Chocolate covered toffee with hazelnuts – buttery, nutty, chocolatey, crunchy – is simply mouthwatering! Homemade toffee is similar to Skor bars, but way better. And it’s easier to make than you think.

I have been obsessed with making chocolate toffee for years because I love it – plain and simple. It kills me to pay so much money for a few little pieces wrapped in pretty cellophane or cardboard.

stacked pieces of chocolate covered toffee with hazelnuts on cutting board.

And, yes, I was intimidated to make it myself. I finally decided to tackle it, so in my usual fashion, I researched extensively before I tried it. I read 6 different recipes and a gazillion comments before adapting a recipe by David Lebovitz. Success! It’s the best toffee recipe I’ve ever made.

If this is your first time using a candy thermometer, don’t be intimidated like I was. I have never made candy before, but with good clear instructions (based on lots of research I promise) candy making is really not difficult.

What to expect

The bottom line is melt-in-your-mouth buttery toffee covered in a thin layer of chocolate and topped with toasted crushed nuts. Devine!

The cooking process for this homemade candy recipe only takes about 30 minutes not including the setting time for the toffee to harden.

It takes a bit of concentration and organization, but it’s totally worth it. I increased the size of the sheet pan slightly in the recipe so the toffee will be a bit thinner than what you see in these pictures.

If the deliciousness and easier-than-you-think still don’t convince you, the gift factor might. During the holiday season or for special occasions, package your delicious toffee in little gift boxes or cellophane for a gift that will be truly appreciated.

Ingredients – tailored to your taste

Unsalted butter, white sugar, brown sugar, vanilla, baking soda, hazelnuts, chocolate

Variations

Nuts: I use crushed hazelnuts, but almonds, pistachios or pecans work perfectly too. In fact, using nuts without skins is a big shortcut. You can crush all the nuts very finely for a more even look if you prefer.

Chocolate: Any type of chocolate will work – dark, semisweet, bittersweet or milk chocolate chips or chunks. I used dark Belgian chocolate from a bulk food store. Chocolate chips are fine too.

Garnish: I like to add some flaky salt (fleur de sel) and a light sprinkling of lime zest. Or try some finely chopped dried cranberries or other dried fruit if you like.

Step by step instructions

hazelnuts with skin on baking sheet. — Toast hazelnuts in the oven and remove skins by rubbing them between your hands. Chop them up.

butter and brown sugar melting in pot. — Combine butter, sugars, and water to a large, heavy saucepan and bring to a boil over med-high heat. Continue to stir the sugar mixture with a wooden spoon.

toffee mixture in pot. — Lower heat to medium and continue boiling the sugar and butter mixture slowly using a candy thermometer.

toffee mixture bubbling up in pot. — Add baking soda and vanilla extract after toffee reaches the correct temperature.

toffee poured into parchment lined baking sheet. — Quickly pour the bubbling mixture onto a lined large baking sheet.

chocolate sprinkled over toffee mixture in baking pan. — Sprinkle chocolate chips or pieces on warm toffee and wait 2 minutes until it melts.

melted chocolate smoothed over toffee in baking pan. — Using a silicone spatula, smooth the melted chocolate over the butter toffee in an even layer.

crushed nuts on chocolate and toffee in baking pan. — Sprinkle and press down nuts on top. Add lime zest and sea salt if you like.

Tip

If you follow the clear, detailed instructions carefully, you will be a big success! They are based on lots of research and testing.

Shortcut

Buy hazelnuts with skins already removed. Or, instead, use other nuts like almonds, shelled pistachios or pecans where there is no need to remove the skins. This will save a step.