add a pinch of salt to taste. Packed brown sugar adds molasses flavor. You can try dark brown for a richer note. Substituting white sugar will change flavor and may need recipe adjustments.
Why did my toffee turn out grainy or soft?
Grainy toffee usually means sugar crystals formed. Common causes are stirring after boiling starts, sugar on the pan sides, not reaching 300°F, or moisture. Use a heavy pan, dissolve sugar first, avoid splashing while boiling, and rely on a thermometer.
How long will the toffee keep and how should I store it?
Store pieces in an airtight container in a cool, dry place for up to 2 to 3 weeks. Place parchment between layers to prevent sticking. Refrigeration can cause chocolate bloom from condensation, but freezing in an airtight bag works for up to 3 months.
Can I omit the pecans or use other nuts?
Yes. Omit nuts for plain toffee, or swap in almonds, hazelnuts, or peanuts. Chop them and toast briefly for more flavor. For nut allergies try toasted crisped rice for crunch.
What is the best way to dip the toffee in chocolate so it looks smooth?
Melt confectioner's chocolate gently over a double boiler or in short microwave bursts, stirring often. Use forks to dip, tap to remove excess, and set on parchment. For the glossiest finish temper the chocolate or chill briefly to set.
What pan should I use and how do I prevent sticking?
Use a heavy saucepan for even heating. Grease a baking sheet generously with butter or line it with buttered parchment before pouring the toffee. Butter adds flavor and helps release the toffee cleanly.
How do I know when the toffee reaches 300°F?
Use a candy thermometer for accuracy. At 300°F the toffee is at the hard crack stage and will be deep amber and very bubbly. If you do not have a thermometer, drop a small spoonful into very cold water. It should form hard, brittle threads that snap when bent.
Can I use unsalted butter or a different sugar?
Yes. Unsalted butter is fine; add a pinch of salt to taste. Packed brown sugar adds molasses flavor. You can try dark brown for a richer note. Substituting white sugar will change flavor and may need recipe adjustments.
Why did my toffee turn out grainy or soft?
Grainy toffee usually means sugar crystals formed. Common causes are stirring after boiling starts, sugar on the pan sides, not reaching 300°F, or moisture. Use a heavy pan, dissolve sugar first, avoid splashing while boiling, and rely on a thermometer.
How long will the toffee keep and how should I store it?
Store pieces in an airtight container in a cool, dry place for up to 2 to 3 weeks. Place parchment between layers to prevent sticking. Refrigeration can cause chocolate bloom from condensation, but freezing in an airtight bag works for up to 3 months.
Can I omit the pecans or use other nuts?
Yes. Omit nuts for plain toffee, or swap in almonds, hazelnuts, or peanuts. Chop them and toast briefly for more flavor. For nut allergies try toasted crisped rice for crunch.
What is the best way to dip the toffee in chocolate so it looks smooth?
Melt confectioner's chocolate gently over a double boiler or in short microwave bursts, stirring often. Use forks to dip, tap to remove excess, and set on parchment. For the glossiest finish temper the chocolate or chill briefly to set.
What pan should I use and how do I prevent sticking?
Use a heavy saucepan for even heating. Grease a baking sheet generously with butter or line it with buttered parchment before pouring the toffee. Butter adds flavor and helps release the toffee cleanly.
Excellent! And super easy. I omitted the nuts because I’m using it to make toffee cookies.