Name: Classic Christmas Toffee
Prep time: 5 min
Cook time: 15 min
Total time: PT-488390H33M45S
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks); 1 cup granulated sugar; 1/4 tsp salt; 1 tsp pure vanilla extract; 2 cups semisweet chocolate chips; 3/4 cup chopped roasted almonds (or pecans, optional); Optional: flaky sea salt for garnish

A buttery, crunchy treat that brings the holiday spirit with every bite, this Classic Christmas Toffee is one of those festive staples I keep coming back to each year. With rich layers of caramelized sugar and butter, melted semisweet chocolate, and a generous sprinkle of chopped almonds or pecans, it’s the kind of sweet I love to make in big batches—some for gifting, and plenty for myself. It’s simple, beautiful, and delivers that perfect snap with every bite.

Why You’ll Love This Recipe

I love how this recipe transforms just a few basic pantry ingredients into something so elegant and crave-worthy. It’s a no-fuss kind of dessert that doesn’t require any fancy tools beyond a candy thermometer and a baking sheet. Plus, it’s incredibly versatile—I can switch up the toppings depending on what I have on hand. It sets up beautifully, stores well, and makes a perfect homemade gift for neighbors, coworkers, or holiday party hosts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter (2 sticks)

1 cup granulated sugar

1/4 tsp salt

1 tsp pure vanilla extract

2 cups semisweet chocolate chips

3/4 cup chopped roasted almonds (or pecans, optional)

Optional: flaky sea salt for garnish

Directions

I start by lining a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

In a heavy-bottomed saucepan, I melt the butter over medium heat and stir in the sugar and salt.

I bring it to a boil, stirring constantly, and let it cook until it hits 300°F (the hard crack stage). That takes around 10-15 minutes.

After removing it from the heat, I stir in the vanilla extract and immediately pour the hot mixture onto the prepared baking sheet, spreading it out evenly.

I let it sit for a minute, then sprinkle chocolate chips over the surface and wait about 2 minutes for them to melt.

I spread the melted chocolate evenly and top it with chopped nuts, gently pressing them into the chocolate so they stick.

If I want an extra layer of flavor, I add a pinch of flaky sea salt over the top.

Then I let it cool completely—either at room temp or in the fridge if I’m in a hurry—before breaking it into pieces.

Servings and timing

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes + cooling

Servings: About 20 pieces

Calories per piece: 220 kcal

Variations

Nut-free version: I skip the almonds or pecans and top it with crushed pretzels or dried cranberries instead.

White chocolate twist: Sometimes I swap the semisweet chocolate for white chocolate and add crushed peppermint on top for a more wintery vibe.

Espresso kick: A pinch of instant espresso powder added to the chocolate layer gives it a mocha flavor I love.

Double chocolate: I mix in a few milk chocolate chips along with the semisweet ones for a richer flavor.

Spiced version: A sprinkle of cinnamon or nutmeg over the toffee before adding chocolate brings a warm, cozy touch.

Storage/Reheating

I store the broken toffee pieces in an airtight container at room temperature for up to two weeks. If I need it to last longer, I keep it in the fridge, but I make sure it’s well-sealed to prevent moisture from ruining the texture. I don’t recommend reheating this candy—it’s meant to be enjoyed as-is, with its perfect crunchy snap.

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FAQs

What if I don’t have a candy thermometer?

I recommend using a thermometer for best results, but if I don’t have one, I test the mixture by dropping a small amount into cold water. If it hardens immediately and cracks when I bite it, it’s ready.

Can I use margarine instead of butter?

I wouldn’t substitute butter in this recipe. Margarine has a higher water content, which can interfere with the toffee’s texture and prevent it from setting properly.

Why did my toffee separate?

If my butter and sugar separate during cooking, it’s usually because the heat was too high or it wasn’t stirred consistently. I keep the heat moderate and stir constantly for a smooth mixture.

How do I keep the chocolate from separating from the toffee?

I press the nuts gently into the melted chocolate and let everything cool completely before breaking into pieces. This helps the layers stay together.

Can I freeze Christmas toffee?

Yes, I can freeze it! I just wrap the pieces tightly in parchment and place them in a freezer-safe bag. It stays good for up to 3 months. I let it come to room temperature before serving.

Conclusion

This Classic Christmas Toffee is everything I want in a holiday treat: buttery, chocolatey, nutty, and perfectly crisp. It’s easy enough for a beginner, impressive enough for gift baskets, and tasty enough that I always wish I’d made a double batch. Whether I’m making it for a festive gathering or enjoying a quiet moment with coffee by the fire, it never fails to bring a little holiday magic to my kitchen.

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