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.
Servings: 8
Calories: 311kcal
Ingredients
- 1 cup brown sugar packed
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- pinch of salt
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
