Easy Layered Nut Toffee is totally addictive and every bite of this irresistible treat is full of chocolate, crunchy nuts and rich, buttery toffee!
Quick and Easy Toffee Recipe
This Layered Chocolate Nut Toffee is an incredible, homemade treat that is literally made from so many of my favorite things including, as many of you know, chocolate (of course), nuts of all kinds (but I chose almonds for this version) and and rich, creamy, smooth, buttery toffee!
Are you convinced to try it yet? Doesn't it sound wonderful?
This Layered Chocolate Nut Toffee is so easy and can be made with minimal effort. The hardest part is waiting the few hours for the candy to set and be ready to eat!
Best Butter Toffee Recipe
I used to be intimidated by candy recipes that require or recommend a candy thermometer because I automatically assumed that the recipe was going to be too complicated or I would screw it up. Yep, I had that much faith in myself!
You can purchase candy thermometers or deep fry thermometers in most houseware stores, grocery stores or supermarkets and of course online!
They are worth having and I highly recommend getting one that clips to the side of your pot or pan. Make sure that it doesn't touch the bottom of your pot or pan and you will continue to receive an accurate measurement.
I am embarrassed to admit it but boy oh boy was I a fool for not giving these kinds of recipes a try so many years before I did! The candy thermometer is nothing more than a kitchen tool, like a blender, to assist you in creating something amazing! Nothing more. Nothing less.
Candy thermometers make it possible for you to cook something, in this case candy, exactly as it needs, without error, every single time. Some candy recipes are fussy and temperatures need to be exact so why not just use the thermometer?
In most cases, candy making requires a thermometer, and I can't believe how much I have deprived myself of for all of these years. I will not do it any longer and I hope you give candy recipes a try too and face your fears! ?
Best Toffee Making Tips
- No Substitutions Be careful when substituting any ingredient in this candy recipe or any other. Candy making is almost a science and you can only change certain ingredients or more specifically, treats you are adding to it to eat or to use as decoration. The main ingredients must stay the same.
- Heavy Bottomed Saucepan OR Non Stick Skillet Ideally, the saucepan needs to be thick, deep, much bigger than you think you will need, and heavy, almost too heavy to comfortably lift. The pot needs to be able to tolerate the heat that the candy needs to reach in order to produce the best result. You can also use a large, non stick skillet which makes clean up so easy!
- Use a Wooden Spoon or a Silicone Spatula to do your stirring. The wooden spoon is stronger but the silicone utensil (whisk or spoon) will work, can handle the heat and clean without any difficulty.
- Stir Constantly over medium heat to combine butter, sugar and salt, for about ten minutes or so. The mixture will reach 290 to 300 degrees, slowly boil or bubble and turn a light brown or golden brown color by the time you are finished.
- Candy Thermometer It is possible to make this recipe without a thermometer but using one is always a better idea. Eliminate the possibility of error. I always believe why take the chance but my friend never uses one, goes totally by color and this recipe always works out for her. I am not that skilled apparently or that lucky. Using a candy thermometer is much simpler and more accurate than doing it by eye. How you do it is up to you!
Different Kinds of Chocolate
There are a few substitutions for regular chocolate if you don't have any on hand. See the list down below. Please keep in mind that using different chocolates may alter the flavor and color of the chocolate.
Substitute the exact same amount of whichever type of chocolate you desire and be prepared to possibly add 1 - 2 tablespoons of butter or shortening to it to smooth out the texture because of additives in the chocolate.
The more money you spend on your chocolate will generally mean less additives.
White chocolate is generally a chocolate confection made up of cocoa butter (not cocoa beans), sugar, and milk solids. It may contain other sweeteners and flavoring like vanilla. It is characterized by it's pale ivory color and high melting point.
Milk chocolate is a sweet chocolate that you can either or use in recipes, especially cookie recipes or just to snack on. It contains about 10% cocoa with added sugar, milk and cocoa butter.
Almond Bark (Confectionery Coating) comes in a bunch of forms from chips to blocks to squares. Despite its name, it doesn't contain nuts and is valued for its texture, taste, and melting ease. Although, you're most likely going to have to add 1 - 2 tablespoons butter or shortening as well since it doesn't contain any cocoa butter or chocolate liquor.
Unsweetened chocolate Made solely of cocoa butter and cocoa solids, the taste of this chocolate is bitter and unsuitable for eating directly, so it's only used in baking. It's great in cake, cookie or brownie recipes.
Dark chocolate Since it's sweeter than unsweetened chocolate and has less sugar, It's quite popular with those that want a sweet treat but are health conscious because it has less sugar than other chocolates. It has 35% cocoa.
Bittersweet chocolate is a sweetened dark chocolate that also contains at least 35% cocoa. It is mostly used in baking and is great for recipes that call for a strong chocolate flavor.
Semi-sweet chocolate This chocolate is also made with at least 35% cocoa and is the most versatile form of chocolate. It's ideal for baking and eating and can be found in many chocolate chip cookie recipes. It also has cocoa butter and sugar added.
How to Store this Hard Toffee Recipe
In a cool environment this Layered Chocolate Nut Toffee candy is shelf stable but make sure your cool environment is cool enough or this candy will start to melt.
I usually just store it in the fridge, in an airtight container, broken up into edible, bite sized pieces. It will last for up to a month even though mine disappears long before that!
Can you freeze Easy Layered Chocolate Toffee?
It is possible to freeze this Layered Chocolate Nut Toffee but I don't recommend it and don't do it myself. The layers in this candy can separate and then all of your hard work will be for nothing.
When we tried it my husband enjoyed eating the separated layers. Oh boy, what a mess that was but I am positive he enjoyed every minute of it!
If you feel you must try to freeze it I would wrap it in parchment paper, then tinfoil and into an airtight container or a resealable freezer bag with all of the air removed, or as much as possible.
Ingredients in Quick and Easy Toffee Recipe
- almonds, peanuts, pistachios, walnuts, pecans or your favorite
- chocolate chips
- white chocolate chips
How to make Toffee Chocolate Bars
Heat butter, sugar, and salt over medium heat, stirring frequently, for 10-12 minutes/until temperature reaches 300 or turns a light brown color. Do not turn the temperature up to make this step quicker.
Once mixture turns brown, quickly fold in chopped nuts, then pour into a lined baking sheet with parchment or a silicone mat (no larger than 9x11).
Sprinkle chocolate and white chips over the top, in a generous even layer, then let it sit for a few minutes. Spread melted chocolates all over your toffee, smooth out, and add sprinkles or whatever you desire.
Refrigerate for 2-3 hours then break into pieces and enjoy. I must tell you that this wait is dreadful and it will feel like it is taking forever, but the end result is worth it.
You can allow the toffee to get closer to room temperature to slice which will prevent cracking and make the toffee easier to break apart. I never do.
Options for Hard Toffee Recipe
- cream filled cookies
- dried fruits
- broken pretzels
- toffee bits
- butterscotch chips
- chocolate chips
- caramel chips
- chocolate covered caramels
- sprinkles or sparkles
Toffee Chocolate Bars as Edible Gifts
Next, you place your container, if you are using one, on top of a square cut piece of cellophane, lift and gather all of the cellophane together and tie it up with ribbon and make a huge bow and a gift tag and you are done! That is it!
Holiday Desserts to Try
Layered Chocolate Nut Toffee Video
Layered Chocolate Nut Toffee
- small rimmed baking sheet 9 x 11 inches
- Prepare a rimmed baking sheet with a silicone mat, tin foil or parchment paper and set aside. Try and make sure your baking sheet or area you are pouring onto is about 9x11 inches or the equivalent.
- Get out all of your decorations and have them ready to add on top of your chocolate once your chocolate is melted and hasn't hardened yet. The chocolate will cool off fast and you need to be ready!
- In a non stick skillet or heavy bottomed saucepan, heat butter, sugar, and salt over medium heat, stirring frequently or constantly, for at least 10 minutes. Just preparing you for what lies ahead!
- Mixture will continue to gently boil or simmer and remember to keep stirring.
- The temperature will gradually increase and reach between 290 and 300 degrees or turns a light brown golden color. I usually remove candy when it is 290 degrees because at that point the temperature continues to increase faster than I move and I don't want to burn it!
- Once mixture turns brown, and is almost 300 degrees, quickly fold in chopped nuts and then pour on to your prepared rimmed baking sheet.
- Sprinkle chocolate and white chips over the top, in a generous even layer, then let it sit for a few minutes.
- Using a spatula or a silicone tool, spread melted chocolate chips all over your toffee, smooth the chocolate right out, and add sprinkles or whatever decorations you are using.
- Refrigerate for 2-3 hours, then break into squares and enjoy.