14 Irresistible Toffee Recipes That Make Great Gifts

You might think homemade toffee is tricky, but it’s simple with the right steps and a candy thermometer. You’ll learn 14 easy recipes, from classic almond to vegan coconut oil versions, with clear ingredient lists and short instructions for cooking, cooling, and topping. Each batch makes a neat gift, so you can prep, package, and label them quickly. Keep a sheet pan and spatula handy and try one next.

Classic English Almond Toffee

A rich, buttery English almond toffee with a satisfyingly crunchy snap — perfect for gifting or nibbling by the handful.

Ingredients:

• 1 cup (227 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) light corn syrup or golden syrup
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3/4 cup (90 g) whole almonds, toasted and roughly chopped
• 4 oz (115 g) dark chocolate (optional), finely chopped or chips
• Sea salt flakes for sprinkling (optional)
• Parchment paper or a silicone baking mat for lining

How to Make:

1. Line a baking sheet with parchment paper or a silicone mat and spread the chopped toasted almonds in an even layer; set aside.
2. In a heavy-bottomed saucepan, melt the butter over medium heat until fully liquid.
3. Add the sugar, corn syrup (or golden syrup), and sea salt to the melted butter; stir to combine.
4. Clip a candy thermometer to the pan and cook, stirring gently, until the mixture reaches 300°F (150°C), the hard-crack stage; this usually takes 8–12 minutes.
5. Remove the pan from heat and stir in the vanilla extract quickly and carefully — the mixture may bubble.
6. Immediately pour the hot toffee over the almonds in a thin, even layer; spread gently with a spatula if needed.
7. If using chocolate, sprinkle the chopped chocolate over the hot toffee and let sit 1–2 minutes to soften, then spread the melted chocolate evenly over the toffee.
8. Sprinkle sea salt flakes on top if desired, then let the toffee cool completely at room temperature until firm (about 1–2 hours).
9. Once set, break the toffee into pieces with your hands or a knife and store in an airtight container at room temperature for up to 2 weeks.

Enjoy the crunchy, buttery classic — perfect with tea or wrapped up for a sweet homemade gift!

Dark Chocolate Sea Salt Toffee

Dark Chocolate Sea Salt Toffee — crisp, buttery toffee coated in rich dark chocolate with a sprinkle of flaky sea salt.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1/2 cup (170 g) light brown sugar, packed
• 1/4 cup (60 ml) water
• 1/4 tsp kosher salt (plus extra for sprinkling)
• 1 tsp pure vanilla extract
• 8 oz (225 g) dark chocolate (60–70% cocoa), chopped or chips
• 1–2 tsp flaky sea salt (Maldon or similar), for topping
• Optional: 1/2 cup chopped toasted almonds or pecans

How to Make:

1. Line a 9×5-inch (or similar) baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
2. In a heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam.
3. Stir in granulated sugar, brown sugar, water, and 1/4 tsp kosher salt; mix until combined.
4. Bring the mixture to a steady boil over medium heat, stirring constantly at first to dissolve the sugars.
5. Attach a candy thermometer to the pan and continue boiling without stirring (you can gently swirl) until the mixture reaches 300°F (hard crack stage), about 10–15 minutes.
6. As soon as it hits 300°F, remove from heat and carefully stir in the vanilla extract.
7. Pour the hot toffee immediately into the prepared pan and spread evenly with a spatula or by tilting the pan.
8. Let the toffee sit for 1–2 minutes until the surface is barely warm, then sprinkle the chopped dark chocolate evenly over the top.
9. Wait 2–3 minutes for the chocolate to soften, then spread it smoothly over the toffee with an offset spatula. If using nuts, sprinkle them on now.
10. Finish with a light sprinkle of flaky sea salt while the chocolate is still soft.
11. Let the toffee cool and set completely at room temperature for 1–2 hours, or speed up by refrigerating for 30–45 minutes.
12. Lift the set toffee from the pan using the parchment overhang and break into pieces. Store in an airtight container with parchment between layers.

Enjoy—these crunchy, chocolatey, salty-sweet bites are dangerously addictive!

Espresso-Infused Toffee Squares

Espresso-Infused Toffee Squares — rich, crunchy toffee with a bold coffee kick.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) light corn syrup (or golden syrup)
• 2 tablespoons instant espresso powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (260 g) semisweet chocolate chips
• 1/2 cup (50 g) chopped toasted almonds or pecans (optional)
• Flaky sea salt for sprinkling (optional)

How to Make:

1. Line an 8×8-inch (20×20 cm) square pan with parchment, leaving an overhang for easy removal; set aside.
2. In a small bowl, dissolve the espresso powder in 1 tablespoon hot water; stir and set aside.
3. In a heavy-bottomed saucepan, melt the butter over medium heat.
4. Add the granulated sugar, corn syrup, and sea salt to the pan and stir until combined.
5. Clip a candy thermometer to the pan and bring mixture to a boil, stirring occasionally, until it reaches 300°F (hard crack stage), about 8–12 minutes.
6. Remove the pan from heat and stir in the dissolved espresso and vanilla extract (mixture will bubble up briefly).
7. Immediately pour the hot toffee into the prepared pan, spreading evenly with a spatula.
8. Let the toffee sit for 1–2 minutes, then sprinkle the chocolate chips evenly over the hot surface.
9. Wait about 2–3 minutes for the chips to soften, then spread the melted chocolate into an even layer.
10. Sprinkle the chopped toasted nuts and flaky sea salt over the chocolate, pressing lightly so they stick.
11. Allow the toffee to cool completely at room temperature (or chill for faster setting) until firm, about 1–2 hours.
12. Use the parchment overhang to lift the toffee from the pan and break or cut into squares or shards.

Enjoy a coffee-forward crunch — perfect with an espresso or a glass of milk!

Maple-Pecan Holiday Toffee

A cozy holiday toffee with warm maple and crunchy pecans — perfect for gifting or nibbling by the fire.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup pure maple syrup (grade A or B)
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans, toasted
• 8 ounces semisweet chocolate (or chocolate chips)
• Optional: flaky sea salt for sprinkling

How to Make:

1. Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal; set aside.
2. Toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant; transfer to a plate to cool.
3. In a heavy-bottomed saucepan, melt the butter over medium heat.
4. Add maple syrup, granulated sugar, water, and salt; stir to combine.
5. Bring the mixture to a steady boil, stirring occasionally to prevent sticking.
6. Clip a candy thermometer to the pan and cook until the mixture reaches 300°F (hard crack stage), about 10–15 minutes; don’t stir vigorously.
7. Remove from heat and stir in the vanilla extract.
8. Immediately pour half the toasted pecans into the prepared pan and spread them evenly.
9. Carefully pour the hot toffee mixture over the pecans and spread to the edges.
10. Let the toffee cool for 5–7 minutes, then sprinkle the chocolate evenly over the top.
11. Wait 2–3 minutes for the chocolate to soften, then spread it into an even layer with an offset spatula.
12. Sprinkle the remaining pecans over the warm chocolate and, if desired, finish with a light pinch of flaky sea salt.
13. Allow the toffee to cool completely at room temperature until set, about 1–2 hours, or speed it up in the refrigerator for 30–45 minutes.
14. Once firm, lift the toffee from the pan using the parchment overhang and break into pieces.

Enjoy your maple-pecan holiday toffee — sweet, buttery, and irresistibly crunchy!

Coconut-Almond Crunch Toffee

Coconut-Almond Crunch Toffee — buttery toffee studded with toasted coconut and crunchy almonds for a tropical twist on a classic.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon vanilla extract
• 1 cup shredded sweetened coconut, lightly toasted
• 1 cup whole almonds, toasted and roughly chopped
• 6 oz bittersweet or semisweet chocolate, chopped (or chocolate chips)
• Optional: flaky sea salt for sprinkling

How to Make:

1. Line a baking sheet with parchment paper or a silicone mat; set aside.
2. Toast the coconut in a dry skillet over medium heat, stirring, until golden; transfer to a bowl.
3. Toast the almonds in the same skillet until fragrant; chop roughly and mix with the coconut.
4. In a heavy-bottomed saucepan, combine butter, sugar, corn syrup, and salt.
5. Cook over medium heat, stirring constantly, until the mixture reaches a deep amber color and 300°F (hard-crack stage) on a candy thermometer — about 8–12 minutes.
6. Remove from heat and stir in the vanilla quickly.
7. Pour the hot toffee onto the prepared sheet and spread into an even layer with a spatula.
8. Immediately sprinkle the chopped almonds and toasted coconut evenly over the hot toffee.
9. Let sit for 1–2 minutes, then sprinkle the chopped chocolate over the top.
10. Wait about 2 minutes for the chocolate to soften, then spread it evenly with an offset spatula.
11. If desired, sprinkle a pinch of flaky sea salt over the chocolate.
12. Cool completely at room temperature until set, about 1–2 hours, or speed up in the fridge.
13. Once firm, break into bite-sized pieces and store in an airtight container.

Enjoy the sweet, crunchy, tropical crunch — perfect for gifting or snacking anytime!

Vegan Coconut Oil Toffee

Crispy, buttery-style toffee made vegan with coconut oil for a crunchy, caramel-y treat.

Ingredients:

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) full-fat coconut milk (shake can well)
• 1/2 cup (115 g) virgin coconut oil
• 2 tablespoons light corn syrup or maple syrup
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/2 cup (85 g) dairy-free chocolate chips (optional, for topping)
• 1/4 cup chopped toasted nuts (almonds, pecans, or walnuts), optional for garnish
• Parchment paper or a silicone baking mat for lining

How to Make:

1. Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal.
2. Combine sugar, coconut milk, coconut oil, and corn or maple syrup in a medium heavy-bottomed saucepan.
3. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle boil.
4. Clip in a candy thermometer and continue cooking, stirring occasionally, until the mixture reaches 300°F (150°C) — the hard crack stage — about 10–15 minutes.
5. Remove from heat and carefully stir in the salt and vanilla extract.
6. Immediately pour the hot toffee into the prepared pan and spread it evenly with a spatula.
7. If using chocolate, sprinkle the chocolate chips over the hot toffee and let sit 1–2 minutes until melted, then spread into a thin layer.
8. Sprinkle chopped toasted nuts over the chocolate, if desired, and gently press them in.
9. Let the toffee cool at room temperature until fully set, about 1–2 hours, then lift from the pan using the parchment overhang.
10. Break into pieces and store in an airtight container at room temperature for up to 1 week.

Enjoy your vegan coconut oil toffee — satisfyingly crunchy with a tropical twist!

Peanut Butter Swirl Toffee Bites

Peanut Butter Swirl Toffee Bites — crunchy, buttery toffee kissed with creamy peanut butter swirls.

Ingredients:

• 1 cup (225 g) unsalted butter (2 sticks)
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (170 g) semi-sweet chocolate chips
• 1/2 cup (120 g) creamy peanut butter
• Optional: flaky sea salt for sprinkling

How to Make:

1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, letting the edges hang over for easy removal.
2. In a medium saucepan over medium heat, combine the butter, sugar, corn syrup, and salt.
3. Stir constantly until the butter melts and the mixture comes to a boil.
4. Clip a candy thermometer to the pan and continue boiling, stirring occasionally, until the mixture reaches 300°F (hard crack stage), about 8–12 minutes.
5. Remove the pan from heat and stir in the vanilla extract.
6. Pour the hot toffee into the prepared pan and spread it evenly with a spatula.
7. Immediately sprinkle the chocolate chips over the hot toffee and let them sit for 1–2 minutes until they soften.
8. Use an offset spatula or the back of a spoon to spread the melted chocolate into an even layer.
9. Warm the peanut butter slightly (10–15 seconds in the microwave) so it’s pourable, then drop spoonfuls of peanut butter over the chocolate.
10. Use a toothpick or skewer to swirl the peanut butter into the chocolate, creating marbled patterns.
11. If desired, sprinkle a pinch of flaky sea salt over the top.
12. Let the toffee cool completely at room temperature or in the fridge until set, about 1–2 hours.
13. Lift the toffee from the pan using the parchment, then break or cut into bite-sized pieces.

Enjoy these addictive Peanut Butter Swirl Toffee Bites — crunchy, creamy, and impossible to resist!

Double Chocolate Hazelnut Toffee

Decadent, crunchy toffee studded with toasted hazelnuts and double layers of chocolate—pure bliss in every bite.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/4 cup light corn syrup (or golden syrup)
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 cup toasted hazelnuts, roughly chopped
• 8 ounces dark chocolate (or bittersweet), chopped or chips
• 4 ounces milk chocolate, chopped or chips
• Optional: flaky sea salt for sprinkling

How to Make:

1. Line a 9×9-inch or similar baking pan with parchment paper, leaving an overhang for easy removal; set aside.
2. In a medium heavy-bottomed saucepan, combine butter, sugar, corn syrup, and salt.
3. Melt over medium heat, stirring constantly until the butter and sugar are fully combined.
4. Attach a candy thermometer to the pan (or use visual cues) and bring mixture to a boil, stirring occasionally to prevent burning.
5. Continue cooking until the mixture reaches 300°F (hard crack stage) or becomes a deep amber color, about 8–12 minutes; be careful, it’s very hot.
6. Remove from heat and quickly stir in vanilla extract.
7. Immediately pour the hot toffee into the prepared pan and spread evenly with a spatula.
8. While the toffee is still hot, sprinkle the toasted hazelnuts evenly over the surface and gently press them in.
9. Let sit for about 2–3 minutes until slightly cooled but still warm.
10. Sprinkle the dark chocolate evenly over the toffee; let sit 1–2 minutes to soften, then spread into an even layer.
11. Repeat with the milk chocolate, sprinkling it over the dark layer and smoothing gently to combine or leave as two distinct layers.
12. If desired, finish with a light sprinkle of flaky sea salt.
13. Let the chocolate set completely at room temperature (or chill briefly in the fridge) until firm.
14. Once set, lift the toffee from the pan using the parchment overhang and break into pieces.

Enjoy breaking off a piece and savoring the crunchy, nutty, double-chocolate goodness!

Ginger Spice Cranberry Toffee

Ginger Spice Cranberry Toffee — sweet, chewy toffee with a zing of ginger and tart cranberry crunch.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 1/2 cup (120 ml) light corn syrup or golden syrup
• 1/4 cup (60 ml) water
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger (or 1 tablespoon finely grated fresh ginger, packed)
• 1/2 teaspoon ground cinnamon (optional)
• 1 1/2 cups (150 g) dried cranberries, roughly chopped
• 1 cup (175 g) dark or semisweet chocolate chips (optional, for topping)
• 1/2 cup (50 g) chopped toasted almonds or pecans (optional, for topping)

How to Make:

1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang to lift the toffee out later; lightly grease the paper.
2. In a heavy-bottomed saucepan, combine butter, granulated sugar, brown sugar, corn syrup, water, and salt.
3. Cook over medium heat, stirring constantly until the butter melts and sugars dissolve.
4. Attach a candy thermometer to the pan and bring the mixture to a boil without stirring; continue cooking until the temperature reaches 300°F (150°C), the hard crack stage (about 8–12 minutes).
5. Remove the pan from heat immediately and quickly stir in the vanilla and ground or grated ginger (and cinnamon if using).
6. Stir in half of the chopped dried cranberries so they’re distributed through the toffee.
7. Pour the hot toffee carefully into the prepared pan and spread evenly with a spatula.
8. Sprinkle the chocolate chips evenly over the hot toffee; let sit 1–2 minutes until they soften.
9. Spread the melted chocolate into an even layer, then sprinkle the remaining cranberries and the chopped toasted nuts on top, pressing gently so they stick.
10. Let the toffee cool completely at room temperature until firm, about 1–2 hours (or chill briefly to speed it up).
11. Lift the toffee from the pan using the parchment overhang, break into pieces, and store in an airtight container at room temperature for up to two weeks.

Enjoy the sweet-sour pop of cranberries and warm ginger with every crunchy bite!

Orange Zest White Chocolate Toffee

A bright, buttery toffee studded with white chocolate and zippy orange zest — a sweet that sings with citrus.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) light corn syrup
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly grated orange zest (from 1–2 oranges)
• 8 oz (225 g) white chocolate, chopped or chips
• 1/4 cup lightly toasted sliced almonds or chopped nuts (optional)
• Additional orange zest or a light sprinkle of flaky sea salt for garnish (optional)

How to Make:

1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal; set aside.
2. Combine the butter, sugar, corn syrup, and salt in a heavy-bottomed saucepan over medium heat.
3. Stir constantly until the butter melts and the sugar dissolves, then clip on a candy thermometer.
4. Bring the mixture to a boil, stirring often, and cook until it reaches 295°F (146°C) (hard crack stage); this takes about 8–12 minutes.
5. Remove the pan from heat and immediately stir in the vanilla and the tablespoon of grated orange zest.
6. Quickly pour the hot toffee into the prepared pan and spread evenly with a spatula.
7. While the toffee is still hot, sprinkle the chopped white chocolate evenly over the surface; let sit 2–3 minutes to soften.
8. Use an offset spatula to spread the melted white chocolate into an even layer.
9. Sprinkle the toasted almonds (if using) and extra orange zest or flaky sea salt on top.
10. Let the toffee cool completely at room temperature until the chocolate is set, then refrigerate 20–30 minutes to firm it up.
11. Lift the toffee from the pan using the parchment overhang and break into pieces with your hands or cut with a sharp knife.
12. Store in an airtight container layered with parchment at room temperature for up to 2 weeks.

Enjoy the crunchy, citrusy bite — perfect for gifting or nibbling with tea!

Matcha Pistachio Toffee

Matcha Pistachio Toffee — a crunchy, buttery toffee kissed with earthy matcha and studded with toasted pistachios.

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 2 tbsp light corn syrup (or golden syrup)
• 1/4 tsp fine sea salt
• 1 1/2 tsp culinary matcha powder, sifted
• 1 cup (120 g) shelled pistachios, toasted and roughly chopped
• 6 oz (170 g) dark chocolate (60–70% cacao), finely chopped
• 1 tsp vanilla extract
• Optional: flaky sea salt for sprinkling

How to Make:

1. Line a baking sheet with parchment paper and lightly butter the paper or spray with nonstick spray.
2. In a heavy-bottomed saucepan, melt the butter over medium heat until fully liquid.
3. Add the sugar, corn syrup, and sea salt; stir constantly until the sugar dissolves.
4. Clip a candy thermometer to the pan and bring the mixture to a boil, stirring occasionally to keep it even.
5. Continue cooking until the mixture reaches 300°F (150°C), the hard-crack stage; the toffee will be a deep amber color.
6. Remove from heat and quickly stir in the vanilla and sift in the matcha powder until evenly combined.
7. Immediately pour the hot toffee onto the prepared sheet and spread to about 1/8–1/4 inch thickness using an offset spatula.
8. While the toffee is still hot, sprinkle the chopped toasted pistachios evenly over the top, pressing lightly so they adhere.
9. Let the toffee cool for a few minutes until slightly set, then sprinkle the chopped dark chocolate over the surface.
10. Wait 1–2 minutes for the chocolate to soften, then spread it into an even layer; finish with a light sprinkle of flaky sea salt if using.
11. Allow the toffee to cool completely at room temperature (or refrigerate briefly) until the chocolate is firm.
12. Break into shards or bite-sized pieces and store in an airtight container at room temperature for up to 2 weeks.

Enjoy the crunchy, matcha-green, pistachio-studded bliss — perfect for gifting or snacking straight from the jar.

Bourbon-Glazed Toffee Rounds

Bourbon-Glazed Toffee Rounds — sweet, smoky, and perfectly crunchy with a boozy kick.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup light corn syrup (or golden syrup)
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 tbsp bourbon
• 2 cups semi-sweet chocolate chips (or chopped chocolate)
• 3/4 cup toasted chopped pecans (or almonds), plus extra for garnish
• Sea salt flakes for finishing (optional)
• Parchment paper or silicone baking mat

How to Make:

1. Line a baking sheet with parchment paper or a silicone mat and lightly scatter a thin layer of chopped toasted pecans where each toffee round will sit.
2. In a medium heavy-bottomed saucepan, melt the butter over medium heat.
3. Add the granulated sugar, brown sugar, corn syrup, and fine salt; stir constantly until sugars dissolve.
4. Clip on a candy thermometer and bring the mixture to a boil, stirring occasionally to prevent scorching.
5. Cook the toffee until it reaches 300°F (hard-crack stage), about 10–15 minutes; remove from heat immediately.
6. Stir in the vanilla and bourbon quickly and carefully—the mixture may bubble—then let it sit for 30 seconds.
7. Working quickly, spoon or pour tablespoon-sized rounds of the hot toffee onto the prepared sheet, spacing them apart.
8. Let the rounds cool for about 3–4 minutes until the surface is slightly set but still warm.
9. Sprinkle a tablespoon of chocolate chips on each warm toffee round; let sit 1–2 minutes to melt, then spread the chocolate into an even layer.
10. Press a few toasted chopped pecans into the melted chocolate on each round and sprinkle a pinch of sea salt if desired.
11. Allow the toffee rounds to cool completely at room temperature until firm, about 30–45 minutes, or chill briefly to speed up setting.
12. Once set, peel the rounds from the parchment and store in an airtight container between layers of parchment for up to two weeks.

Enjoy these sweet and smoky bourbon-glazed toffee rounds with a cup of coffee or a splash of bourbon for the grown-ups—pure crunchy bliss!

Salted Caramel Pretzel Toffee

Crunchy, sweet, salty — Salted Caramel Pretzel Toffee is the snack you won’t be able to stop munching.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup corn syrup (light)
• 1/4 tsp kosher salt (plus extra for finishing)
• 1 tsp vanilla extract
• 2 cups crushed pretzels (about 4 oz)
• 10–12 oz semisweet or milk chocolate chips (or chopped chocolate)
• Optional: flaky sea salt for sprinkling

How to Make:

1. Line a 9×13-inch baking pan with foil and lightly grease the foil.
2. Spread the crushed pretzels evenly across the bottom of the pan.
3. In a medium heavy-bottomed saucepan, melt the butter over medium heat.
4. Add granulated sugar, brown sugar, and corn syrup; stir to combine.
5. Bring the mixture to a boil, stirring constantly, then clip on a candy thermometer.
6. Continue stirring and cook until the mixture reaches 300°F (hard crack stage); this takes about 8–10 minutes.
7. Remove from heat, stir in the 1/4 tsp salt and vanilla extract.
8. Immediately pour the hot toffee evenly over the pretzels and spread to cover.
9. Let the toffee set for 2–3 minutes, then sprinkle chocolate chips evenly over the hot toffee.
10. Wait 1–2 minutes for the chocolate to soften, then spread it into an even layer with an offset spatula.
11. While the chocolate is still soft, sprinkle a pinch of flaky sea salt over the top.
12. Let the pan cool completely at room temperature (or chill briefly to speed up).
13. Once firm, lift the foil from the pan and break the toffee into pieces.

Enjoy the addictive crunch and gooey caramel — perfect for sharing (or not)!

Sugar-Free Stevia Toffee

Sweet, buttery toffee—without the sugar crash!

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1/2 cup water
• 1 cup erythritol or allulose granular sweetener (for bulk & texture)
• 2 teaspoons powdered stevia (or 1 teaspoon concentrated liquid stevia; adjust to taste)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped toasted almonds or pecans (optional)
• 4 ounces sugar-free dark chocolate or unsweetened baking chocolate, chopped (optional, for a chocolate coating)
• A little butter or cooking spray to prepare the pan

How to Make:

1. Line an 8×8-inch pan with parchment paper and lightly grease it so the toffee will release easily.
2. In a heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam.
3. Add the water and granular erythritol/allulose, stirring to dissolve.
4. Bring the mixture to a gentle boil, stirring often, and cook until it reaches a firm-ball stage (about 250–265°F / 121–129°C) or until a small amount dropped into very cold water forms a firm, pliable ball. This may take 8–12 minutes.
5. Remove from heat and quickly stir in the powdered or liquid stevia, heavy cream, vanilla extract, and salt until smooth. Taste and adjust stevia if needed, remembering it’s concentrated.
6. If using nuts, fold them in now or sprinkle them over the pan later.
7. Pour the hot toffee into the prepared pan and spread evenly. Let it cool for a few minutes until it begins to set.
8. If using chocolate, sprinkle the chopped chocolate over the warm toffee and let it sit 2–3 minutes to melt, then spread into an even layer. Sprinkle extra nuts on top if desired.
9. Allow the toffee to cool completely at room temperature, then refrigerate for 30–60 minutes to firm up.
10. Lift the parchment from the pan, break or cut the toffee into bite-sized pieces, and store in an airtight container in the fridge to keep it firm.

Enjoy your sugar-free, melt-in-your-mouth toffee—perfect for nibbling or gifting!

Conclusion

You’ve got 14 toffee ideas that suit many tastes, budgets, and occasions. Pick one, follow the steps, and you’ll have a tasty gift in under an hour for most recipes. If you worry it’s hard, start with the classic almond or the chocolate sea salt version — they’re forgiving and use simple tools. Wrap pieces in parchment or a tin, label them, and give with confidence; people will enjoy your homemade treat.