With the holidays coming up, I decided I would share with you a recipe that people beg for every year! This is my version of how to make Layered Toffee. It is inspired by the store-bought kind, but SOOOOOOOO much better! Candy-making can seem a bit intimidating, but I promise it’s not as scary as it seems!
This stuff goes faster than anything else at parties and I have people constantly asking for me to make more Layered Toffee. Around the holidays, I often make around 25+ pans of this stuff!
If you are comfortable with making candy, you can jump right into the recipe below. If not, I’ve broken down the entire recipe for you step by step with pictures and videos! Happy candy-making!
Layered Toffee Recipe
- Candy Thermometer
- 1 lb. Butter Unsalted
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 2 cups Semi-Sweet Chocolate Chips
- 2 cups Butterscotch Chips
- 2 cups Almonds Crushed or Sliced
- Place a GLASS 9×13 pan on hot pads or a towel. (Line the pan with parchment paper for easy removal.)
- Sprinkle half of the crushed or sliced almonds in the bottom of the pan, then add half of the chocolate chips and butterscotch chips. Put the pan aside.
- Melt the butter and sugars in a large saucepan over medium-high heat. Once the butter and sugars have combined, AVOID scraping down the sides of the pan! Scraping down the sides of the pan will cause the mixture to crystalize.
- Bring the toffee mixture to a boil over medium-high heat for about 10 minutes until the mixture reaches 300 degrees (Hard Crack on a candy thermometer.) During this time, you will need to stir the mixture constantly to prevent burning.
- Pour the mixture into the glass 9×13 pan. You will have to work quickly because the toffe will start to set up fast.
- Add the remaining chocolate chips and butterscotch chips to the pan, then sprinkle the rest of the crushed or sliced almonds over the top.
- With a silicon spatula, gently press the chocolate chips, butterscotch chips, and crushed or sliced almonds into the top of the toffee.
- Set the pan aside and let it cool at room temperature overnight (or about 12 hours)
How to Make Layered Toffee
1 | Prep the Pan
The first thing you want to do is place a GLASS 9×13 pan on a couple of hot pads or a towel. You will be pouring molten candy into this pan in a few minutes and the hot pads or towel will help the glass with this rapid change in temperature… and protect your countertops.
Note that if you place a glass pan directly on a granite (or stone) countertop then pour hot candy into it, the glass can break. This is caused by the cold underneath the pan reacting to the boiling hot candy being poured in. When the extremes in temperature are present, you can have your glass pan shatter. The hot pads or towel prevents this from happening.
It does have to be a glass pan or the candy won’t turn out quite right. If you use a metal pan, you will end up with crumbly toffee. We are aiming for a melt-in-your-mouth toffee.
You can however line the glass pan with parchment paper so it is easy to lift out of the pan. I started doing this the past several batches I have made and highly recommend it!
2 | The Bottom Layer
Before you get started making your toffee, you will want to get the bottom layer ready.
Your overall layer structure should look like this:
So, in the bottom of the glass pan, pour half of your crushed almonds and spread them evenly throughout the bottom of the pan.
Next, add 1 cup (or half a bag) of semisweet chocolate chips.
Then, add 1 cup (or half a bag) of butterscotch chips.
3 | The Toffee
The toffee is the trickiest part of the whole recipe. But it’s really not that difficult. I’ve made a little video for you so that you can see how this is done!
First, melt the butter over medium-high heat.
Add the brown sugar and granulated sugar.
Bring the mix to a boil until the mix reaches 300 degrees (hard crack) on a candy thermometer.
Pour the mix into the glass pan and smooth it evenly over the almonds, chocolate chips, and butterscotch chips in the bottom of the pan. (DO NOT scrape the sides of the saucepan!)
3 | The Top Layer
Finally, add the remaining chocolate chips and butterscotch chips. At this point, you can swirl all the chips together or just leave them how they are.
Then, sprinkle the remaining crushed almonds over the pan.
4 | Let it Cool
Set the pan aside and let it cool at room temperature overnight or about 12 hours. DO NOT rush the cooling process by placing the pan in the refrigerator! (This will cause the toffee to crystalize and crumble.)