Say goodbye to stovetop hassles! This Easy Microwave Toffee recipe will transform your holiday treats in just 20 minutes.
This Easy Microwave Toffee is almost full proof and yes you make it in the microwave! You get all that buttery crunch from classic toffee without having to deal with the hassle of stovetop cooking.
It’s perfect for holiday dessert trays, Christmas gift-giving, or Santa’s cookie plate. Add this toffee to your treat plates along with some Gingerbread Cookies and Peppermint Bark.
Table of Contents
Reasons to Love This Toffee
- The combination of buttery caramel and chocolate is deliciously addictive.
- This Easy Microwave Toffee recipe requires minimal prep time, making it perfect for last-minute treats.
- Toffees look impressive and pack well, perfect as holiday gifts.
Recipe Ingredients
- Chocolate Chips: Smooth and luscious, chocolate chips melt on top form a glassy layer.
- Pecans: Toasted chopped pecans add a nutty crunch and a rich, buttery flavor and provide extra texture and depth.
- Corn Syrup: Prevents sugar crystallization while adding a subtle sweetness to the crunchy toffee.
See the recipe card for full information on ingredients and quantities.
Variations
- Corn Syrup: Swap light corn syrup for dark corn syrup if you prefer a deeper flavor. While dark corn syrup includes molasses for added richness, light corn syrup is milder for a subtler taste.
- Chocolate: Use chocolate chips, choosing among milk chocolate chips, semisweet, bittersweet, or white. Ghirardelli is a favorite, but feel free to use store-brand chocolate chips for a more budget-friendly option.
- Nuts: Switch pecans for almonds, cashews, or macadamia nuts. If using macadamia nuts, try pairing them with white chocolate for a sweet, tropical flavor that’s light and buttery.
How to Make Easy Microwave Toffee
Step 1: Line your prepared baking sheet with a silicone baking mat or parchment paper, and set it aside.
Step 2: In a large glass, microwave-safe bowl (4 quarts is best), combine the butter, sugars, salt, water, and corn syrup.
Step 3: Microwave for 3 minutes on HIGH.
Step 4: Then, stir in the chopped nuts.
Step 5: Microwave for 8-10 minutes on HIGH or until it reaches 300°F (149°C) on an instant-read or candy thermometer. Pause the microwave cooking every 2 minutes to stir and check the temperature. Do NOT overcook it, or it will burn.
Step 6: Quickly pour and spread the mixture onto a silicone-lined baking sheet in an even layer, about ⅛ inch thick.
Step 7: Next, add the chocolate chips on top and let them rest for 3 minutes to melt. Using an offset spatula, gently spread the melted chocolate over the top. Sprinkle on the nuts and sea salt.
Step 8: Chill until set, about an hour. Break into pieces.
Expert Tips
- Prepare Your Tools in Advance: Have your silicone mat, spatula, and any other tools ready before you start. Toffee sets quickly once removed from the heat, so being prepared will make spreading easier.
- Even Chocolate Layer: To achieve an evenly melted chocolate layer, distribute the chocolate chips uniformly over the top of the hot toffee. This ensures every piece of toffee has a good balance of chocolate when broken into pieces.
Frequently Asked Questions
Cook the toffee to the hard crack stage (300°F/149°C) and store it in a low-humidity environment to maintain its ideal crispiness.
Yes, you can use the cold water test. Drop a bit of the mixture into cold water; if it hardens immediately and cracks when bent, it’s ready.
Storage Info
STORE the toffee in an airtight container at room temperature, where it will stay good for up to two weeks. To FREEZE, place the toffee in a freezer-safe bag or container, separating layers with parchment paper. It will last up to 3 months frozen.
To REHEAT, let it thaw at room temperature and avoid microwaving, as it can cause the chocolate to separate and change the toffee’s texture.
More Homemade Candies to Try
Easy Microwave Toffee Recipe
Ingredients
For the base:
- 1 c. unsalted butter
- 1 c. granulated sugar
- 1/2 c. brown sugar - packed
- 1 tsp. coarse kosher sea salt
- 2 tbsp. water
- 1 tbsp. light corn syrup
- 1/4 c. chopped toasted nuts - pecans, almonds, cashews, macadamia nuts
For the topping:
- 6 oz. chopped chocolate or chocolate chips - milk, semisweet, bittersweet or white
- 1/4 c. chopped toasted nuts - pecans, almonds, cashews, macadamia nuts
- pinch flaky sea salt
Instructions
- Line your prepared baking sheet with a silicone baking mat or parchment paper, and set it aside.
- In a large glass, microwave-safe bowl (4 quarts is best), combine the butter, sugars, salt, water, and corn syrup.
- Microwave for 3 minutes on HIGH.
- Stir in the chopped nuts.
- Microwave for 8-10 minutes on HIGH or until it reaches 300°F (149°C) on an instant-read or candy thermometer. Pause the microwave cooking every 2 minutes to stir and check the temperature. Do NOT overcook it, or it will burn.
- Quickly pour and spread the mixture onto a silicone-lined baking sheet in an even layer, about ⅛ inch thick.
- Add the chocolate chips on top and let them rest for 3 minutes to melt. Using an offset spatula, gently spread the melted chocolate over the top. Sprinkle on the nuts and sea salt.
- Chill until set, about an hour. Break into pieces.
What a brilliant recipe. I love the microwave method. So quick and easy!
Thanks. I will try it again and be more cautious.
Thanks for trying! It took me a few tries. You’ll get it 🙂
I followed the recipe and when I got to 7 min 24 sec on the final step I stopped the microwave and hD A FULL BOWL OF LIQUID CHARCOAL.i COULD FIND A CANDY THERMOMETER AND THOUGHT i MIGHT BE ALLRIGHT SETTING THE MICRO AT 8 MINUTES. i SHOULD HAVE CHECKED ON IT AT 4 MINUTES. mY WHOLE HOUSE SMELLS LIKE THE FIREMEN JUST LEFT AFTER PUTTING OUT A 4 ALARMER.
Hi Natalie,
I tried your recipe last night and have a quick question for you. I followed your recipe as written but when I poured the hot toffee on to my prepared pan, I noticed most of the butter had separated from the sugar mixture. Would you know why this happened? Is 1 cup of butter (2 sticks) the correct amount? Also, after 3 minutes, adding nuts, do we cook for 8-10 additional minutes or does one cook for only seven to eight more minutes? Tossing away the large amount of butter, sugar, and nuts was painful. I would really like to try this again with success. Thank you for any suggestions.
There might be a couple things that can make that happen. One is the heat being too high & the ingredients are melting at the same rate or too much humidity in the kitchen can cause separation. Sorry you had to throw that away. If that happens again, you can try removing it half way through & stir it, then return to microwave. You can also try adding a tablespoon of water to it, to help it come together. 1 stick of butter is 2 sticks & yes, after adding nuts, microwave for 8-10 min. Hope that helps! Good luck!
I love that you can make this recipe in the microwave! So simple and delicious. Turns out every single time!