Easy Homemade Toffee is the ultimate holiday treat and reminds me of my mom, who used to make this every year. Only eight ingredients, a little finesse, and some patience is all it takes!
Keyword: homemade toffee
Author: Sue Ringsdorf
17ouncesHershey's milk chocolate bars (with almonds, optional)- I use four 4.25 ounce bars
sunflower seeds/pumpkin seeds- to sprinkle over top (can be any or no nuts)
sprinkle of kosher salt
Prepare a baking sheet with parchment paper. Set aside.
Melt the butter in a medium pan. Add the sugar, syrup, water and salt and turn heat to medium high. Bring to a boil, stirring constantly, and then continue cooking over medium high heat until it becomes an almond color and the candy thermometer reaches 305 degrees. This process should take approximately 15 - 20 minutes. Be careful, because it is VERY easy to burn.
Pour mixture in prepared baking sheet, and even it out with a spoon.
Lay four large Hershey's candy bars on top. Wait a minute and then as the chocolate melts, spread it around evenly with a spoon. Top with some additional nuts (any kind you like or none at all) and a sprinkle of kosher salt.
Place in freezer for approximately 45 minutes.
Remove from freezer and break the toffee apart with your hands. Store in airtight container.
Make sure you use a candy thermometer, and clip it on to the pan, so that it does NOT touch the bottom of the pan.
Be patient as the mixture cooks, and don't turn the heat up over medium high (to avoid burning).
The toffee mixture is done at 305 degrees.
Store your toffee in an airtight container, in the refrigerator (for best results)