This Nut Free Toffee is buttery and crisp. It has all of the flavors of traditional toffee but is allergy-friendly for those with a peanut or tree nut allergy.
Due to my peanut and tree nut allergy, I have never really had toffee before because it almost always has nuts in it. I have made Pumpkin Seed Brittle, but it's slightly different than toffee.
For her Harry Potter Birthday Party, my daughter wanted a Butterbeer Cake shaped like a tall glass mug. The inspiration photos I found looked like they had some crushed toffee bits on top.
I decided this was my chance to try making nut free toffee. I crushed the toffee to add to the top of the cake and also served it in a dish next to the Butterbeer Punch as an optional topping to sprinkle on the whipped cream.
I saved larger pieces to serve as a candy. Everyone loved it! Much like this Coffee Crunch Honeycomb Candy, this toffee is a nut free way to add crunch to desserts.
This recipe is easy if you use a digital candy thermometer. I spent years dreading recipes that called for a candy thermometer because I knew my old analog one was not working properly. I finally broke down and went digital, and it's made a huge difference.
Making this toffee reminded me of watching a demonstration for how to make peanut brittle at Silver Dollar City. I find making my own candy to be very rewarding!
Supplies
Other than the ingredients for the toffee, you will need:
- heavy bottom saucepan
- whisk
- digital candy thermometer
- half baking sheet
- Silpat mat or equivalent
- rubber spatula
Make the Toffee
Start by lining a rimmed half sheet pan with parchment paper or a silicone mat, like a Silpat, and setting aside next to the stovetop.
Begin melting the butter over medium heat in a saucepan with a digital candy thermometer clipped to the side.
The reason I recommend a digital thermometer is because I have had reliability issues with traditional analog candy thermometers. Once I switched to digital, I stopped burning things like caramel.
When the butter has melted partially, add the brown sugar and salt. Whisk it vigorously for a minute until it is smooth. At this point, the sugar will not be dissolved yet.
Continue to stir the mixture constantly, making sure to scrape the edges of the pan to prevent the sugar from sticking. Keep the temperature at medium as the mixture bubbles and thickens.
Continue monitoring the temperature.
Once it reaches 295-305°F, pour the toffee onto the prepared pan and immediately spread it out into a thin, even layer.
Allow the toffee to cool and harden.
Break it into pieces to store.
Storage
Store the toffee in an airtight container at room temperature in single layers separated by waxed paper to prevent sticking.
Uses
The toffee can be used as a standalone candy or crushed to serve on top of cakes, cupcakes, ice cream cakes, trifles, or on whipped cream in Butterbeer Punch or Hot Chocolate.
Gluten Free Option
This recipe is naturally gluten free.
📖 Recipe
Nut Free Toffee
Equipment
- digital candy thermometer
Ingredients
- 8 tablespoons salted butter
- 1 cup light brown sugar (packed)
- 1 teaspoon fine sea salt
Instructions
- Line a rimmed baking sheet with parchment paper or a Silpat mat.
- Gently melt butter in a heavy bottomed saucepan over medium heat with a digital candy thermometer attached to the side.8 tablespoons salted butter
- When the butter is partially melted, add the brown sugar and salt. Vigorously whisk for 1 minute until smooth. The sugar will not be completely dissolved yet.1 cup light brown sugar, 1 teaspoon fine sea salt
- Stir the mixture constantly, making sure to scrape the edges of the pan to prevent sugar from sticking. Keep over medium heat while the mixture bubbles and thickens. It will become the consistency of melted peanut butter.
- Continue whisking constantly until the mixture reaches 295-305°F. It will be smooth and glossy and a deep golden-brown color.
- As soon as the toffee reaches the correct temperature, remove the pan from the heat and pour the toffee onto the prepared pan, immediately spreading with a spatula into a thin, even layer. Be careful during this step, as the mixture is hot.
- Allow the toffee to cool and harden, about 1 hour or longer.
- Break the toffee into pieces and store in an airtight container at room temperature, using wax paper between the layers.
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