Ingredients
½ cup (1 stick) unsalted butter (I use salted and decreased salt to 1/4 tsp)
1 cup granulated sugar
½ tsp fine table salt
Instructions
1. Line a rimmed baking sheet with parchment paper. Set aside.
In a heavy-bottomed 1-quart saucepan over medium heat, add the butter. Let it melt about halfway, then add the sugar and salt.
1. Line a rimmed baking sheet with parchment paper. Set aside.
In a heavy-bottomed 1-quart saucepan over medium heat, add the butter. Let it melt about halfway, then add the sugar and salt.
2. Whisk gently until the butter is fully melted and the mixture is smooth.
Bring the mixture to a boil, stirring occasionally. The mixture will bubble and froth at first.
Bring the mixture to a boil, stirring occasionally. The mixture will bubble and froth at first.
3. Stir constantly as the toffee thickens. It should transform into a creamy, glossy texture, similar to smooth melted peanut butter, with a rich tan-brown color, about 10 minutes. If using a candy thermometer, aim for 305°F to 330°F (hard crack stage). Avoid going past 340°F, or it may taste bitter.
4. Immediately pour the hot mixture onto the prepared baking sheet. Spread it into an even layer while it’s still hot. Work quickly because it hardens fast.
5. Let the toffee sit in a cool, dry place until fully set, at least 20 minutes.
6. Once hardened, place the toffee sheet into a resealable bag and use a rolling pin, heavy saucepan, or mallet to crack it into small bits. You can also chop it on a cutting board with a sharp serrated knife. Store in an airtight container at room temperature. Use in cookies, brownies, on ice cream etc.
7. Makes about 1-1/2 cups of bits
Tips for Perfect Toffee Bits
7. Makes about 1-1/2 cups of bits
Tips for Perfect Toffee Bits
*Use a heavy-bottomed pan: This helps the sugar cook evenly and prevents burning.
*Keep the heat steady: Medium heat works best. Too high can burn the toffee quickly.
*Stir consistently: Once the mixture starts boiling, stir constantly to keep the butter and sugar from separating.
*Watch the color: Look for a rich golden brown color. Too light and it may be soft, too dark and it can taste bitter.
*Work quickly: Pour the toffee as soon as it’s ready. It hardens fast as it cools.
*Toffee separated: Lower the heat slightly and keep stirring. This usually helps bring it back together.
*Too soft or sticky: It likely didn’t cook long enough. Next time, cook a little longer until it reaches a deeper golden color.
*Burnt taste: The heat was too high. Remove from heat as soon as it reaches a deep amber color.
*Keep the heat steady: Medium heat works best. Too high can burn the toffee quickly.
*Stir consistently: Once the mixture starts boiling, stir constantly to keep the butter and sugar from separating.
*Watch the color: Look for a rich golden brown color. Too light and it may be soft, too dark and it can taste bitter.
*Work quickly: Pour the toffee as soon as it’s ready. It hardens fast as it cools.
*Toffee separated: Lower the heat slightly and keep stirring. This usually helps bring it back together.
*Too soft or sticky: It likely didn’t cook long enough. Next time, cook a little longer until it reaches a deeper golden color.
*Burnt taste: The heat was too high. Remove from heat as soon as it reaches a deep amber color.
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