A rich, crunchy, buttery melt in your mouth toffee that has been perfected over the years!

The Best Toffee Recipe

One of the most frequently asked questions I get is, “Where do you get all of your recipes?” My answer is always, “They aren’t all mine!” Then I explain that they are recipes I’ve collected over the years from friends, family, and Pinterest. This really has become a community blog, with a variety of contributors!

This is the Best Homemade Toffee you will ever have, and it’s thanks to Charlyn & her Mom, Lavonne! Charlyn learned how to make this toffee by watching her Mom when she was a kid. Together they perfected it and since then this toffee has become quite famous! It’s known by our friends and family as ‘Charlyn’s toffee!’ She even made the batch that is pictured!

This toffee is often part of our church and school fundraisers and has sold to the highest bidder for up to $90/batch! That’s how good this stuff is! I personally love it because it’s thinner than traditional toffee, it’s like a cracker. Every single bite is caramelized perfection. Charlyn generously gives this toffee out as Christmas presents and I can’t think of a better gift!

If you love toffee as much as I do, then I think you will love Toffee Butter Pecan Cake Mix Cookies , Toffee Bars , Churro Saltine Toffee , Nutty Toffee Crackers , and Butter Toffee Pretzels , too!

What You’ll Need

1 cup Butter

1 cup + 2 tbsp Sugar

1/3 cup Almonds, Sliced

1 (7.56 oz) Giant Hersey’s Milk Chocolate Bar

Pecan Meal

How to Make the Best Homemade Toffee

Set a baking sheet over low heat on your stove top for a minute to warm it up. This keeps the toffee from separating when you pour it on the pan. Remove from heat and set on the counter.

Melt 1 (7.56 oz) giant Hersey’s milk chocolate bar in the microwave in 30 second intervals, stirring between each interval until the chocolate is smooth and melted. Set aside.

Over high heat, melt 1 cup butter in a large sauce pan. Cooking time should take about 6 minutes from starting the stove top to pouring on the cookie sheet.

Add 1 cup + 2 tbsp sugar and 1/3 cup sliced almonds.

Cook and stir until golden brown.

Immediately spread in a thin layer on the baking sheet.

Spread an even thin layer of melted chocolate over the hot toffee.

Sprinkle with pecan meal.

Let cool and break into pieces.