Homemade Vegan Toffee is the easy, make ahead, insanely delicious buttery/chocolatey treat you need in your life. Perfect for the holidays (but almost too good to share with friends and family)!
- 16 oz vegan butter
- 1 1/2 cups cane sugar
- 3/4 cup dark brown sugar
- 1 1/2 teaspoon vanilla extract
- 10 oz nondairy mini chocolate chips
- 1 cup finely chopped pecans
- Flaky salt for topping (optional)
- Line a rimmed sheet pan with either a silicone baking mat or parchment paper. Pro tip: Have all of your ingredients measured ready since you'll need to work quickly.
- Melt butter over medium heat in a medium-sized saucepan. Once the butter is melted, stir in both sugars and clip the candy thermometer to the side of your pan.
- Stir butter and sugar mixture often with a silicone spatula, whisk or a wooden spoon to prevent burning during the 10-15 minutes it will take for the mixture to reach the soft cracking point, which is 270-290˚F (~135˚C). We typically stop the cooking process around 275˚, which means it will have a bit more chew. If you want to heat up to 290˚ for a harder crack, that's perfectly fine.
- Once the vegan toffee mixture reaches 270-290˚F, remove from heat and immediately stir in vanilla extract. Carefully pour the mixture onto your sheet pan and use a spatula to spread it out into an even layer.
- Sprinkle chocolate chips evenly over the top of the hot toffee, and let sit for a few minutes until they melt. Use a spatula to gently spread the melted chocolate into a smooth layer. Sprinkle with chopped nuts of your choice and some flaky salt (optional). Refrigerate for at least one hour, or until completely set, then break apart with your hands or a sharp knife.
Make sure to use a candy thermometer. The sugar needs to reach a temperature of 270-290˚F in order to reach the "soft crack stage", which determines the texture of the finished toffee. See the FAQ section for what to do if you don't have a thermometer.
Be careful when pouring or mixing the hot sugar. Not only is it hot, but it sticks to the skin, making it a bad combination to spill.
Use the smallest chocolate chips you can find to ensure they melt easily when you sprinkle them atop the hot butter/sugar mixture.
Feel free to use the nuts of your choice to sprinkle atop the toffee – almonds, walnuts, pistachios, etc all work well.
Storage: store in an airtight container in the refrigerator for up to two weeks, or the freezer for 3-6 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Vegan Sweets
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 piece
- Calories: 229
- Sugar: 22.5 g
- Sodium: 201.4 mg
- Fat: 14.5 g
- Carbohydrates: 24.9 g
- Fiber: 1.3 g
- Protein: 1.2 g
Keywords: vegan toffee