As you may already know, I have an insatiable sweet tooth. With Christmas around the corner, I usually have a steady supply of cookies, pastries, and chocolates to give me a boost and spread a little holiday cheer.
But as with most desserts, chocolate does get tiresome if I don’t mix things up. So I turned to my husband Chris for a few suggestions. He mentioned that his family loved making toffee during the holidays, and he fondly shared memories of his childhood toffee experiences.
I’ve never been fond of toffee. I suppose it was because I had never eaten homemade toffee. And it could be because the toffee I did have was usually hard as a rock and embedded in my least-favorite candy bars. But eventually Chris convinced me to try it.
I did some basic searching, and I found several recipes that seemed fantastic. Unfortunately, they were extremely complex and involved quite a few ingredients we didn’t have. As my cooking skills are limited, I worried that my first toffee recipe would be a flop.
Chris turned down the complex recipes, and he reminded me that toffee only needed a few basic ingredients: butter, sugar, and chocolate chips. Everything else is extra. So I narrowed my search and I eventually found a super basic toffee recipe from AllRecipes.com.
With so few ingredients, I worried that the recipe might also fail. Surely something so simple couldn’t compare to the fancier recipes I found. But when I made it and tried it, I fell in love. I simply had to share this tasty toffee with all of you!
With only five ingredients, this recipe is easy to remember and easy to follow:
- 2 Cups Butter
- 2 Cups White Sugar
- 1/4 Teaspoon Salt
- 2 Cups Chocolate Chips
- 1 Cup Chopped Almonds
This recipe is big enough to serve the whole family. Since Chris and I were the only ones eating it, I probably should have cut the recipe in half. We ended up eating toffee for days and days afterward.
Christmas toffee is much easier to make than any other dessert I’ve tried so far. Simply dump, stir, spread, and sprinkle:
- Cover a baking sheet in parchment paper or aluminum foil.
- Combine butter, salt, sugar in a large sauce pan.
- Stir on medium heat. The mixture will gradually turn a soft amber color. The longer you heat the toffee, the darker and harder the toffee will be when finished.
- Pour toffee onto the baking sheet.
- Sprinkle chocolate chips over the toffee. Let sit until the chocolate softens.
- Use a spatula to spread the chocolate evenly over the toffee.
- Sprinkle chopped almonds over the chocolate. Press lightly. You can avoid the mess if you cover your hand in a plastic bag.
- Place in refrigerator to chill and set.
- Cut or break into pieces. A pizza cutter may help you to cut through the harder bits of the toffee.
Yield: About 35 Pieces
This nutritional information is for a single bar, assuming you made about 35 pieces of toffee, like I did. I calculated the following via the MyFitnessPal App:
- Calories: 214
- Total Fat: 10 g
- Saturated Fat: 5.6 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated fat: 0.9 g
- Trans N/A
- Cholesterol: 13.7 mg
- Sodium: 16.9 mg
- Potassium: 20.4 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.3 g
- Sugars: 30.3 g
- Protein: 1.5 g
- Vitamin A: 3.7 %
- Vitamin C: 0 %
- Calcium: 0.7 %
- Iron: 2.4 %
Please remember that the nutritional information isn’t precise because the numbers vary depending on which brands you use and the size of pieces you make.
Look at Me Cook
Cooking toffee was an entirely new experience for me, so I’m still not entirely sure I got it perfect the first time. I think I didn’t cook it as long as I should have, so the toffee was still fairly soft after it set. I had a blast making it though!
These turned out beautifully, and they were melt-in-your mouth amazing.