Homemade Toffee Bits
Description: Buttery, crunchy, sweet-salty toffee bits you can sprinkle on literally everything. Cookies? Yes. Brownies? Absolutely. Straight from the container? No one can stop you.
Ingredients
- 115 g unsalted butter
- 200 g light brown sugar
- 5 g fine sea salt (≈ 1 teaspoon)
- 1tsp vanilla paste
Instructions
- Line a small rimmed baking sheet with parchment paper or a silicone baking mat. Have a heavy-bottomed saucepan ready.
- Add your sugar and butter and let this slowly melt over medium-high heat. Whisk or stir constantly for about 1 minute until evenly combined.
- Continue cooking, stirring constantly, for ~10 minutes. You’re aiming for the mixture to thicken and look like melted peanut butter. If using a candy thermometer: target ~150–155 °C (which will ensure you reach the “hard-crack” stage).
- *If the mixture separates at any point, immediately remove from the heat, whisk vigorously until smooth and recombine, then return to the heat and continue cooking.
- When the toffee is ready, carefully pour it onto your prepared baking sheet. Spread it evenly so it forms a smooth layer. Let it cool completely (about 20 minutes) until it hardens.
- Once hardened, break or smash the toffee into small bits. Use a mallet, rolling pin, or heavy object — whatever you’ve got. For neatness, you can put it in a sturdy bag first.
- Store your homemade toffee bits in an airtight container. They’ll keep for about a week at room temperature — or longer in the fridge or freezer depending on your storage.