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.Â
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.Â
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.Â
Vegan and Nut Free Buttercrunch Toffee.
Ingredients
- 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
Instructions
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Line a 13x9 inch cookie sheet with foil.
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In a heavy bottomed saucepan, melt the vegan buttery spread, sugar, corn syrup, water, and salt.
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Cook over medium high heat, stirring constantly.
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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).
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Take the saucepan off the heat, and remove the thermometer, then pour the toffee mixture into the foil lined cookie sheet.
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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.
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Place the pan in the refrigerator until the toffee is cool and firm.
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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.
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Store in an airtight container in the refrigerator. Toffee will last up to two weeks.
Recipe Notes
If you don't want to use corn syrup, you can leave it and the water out of this recipe. The toffee will reach the temperature more quickly, and there is a greater risk of burning the toffee. Be careful, stir constantly, and watch the temperature.
Daisy
I think this may be one of the best things I have ever made. It was incredible! Chewy, delicious and satisfying, I’m so happy. The recipe worked an absolute treat. 😊
Kelly Roenicke
Yay! I am so happy to hear that!
Ellen
I read in another recipe for toffee bits (not vegan, but I was hoping to veganize it) that you should resist the urge to stir, otherwise the toffee will be grainy. So I’m confused that you say to stir constantly. That recipe used dairy butter and I was just going to sub Earth Balance or similar. Wasn’t sure if non dairy butter would work, so I was happy to see your recipe that I would try without the chocolate, since I’m just looking for toffee bits.
Edie
Hi Kelly,
Have you tried this recipe with the Country Crock plant butters? Also, I do not have a heavy-bottomed sauce pan, may I use a double boiler instead?
Kelly Roenicke
I haven’t tried the country crock, so I’m not sure how that would work. A double boiler would work fine!
Ali
I used Rice syrup instead of corn syrup with great results.. Can’t wait to put this on my chocolate and caramel cake!
Kelly Roenicke
So happy to hear that rice syrup worked well!
AndreaJ
Thank you! I was about to post there aren’t non-corn syrup instructions but it mentions you don’t have to use it.
Breeden
Just made this, turned out great!
Linda Bott
I’m going to try this one next year. I always make several gluten free and now also dairy free desserts for my daughters and friends with allergies. I’ve made regular toffee and always love to put finely chopped nuts on top of the chocolate since nuts are not a problem for any of us. Would you be able to include a video? It would be helpful to see how it is supposed to be looking during different stages of the baking process.
Kelly Roenicke
I will have to see if I can do that at some point!
Linda Rosen
What can I do if the chocolate chips do not al entirely melt when I sprinkle them on the Toffie? I waited five minutes. I definitely boiled it to 290°.
Kelly Roenicke
I have never had that issue! I’m sorry you did. Make sure to pour the chocolate chips on right away while the toffee is super hot.
Darryl
This is so good you can’t stop eating it :-) everyone loves it.
Vanessa
Thanks for sharing! Does that buttery spread substitute the butter? Is it good on other stuff?
Pamela Mifsud
I followed the instructions exactly and the butter and sugar separated with the butter floating at the top of the pan. ?
Kelly Roenicke
I’m sorry that happened, this article may help: https://www.thespruceeats.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Lexa
Tried this and it turned out horribly.
Noelle
I made this for my dairy allergic daughter and it did work wonderfully and had a great toffee texture. She is able to eat soy, however, so I also tried the recipe using Smart Balance made with olive oil instead of Earth Balance soy free, and found that it had a better buttery flavor without the weird smell Earth Balance seems to have.
Wendy
I’ve tried this twice now and can’t figure out what I’m doing wrong. It seems to begin smelling funny when it’s not even 250 degrees and then when I pour it into the pan, it separated, both times. Help?
Kaylah
Me too!?!?! Would love to know where we could have gone wrong…? Love the look of this though! I hope we can work it out!!!
Kelly Roenicke
This article may help: https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Kelly Roenicke
What type of butter or buttery spread did you use? I’m not sure about the smell, but here are some ideas about why toffee can separate: https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Carol
You have to be careful which butter substitute you use. Some of them at high temperatures develop a horrible taste. I’ve had to throw a whole batch out because of the butter sub I used. Just thought I would add to this about the flavor.
Kristine
Could I use agave in place of the corn syrup? Thanks!
Kelly Roenicke
I haven’t tried it, so I don’t know if that would work.
Sharon Wong
I love toffee! Thanks for a great recipe, looks like a good one to try.
Kelly Roenicke
It’s an easy one!
Jenn
Can’t wait to try this!!!
Kayte @ Allergy Bites
AH-MAZING! I love toffee and can’t wait to make this allergy-friendly version for my daughter. Thank you!
Kelly Roenicke
Thanks, Kayte!
Julia Mueller
I can’t even begin to describe my love for toffee//anything butterscotch related. This crunchy toffee has my mouth watering like crazy! I’ve never tried making it at home and now I’m anxious to do so!
Kelly Roenicke
Thanks, Julia!
Sarah | Well and Full
This toffee looks AMAZING!! Seriously, the texture is just spot-on. Who says you miss out when you go vegan? ;)
Kelly Roenicke
Thanks, Sarah!
Sarah
Amen! Just made this and my entire (non-vegan) family is salivating over it! ? I’m afraid to leave the kitchen because it may not be there when I return!