Homemade Toffee Bits

Steps

1. 1

   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.

2. 2

   Place the butter in a small, heavy-bottomed saucepan over medium heat and let it melt gently. Do not use high heat, which may cause the mixture to separate.

3. 3

   Once the butter is partially melted, add the brown sugar and fine sea salt.

4. 4

   Whisk the butter, sugar, and salt vigorously for 1 full minute, until smooth and evenly combined. The sugar will not be fully dissolved yet; this is normal.

5. 5

   Keep the saucepan over medium heat and stir constantly, scraping around the edges to loosen any sugar that sticks. Continue cooking until the mixture bubbles, thickens, and resembles smooth melted peanut butter.

6. 6

   Do not leave the pan unattended or stop stirring, even briefly, because the toffee can burn quickly.

7. 7

   If the butter and sugar separate, remove the saucepan from the heat and whisk vigorously until the mixture is smooth again. Return it to medium heat and continue stirring constantly.

8. 8

   Cook until the mixture reaches 295–305°F (150–150 °C) (146–152°C (300–300 °F)), about 8–10 minutes, when checked with a candy thermometer. Without a thermometer, cook until the mixture is very smooth and glossy, deep golden-brown, and gives off a rich, toasty caramel aroma.

   Start 10-minute timer
9. 9

   Immediately pour the hot toffee onto the prepared baking sheet. Use a spatula to spread it evenly, working quickly and carefully because it is extremely hot and sets fast.

10. 10

    Let the toffee cool and harden for about 20 minutes.

    Start 20-minute timer
11. 11

    Once hardened, crack the toffee into small pieces with a mallet, rolling pin, or other heavy object, or cut it with a sharp serrated knife.

12. 12

    Store the toffee bits in an airtight container in a cool, dry place for up to 1 month.