Homemade Toffee Bits Recipe

Introduction

Homemade toffee bits add a delightful crunch and rich buttery flavor to your desserts. This simple recipe transforms just a few ingredients into sweet, crunchy morsels perfect for topping ice cream, cakes, or mixing into cookies.

Ingredients

• 1 stick (113 grams) unsalted American butter*
• 1 cup (200 grams) light brown sugar
• 1 teaspoon fine sea salt

Instructions

1. Step 1: Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a heavy-bottomed small saucepan, begin melting the butter over medium heat. Add the sugar and salt to the partially melted butter and whisk vigorously for one minute until combined.
3. Step 3: Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
4. Step 4: If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
5. Step 5: Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer.
6. Step 6: Let cool and harden for about 20 minutes.
7. Step 7: Place the sheet of toffee on a cutting board or in a zip-top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife.
8. Step 8: Store in an airtight container for up to 1 week.

Tips & Variations

• Use a candy thermometer to ensure the toffee reaches the proper temperature for the perfect crunch without burning.
• If you prefer a sweeter toffee, you can use white sugar instead of light brown sugar, but brown sugar adds a deeper flavor.
• For added texture, sprinkle chopped nuts or chocolate chips over the hot toffee before it sets.

Storage

Store homemade toffee bits in an airtight container at room temperature for up to one week. Keep them away from humidity to maintain crunchiness. To refresh the texture after storage, let them sit at room temperature before using; avoid refrigeration as it can cause the toffee to become sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty toffee.

What should I do if my toffee mixture burns or crystallizes?

Burned toffee will have a bitter taste and should be discarded. If it crystallizes, try whisking vigorously off the heat to recombine the sugars, then return to heat and continue cooking. Using a heavy-bottomed pan and constant stirring helps prevent this.

Homemade Toffee Bits Recipe

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★★★★★

4.7 from 118 reviews

• Author: lilan
• Total Time: 15 minutes
• Yield: About 1 cup of toffee bits 1x

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Description

This Homemade Toffee Bits recipe creates sweet, crunchy bits of buttery toffee perfect for topping desserts, mixing into baked goods, or enjoying as a snack. Made with simple ingredients—unsalted butter, light brown sugar, and sea salt—these toffee bits are cooked to the ideal temperature for that classic crunchy texture and rich flavor.

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Ingredients

Scale 1x2x3x

Ingredients

• 1 stick (113 grams) unsalted American butter
• 1 cup (200 grams) light brown sugar
• 1 teaspoon fine sea salt

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Instructions

1. Prepare the baking sheet: Line a small rimmed baking sheet with parchment paper or a silicone baking mat to ensure the toffee won’t stick and will be easy to remove once cooled.
2. Melt butter and combine ingredients: In a heavy-bottomed small saucepan, begin melting the butter over medium heat. Add the light brown sugar and fine sea salt to the partially melted butter. Whisk vigorously for one minute to thoroughly combine the ingredients.
3. Cook the toffee mixture: Continue cooking the mixture over medium heat, stirring constantly. Cook until the mixture thickens and resembles melted peanut butter, and a candy thermometer reads between 295 to 305°F (about 10 minutes). If the mixture separates, promptly remove it from heat and whisk vigorously to recombine, then return to heat and continue cooking.
4. Pour the hot toffee: Carefully and immediately pour the hot toffee onto the prepared baking sheet, allowing it to spread into an even layer. Be cautious as the mixture will be extremely hot.
5. Cool to harden: Let the toffee cool and harden at room temperature for about 20 minutes.
6. Break into bits: Once hardened, place the toffee sheet onto a cutting board or into a zip-top bag. Use a mallet, rolling pin, or heavy object to crack it into small toffee bits. Alternatively, cut into bits with a sharp serrated knife.
7. Store: Keep the toffee bits in an airtight container for up to 1 week to maintain freshness and crunch.

Notes

• Use a candy thermometer to ensure the toffee reaches the right temperature for perfect hardness and crunch without burning.
• If the mixture separates, rapid whisking will help to recombine it without affecting texture.
• Store the toffee bits in a cool, dry place to prevent them from melting or becoming sticky.
• These toffee bits are great for mixing into ice cream, sprinkling over cakes, or adding to cookies.
• Be very careful when working with hot sugar toffee to avoid burns.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: homemade toffee bits, homemade toffee, toffee recipe, dessert topping, crunchy toffee, easy candy