Homemade Toffee Bits
Homemade Toffee Bits
Ingredients
- 1 cup unsalted butter, American style
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the unsalted butter, packed brown sugar, and salt. Place the saucepan over medium heat.
⏱️ 1 min
- 2
Continuously whisk the mixture as it cooks. The butter will melt and the sugar will dissolve. Continue whisking until the mixture reaches approximately 300°F on a candy thermometer. The toffee will thicken and should resemble the consistency and color of peanut butter.
⏱️ 9 min•🌡️ 300
- 3
Once the desired temperature and consistency are achieved, immediately pour the hot toffee mixture onto a baking tray lined with parchment paper.
⏱️ 1 min
- 4
Using a heat-resistant spatula, quickly spread the toffee into a thin, even sheet on the parchment paper.
⏱️ 1 min
- 5
Allow the toffee sheet to cool and harden completely at room temperature for about 20 minutes. Do not refrigerate, as this can make the toffee sticky.
⏱️ 20 min
- 6
Once the toffee is fully hardened, break it into small, irregular pieces. You can do this by hand, or for a more uniform size, place the hardened toffee in a sturdy plastic bag and gently tap it with a meat tenderizer or mallet.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Toffee Bits
Ingredients
- 1 cup unsalted butter, American style
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the unsalted butter, packed brown sugar, and salt. Place the saucepan over medium heat.
⏱️ 1 min - 2
Continuously whisk the mixture as it cooks. The butter will melt and the sugar will dissolve. Continue whisking until the mixture reaches approximately 300°F on a candy thermometer. The toffee will thicken and should resemble the consistency and color of peanut butter.
⏱️ 9 min•🌡️ 300 - 3
Once the desired temperature and consistency are achieved, immediately pour the hot toffee mixture onto a baking tray lined with parchment paper.
⏱️ 1 min - 4
Using a heat-resistant spatula, quickly spread the toffee into a thin, even sheet on the parchment paper.
⏱️ 1 min - 5
Allow the toffee sheet to cool and harden completely at room temperature for about 20 minutes. Do not refrigerate, as this can make the toffee sticky.
⏱️ 20 min - 6
Once the toffee is fully hardened, break it into small, irregular pieces. You can do this by hand, or for a more uniform size, place the hardened toffee in a sturdy plastic bag and gently tap it with a meat tenderizer or mallet.
⏱️ 3 min