Go Back
+ servings
Peanut butter almond roca pieces on white plate

Homemade Toffee Recipe

This butter toffee recipe tastes so good and is the perfect English Toffee but I swirled the top with peanut butter.
Course Dessert
Cuisine American
Keyword candy, toffee
Prep Time 20 minutes
Cook Time 20 minutes
Setting Time 3 hours
Total Time 3 hours 40 minutes
Servings 12 servings
Calories 313kcal
Author Dorothy Kern
Cost $8


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1/4 cup creamy peanut butter
  • 3/4 cup chopped almonds


  • Line a 9x13” pan with foil and spray with cooking spray. You can also use parchment, if you prefer.
  • Melt butter in a 2-quart heavy saucepan over low heat. Stir in sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Try not to splash the side of the pan too much or the sugar will stick and crystalize; stir gently.
  • Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove; watch it especially carefully during the last 5 minutes or so as it can reach temperature fast. Remove thermometer once it gets to 290°F. Turn off heat, stir in vanilla and salt quickly. Pour into prepared pan.
  • Cool for 4-5 minutes just until the top is set. Sprinkle with chocolate chips. Let them sit for about 2 minutes then use a knife or offset spatula to spread the chocolate evenly. While the chocolate is sitting, place the peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula. Sprinkle with nuts.
  • Let sit at room temperature about 3 hours or until set. Remove toffee from pan using foil, remove the foil and then break into pieces. Store in an airtight container for up to two weeks.


Serving: 1serving | Calories: 313kcal | Carbohydrates: 29g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 87mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg