By December 11, 2014 1 Comments Read More →

Holiday Toffee

Holiday Toffee Box

It’s beginning to feel like Christmas at my house.

christmas curley

Christmas ornaments

Yesterday, I dug out the ornaments and decorated our tree.

tree ornaments

We have a very old-fashioned tree with colored lights, silver tinsel, strands of beads, and tons of glass ornaments.

eiffel tower2

Richard and I have been collecting figural glass ornaments for the past 30 years. Each year we add a  few new ones to the tree. This Eiffel Tower is a recent purchase . . .

Rubber ducky2

as well as this little, Christmas rubber ducky.

christmas curley

Today I made Holiday toffee from a Betty Crocker recipe. By no means am I a candy maker, but I do like to give it a try at Christmas time. I’ve made this toffee several times and it seems pretty foolproof.

toffee ingredients

Most likely you have the ingredients already on hand for your Holiday baking.

Boiling sugar and butter

I’ve found that making this toffee is easy as long as you follow some simple candy making rules. Use a heavy based sauce pan so that the sugar does not burn. Stir constantly, moving the spoon across the bottom of the pan and into the bottom edges. Do not rush the cooking time. I recommend pulling a stool up to the stove so you can sit and stir while the candy slowly comes up to temperature.  Use a candy thermometer. After about 13 minutes the mixture will start to turn brown. Watch the candy thermometer closely. When it registers 300 degrees it’s ready. Do not scrape out the sides and bottom of the sauce pan. There can be crystalized sugar on the sides and burnt sugar on the bottom. Scrape the toffee from the sides and bottom of the pan onto a separate sheet if you want to keep it (it’s great for taste testing). Your pan, spoon and thermometer will be coated with hard toffee. Don’t fret, it all comes clean easily with a soaking in some hot sudsy water.

When I was making my toffee today, I decided I wanted some bigger pieces of nuts,  so I did not chop them very fine. However, I found that the larger nut pieces did not adhere well to the chocolate. Next time, I will finely chop the nuts, as the directions specify.

Holiday Toffee Box2

I made three batches of toffee. One with semi-sweet chocolate chips and pecans and one with milk chocolate chips and almonds. The third batch was a bit of an experiment. I used white chocolate chips, a tiny bit of coconut and chopped cashews. For some reason the white chocolate did not spread smoothly onto the toffee. It’s not too pretty, but it tastes great. I boxed up the toffee into airtight containers; it’s ready for delivery to friends and neighbors.

christmas curley


Holiday Toffee

From book Betty Crocker
Easy to make, buttery toffee. Great for Christmas gift giving!


  • 1 cup sugar
  • 1 cup butter
  • 1/4 cup water
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup finely chopped pecans


Step 1. Heat sugar, butter and water to boiling in heavy 2 quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
Step 2. Immediately pour toffee onto ungreased large cookie sheet. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
Step 3. Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite size pieces. Store in airtight container.

Special Notes:

I gently press the chopped nuts down into the chocolate so they stick better. I also use milk chocolate chips and chopped almonds to make an Almond Roca toffee. You can use other types of chips, nuts and toppings to create custom toffees.

A Betty Crocker recipe from

Posted in: Dessert, Holidays

1 Comment on "Holiday Toffee"

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  1. Suzy says:

    The toffee looks wonderful.
    This is Aunt Madonna’s recipe. Hope you like it.

    Aunt Madonna’s Peanut Brittle

    Put in heavy pan: 2 cups white sugar, 1 cup light corn syrup, 1 cup water. Cook on medium high heat to soft ball stage 238 degrees. Then put in 2 cups raw peanuts and cook to hard crack stage 305 degrees. Take off burner and mix in 1 measuring tsp. of butter and 1 1/4 tsp. baking soda. Stir, then pour on to well greased jelly roll pan. Let cool. Then you can pick the large piece up and turn over, after it cools, then you can break it up in pieces.

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