Nut Free Toffee

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.

Course Dessert

Cuisine American

Cook Time 10

Cool Time 1

Total Time 1 10

Servings

Calories 82kcal

Author Meghan

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.

Notes

Nutritional information is only an estimate and will vary based on your ingredients and substitution.

Source: adapted from Handle the Heat

You're Gonna Bake It After All

bakeitafterall.com

Nutrition