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
- 1/2 cup butter
- 1/2 cup sugar
- 2 tbsp 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
Thanks – I have a son with nut allergies so I can’t use commercial products!
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…
I’m curious to hear how the coffee crystals turn out. I would recommend starting with 1 teaspoon first.
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.
I’m out of butter, will margarine do?
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
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.
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??
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.
hi! i saw that this recipe is for 1/1/4 cups, do u know how much that weighs?
1 1/4 cups is equal to 200g which is the size of a bag of skor chippits.
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 🙂
I make own mayo. It’s super easy if you have a high-speed mixer like a Ninja Bullet or Vitamix 🙂
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……
Easy recipe. Turned out great. Taste is amazing !
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!
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.
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!