Tessa’s Recipe Rundown
Taste: Sweet, nutty, and delicious.
Texture: Perfectly crunchy with a slight candy chew.
Ease: Just 3 ingredients and 15 minutes prep and cook time.
Pros: Such a fun DIY!
Cons: None.
Would I make this again? Absolutely, I like to make a double batch and sprinkle them on everything I bake for weeks.
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I adore toffee.
Like butterscotch, toffee seems to be caramel’s forgotten cousin. To me, it deserves as much adoration as caramel. Maybe more!
As much as I love a buttery toffee recipe on its own, my favorite is when it’s added to something already delicious.
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It’s the perfect addition to a chocolate chip cookie, blondie, brownie or even banana bread. Or sprinkle the toffee on cupcakes, French toast, or ice cream. Plus, you likely already have the simple ingredients on hand to make it from scratch.
Bonus: this toffee recipe is also a great treat for giving as delicious holiday gifts during the holidays or Christmas!
Sprinkle of Science
How to Make Homemade Toffee Bits
What is Toffee?
Toffee is a crunchy, sweet, buttery, cooked sugar candy, similar to caramel and butterscotch. These three classic dessert components seem very similar – so how do they differ?
- Caramel: Based on white granulated sugar. Typically, butter, milk/cream, and vanilla are added for flavor and to produce a thick, creamy caramel. Caramel can be heated less for a sauce consistency, longer for a chewy soft caramel, or even longer for a crunchier hard caramel. I have a recipe for caramel sauce here.
- Butterscotch: Similar process to caramel, but made with brown sugar instead of granulated white sugar. Cream and vanilla are also often added. I have a recipe for butterscotch sauce here.
- Toffee: Just like butterscotch, toffee starts with brown sugar – but the difference between butterscotch and toffee is the temperature it’s heated to. Toffee is cooked longer to a much higher temperature – all the way to the ‘hard crack’ stage. This means that toffee will harden completely as it cools, and can then be cut or broken into pieces, to be added to other delicious desserts, or simply enjoyed by itself!
What are Toffee Bits?
Just what it sounds like! Bits of crunchy sweet toffee, chopped or broken into pieces about the same size as chocolate chips.
Can’t You Just Buy Toffee Bits?
Yes, you can buy them in the baking aisle under the Heath brand. However, they can be difficult to find in some regions and stores. Additionally, many stores only carry chocolate-covered toffee bits, which you may not always want.
But trust me, this homemade toffee recipe is even tastier than the Heath version! Plus, no preservatives or artificial flavors in these homemade sweet morsels!
Only 3 Ingredients Are Needed for Homemade Toffee Bits:
- Butter (more on this below)
- Light brown sugar
- Salt
Why American-Style Butter?
European-style butter (such as Kerrygold) contains a higher butterfat percentage, compared to American-style butter. This lack of water content in European-style butter results in the toffee separating, and/or refusing to set fully. Any butter over 80% butterfat will cause these issues unless you add in 1-2 tablespoons of water to the melting butter.
How to Make DIY Toffee Bits From Scratch:
- Line a baking sheet with parchment paper.
- In a small saucepan, melt the butter. Then, add the sugar and salt and whisk until combined. Continue whisking for about 10 minutes, or until the mixture looks like melted peanut butter (reference the picture below). Make sure it doesn’t stick to the bottom of the pan or pot.
- Pour the toffee onto the prepared baking sheet pan, allowing it to spread. Let cool for about 20 minutes.
- Use a mallet, rolling pin, or heavy object to crack the batch of toffee into small bits.
- You can now use your toffee pieces to amp up the flavor in cookies, brownies, streusel toppings, sprinkled on top of vanilla ice cream, you name it!
Tips for Making Toffee:
- Before you start the recipe, line a rimmed cookie sheet with parchment paper or a silicone mat. It’s best to do this first because you will need to pour the finished toffee onto the prepared pan immediately.
- If your toffee burns on the bottom or you’re having trouble with the toffee separating (and you’re using American-style butter!), try a thicker-based heavy saucepan. Pans with thinner bottoms will heat too aggressively and may cause separation or scorching.
- Never step away from the toffee while it’s on the stove. It can burn quickly.
- Do not try to touch or taste the sugar while it’s cooking, as it will be extremely hot.
- Separated toffee can sometimes be saved by removing the saucepan from the heat and whisking vigorously until it comes back together into a smooth mixture.
- A candy thermometer is so helpful in making toffee. This is my favorite candy thermometer.
- Make sure to let the toffee cool completely before you break it into bits and store it.
How to Store Toffee Bits
Once cooled and cut or broken into pieces, freeze in an airtight container or zip-top bag for up to 3 months. Allow to thaw at room temperature before enjoying or adding to cookie dough, streusel or other baked goods.
Recipes Using Toffee Bits:
Homemade Toffee Bits
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Ingredients
- 1 stick (113 grams) unsalted American butter*
- 1 cup (200 grams) light brown sugar
- 1 teaspoon fine salt
Instructions
- Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
- In a heavy-bottomed small saucepan, begin melting the butter over medium heat. Add the sugar and salt to the partially melted butter and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
- If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
- Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
- Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.
Recipe Notes
Photos by Ashley McLaughlin.
I was so excited for this as toffee bits aren’t available where I live. However, both my attempts ended up with separated butter and sugar (I followed the direction of taking it off the heat and whisking the *second* it looked like it might be separating.
Since brown sugar is hard to come by here (though available, unlike toffee bits), not sure I’m willing to risk a third attempt.
Hey! This recipe looks absolutely incredible. Cant wait to try it. Just one question. Can i fold these bits into your butterscotch cake recipe before baking it?
I haven’t tried that out! Let me know how it turns out!
Made these with the intention of putting them in the chocolate chip toffee cookie recipe but…. THEY’RE SO GOOD THERE MAY NOT BE ANY LEFT TOMORROW!!!!! So good. Amazing what butter and sugar (and salt) can create.
Haha! This makes me so happy. So glad you enjoyed these toffee bits!!
The 1st batch I burned but after that I successfully made it 3 times! Once for toffee chips to put in cookies, once to make toffee popcorn and the last time for homemade almond roca. Very easy to make and it’s delicious!
I bet your kitchen smells amazing!! I’m so glad you tried this recipe out.
Really adored this recipe! I made it in preparation of the Brown Butter Toffee Chocolate Chip cookies on the blog! The toffee is delicious and took less than 10 minutes so it is definitely easy to make.
So thrilled you enjoyed this recipe!
Super easy to make and they taste so much better than store bought! Made a batch this morning and then made the dough for Tessa’s Browned Butter Toffee Chocolate Chip Cookies. Can’t wait to bake them off with these toffee bits!
I made this today, and it’s delicious! However, it’s quite chewy…did I do something wrong?
3 ingredients definitely works! 15 minutes maybe even better nice not to have a long baking recipe this time of year, thank you!
So glad you tried this toffee recipe out!
This stuff is like magic! It can’t together so easily but tastes incredible.
Question: when I smashed it up in a bag it created a lot of toffee dust can I use that in the cookie recipe? Don’t want it to go to waste!
Thanks for your guidance
Hi Nevena, the toffee dust should be fine to use in the cookies!
Donna D
I just finished making this! Omg, super easy and my home smells incredible! I’m making your Toffee and Chocolate Chip Cookie recipe!
SO happy to hear that, Eliza! Can’t wait to hear how your cookies turn out.
I just made these and they are amazing! Super easy. I don’t have a thermometer but it still turned out really well. I just let it bubble while whisking every so often for 10 minutes. I can’t wait to try them in the browned butter chocolate chip toffee cookies recipe!
YAY! Can’t wait to hear how your toffee cookies turn out!