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Georgia Toffee: A Sweet Taste of the South

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Buttery, crunchy homemade toffee loaded with chocolate and pecans (or walnuts!). This classic candy is surprisingly easy to make and perfect for gifting or enjoying yourself.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts (optional, but highly recommended!)

Instructions

  1. In a heavy-bottomed saucepan, combine butter, sugar, and salt.
  2. Heat over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon until butter melts and sugar dissolves.
  3. Continue stirring until the mixture comes to a boil.
  4. Insert a candy thermometer into the saucepan (making sure it doesn’t touch the bottom). Cook, stirring constantly, until the thermometer reaches 300°F (149°C), the hard-crack stage (about 5-10 minutes).
  5. If you don’t have a candy thermometer, you can test the toffee by dropping a small amount into a bowl of ice water. If it hardens into brittle threads, it’s ready.
  6. Remove from heat and stir in vanilla extract. Be careful, as the mixture will bubble up slightly.
  7. Line a 13×9 inch baking sheet with parchment paper or a silicone baking mat.
  8. Pour the hot toffee mixture onto the prepared baking sheet and spread evenly with a spatula. Work quickly.
  9. Immediately sprinkle chocolate chips evenly over the hot toffee. Let them sit for a minute or two to soften.
  10. Use a spatula to spread the softened chocolate evenly over the toffee.
  11. If using nuts, sprinkle them evenly over the melted chocolate and gently press them in.
  12. Let the toffee cool completely at room temperature (2-3 hours) or in the refrigerator (about 1 hour).
  13. Once cool and hardened, lift the toffee off the parchment paper or silicone mat.
  14. Break the toffee into pieces using a knife or your hands.

Notes

  • Heavy-Bottomed Pan: Absolutely essential to prevent burning.
  • Constant Stirring: Prevents burning and ensures even cooking.
  • Candy Thermometer: The most accurate way to ensure the toffee reaches the hard-crack stage.
  • Work Quickly: The toffee hardens fast, so spread it and add the chocolate promptly.
  • Storage: Store in an airtight container at room temperature for several weeks.
  • Variations: Experiment with different types of chocolate, nuts, sea salt, sprinkles, dried fruit, espresso powder, or spices.
  • Troubleshooting:
    • Toffee is too soft: Didn’t cook it long enough.
    • Toffee is too hard: Overcooked it.
    • Toffee is burnt: Didn’t stir constantly or heat was too high.
    • Chocolate doesn’t melt: Toffee wasn’t hot enough.
    • Chocolate is grainy: Chocolate may have overheated.

Find it online: https://mmmflavors.com/georgia-toffee/