These easy homemade toffee bits are made with 4 simple ingredients and takes just 15 minutes to whip up. It's buttery, crunchy and irresistibly addicting. Use it in cookies, brownies, blondies, cakes, cheesecakes, ice cream or as a snack!
If you're looking for ways of using toffee bits, try my toffee cookie butter blondies, toffee espresso blondies and toffee shortbread cookies.
Scratch-made toffee is a lot easier to make at home than you think. It's made by cooking butter, brown sugar, salt and a bit of water until it reaches 295 to 305ºF (146 to 151ºC), which is the hard-crack stage. Having a candy thermometer or an instant read thermometer is very useful, but if you don't have one, you can do the hard-crack test. Drizzle a bit of the hot toffee mixture into a cup of cold water. Fish the toffee out of the water and break it in half. If it snaps, it's ready. If it has a soft consistency, cook it a little longer.
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♡ Why You Will Love Homemade Toffee Bits
- Easy to make. Simply put, toffee consists of just cooking butter and sugar together until it reaches the hard crack stage. As long as you cook over medium-low heat and don't rush the process, and use a thermometer, it will be a sinch to make.
- Simple ingredients. You only need butter, light brown sugar, salt and a bit of water.
- Incredible flavor and texture. Not only is it buttery and crunchy, it's also the perfect blend of sweet and salty.
Ingredient Notes
Here are some notes about all the ingredients used for these homemade buttery toffee bits. Quantities and full instructions are in the recipe card below!
Homemade Salted Toffee Bits
- Butter - You can use salted or unsalted butter.
- Brown Sugar - Light brown sugar is best.
- Salt - Balances the sweetness. Omit, if you're using salted butter.
- Water - A bit of water prevents crystallization and prevents the fat from the butter from separating as the toffee cooks.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make homemade toffee bits! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Add cubed butter, brown sugar, salt and water to a small heavy-bottomed saucepan.
Step 2. Over medium-low heat, and using a silicone spatula, stir until butter is melted and combined.
Step 3. Continue cooking over medium heat and stirring often, cook until the mixture reaches 295 to 305ºF (146 to 151ºC).
Step 4. Immediately pour the toffee mixture onto a baking sheet lined with parchment paper. Quickly spread it as thin as you can in an even layer with an offset spatula or rubber spatula. Allow to cool for 20 minutes.
Step 5. Using the back of a large spoon, rolling pin or mallet, break into small pieces. Use it in cookies, brownies, blondies, cakes or as a snack. Enjoy!
Storage
- Room Temperature - Store in an airtight container in a dry, cool place for up to 2 weeks.
- Freezer - Store in a freezer bag for 2 to 3 months. Thaw at room temperature before using.
⭐️ Expert Tips
Before you start, line a baking sheet with parchment paper (do not use wax paper). Once the toffee reaches 295 to 305ºF (146 to 151ºC), you'll want to quickly pour it onto your prepared baking sheet.
Use a heavy-bottom saucepan. This will prevent the toffee from burning.
Cube your butter. This will make it melt more evenly.
Don't rush the process. Cook the toffee mixture on medium/low heat. Cooking it on high heat, can scorch the toffee and cause the butter to separate.
Cool toffee completely before breaking it. Wait for at least 20 minutes before breaking into pieces.
FAQ
A candy thermometer or instant read thermometer is recommended, as it will give you an accurate temperature reading and prevents you from overcooking. However, if you don't have one, after about 10 minutes, add a drop of the hot toffee mixture into a cup of cold tap water. It will harden as it hits the water. If the toffee snaps, it's ready. If it doesn't snap and has a soft consistency, cook it for an extra minute or two.
It should be stored in an airtight container, in a dry cooled place. It will keep for up to 2 weeks.
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📖 Recipe
Homemade Toffee Bits
Equipment
- Heavy-Bottomed Saucepan
- Candy Thermometer
- Silicone Spatula
- baking sheet
- Parchment Paper
INGREDIENTS
- 1 Cup (200g) Light Brown Sugar
- ½ Cup Unsalted Butter cubed
- 1 Tablespoon Water
- ¼ Teaspoon Fine Sea Salt
Instructions
- Line a large baking sheet with parchment paper and set side. Have an offset spatula near by as well.
- Add cubed butter, brown sugar, salt and water to a small heavy-bottom saucepan.1 Cup (200g) Light Brown Sugar½ Cup Unsalted Butter1 Tablespoon Water¼ Teaspoon Fine Sea Salt
- Over medium-low heat, and using a silicone spatula or wooden spoon, stir until butter is melted and combined.
- Clip a candy thermometer to the side of your pot if using. Continue cooking over medium-low heat and stirring often, cook until the mixture reaches 295 to 305ºF (146 to 151ºC). The mixture will boil vigorously and will become more smooth as it reaches the hard crack stage, about 10 to 15 minutes.
- Turn the heat off and Immediately pour the toffee mixture onto your prepared baking sheet. Using an offset spatula or silicone spatula, quickly spread it as thin as you can.
- Allow to cool for at least 20 minutes. Then using the back of a spoon, mallet or rolling pin, break into small pieces. Store in an airtight container in a cool, dry place for up to 2 weeks. Enjoy!
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