Homemade Toffee Bits
Just 3 ingredients and 15 minutes and you have DIY homemade toffee bits from scratch! They're absolutely amazing in cookies, brownies, streusel toppings on muffins or pies, or just as a sweet snack.
Servings 1 1/2 cups
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.
Video
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.
Recipe Link
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