If you've never had homemade chocolate toffee, you've been missing out all your life! Rich caramel toffee is coated in creamy chocolate and sprinkled with nuts for a crunchy finish. Yum!
This easy chocolate toffee was a revelation for me! Of course, I had eaten store bought toffee before, but I always thought that toffee was too complicated to make at home.
But it's really quite simple, as you will see. With the help of a candy thermometer, it's really a breeze to make! This has quickly become one of my family's favorite holiday treats.
This chocolate covered toffee is:
- Easy to make.
- Sweet and salty.
- Fun to make.
- And even more fun to eat!
While you're here don't forget to check out our new Vegan Christmas Cookbook. It's packed with all my favorite tried and true recipes for a plant based holiday feast!
Tips & Variations
The finished chocolate toffee can be stored in an airtight container for up to 10 days. This also makes it a a fantastic homemade holiday gift!
You will need a candy thermometer to make this recipe. It really can't be skipped. I just use an inexpensive one like this - make sure it has a clip to attach it to the pot.
I coated my toffee with dark chocolate, but you can use any chocolate you like such as milk chocolate, or even a white chocolate.
The nuts give this chocolate covered toffee a great crunchiness, but they can be omitted if you prefer. You can also swap them for other toppings like pepitas, dried cranberries, or even crushed candy canes. Be creative!
This is one of my favorite desserts to make during the holiday season. (If you're here planning for the holidays, go check out my new Vegan Christmas Cookbook too!)
And if you love this chocolate toffee, don't miss these other delicious recipes:
- 25+ Incredible Chocolate Desserts
- Easy Vegan Chocolate Mousse
- 14 Healthy Homemade Candy Recipes
- Spiced Sweet Potato Caramels
- Spread a cup of mixed nuts at the bottom of a parchment paper-covered baking pan or tray.
- In a small saucepan (on which you have installed a candy thermometer) heat the water, butter, salt, and sugars. Cook gently, until the thermometer reads 300°F (150°C). ATTENTION: the temperature will rise very quickly, so be attentive.
- Remove from the heat immediately and add the vanilla (be careful, the mixture may splash a bit) and the baking soda.
- Using a small spatula, promptly transfer the caramel to your nuts at the bottom of the pan.
- Without waiting too long, spread the pieces of chocolate on the top of the caramel. Let the chocolate rest (& melt) for 2 minutes, then spread the chocolate over the nutty caramel in a thin layer.
- Cover the chocolatey caramel with the other half of the grated nuts and press lightly with the palm of your hand to insert them a little into the caramel.
- Let the toffee cool completely and break into pieces to serve.