Toffee

Go find your candy thermometer! Now! I mean it!

Sorry to be bossy, but I had to get that out of the way before we go any further.

Now that that's settled, let me introduce you to the most buttery, decadent, delightful toffee in all the land. Don't let the candy thermometer scare you off—this is one of those Christmas candy recipes that takes just a handful of ingredients and is far easier than you'd ever expect. You basically cook butter and sugar on the stove until it turns into liquid gold (this is where the candy thermometer comes in), pour it onto a baking sheet, then top the whole thing with melty chocolate, crunchy nuts, and a sprinkle of sea salt. That’s it! Simple, I tell you.

This Christmas treat makes such a nice homemade food gift for the holidays. Pack bundles of toffee in little tins, tie 'em up with festive ribbon, and you're done. Just try not to eat half the batch before you start wrapping. (I won't tell if you do.)

Why won't my toffee harden?

You probably didn't cook the sugar and butter mixture to a high enough temperature. This is why having a candy thermometer is so important: The mixture needs to reach 300 degrees Fahrenheit for the candy to set properly. The good news is, your toffee is likely fixable! As long as you haven't covered it in chocolate yet, you can transfer the soft toffee to a saucepan and heat it to the appropriate temperature. Once it hits 300 degrees Fahrenheit, pour it back onto your baking sheet, let it cool completely, and it should harden into that crisp, snappy toffee you were aiming for.

What can you top toffee with instead of pecans?

You have plenty of tasty options! Other toasted nuts like walnuts, hazelnuts, pistachios, or almonds make great substitutes. If you want to get a little creative, try colorful chocolate-coated candies or crushed pretzels. Prefer to keep things simple? A sprinkle of flaky sea salt is all you need. It perfectly balances the richness and sweetness of the toffee.