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Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ½ teaspoon fine table salt
Instructions
- Line a rimmed baking sheet with parchment paper and set it aside.
- Melt the butter halfway in a heavy-bottomed 1-quart saucepan over medium heat, then add sugar and salt.
- Whisk gently until the butter is completely melted and the mixture becomes smooth.
- Bring the mixture to a boil while stirring occasionally, allowing it to bubble and froth initially.
- Stir constantly as the toffee thickens to a creamy, glossy texture, reaching a rich tan-brown color in about 10 minutes. If using a candy thermometer, aim for 305°F to 330°F; do not exceed 340°F to prevent bitterness.
- Pour the hot mixture immediately onto the prepared baking sheet and spread it evenly while still hot, as it hardens quickly.
- Let the toffee cool and set in a cool, dry place for at least 20 minutes.
- Once hardened, place the toffee in a resealable bag and use a rolling pin or heavy object to crack it into bits, or chop it with a sharp serrated knife on a cutting board.
Notes
Make sure to use a heavy-bottomed saucepan to prevent burning the toffee.
Store the finished toffee bits in an airtight container to keep them crunchy.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 25g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg