Melt In Your Mouth Toffee

Melt In Your Mouth Toffee

Ruth Denton 0

"This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe."

Ingredients 1 h {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
  2. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.
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Reviews 184

  1. 212 Ratings

Elyse Alexander

This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've had it burn on me using a family member's range that ran hotter than my own. A way too tell if it's burning in the beginning is once you've stopped stirring it watch it for about minutes or so, if very dark bubbles start to pop up in the center, it's too high. The center bubbles should have more of light amber color than a darker brown color. I hope this helps some of those having issues.


To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The addition of water also helps the butter melt to produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel. I received this toffee trick from a caterer and it truly works. Try it. (I also make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.)


Holy cow!! ADDICTING!! No matter how much you think that the sugar is going to burn DO NOT STIR after it boils. I had to hold Elizabeth back, so she wouldn't stir. After we poured the toffee into the pan we sprinkled the nuts on top, and then waited a few minutes for the toffee to harden. After that we spread on the melted chocolate. YUMMY!!