Homemade Toffee Bits
Ingredients
- 1 stick (113 grams) unsalted American butter*
- 1 cup (200 grams) light brown sugar
- 1 teaspoon fine sea salt
Steps
- 1
Prepare your pan first: Line a rimmed baking sheet with parchment paper or a silicone baking mat. This will make it easy to pour and cool the toffee later.
- 2
Melt the butter: Place butter in a small, heavy-bottomed saucepan over medium heat and let it melt gently. Heating over high heat may cause the mixture to separate.
- 3
Add sugar and salt: Once the butter is partially melted, stir in the brown sugar and salt, then use a whisk to whisk vigorously for 1 full minute until smooth and evenly combined. The sugar won't be fully dissolved yet—that's normal.
- 4
Cook carefully: Keep the pan over medium heat, stirring constantly, including the edges to scrape up any sugar that sticks. The mixture will bubble, thicken, and look like smooth, melted peanut butter.⚠️ Important: Don't leave the pan unattended or stop stirring, even for a moment. Toffee can burn very quickly if ignored.
- 5
If the mixture separates: If the butter and sugar split at any point (see Notes), remove the pan from heat and whisk vigorously until smooth. Return to medium heat, stirring constantly, to finish cooking.
- 6
Check for doneness:*With a candy thermometer: 295°F-305°F (about 8-10 minutes)*Without a thermometer: Watch and smell closely. The mixture is ready when all three of these happen: the mixture is very smooth and glossy, the color turns a deep golden-brown, and a rich, toasty caramel aroma fills the air.
- 7
Pour and spread: Immediately pour the hot toffee onto the prepared pan and use a spatula to spread evenly. Work quickly and carefully, it's very hot but will set faster than you think. Let cool and harden, about 20 minutes.
- 8
Break into pieces and store: Once hardened, crack into small pieces with a mallet, rolling pin, or heavy object, or cut with a sharp serrated knife. Store in an airtight container in a cool, dry place for up to 1 month.