Homemade Toffee Bits Recipe

Introduction

Homemade toffee bits are a delightful treat that add a rich, buttery crunch to your desserts and snacks. With just a few simple ingredients and some careful whisking, you can create perfect toffee pieces to sprinkle over ice cream, cakes, or even enjoy on their own.

Ingredients

• 55 g unsalted butter (½ stick)
• 100 g light brown sugar (½ cup)
• 1 pinch salt

Instructions

1. Step 1: Line a plate with parchment paper and set it aside. This needs to be ready to catch the hot toffee as soon as it’s done.
2. Step 2: Melt the butter in a small saucepan over medium heat. Once melted, add the light brown sugar and a pinch of salt.
3. Step 3: Whisk the mixture continuously. The toffee might separate or crumble at times, but keep whisking vigorously—it will come back together into a smooth, peanut butter-like consistency. Use a candy thermometer to check the temperature; it should reach 150°C (300°F), which usually takes about 6 minutes.
4. Step 4: If the toffee separates, remove the saucepan from the heat and whisk vigorously until it becomes smooth again.
5. Step 5: Be careful not to burn the toffee. If it turns too dark, it will taste bitter. Aim for a dark golden color that gives the toffee a buttery, nutty flavor.
6. Step 6: Pour the hot toffee onto the prepared parchment-lined plate, allowing it to spread evenly.
7. Step 7: Let the toffee cool completely for about 20–25 minutes until it hardens.
8. Step 8: Once cooled, break the toffee into pieces and pulse in an electric chopper 2–3 times until you reach your desired toffee bit size.

Tips & Variations

• For a richer flavor, try using browned butter instead of regular melted butter.
• If you don’t have a candy thermometer, test the toffee by dropping a small amount into cold water; it should harden quickly and be brittle.
• Add a pinch of vanilla extract or a sprinkle of sea salt right before pouring the toffee for extra depth of flavor.

Storage

Store your homemade toffee bits in an airtight container at room temperature for up to two weeks. Keep them away from humidity to maintain their crisp texture. Use them as a topping straight from the container—no reheating needed.

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 pinch of salt to avoid making the toffee too salty.

What if my toffee turns out grainy or crumbly?

This usually happens if the sugar isn’t fully dissolved or the mixture is overheated. Whisk vigorously during cooking to keep it smooth, and remove from heat as soon as it reaches 150°C (300°F).

Homemade Toffee Bits Recipe

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★★★★★

5 from 52 reviews

• Author: Lana
• Total Time: 27 minutes
• Yield: 2 servings 1x

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Description

This homemade toffee bits recipe delivers a rich, buttery, and nutty treat made from just a few simple ingredients. Crafted by melting butter with light brown sugar and a pinch of salt, then carefully cooked to the perfect temperature and texture, these toffee bits can be used as a delightful topping or mix-in for desserts and snacks. The process ensures a smooth, golden toffee that’s broken into charming bite-sized pieces with the help of an electric chopper.

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Ingredients

Scale 1x2x3x

Toffee Ingredients

• 55 g unsalted butter (½ stick)
• 100 g light brown sugar (½ cup)
• 1 pinch salt

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Instructions

1. Prepare the working surface: Line a plate with parchment paper to have it ready for the hot toffee once it is cooked, preventing it from sticking and allowing it to cool properly.
2. Melt the butter: In a small saucepan over medium heat, melt 55 g of unsalted butter, ensuring it liquefies evenly.
3. Add sugar and salt: Add 100 g of light brown sugar and a pinch of salt to the melted butter and begin whisking continuously to blend the ingredients thoroughly and prevent separation.
4. Cook the toffee to temperature: Keep whisking for about 6 minutes until the mixture smooths into a peanut butter-like consistency or, if using a candy thermometer, reaches 150°C (300°F). This is the crucial stage for perfect toffee texture.
5. Fix separation if it occurs: If the mixture separates or crumbles, immediately remove the saucepan from heat and whisk vigorously until it recombines into a smooth mixture.
6. Watch for burning: Carefully avoid cooking the mixture too long which causes burning and bitterness. Aim for a dark golden color indicative of buttery, nutty flavor.
7. Pour and spread the toffee: Pour the hot toffee onto the prepared parchment-lined plate and spread it evenly to cool.
8. Let it cool and harden: Allow the toffee to cool and harden at room temperature for approximately 20-25 minutes.
9. Break and chop: Once fully cooled and hardened, break the toffee into pieces and pulse 2-3 times in an electric chopper until the desired size of toffee bits is achieved.

Notes

• Continuous whisking is key to prevent the toffee from separating or becoming grainy.
• Use a candy thermometer for best accuracy to avoid burning.
• The toffee must be poured immediately once cooked to prevent it from setting prematurely in the pan.
• Allow toffee to cool completely before chopping for easier handling and cleaner breaks.
• Store toffee bits in an airtight container to maintain freshness.

• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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