Recipe: Videri’s Nibby Toffee
If you love toffee and would like to make it at home, we have something just for you. We've created an at-home recipe to make for the holidays or just to enjoy whenever the craving strikes. It’s just as crunchy and buttery as our in-store version.
When making toffee at home, you can customize it to your liking. We love adding cocoa nibs to ours, but you can choose other add-ins to spice it up. You only need a few ingredients and a handful of tools to make toffee right in your own kitchen. It really is simple, and the end result is a very rewarding one.
Videri’s Nibby Toffee
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: about 1 qt (1 half sheet tray)
Ingredients:
Butter, unsalted 1 ¼ cups / 284 grams (2 ½ sticks)
Sugar, granulated 1 ⅓ cup / 277 grams
Water ¼ cup + ½ tsp / 60 grams
Salt ½ Tablespoon / 5 grams
Light Corn Syrup 1 ½ Tablespoon / 30 grams
Add-Ins, optional ⅔ cup / 55 grams
Add-In Examples: cocoa nibs, sesame seeds, sunflower seeds, toasted nuts
Instructions:
Add all the ingredients (except nibs) to a large pot and cook over medium-low heat using a candy or digital thermometer until it reaches 305°F. Try to avoid stirring until all the ingredients have dissolved and are boiling.
Stir occasionally. Once the mixture has reached 305°F, remove from heat and fold in the nibs, sesame seeds, or nuts and pour as thinly as possible on a greased or silpat-lined baking sheet.
Let cool completely and break into pieces.
For best results, store in an airtight container at room temperature for up to 1 week. Do not store in the refrigerator - as the toffee will melt and become very sticky.
Pro Tip:
For best results, use a reliable digital candy thermometer to monitor the sugar during the cooking process. Cook the mixture from 300°F up to 310°F over medium-low heat. To check for the proper consistency, once the toffee has reached the temperature, take a small spoonful and place it in a cup of ice water and let set for 10 seconds. Once set, taste and check for texture. If you like its texture, remove from heat quickly, or cook up to 310°F if you want the toffee a little more “snappy.” Remove from heat once it reaches your desired texture and continue the recipe as instructed above.
