Easy Homemade Toffee

Ingredients

• 2 cup salted butter (The transcript describes this as the doubled batch; the single recipe uses 1 cup.)
• 2 cup brown sugar (The transcript describes this as the doubled batch; the single recipe uses 1 cup.)
• fine salt (Add at the end; amount is not specified in the source.)
• Maldon flaky sea salt (For sprinkling over the finished toffee; amount to taste.)

Steps

1. 1

   Line two sheet pans with parchment paper. The parchment is optional, but it makes the cooled toffee easier to remove.

2. 2

   Place the salted butter and brown sugar in a heavy saucepan over medium heat. Cover briefly with a lid if desired to help the butter melt more quickly.

3. 3

   As the butter melts, whisk continuously so the butter and sugar begin to combine. If the mixture looks separated, keep whisking; it may take several minutes to become cohesive.

4. 4

   Once the mixture is fully combined, allow it to bubble over medium heat. Continue cooking and whisking until it becomes darker in color, puffy, and fluffy-looking, with a texture resembling warmed peanut butter.

5. 5

   Cook the toffee to 300–305°F (149–152°C) on a candy thermometer. Without a thermometer, boil it for approximately 10 minutes, watching closely for the darker color and puffy, bubbly appearance.

6. 6

   To check doneness without a thermometer, place a small spoonful of the hot toffee on a spoon or cool surface and let it stand for about 1 minute. It should harden and should not remain noticeably granular.

7. 7

   Remove the saucepan from the heat and add the fine salt, stirring it in carefully. The mixture will be extremely hot.

8. 8

   Pour the hot toffee onto the prepared parchment-lined sheet pans, dividing it as evenly as possible between the two pans.

9. 9

   Spread the toffee into an even layer on each pan. Sprinkle the surface generously with Maldon flaky sea salt while the toffee is still warm.

10. 10

    Let the toffee cool at room temperature for about 1 hour, or until completely hardened. Break it into pieces and store in an airtight container.

Notes

The transcript presents a doubled batch using 2 cups butter and 2 cups brown sugar; for the single version, use half of each amount. Use caution when handling the boiling candy mixture. The finished toffee can be eaten as candy or chopped and added to browned-butter chocolate-chunk cookies.

Nutrition per serving

• dessert
• candy
• baking
• homemade
• vegetarian
• gluten-free
• make-ahead