There are very many different recipes for Toffee. Some recipes require a lot of ingredients. I use Sugar and Butter to make Toffee, but I always add Almonds. You can use other nuts such as Pecans, Walnuts OR Peanuts. I don’t want to make a huge amount, because this Toffee is high in calories and very addictive. It’s hard to stop eating it. If I made a lot, I would end up eating a lot.


4 to 6 Servings


60g Butter *cut into cubes
3/4 cup (160g) Caster Sugar
2 tablespoons Water
1/2 cup Roasted Almonds *coarsely chopped OR broken

  1. Chop up Roasted Almonds on a cutting board, OR you can place them in a small tough bag and smack them using something hard. Roasted Almonds break easily.
  2. Line a baking tray with baking paper. You will pour the hot Toffee over the baking paper later.
  3. Place Butter, Sugar and Water in a small frying pan. I used 20cm non-stick frying pan. Heat over medium heat, stir to combine evenly.
  4. Once the mixture is foaming up, do not stir, and you only shake the pan occasionally.
  5. The mixture that is foaming up starts to change colour to light brown, and darker. You can lower the heat if you prefer.

  6. Remove from the heat before it turns to the desired colour, quickly add the chopped Almonds, mix to combine, then pour the mixture over the prepared tray.
  7. *Note: Toffee turns darker brown VERY quickly, and that will make the Toffee bitter. You need to work quickly.
  8. Toffee hardens as it cools. I recommend to cut it into 4-5cm size pieces before it turns completely hard. Another method is making shallow cuts while it is still slightly soft. When it is hard, just break it along the cuts.
  9. *Note: Soak the frying pan and the spatula in hot water, so that you can clean them easily.