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.
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
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 These?
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:
- 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.
Step by Step:
- 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.
- Use a heavy-bottomed 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. You may need to add a tablespoon of water to re-emulsify.
- 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.
- If the toffee is flexible instead of hard, it wasn’t cooked long enough. You can break into pieces, return to the stove, and re-melt and cook to 295-305°F.
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.
Try Next: Dutch Apple Pie With Caramel Streusel Topping
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 sea salt
Instructions
- Prepare your pan first: Line a rimmed baking sheet with parchment paper or a silicone baking mat. This will make it easy to pour and cool the toffee later.
- Melt the butter: Place butter in a small, heavy-bottomed saucepan over medium heat and let it melt gently. Heating over high heat may cause the mixture to separate.
- Add sugar and salt: Once the butter is partially melted, stir in the brown sugar and salt, then use a whisk to whisk vigorously for 1 full minute until smooth and evenly combined. The sugar won't be fully dissolved yet—that's normal.
- Cook carefully: Keep the pan over medium heat, stirring constantly, including the edges to scrape up any sugar that sticks. The mixture will bubble, thicken, and look like smooth, melted peanut butter.⚠️ Important: Don't leave the pan unattended or stop stirring, even for a moment. Toffee can burn very quickly if ignored.
- If the mixture separates: If the butter and sugar split at any point (see Notes), remove the pan from heat and whisk vigorously until smooth. Return to medium heat, stirring constantly, to finish cooking.
- Check for doneness:*With a candy thermometer: 295°F-305°F (about 8-10 minutes)*Without a thermometer: Watch and smell closely. The mixture is ready when all three of these happen: the mixture is very smooth and glossy, the color turns a deep golden-brown, and a rich, toasty caramel aroma fills the air.
- Pour and spread: Immediately pour the hot toffee onto the prepared pan and use a spatula to spread evenly. Be careful, it's very hot! Let cool and harden, about 20 minutes.
- Break into pieces and store: Once hardened, crack into small pieces with a mallet, rolling pin, or heavy object, or cut with a sharp serrated knife. Store in an airtight container for up to 1 week.
Recipe Notes
- Butter: American-style butter gives the best texture and flavor. If using European-style butter ( 82% or more fat), add 1 tablespoon (14 g) of water as it melts to compensate for the lower water content. Cook to 300°F. The resulting toffee may be slightly greasier and is best used immediately.
- Salt: Don’t skip it! Salt helps stabilize the mixture and enhances the flavor overall.
- Pan: Heavy-bottomed pans distribute heat evenly. Avoid thin-bottomed or cheap pans, which can create hot spots and cause separation or burning.
- Heat: Keep medium heat consistent. Avoid abrupt changes or cooking on higher temperatures to speed up.
- Timing: Cooking time depends on your pan and stove. If separation happens within the first few minutes or your toffee cooks much faster than the time listed, your heat is likely too high. Always rely on sensory cues — texture, color, and aroma — rather than the clock alone.
- Toffee not hardening? If your toffee hasn’t set and is bendy, it likely didn’t cook long enough. To fix it, simply return the mixture to the pan over medium heat and cook while following the three sensory cues listed in the recipe — texture, color, and aroma — to know when it’s ready.
Recipes Using Toffee Bits:
Photos by Ashley McLaughlin. Recipe instructions updated in December 2025 for clarity.
I used a candy thermometer and the temperature wouldn’t go beyond 260. I made the mistake of leaving the toffee on the heat and it started to separate. I took the pot off the heat as stated in the recipe and stirred vigorously. Things went from bad to worse; almost all the butter separated out and I landed up with a blob of toffee mess.
Sorry to hear you had some issues, Lorraine! What kind of butter did you use? Also, what heat setting did you have your pan on? I wonder if your candy thermometer wasn’t working properly as to why it wouldn’t go higher than 260°F? You do want to leave the butter, sugar, and salt mixture on the heat for about 10 minutes (might be less or more, depending on your stove), making sure to stir the entire time. Hopefully we can figure out what happened, I’d love for you to try this recipe again. This toffee is so delicious, and I’d love for you to enjoy it!
Whether I buy them or make them, I need toffee bits that will not go bad for AT LEAST a couple of weeks, and which do not need refrigeration. How long will the bits stay good and safe to eat after making? And do they require refrigeration?
Hi there! These toffee bits do not require refrigeration. We recommend storing them in an airtight container for up to 1 week for best results.
I’m still a little confused about how long these can be stored. The recipe note says, “Would I make this again? Absolutely, I like to make a double batch and sprinkle them on everything I bake for weeks.” So does that mean they can be stored much longer than one week?
Hi Heather! It may last longer than a week, but it all depends on your weather and environment. It may start to get soft after a week or so if it’s very humid and/or hot where you live. We just like to be cautious when giving shelf-life estimates, and err on the side of caution. You can try storing the toffee bits in an airtight container in the freezer if you need them to last longer! Let us know what you think if you give this toffee a try!
How do I know if a butter is American or European styled?
Hi Sarah! European butter is butter with 82% butterfat content or higher. It normally states on the front of the packaging the percentage if it’s a European butter. I’ve never seen the butter percentage (anything below 82%) listed on an American butter. Our favorite American butter brand is Challenge or Land-o’-Lakes. I hope that helps!
Are you able to freeze these?
Hi Mayi! We don’t suggest placing this toffee in the fridge or freezer as that will soften the sugar in the recipe. You’ll want to keep it at room temperature in an air-tight container once hardened.
I just made this recipe and it went to 300 degrees in less than 5 minutes on medium heat. At points it smelt like it was burning but I took it off the heat, poured into onto the prepared pan, and put it in the fridge.
It looks and tastes delicious and did not separate. I know candy making can be very particular and maybe my stovetop runs hot. I live in Toronto, Canada so it is currently 2 degrees Celsius outside (35 degrees Fahrenheit)
My question is what is more important- the length of cooking time or the temperature it comes to? I’m wondering if the texture is different than what it should be given the short cooking time? If length of cooking time is just as important as the temperature, should I be cooking it at a lower temperature?
I just want to make sure I can perfect this recipe to make the delicious Toffee Brown Butter Chocolate Chip Cookies!!!! 🙂
Hi Roni! So glad your toffee bits turned out great! When cooking/baking, it’s actually most important to follow the sensory indications (and especially the temperature given) over the written recipe’s timing. As everyone’s stoves/ovens are different, timing can be different for everyone. You’re more than welcome to lower the temperature a bit next time, but honestly, if your toffee turned out perfectly, I wouldn’t worry about it 🙂 Did your toffee turn out like the photos in this recipe’s post? How did it taste?
I’m so excited to try this recipe! Just one question: would this recipe still work if topped with chocolate? I know a silly question, just want to make sure!
Ooo we haven’t tried that, but I bet it’d be amazing!! Let us know if you give it a try! Can’t wait for you to enjoy this toffee, it’s addicting!
This recipe is so easy. The toffee is delicious. Thank you!!
Hello
I only have european butters available to me.. can I still make the toffee?
Really eager to try the whole recipe as is…
Hi Zeina! You’re welcome to give it a try, though my toffee split as I was making it last time I used European butter, and I had to throw it out (mine was 82% butterfat). Try to find a lower butterfat content if possible! Please let us know how it goes, this recipe is amazing, I really hope it works for you!
Hi Tessa, i made this recipe last night and i left it aside overnight to set. I forgot about it and only remembered about it this afternoon, the top of the toffee seems to have melted. I followed your recipe to a T, i even used candy thermometer. What went wrong? Can i still fix it or is it totally unusable? Is it because the weather is extremely hot where i live?
Hi Githa! Bummer, I’m sorry to hear that! Tessa doesn’t live in a humid climate so she hasn’t come across this issue before, but I do and have had the exact same thing happen to me. My toffee pieces were sticky and super bendy. Personally, I threw mine out and started over. You are welcome to experiment with trying to reheat the toffee, melt, and then pour it out and cool again, but just know we haven’t tried that. If you do, let us know how it goes!
Can this recipe be tripled if you’re trying to make a large batch?
That should be fine, Alexis, just be sure to use a large enough pan. We’ve doubled this recipe with no issues 🙂 Enjoy your toffee!
Thanks so much, Emily! I will try this! ☺️
Easy recipe and tastes good
So yummy! At first my toffee would not harden. To make matters worse I tried to harden it in the freezer which I learned is a NO NO. Tessa told me it haden’t reached hardening temperature.of 295-305°. Time to get a candy thermometer.
Decided to experiment with putting it in the over at 350°. IT WORKED! Sorry, I didn’t time it since I wasn’t shure it wouldl work. I can tell you that my meat thermometer indicated that it was 190° the first time Ichecked. So I put it in again and left it for maybe 20 minutes? It was a little flexible when it cooled some, But I was able to break it into pieces with my hands. Thanks Tessa, for filling me in on what I did wrong.
Interesting! I’ve never heard of someone making toffee in the oven before, I’m glad to hear you found what worked! I’d still recommend that candy thermometer for next time though 🙂 Enjoy your biscotti!