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    Home » Truffles & Candies

    Crunchy & Buttery Homemade Toffee Bits

    4 from 4 votes
    8 Comments

    Nov 19, 2023

    (updated Mar 17, 2024)

    by Kimberlee Ho

    Jump to Recipe

    DIY toffee bits require just a few minutes of time and they are so worthwhile! Brown sugar and butter are boiled in a saucepan with a pinch of salt and vanilla extract then poured into a thin layer to cool and harden at room temperature. No chilling required. Break apart into the most crunchy, buttery toffee pieces to use in cookies, as an ice cream topping, or to eat plain.

    I recommend using a candy thermometer to make this recipe. I include tips below for how to make toffee bits without a candy thermometer, too, if you do not have one.

    Add this perfect toffee to Chewy Chocolate Chip Cookies or use it in Slice &is Bake Brown Sugar Toffee Shortbread Cookies!

    Buttery toffee bits in a bowl.

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    Why you will love this recipe

    Not to be confused with chocolate-covered toffee bits such as Heath bar or Skor bars, homemade english toffee which is made with almonds, or saltine toffee, toffee bits are made simply from brown sugar and plenty of butter. Smaller than bark, this toffee is technically candy, but don't let that intimidate you!

    Here are some of the many reasons you'll love making your own crunchy toffee:

    • This is an easy recipe and makes for the best toffee shards you can use in your baking recipes such as cookies or blondies, or to give away as holiday treats in cute little packaging.
    • If this is your first time making toffee or any kind of candy, you will love how easy and quickly this recipe comes together. And it is better than anything you can buy at the grocery store!
    • The best part if toffee is made using simple ingredients you likely already have in your kitchen pantry. And it takes just 15 minutes to prepare using a small saucepan, then set aside to cool and you've got yourself the best homemade toffee. 
    Once toffee is cool, break apart into pieces to make toffee bits.

    Ingredients needed to make this buttery toffee recipe

    • Brown sugar: Use either light brown sugar or dark brown sugar to make toffee. Granulated sugar is typically used to make caramel which remains soft at room temperature, however, you can substitute granulated white sugar for brown sugar in this recipe if that is all you have. Be sure to cook the butter and sugar until it reaches hard crack stage or 305ºF otherwise you will end up with caramel that never hardens. If you do not have a candy thermometer, keep a very close eye on the boiling butter sugar mixture and stir continuously. Constant stirring ensures the toffee mixture will not burn at the bottom. The toffee is ready when it has thickened and gotten smoother. This typically takes about 10 minutes on medium-low heat.
    • Butter: I recommend using unsalted butter for this recipe so you can control the amount of salt in the recipe. Salted butters tend to vary in terms of the level of salt added, which can your recipe to end up too salty or not salty enough. Adding your own salt allows you to control exactly how much gets added. Having said that, if you only have salted butter, go ahead and use it, but be sure to omit the added salt in this recipe.
    • Vanilla extract: Toffee can be made without vanilla extract, so feel free to omit if you do not have any or you prefer plain toffee. I like to use vanilla because it gives this buttery toffee a wonderful hint of vanilla.
    • Salt: It may seem contradictory to add salt to sweet toffee, however, the salt helps balance out all the sweetness. Don't worry, your toffee will not taste salty!
    Ingredients needed to make homemade toffee bits.

    Equipment needed to make delicious toffee bits at home

    Candy thermometer

    In the homemade candy making cooking process, certain temperatures need to be reached to create the proper consistency.

    To make toffee, the hard crack stage needs to be reached. This is when the candy forms hard, brittle strands that break easily. If the toffee does not reach hard crack stage, it will remain soft and pliable when cooled, rather than hard and brittle. Hard crack stage is reached at approximately 305ºF.

    The best way to measure if the toffee mixture has reached hard crack stage is with a candy thermometer. The good news is these are inexpensive to purchase and clip onto the side of the pot so you can easily see when the mixture has reached proper temperature.

    If you do not have a candy thermometer, keep a very close eye on the boiling butter sugar mixture and stir continuously. The toffee is ready when it has thickened and gotten smoother. This typically takes about 10 minutes on medium-low heat.

    Silicone baking mat

    Otherwise known as a silpat, these are reusable mats used for baking. They provide a nonstick surface perfect for baking and for making toffee. The mat will not melt when the boiling mixture is poured on top of it and the hardened toffee will easily peel off the silicone mat once cooled.

    I would not recommend using wax paper, as it may melt when the boiling toffee mixture is poured on top. Parchment paper is a good substitute for the silicone baking mat if you do not have one.

    Baking sheet or jelly roll pan

    Line the baking sheet or jelly roll pan with the silicone baking mat and place this next to the stovetop where you are making the toffee mixture. This enables you to immediately pour out the hot butter sugar mixture onto the pan to cool because the toffee will immediately start to cool and harden once removed form the heat. Therefore, you will want to be prepared to pour out the toffee quickly once it has reached the proper temperature.

    Candy Thermometer

    A clip-on candy thermometer is useful in making candy at home, like this toffee recipe. It fits any size pot and is easy to read. It is also an inexpensive way to ensure your toffee reaches the proper temperature to produce the right results.

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    How to make this homemade toffee recipe

    Step 1

    Place a silicone baking mat or piece of parchment paper on a baking sheet and set right next to the stove top.

    Step 2

    In a medium saucepan, add the brown sugar, butter, pinch of salt, and vanilla.

    Add butter to a saucepan.
    Add butter to saucepan
    Add brown sugar to a saucepan with butter to make toffee.
    Add brown sugar
    Add salt to butter brown sugar mixture.
    Add salt
    Add vanilla to butter brown sugar mixture.
    Add vanilla extract

    Step 3

    Place over medium-low heat, bringing to a boil while stirring constantly with a heatproof spatula or wooden spoon until the mixture just starts to brown and thicken, about 10 minutes or until a candy thermometer reaches 305ºF (hard crack stage).

    If the butter separates from the sugar, remove the pan from the heat and whisk vigorously until combined. Return the pan to the heat and continue cooking over medium heat.

    Keep stirring butter sugar mixture to make sure it does not burn.
    Stir mixture continuously with a heat-resistant spatula
    Boiled brown sugar and butter to make homemade toffee.
    Continue cooking until mixture reaches 305 degrees F

    Step 4

    Once the toffee mixture has reached 305ºF, immediately remove from the heat and pour the hot sugar and butter mixture onto the prepared cookie sheet, quickly spreading into an even layer. Allow to cool at room temperature at least 20 minutes or until hardened.

    Pour boiled brown sugar butter mixture onto a silicone baking mat.
    Immediately pour mixture onto silicone baking mat lined baking sheet
    Spread boiled sugar butter mixture onto a silicone baking mat to cool.
    Spread into a thin, even layer and allow to cool at room temperature

    Step 5

    Once cool, break up into small pieces with your hands or by gently banging with a rolling pin or mallet. Be gentle, as the pieces break easily and will fly all over your kitchen if hit too hard.

    Break apart cooled toffee mixture with a mallet.
    Once cooled, gently break apart with a mallet or rolling pin
    Homemade toffee piece.
    Store toffee pieces in an airtight container or use in your favorite recipe

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    How to store homemade toffee bits

    Place toffee pieces in an airtight container, bowl with a lid, or ziplock bag until ready to use. Toffee should be stored at room temperature and will keep for up to two weeks.

    Toffee makes for the perfect addition to cookie recipes, blondies, and shortbread, like in my Slice & Bake Brown Sugar Toffee Shortbread Cookies. Add the toffee bits like you would chocolate chips and stir into the dough or batter.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    A pile of homemade toffee bits on parchment paper.

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Big bowl of homemade toffee bits.

    Crunchy & Buttery Homemade Toffee Bits

    DIY toffee bits require just a few minutes of time and is so worthwhile! Brown sugar and butter are boiled with a pinch of salt and vanilla extract then poured into a thin layer to cool and harden at room temperature. No chilling required. Break apart into the most crunchy, buttery toffee pieces to use in cookies, as an ice cream topping, or to eat plain.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cooling time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: American
    Keyword: homemade toffee, toffee, toffee bits
    Servings: 8
    Calories: 311kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • baking sheet
    • silicone baking mat
    • Candy thermometer

    Ingredients

    • 1 cup brown sugar packed
    • 1 cup unsalted butter
    • 2 teaspoons vanilla extract
    • pinch of salt
    US Customary - Metric

    Instructions

    • Place a silpat or piece of parchment paper on a baking sheet and set right next to the stove top.
    • In a medium saucepan, add the brown sugar, butter, vanilla and pinch of salt.
      1 cup brown sugar, 1 cup unsalted butter, 2 teaspoons vanilla extract, pinch of salt
    • Place over medium heat, bringing to a boil while stirring constantly with a heatproof spatula or wooden spoon until the mixture just starts to brown and thicken, about 10 minutes or until a candy thermometer reaches 305ºF.
      If the butter separates from the sugar, remove the pan from the heat and whisk vigorously until combined. Return the pan to the heat and continue cooking over medium heat.
    • Immediately pour the hot sugar and butter mixture onto the prepared sheet pan and quickly spread into a thin layer. Allow to cool at least 20 minutes or until hardened.
    • Once cool, break up into small pieces with your hands or by gently banging with a rolling pin or mallet. Be gentle, as the pieces break easily and will fly all over your kitchen if hit too hard.
    • Place pieces in a jar, bowl, or ziplock bag until ready to use.

    Notes

    Store toffee pieces in a jar, bowl, or ziplock bag for up to two weeks.

    Nutrition

    Calories: 311kcal | Carbohydrates: 27g | Protein: 0.3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 11mg | Potassium: 45mg | Sugar: 27g | Vitamin A: 709IU | Calcium: 30mg | Iron: 0.2mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Truffles & CandiesIntermediate
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      4 from 4 votes (1 rating without comment)

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      Comments

    1. Kitt

      March 10, 2024 at 4:31 pm

      5 stars
      YUM!!!
      Okay, so I am one of those bakers that will substitute ingredients where I might need to. Even though I did not have to substitute on this one, I used half organic brown sugar and half sucanat. As with what happens when I use sucanat to make caramel, I did not need to cook it as long. It came out wonderfully, and I like the fact that you use vanilla extract in your recipe. Once I broke up the toffee, it looked just like the picture.

      I went on to make my chocolate chunk toffee cookies with pecans 🥰😋 and I was very pleased with the results. I put the remaining toffee in a ziploc bag and had to put it out of sight to stop snacking on it, LOL. Thank you for this quick and delicious recipe!

      (P.S. What do your children think about the name of your website? 🥴)

      Reply
      • Kimberlee Ho

        March 13, 2024 at 7:55 pm

        This is great feedback, thank you for sharing! So thrilled you love these toffee bits. I eat them straight out of the jar constantly - they're so good!

        (My kids would say kick-butt baker when they were younger! 😊)

        Reply
    2. Jeannette

      July 10, 2024 at 8:51 pm

      I just made this and it was the first time I've ever made toffee. I was so intimidated for some reason. Really easy with your recipe and I added Mexican vanilla, as that's the only kind I have, and it is phenomenal. Thanks!

      Reply
      • Kimberlee Ho

        July 12, 2024 at 6:59 pm

        I'm so glad you tried something that was intimidating and you found it easy!!

        Reply
    3. Melinda J Wilcox

      July 17, 2024 at 5:39 pm

      5 stars
      Simple recipe with very specific technique shown and required as you candy makers know. The tips and pix are super helpful. Mine is yummy and cracks nicely but is a bit oily even tho I used American butter and stirred it hard to reincorporate the oil. I just dabbed at the oil with a paper towel after cooled, but just wondering...maybe a bit less butter even tho I did weigh it. I agree that toffee needs salt and vanilla. Please post tips on not eating it nonstop!!!!

      Reply
      • Kimberlee Ho

        July 19, 2024 at 4:37 pm

        Haha I wish I had some tips for you on how to stop eating it like candy!

        Reply
    4. Anonymous

      April 15, 2025 at 7:03 pm

      1 star
      Tried making this and the butter separated from the sugar, so I tried the suggested method of vigorously stirring until recombined. Literally nothing happened except I got burns all over my arms. Do not recommend.

      Reply
      • Kimberlee Ho

        April 20, 2025 at 3:23 pm

        Oh man, I'm so sorry that happened to you! I've made this many times and it's come out well. The butter can separate from the sugar, I'm sorry the technique I recommended didn't work out for you.

        Reply

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