Ever since my sister was in the Camp Fire Girls in first grade and had to sell Almond Roca for their fundraiser I’ve been in love with toffee. I find that buttery crunch to be positively addictive – my hand just keeps grabbing for another “little piece”. At least with Almond Roca there’s that gold foil that you have to contend with which helps to pace your consumption. But when you make your own toffee at home…and there’s a whole entire pan of it sitting in front of you…unwrapped…and it’s your job to break up the pieces…apparently it takes a stronger person than myself to resist.

Making toffee is incredibly easy. You just heat a few basic ingredients – butter and sugar, for the most part – to a hard boil, spread it out on a pan, wait for it to cool and harden and break it up into rich, decadent little pieces. It keeps really well in an air-tight container at room temperature for up to two weeks, but I think I’ll need to divvy it up a lot sooner than that if there’s to be any left for holiday gifts!


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  1. This would be a dangerous thing for me to keep in the house.

    Posted 12.4.09 Reply
  2. Kristen wrote:

    Absolutely dangerous in the most delicious way!
    .-= Kristen´s last blog ..Celebrating 3 Years (Recipe: Monkey Bread) =-.

    Posted 12.5.09 Reply
  3. Cristie wrote:

    I love toffeee too! Yours is beautiful, love everything about it!

    Posted 12.5.09 Reply
  4. Ram wrote:

    May I know the sheet pan size you used for this. Thanks.

    Posted 12.5.09 Reply
    • Kathy wrote:

      I used a 17″ x 12″ jelly roll pan.

      Posted 12.5.09 Reply
  5. Mindy wrote:

    I love toffee too! I’ve been thinking about making some, but lost the recipe my grandmother gave me. I’ll have to give this a try!
    .-= Mindy´s last blog ..An Update… =-.

    Posted 12.11.09 Reply
  6. Kevin wrote:

    That toffee looks so good!

    Posted 12.11.09 Reply
  7. Angela wrote:

    Ummm…. I can’t stop eating these little bits of heaven!

    Posted 12.16.09 Reply