Crispy, buttery toffee covered with a rich layer of dairy free chocolate – this vegan and nut free buttercrunch toffee is perfect for eating and gifting!
The holiday season is all about traditions, right? You probably have your family traditions – the special dishes you make for holiday meals, the decorations that you hang each year, and the beloved treats that you bake with your children.
Traditions make us feel good – and they help make the holiday season even more special. Sometimes it feels like certain traditions or recipes are impossible to recreate with the food allergies or dietary restrictions that we face. You can still have wonderful and meaningful traditions in your family, no matter what food allergies you have.
Baking and sharing treats with the ones we love is a wonderful way to create memories and enjoy time with family and friends.
A few of you have mentioned that you really wanted to be able to make toffee, and wanted a dairy free recipe for this sweet treat.
Although toffee isn’t a recipe that was a tradition in my family before, it’s totally going to be one now.
This dairy free, nut free buttercrunch toffee is just like you remember it. Sweet, salty, crunchy…it’s the perfect holiday candy. When topped with a layer of dairy free chocolate, it’s so delicious, and incredibly hard to stop eating it.
For those of you who don’t want to use the corn syrup, this nut free buttercrunch toffee can be made without the corn syrup and water. Without these ingredients, the toffee does come to the temperature a little sooner, and it does need to be watched carefully – you don’t want it to burn.
The corn syrup and water results in a toffee mixture that stays slightly lighter in color and cooks slower. Be patient, and once it gets to 280 degrees, keep a very close eye on it. A good candy thermometer is a must to make this toffee work.
If you’re new to making candy, this is a good recipe to start with. It requires a little bit of patience (don’t stop stirring), but it’s so worth it. This nut free buttercrunch toffee is a wonderful treat that you’ll want to make year after year.
- 1 cup Earth Balance soy free vegan buttery spread
- 1 cup organic cane sugar
- 3 Tablespoons water*
- 1 Tablespoon organic corn syrup
- ¼ teaspoon salt
- 10 ounces dairy free chocolate chips
- Line a 13x9 inch cookie sheet with foil.
- In a heavy bottomed saucepan, melt the vegan buttery spread, sugar, corn syrup, water, and salt.
- Cook over medium high heat, stirring constantly.
- Once the mixture comes to a boil, clip a candy thermometer to the side of the pan, and boil, stirring constantly until the mixture reaches 290 degrees. (When the mixture gets to 280 degrees, watch it very carefully so it doesn't burn).
- Take the saucepan off the heat, and remove the thermometer, then pour the toffee mixture into the foil lined cookie sheet.
- Wait for five minutes, then sprinkle the dairy free chocolate chips over the toffee. Once the chocolate chips are melted, use a spatula to spread the chocolate over the toffee.
- Place the pan in the refrigerator until the toffee is cool and firm.
- Use the foil to lift the toffee from the pan, and break into pieces. I broke it into three big pieces, then put those into a ziploc bag and whacked it on the table to get lots of smaller pieces.
- Store in an airtight container in the refrigerator. Toffee will last up to two weeks.
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