Easy Brown Sugar Toffee Recipe | CDKitchen.com (2024)

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This brown sugar toffee is like a little square of heaven. Perfect for satisfying your sweet tooth or impressing guests with your candy-making skills.

serves/makes:

ready in:

30-60 minutes

5 reviews
2 comments

ingredients

1 cup chopped walnuts
3/4 cup brown sugar (packed)
1/2 cup butter
1/2 cup semisweet chocolate chips

directions

Grease a 9x9x2 pan with butter. Spread the chopped nuts in the bottom of the pan.

Combine the brown sugar and butter in a medium saucepan over medium high heat. Stir constantly while the mixture bubbles. Lower the heat to medium and let cook, without stirring, for exactly 7 minutes.

Remove from heat and spread the mixture over the nuts in the pan.

While still hot, sprinkle the chocolate chips evenly over the toffee.

Cover the pan with foil to melt the chocolate.

While still hot, cut into squares then refrigerate until firm.

recipe tips

Use a candy thermometer to make sure the toffee reaches the correct temperature.

Avoid stirring the brown sugar and butter mixture once it starts cooking to prevent crystallization.

For a nuttier flavor, toast the nuts before adding them to the toffee.

Try different toppings on the toffee like sea salt, crushed peppermint, or toasted coconut.

To add a more complex flavor, try using a combination of dark brown sugar and white sugar in the recipe.

For a decorative touch, drizzle melted white chocolate over the cooled toffee before cutting into squares.

common recipe questions

Why use brown sugar in toffee?

Brown sugar adds a deep, rich flavor to the toffee that pairs nicely with the butter and nuts.

Can I use different nuts in this toffee recipe?

You can use your favorite nuts or a combination of nuts like almonds, pecans, or cashews.

Can I use milk chocolate chips instead of semisweet?

You can use milk chocolate chips if you prefer a sweeter taste, but the toffee may be a bit softer due to the lower cocoa content.

Why cover the pan with foil after sprinkling chocolate chips?

Covering the pan with foil helps the chocolate chips melt evenly from the residual heat of the toffee, making it easier to spread.

How long should I refrigerate the toffee before cutting?

Refrigerate the toffee until it is firm, usually about 1-2 hours, to make cutting it into squares easier.

How do I store the toffee?

Store the toffee in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer shelf life.

Can I freeze the toffee?

You can freeze brown sugar toffee in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

nutrition data

259 calories, 19 grams fat, 23 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.

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reviews & comments

Guest Foodie REVIEW:
August 11, 2013

Turned out just fine for me.
JugheaD REVIEW:
December 10, 2012

I really enjoyed making this, it was very simple.... And delicious. I will make this again.
Guest Foodie December 27, 2011

Tried this recipe twice. Both times it burnt after less than five minutes. It would probably turn out fine if cooked less time but I didn't really want to try it again after failing twice, so pay attention to the time!
chocode REVIEW:
November 30, 2011

I have this exact recipe from my mom's old recipe box I make it every year for Christmas.It is very easy just cook it exactly 7 min and it should come out perfect. Don't make on a rainy day or it will come out grainy. And it doesn't need water. I use pecans and dark chocolate it is requested by my family every year. Happy cooking. De
Guest Foodie REVIEW:
May 9, 2008

This was very easy & quick to make. And just 4 ingredients ! I did switch the chocolate to one 5 oz. bar of Hershey's Special Dark chocolate, broken into small pieces & it melted just fine. Tastes like expensive store bought Toffee to me.
RJ July 18, 2007

I can't fathom that this would be anything BUT grainy....Where's the water?
hope REVIEW:
December 17, 2006

this recipe didn't turn out at all. i followed the directions precisely and the toffee was grainy; it doesn't even look like toffee.

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