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homemade toffee brittle dipped in chocolate served on a plate on top of a white and blue linen with a coffee mug

Toffee Brittle Dipped in Milk Chocolate

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5 from 1 review

This buttery-rich toffee is full of crunchy nuts, almonds and pecans are my favorite. Top with chocolate or break it into pieces and enrobe it in chocolate, you're sure to love this toffee recipe. Step-by-step photos teach you how to make toffee. 

  • Total Time: 35 minutes
  • Yield: 30-40 Pieces 1x

Ingredients

Units Scale
  • 8oz (1 Cup) Salted Butter
  • 200 grams (1 Cup) Granulated Sugar
  • 1 Teaspoon Baking Soda
  • 125 grams (1 Cup) Roasted Nuts, roughly chopped (Pecans and Almonds are my favorite)
  • 9oz Chocolate Callets, divided

Instructions

  1. To have success with this recipe I highly suggest you get everything prepared so you can move quickly as soon as the toffee has reached temperature. Line a baking sheet with a silicone liner or parchment paper and get a thermometer and offset spatula ready. Weigh the ingredients.
  2. In a large, heavy-bottomed saucepan over low- medium heat mix together the butter and sugar. Whisk mixture frequently. Do not increase the heat, you want the butter and sugar to melt evenly.
  3. Continue whisking constantly for about 8-10 minutes. The mixture will start to turn color to a dark golden color. At this point, using an instant-read thermometer check that the toffee should be at 300F/149C on a candy thermometer.
  4. Quickly stir in the baking soda then pour in the toasted nuts and then pour them onto the prepared baking sheet. Use an offset spatula or the back of a metal spoon to spread the toffee mixture evenly.
  5. Let the toffee sit for 30 minutes to set and harden then break into one to two-bite chunks.
  6. Heat some water in a small pot and place a heat-proof bowl on top of the saucepan, making sure it does not touch the water. Place 2/3rds of the chocolate callets into the bowl. Let sit for 2 minutes then stir continuously until all of the chocolate is melted. Take the bowl off the heat and stir in the remaining 1/3 of the chocolate. Mix until the chocolate is all melted, once the temperature reaches 84F/85F/29C. This is the temperature of tempered milk chocolate to ensure your chocolate sets with a shiny top and the chocolate snaps.
  7. Use a fork to dip the chunks of toffee into the tempered chocolate, tap the fork on the edge of the bowl to encourage the excess chocolate to drip off then gently add the dipped candy on to a parchment or silpat lined baking sheet. Let sit for 12 hours ideally.  
  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 20 minutes
  • Cook Time: 15 Minutes
  • Category: Dessert
  • Method: Cooking
  • Cuisine: English
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