Homemade toffee bits
Homemade toffee bits are buttery, sweet nuggets of crunch perfect for baking or snacking. They’re quick to make with just a few ingredients, and honestly they’re a game-changer in cookies!
Ingredients
- 150 g granulated sugar
- 100 g butter
- Pinch of salt
Instructions
- Line a baking tray with a Silpat mat.
- In a small to medium, heavy-bottomed saucepan, melt the butter and sugar with the salt over medium-high heat. 150 g granulated sugar, 100 g butter, Pinch of salt
- Whisk constantly as the mixture cooks. The sugar goes from pale yellow to an amber brown. It will start off quite thick but as it nears the end of cooking it will become runnier as sugar becomes more fluid the hotter it gets. Don't let it get too dark or it can be bitter.
- Once amber brown, remove from heat and pour onto the prepared tray. Carefully tilt the tray to its side slightly to help the toffee spread.
- Let it cool and harden completely.
- Once set, break into small shards.
Notes
Stirring
Stirring continuously is essential to keep the sugar and butter evenly mixed. I use a whisk to keep the mixture smooth and prevent splitting. If your toffee splits, take it off the heat and whisk vigorously to bring it back together, but be careful you don't splash any hot toffee on you. It's extremely hot.Temperature.
Toffee needs to reach the hard-crack stage, around 290–300 °F (150 °C) to set properly. A candy thermometer is the most accurate tool, but you don’t actually need one. Usually, once the mixture goes from being pale yellow and thick, and turns a deep amber brown and thins out again it’s at the right stage. You can also use the cold water test: carefully drop a small amount of hot toffee into a cup of very cold water. If it hardens into threads that snap when bent, you’ve hit hard crack.How to break the toffee into bits
- For big shards, use your hands: Snap the edges gently with your fingers to get irregular, rustic shards.
- Tap with a tool: I like to use the back of a tool like the handle of a knife or a rolling pin. Tap lightly or press down to break the toffee along natural lines.
- For smaller bits: Put the toffee in a zip-top bag and gently tap it with a rolling pin or meat mallet.
Nutrition
Serving: 10gCalories: 69kcalCarbohydrates: 6gProtein: 0.1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 40mgPotassium: 2mgSugar: 6gVitamin A: 156IUCalcium: 2mgIron: 0.004mg
Tried this recipe?Let us know how it was!