Have you ever wanted to try making your own candy? Now you can, and without needing any fancy equipment or tools! Making Vegan Toffee from scratch is a breeze thanks to the 5 pantry-staple ingredients and quick cook time. It’s all said and done in about 30 minutes! Break up your homemade toffee into smaller bits and fold them into chocolate chip cookies, vegan ice cream, and chocolate peanut butter bars. You won’t be able to get enough of this sweet treat! Want more vegan candy recipes to make at home? Try these Vegan Peanut Butter Cups, Vegan Truffles, Vegan Fudge and Vegan Peanut Butter Balls.
Why you need this vegan toffee recipe in your life
Easy and foolproof. This is a simple, foolproof toffee recipe that doesn’t require any fancy tools or methods. The finished result is always deliciously sweet, salty, and crunchy. Only 3 ingredients! You could make this toffee right now using 5 ingredients you likely already have in your kitchen: sugar, vegan butter, and salt.A million ways to use it. Fold the bits into cookie dough, vegan ice cream, cookie bars, chocolate bark, and more! A batch of homemade toffee bits will quickly become a new baking staple.
How to make vegan toffee
Find the complete printable recipe with measurements below in the recipe card. Line a 9 inch square baking dish with parchment paper and sprinkle the chopped nuts across the bottom in a single layer. In a heavy bottom saucepan, add the vegan butter, sugar and salt and cook until the butter melts. Increase the heat and bring to a steady boil. Cook for 20-30 minutes, stirring occasionally. It should go from cream colored to a light golden (or darker golden brown, but I prefer to stop when it’s a bit lighter in color). Be careful not to let it get too dark brown, or it will taste burnt. Remove from heat and pour over the nuts in the prepared pan. Sprinkle the chocolate chips on top and let them soften for 5 minutes before spreading the chocolate evenly. Sprinkle with more chopped nuts and coarse salt, if desired. Let it cool in the refrigerator for about an hour, until hardened, then break into pieces.
Ways to use it
Chop into smaller pieces and mix into almond flour cookies, peanut butter cookies, and even edible cookie dough.Use the bits in chocolate bark or as one of the layers in these seven layer bars.They’re a must in homemade vegan Skor bars.Press them onto the outsides of vegan chocolate truffles.Stir the bits into homemade ice cream.
Break up the pieces and enjoy them for the holidays or give them away as gifts!
Frequently asked questions
Do I need a candy thermometer? No, you don’t need a candy thermometer to make this toffee. Instead, you’ll watch for doneness using the “stir and watch” method. You’ll know it’s ready when the liquid toffee has a light golden brown color and is completely homogenous.My toffee separated! What should I do? If the mixture separates as you’re stirring, simply take the pot off the heat and keep whisking until it comes back together. Return it to the heat and continue the recipe as normal.How do you store vegan toffee? The toffee are best stored in the refrigerator as they have the crunchiest texture when cold. This is likely due to the coconut oil in the vegan butter, which hardens when cold (I used Miyoko’s vegan butter).
Want more ideas on how to use vegan toffee bits?
As a topping on Vegan Chocolate CakeSprinkled on Chocolate Chip Cookie BarsTo decorate Pumpkin CupcakesSprinkled on top of Vegan Pecan BarsOn a piece of Vegan Apple Pie
