By Christie Vanover | Published January 2, 2012 | Last Updated March 13, 2023
Homemade toffee bits are so easy to make, and they taste so much better than the store bought bag ‘o bits. Use them in cookies, in muffins or on ice cream.
Here’s how to make homemade buttery, sugary goodness in less than 15 minutes.
You can break them up into smaller pieces for cookies, or you can break them into larger chunks to eat as a snack. Go ahead and dip them in chocolate. It’ll be our secret.
Start by placing butter, sugar, water and salt in a saucepot, and bring it to a boil.
After it boils for about 8 minutes, it will begin to caramelize. It’ll be tempting by don’t stir it.
If you stir it, the sugars will crystallize and you’ll end up with grainy toffee.
This is an important point of the process.
You want it to brown to a dark golden color for rich homemade toffee bits, but if you cook it too long, it will burn and become bitter.
It’s better to pull it off the heat a little early, just make sure it reaches 300F degrees with a candy thermometer. That will ensure it hardens when cooled.
Pour the mixture onto a Silpat-lined cookie sheet, and allow it to cool until hardened.
It smells so good, it’s going to be really tempting to taste it. Don’t do it! I speak from experience.
This candy is screaming hot, and will burn you. Be patient. It’s almost ready.
Once cooled, break it into bits and enjoy it in cookies, muffins or on ice cream.
You can store it in an air-tight container for a week or so. But they’re so good, it probably won’t last that long.
Recipes Using Homemade Toffee Bits
Homemade Toffee Bits
Ingredients
- ½ cup butter
- ½ cup sugar
- 2 tablespoon water
- pinch kosher salt
Instructions
- Place all ingredients in a saucepot and bring to a boil over medium-high heat (about 5 minutes.)
- Continue cooking for about 8 more minutes, until the mixture reaches 300 degrees and begins to turn brown.
- Pour onto a silpat-lined baking sheet and spread thin.
- Allow to cool. Place in a plastic bag and break the bits with a can or measuring cup.
Nutrition
This estimate was created using an online nutrition calculator
Lillian says
I’ve scrolled through all of the comments and have seen inconsistent advice about stirring or not stirring to avoid separation of the butter/sugar. Once the ingredients are incorporated, do I stir constantly at med-low heat or leave it to boil for 8 minutes without stirring? I’ve experienced the separation issue 3 times now and want to perfect this technique once and for all! Thank you for answering my question.
Christie Vanover says
I have found I get the best results, if I don’t stir. Also, I get the best results when I use Challenge or Kerrygold butter.
Amy says
I live where buying a bag of toffee and a lot of other convenience things aren’t available so do a lot of things homemade. I found several toffee recipes that are exactly the same but I wasn’t sure whether I was supposed to stir or not stir. Thank you for stating in your instructions not to stir and why not to stir.
Debra Morin says
Hi, I’m wondering if you really need a thermometer or can you just stop cooking when it is dark golden brown
Lauren says
I use this recipe every few months and never use a thermometer. I just go till it is the color I like
Daniela says
My suggest…. have a container ready for the finished product. I was having difficulty finding a lid, by the time I did I had eaten most of it. Think I even tried a round lid… was a rectangle container.
Bethel Knapp says
Gosh, easy peasy! Except I am the flub. . . when I poured it out it was soppy with butter. I read one of the comments you made that the heat was too high so will try it again in a few minutes. They taste correct! Look fabulous, albeit a bit greasy, so I am confident this next time will be perfect – like yours.
This is the third recipe I have tried this morning. I followed the recipe’s exactly and they came out horrid. So, I am on the right track with yours! I want to use them in cookies and I know they will be fabulous!
Thank you for such a great recipe. I am going to check out some of your other recipes.
Jan says
Super simple — thanks for this, worked great!
aakrati gupta tulsian says
Hi.. how can i add chocolate in this?
Christie Vanover says
I don’t recommend adding chocolate to the toffee, until it’s already set. Once you make the toffee and pour it on the pan. Let it fully harden. Then, you can spread melted chocolate on top. Once the chocolate hardens, you can crack it into chocolate covered toffee bits.
Anonymous says
Second time making toffee…your recipe,was fab
Leann Casebeer says
This was so simple and delicious but I had to drain some excess butter off and wipe with a paper towel. Is this normal?
Anonymous says
This comes from heating the mixture too quickly. lower the heat a bit next time.
jo says
I need toffee bits for a toffee blonde in a jar that im making.. how long will the toffee bits last?…. will they keep if they are in a jar with the other dry ingredients?
Christie Vanover says
They should last for weeks with dry ingredients. If there is any moisture in the jar though, they could lose their texture.
Lene says
Hello, I am honestly praying you get this question as soon as possible. I need to have these cookies by 3:00pm 8/11/18. Basically today. I was wondering if we can replace brown butter for the stick of butter. I’m making chocolate chip cookies and toffee cookies for a birthday party. I have used the Heath Bits O Brickle brand of toffee bits in the past. I’ve added it chopped extremely fine for the base of the CCC & the toffee cookies of course. I just happened to read the ingredients again and I somehow missed that they have almonds in them. The cookies are for kids and adults, and I just can’t risk any allergic reactions. Also, how do you think a bit of high quality real vanilla extract stirred in upon completion of the toffee. I would do this off the stove and continue to stir it in. If you think it would add a nice additional layer of flavor for the toffee, how much would you suggest to use per one batch of your recipe?
Hope to hear back soon. Fingers crossed.
LISA MICHELE says
FIRST TIME MAKING TOFFEE and I USED THIS RECIPE ….. IT WAS ‘PERFECTION’ THERE ARE NO OTHER WORDS TO DESCRIBE HIW IT TURNED OUT! I USED THE EXACT AMOUNTS OF EVERY INGREDIENT AND ‘BAMM’ IT TURNED OUT FABULOUS!
THANK YOU SO MUCH CHRISTIE !!
zestuous says
You’re so welcome. I’m glad you had such great success!
BELA says
Amaaaaaazing recipe, thanks for sharing! Just one question, how do you make it last longer? Cuz I cooked it and it turned out great, but in the next day it soften up.
Dorothy Dove says
Thank you for this recipe. I needed toffee bits for a cake, but my local grocery stores no longer carry them. I tried your recipe and let the mixture come to a nice amber color and the temperature was about 275. Unfortunately it had a slight bitter taste. I then made a second batch and did not let it cook quite as long. It came out perfect.
zestuous says
I’m so glad the second batch worked and that you enjoyed it. I bet the cake was great.
Dorothy Dove says
I made it for a bake sale. The lady who bought it is going to serve it for
Easter dinner. I told her to let me know how it tastes. I’m not sure how the homemade toffee held up in the cake as opposed to the store bought ones. Hopefully it will be better.
Adriana says
These were delicious, but they completely melted in my cookies.
Anonymous says
That is supposed to happen… but when the cookies cool they turn hard again..
Faith says
I look for easy. So I thought just buy some toffee bits. But this recipe is easier and better tasting than any thing I can buy. Thank you for sharing.
Marylou says
Brilliant recipe, thank you. I didn’t change anything and it worked perfectly. I used the toffee bits in toffee blondies and they are amazing. Thank you!
Karen says
Thanks – I have a son with nut allergies so I can’t use commercial products!
Amanda Michelle says
Thank you for this recipe…I have no experience with candy making nor do I own the “necessary equipment”(candy thermometer, heavy pans, etc) I’ve just got a sweet tooth from hell & not nearly enough sweets around my house to satisfy it but so far I have had nothing but good outcomes every time I’ve spontaneously decided to make some candy…except for rock candy..that never works out for me…but I’ve now done many batches of fudge (that’s what started my candy making adventure about a year & a half ago) & each was successful. It started with the $5 nestle fudge kit they sell during the holidays, then I started experimenting, different chocolate chip combos, extracts, add-ins, toppings, used candy bars instead of chocolate chips, condensed milk instead of evaporated, fluff instead of mini marshmallows, the combinations are endless… then one day I wanted some caramel & I’ve just about got that down pat too…caramel sauce that is…I never have corn syrup & haven’t found any recipes for soft caramels without it…but I have done all this candy making without ever having a candy thermometer…I don’t even try the water thing where you put a drop of your sugar mixture into a clear glass of water & see what stage your sugar is at by how it settles/disperses in the water..I’ve never been able to get the quite right either….ANYWAYS…..I’ve made your toffee recipe 4 times now going to make my 5th after I send thi’s & I have had great results every time..I now own a set of stainless steel copper bottom heavy pots & pans but since I never cook my sugar dry i haven’t noticed a real big difference between them & my usual scratched up barely there non-stick Teflon cookware. & I never buy real butter either…I use country crock margarine for everything…even baking..it does cause some issues with baking but so far it’s never given me a problem with any candy I’ve made…but the whole reason I even started this comment or maybe I should call it an essay (or some thing like that) was to ask if this would still work if I chose to add some instant coffee crystals to the mixture when I first combine everything..how much would you maybe suggest/recommend I use???.I’m thinking 1-2 tsps???? I’m not adding any sort of chocolate at all…I would but I don’t have any chocolate at home & I’m not walking in 102° weather to go get any either…so it’s just the toffee as written in your recipe & folgers instant coffee crystal’s added in….I’m planning to try a mini experiment batch by using your recipe cut in half or possibly even a quarter…
zestuous says
I’m curious to hear how the coffee crystals turn out. I would recommend starting with 1 teaspoon first.
Elle says
Re toffee bits recipe.. can I double tge recipe to make more? If so, do I have to modify anything? Thanks. Haven’t tried making this yet.
Kenyelle Pinkney says
I’m out of butter, will margarine do?
Danielle Arnold says
Did you figure out if margarine worked? I am making these for a lactose son and want to know if I can use lactose free margarine
Tina says
What’s the Big Deal to use anything Other than Butter. It’s been the best thing for us since forever… Margarine is actually Horrible it has Oils & other Fabricated Crap that is NOT from Real Natural Product. My goodness people Cmonnnn. Just use Frickin Butter & some of your Health Issues May actually go away.
Ellie says
Tina, she clearly said her son is lactose intolerant so he literally can’t eat butter without shitting like crazy and having stomach pain?? Stop being rude about her attempts to save her son from pooping for 3 days straight??
Anonymous says
Butter is approximately $7-8 for 4 sticks. Margerine is a lot more affordable at about $3-4 for a large tub. I know this is not your intention, but somebody could feel shamed that they cannot afford butter for all recipes.
sylvia :) says
hi! i saw that this recipe is for 1/1/4 cups, do u know how much that weighs?
Danielle Arnold says
1 1/4 cups is equal to 200g which is the size of a bag of skor chippits.
Daniel says
So impressed! Can’t believe it’s THIS simple to make! I always thought that toffe was like mayo — something you bought. Well, I’ve since learned how to make mayo 🙂
Kristin says
I make own mayo. It’s super easy if you have a high-speed mixer like a Ninja Bullet or Vitamix 🙂
syl says
I made this recipe for the first time and it was wonderful. I couldn’t stop eating it. Question: Is there a way to make uniform pieces? Just thinkin……
Anonymous says
Easy recipe. Turned out great. Taste is amazing !
Laren says
Anyone with separation issues didn’t measure correctly, trust me.I made it twice, once completely wrong,and one picture perfect, also watch the heat!
Angie Quezada says
Mine turned out great! I needed some toffee bits for a recipe but did not want to pay the high price. Thanks for sharing this recipe.
Tetisya says
I just tried this recipe out a few hours ago and it was absolutely spectacular!!! I’ve never tried candy making before this. The easiest toffe recipe i’ve come across. Love it!
Sandy Cole says
I cooked mine for exactly 13 minutes but found the sweet spot of number 4 on my burner. Once it started to boil it continued on this number. I have tried this before and one minute it looked good and the next burnt. I will make a mental note to only burn it up to 4 the minute it starts boiling. I also added a half teaspoon of vanilla just as I took it off the stove and stirred it in. I sprinkled a few milk chocolate chips on half and then spread it as it melted nicely. Tastes just like a Skor Bar. My only problem was it seemed a bit greasy but as it started to harden I wiped excess butter off the top and edges with paper towel.
I will make this open and share it with my family and friends, I’m thinking it will be jarred and given as Christmas gifts this year! 😊
Adalie says
Perfect…except for the fact that it turned out clear!
L says
Mine burned.. and never reached 300 degrees. Not sure how to avoid that. Had heat on medium/medium high. Cooked for quite a while but I finally gave up trying to reach 300. I cooked it for around 10 minutes. I felt that if I reduced the temperature it would never reach 300. Any “suggestions?
Anonymous says
When I use them in cookies, won’t it re-liquify? Just curious before I try it?
zestuous says
They may melt a little, but there will still be plenty of crunch. Enjoy.
Divya says
Hi,
I was wondering whether we could use the toffee bits in baking? like in cookies?
Thanks.
zestuous says
Absolutely Divya! They’re great in cookies, bread, pancakes – you name it!
Kelly says
I was wondering if I could substitute different sugars like brown, raw or coconut sugar?
zestuous says
Kelly,
I haven’t tried other sugars. Raw sugar may work, but I don’t think brown sugar will. It has a lot more moisture in it.
Valerie says
Unsalted or salted butter–or does it matter? The additional salt is what threw me. Thanks!
zestuous says
Valerie,
I always bake with unsalted butter, so I can control the salt content. If you use salted butter, you can omit the extra salt.
Mia says
This is a super recipe: easy, tasty, perfect.
zestuous says
Thanks Mia
Jeremy says
To think I almost ordered toffee bits from Amazon because none of my area grocery stores sell them anymore. This was so easy and incredibly delicious. Will use this recipe from now on!
zestuous says
Jeremy, I’m so thrilled that this recipe worked for you. Happy baking!
Lauren says
I need six bars’ worth. Should I double or triple this recipe? Thanks!
zestuous says
I recommend making two separate batches. Doubling it or tripling it may change the consistency.
Anonymous says
it is the best toffee I’ve tasted and it is a really quick recipe!!!
zestuous says
Thanks so much!
Fabiana says
These sound so delicious and simple. I’ll defiitely try them!
Rachel says
Thank you so much! I’m trying to make a mocha crunch cake with toffee pieces but my roommate has a nut allergy and I’d hate for her to smell this delicious cake and not be able to eat it. 🙂
zestuous says
Rachel,
You’re a great roommate!
sara says
Yay it worked now i can add this to my caramel apple jalousie. Thank you.
blanca says
how long will this last?? Can i make it a week in advance
zestuous says
They’ll last for weeks, but you want to make sure not to get any moisture in them, or they’ll get sticky.
Rachael B says
Yay! It worked! I did have a little separation issue when it started to thicken, but I turned my heat down to a med-low, stirred like crazy till it was completely combined. Turned the heat back up to medium (still stirring) and took it off the heat when it turned a light caramel color. So tasty! Thanks for posting this recipe!
zestuous says
You’re so welcome Rachel. I’m glad you got the recipe to work.
Tabbycat says
Probably something only I would do – but just a reminder not to touch this while it’s still hot (or put it anywhere near your skin!) I managed to drop some on my fingernail by accident and the gap between my fingernail and skin actually started bleeding immediately. I also have a burnt tongue from trying to get it off (as you do when your finger’s burning up…) Brilliant recipe though! 🙂
Pam says
Hope you could post a video too so we can compare what we did on our own.. ^^,
Angela M. Cable says
For those that are having a problem with it burning. If you’re at anything higher than sea level, you’ll have to adjust the temperature down from 300 F, Assuming that the recipe works as written AT sea level one would subtract 2 degrees for every 1000 ft elevation. Where I’m at, at 6000 ft, it would be 288 F, a substantial difference, it would be burnt black at 300 F.
Beckye says
Perfect!!!! Thanks so much for this recipe. I’ve spent a fortune on the store bought bits. Will never buy them again. These are much better.
Kaz says
I made one batch but by the time it got to 300 degrees on my thermometer it had turned really dark brown and tasted slightly bitter, so I tried another batch and at the 230 mark it separated badly both times I used real butter from the same pack, will have to try again as we can’t buy toffee bits for baking here in the UK
zestuous says
I’m sorry to hear that you’re having problems. Just to confirm, the temps should be in Fahrenheit. I don’t know what would cause it to separate.
Try placing everything in a clean, dry pot. Stir in once to combine and then leave it alone. Keep an eye on it. At about the 10-minute mark, it should start to change colors. Watch it and when it becomes a rich amber color (like the color in the picture), remove it from the heat. Give it a quick stir and pour it out on the lined pan.
Hopefully, that will work.
Anonymous says
I really wish you said on your recipe to not stir!
You didn’t mention anything about not stirring… Mine smells like vomit somehow. I followed your recipe exactly except I was stirring the whole time…..
Leigh says
I agree . Don’t let it get brown or it tastes burned.
Kim says
Love this! My daughter and I have a tree nut allergy. I can’t find toffee anywhere that does not have almonds in it! I also love the idea of chocolate bits mixed in. Thank you!
Jazmine says
I can’t seem to get this recipe right. Not sure if it’s the pot I’m using but my sugar and butter keep separating. Any suggestions?
zestuous says
Are you using real butter? Margarine and spreadable butter probably will not work because they have oil in them.
LKB says
I used real butter and it separated. After it cooled, I just poured off the excess oil and patted down the toffee with a paper towel, then broke it up. Tastes delicious!
Cathryn says
Yum is a understatement! I needed toffee bits for a cake recipe & came across this recipe. I don’t have a candy thermometer but gave it a crack & it came out a treat! Not sure I’ll have any left to make the cake, lol! Guess I’ll just have to make some more 😉
Liam says
I LOVED YOUR COOKIES. My mom and dad loved them and so did my sister. I put them into a cookie and it tasted amazing. THANKS FOR THE RECIPE SOOOOOO MUCH!!!!!!!
Louisa says
A very big thanks from The Netherlands for this recipe. I’ve just tried it and made my kids (and myself) very happy.
diana says
Just made some now and the whole family loved them! I added chopping almonds on top though and it taste the same as the herserys skor bits won’t be buying those anymore. Thanks for the recipe!
diana says
Oh plus I couldn’t figure out how to vote or I would have and I would have giving you a 5.
Patty says
I make this and have never had to grease or line a pan with anything. There is enough butter in the recipe that it doesn’t stick. I also sprinkle chocolate chips on top while it is still warm and spread with a knife. Tastes just like a Heath Bar.
zestuous says
What a great idea Patty. I love Heath Bars.
Soraya monterroso says
ok I didn’t want to buy a silpat. maybe just parchment so I don’t have to clean.
Anonymous says
You can actually just use foil as a liner. That’s what I did. Because of all the butter, the finished toffee doesn’t stick to the foil at all, & it makes clean up so much easier! ☺
Adriana says
Reynolds No-Stick Aluminum Foil is fabulous!
Wende says
Thanks so much for this recipe. I just made it and will add the toffee bits to my Almond Toffee Sandies I make every year at Christmas. I have always used store bought so your bits will make them extra tasty!!!
zestuous says
Thanks Wende. Almond Toffee Sandies sound wonderful.
Dede says
Thanks so much for sharing this.
I had a recipe that called for toffee bits and the commissary and wal-mart , where we live at the moment, do not carry either, almost gave up till I saw this 🙂
It was super easy and tastes YUMMY!! So butter smooth, my daughter and I could have eaten the whole thing, before we even made the cookies .
Never will I buy toffee again!!!
zestuous says
Wow. Thanks DeDe. I’m so glad you and your daughter enjoyed these. As you know, with Army life it can be hard to find the essentials. It’s fun to improvise…especially when things turn out better.
Dawn says
Yum! After years of buying bits, I decided to tryout a recipe. Thank you so much for the recipe and pictures, they really help.
For anyone without a heavy pot (like the author’s Le Creuset), start out with the ingredients over low-med low heat, just hot enough to melt the butter and begin dissolving the sugar. Once that’s done, begin raising the heat up to medium so it can come to a boil. Keep it boiling while you stir, stir, stir and watch the temp with a thermometer. The coloring instantly darkened close to 300 degrees.
I made the bits to go in a cookie recipe. Can’t wait for them to come out!
zestuous says
Dawn,
Thanks so much for the thorough instructions using other pots. I hope you loved the cookies!
Brandy says
Do you have to use butter or can you use marg?
zestuous says
I’ve never tried it with margarine. It may work, but margarine is usually made with oil, so I’m not sure it would develop the right consistency.
Perin says
Margarine is 1 molecule away from plastic, so you never want to cook or even eat with it at all. It doesn’t bake things that well, can ruin a lot of baking, butter is better for you, margarine is hydrogenated oil, sticks to your arteries and your kids will suffer years later with plaque on veins, no good! All these oils should be banned already. So many people do not realize. They actually thought margarine was better then butter at one time, but that probably was someone trying to sell their product. Steer clear of anything hydrogenated and make your own candy and cookies, your kids will be eating healthier.
Tanya Warren says
FYI…that is actually NOT true. People believe everything they read on the internet…hahaha
Taylor says
I was wondering, do I have to use white sugar, or would brown sugar work too? Can’t wait to try it!
zestuous says
I have never tried making them with brown sugar. It’s worth a shot. Let me know how they turn out.
Dina says
great idea!
May Lai says
Hi , mai I know how much is 1 T. water, I would like to try out yr recipe , it looks awesome . Thanks
zestuous says
T stands for tablespoon, which = 1/2 ounce.
Sweetbakingboutique says
Ohhh just love the looks of it and will try it right nowww.
Sandy Frederiks says
Instead of using silpat, parchment paper would work and you would not need to grease it. Parchment paper can usually be found at the supermarket with the foil, wax paper and plastic wrap, or in a kitchen supply store or – am I allowed to say Costco?
The recipe sounds scrumptious,will try it for my grandkids.
Andrea says
I was wondering what I could use instead of a silpat lined cookie sheet. Would it be possible to crisco to grease the pan add flour, and then pour the toffee down?
zestuous says
Don’t use flour. I recommend you lay a sheet of foil on the pan and then use Pam, butter, vegetable oil or Crisco. The foil will help you life the toffee off the pan easier.
Andrea says
Thank you for your response. I ended up using wax paper instead and it worked out just fine. Soooo good, definitely a keep.
Anonymous says
I was glad to read down and read this as getting the silpat isn’t an option for me at the moment.
Gonna make some in about 10 minutes. 🙂
Isabel says
Hello, I was up late and craving something sweet but had very few ingredients in my house and I came across your recipe. Only took me about 15 min total to make and about 5 min in the freezer and I am enjoying my toffee treat as I type this. I followed as directed but only added a few chopped nuts (leftover little bags from McDonald’s sundaes). Thanks so much for sharing. I definitely will be making more soon!
zestuous says
I’m so glad I could cure your late night craving. Thanks so much for taking the time to post your comment…love the nuts addition.
Heather Worley says
Made these today! Yummy!! Thanks so much for sharing!
zestuous says
I’m so glad you liked them.
Kathy Mercure says
Wow, what a great idea. My mother-in-law could use this recipe. I’ll share it with her too! Thanks for posting.
zestuous says
Thanks Kathy. Enjoy.
georgia says
Good.
Ally says
Christie! I love this and tried it, but mine’s not as pretty as yours!! Maybe I cooked it too long…didn’t have a candy thermom, so went w/time…mine’s more ‘chocolaty’ color…true to my boho nature I tweaked it some and added about 1/8 tsp of chili pepper flakes then some walnuts and black finishing salt…it’s really rich and gooooooooooooooooood! I’m going to do it again and TRY to make mine look like yours!!
zestuous says
Awesome Ally. I love your creative add-ins. It sounds like the sugar cooked a little too long. I cooked mine in a Le Creuset pot on medium high (burner set to 8) for exactly 13 minutes from the time I turned the burner on to the time I pulled it off the stove.
Ally says
Gonna try it again and do it in my Le Creuset, too…I do think I cooked it a little too long, hence the chicory somewhat choco bitter, but interesting, taste. 13 minutes this time…and I’m gonna invest in a candy thermometer!! LOL!! I’m posting my rendition at Ally’s Kitchen, and, of course, giving your link and you total credit!! xoxo
Igor says
January 16, 2009 P150K?!!?!?SERIOUSLY?!!? haha. asan na yang mga kseotng yan! Ilabas na yan! Haha