Christmas
Scottish Toffee
Popular on Food52
105 Reviews
AntoniaJames
May 19, 2021
One of my all-time favorite holiday recipes on the site. It's so wonderfully old-school -- and everyone loves it! If I sent just this in my holiday treats packages, my family and friends would all still be happy. ;o)
Mary R.
October 27, 2018
I'm excited about making this Scottish Toffee! If I were to break up the half sheet toffee- ho many "servings" do you think it would make? If I add it up correctly, the finished toffee should be about 2.25 lbs? So maybe 8 x 4 oz+ servings? Also, I have my Mom's Revereware pan with copper bottom. Will that work?
Pat E.
December 9, 2017
It’s that xmas candy time of year again...My husband likes to make toffee every year but due to a recent move the regular recipe was still in storage. Enter Food 52: The first batch was a separation disaster in spite of Trader Joe’s butter, All Clad copper core pan and perfectly calibrated therma pen. The culprit...my husband likes to attack his cooking episodes and typically stirs things like he’s fighting off a giant squid. A few calming zen moments, a bit slower flame, and a lighter touch delivered two perfect batches. I do suggest a quarter sheet pan as the half sheet was too big for just one batch. Great recipe and easy to do. Thanks!
student E.
December 19, 2015
I just made this, following the directions exactly. I think I need to recalibrate my thermometer because the toffee got a little too brown (not quite burnt, but almost) even though it read <300. I agree with another commenter that I might use less chocolate next time, but I think that is more personal preference. And there will definitely be a next time! Thanks, Liz!
Michelle
January 31, 2015
Made this tonight with 1 bag of chocolate chips and some chipotle glazed pecans I had left over from another recipe. The flavor is fantastic but the texture is not quite right. It did not get brittle enough so it is closer to a praline than toffee. The mixture did separate when I was cooking, and I did apply the hot water fix. It seemed to work, but perhaps that was the reason for the overly soft outcome.
Michelle
January 31, 2015
That's okay - other comments have been super helpful in trying to sort out the (obviously) common separation problems. Hopefully if anyone else had the lack of hardness problem, they will also post what worked to solve it. Other than slightly modifying the additives (chips and nuts), followed recipe as written.
MRubenzahl
December 29, 2014
Oh, and no issues with it separating or graininess. I added a couple of tablespoons of corn syrup, as I walys do for candies, as it helps prevent crystallization.
MRubenzahl
December 29, 2014
Love this! But I am about to use three words I never thought I would: "Too much chocolate!" More like chocolate bark with some toffee under it, delicious but for me, the toffee is kind of lost. I love the idea of pouring the toffee over the chocolate chips to melt them. Just would use 1/2 - 2/3 the amount. But that's just me.
Peg W.
December 26, 2014
Toffee recipes that use this much butter can break very easily. There's a similar recipe on the Land o' Lakes site, and they advise:
" - If your toffee separates during cooking, carefully and slowly add 1/4 to 1/2 cup hot water, 1 tablespoon at a time. Stir constantly until mixture goes back together."
" - If your toffee separates during cooking, carefully and slowly add 1/4 to 1/2 cup hot water, 1 tablespoon at a time. Stir constantly until mixture goes back together."
Cands S.
December 26, 2014
I have issues with graininess from the brown sugar but none of I use white sugar. Is it supposed to be grainy?
Deb
December 26, 2014
Some toffee recipes call for baking soda and some call for no stirring at all. Do you know how each of these changes the finished product? Thank you!
Love your story
Love your story
Brenda
December 26, 2014
Almost word for word same as King Arthur recipe with a couple slight changes. How can it be entered in so many contests?
dymnyno
December 26, 2014
There probably a million recipes for this candy, all "with a couple of slight changes" and what a difference those changes can make, as anyone who cooks on a regular basis can attest!
mainesoul
December 21, 2014
I rarely make desert and I have never made candy. Yet I attempted this without a copper pot. I did have a candy thermometer and a glass pot. I used pecans instead of almonds. This came up perfect.
Lizthechef
December 21, 2014
So glad it was a success for you. It was years of toffee-making before my husband gave me a copper pot. The copper allows me to cook it at a higher heat without scorching the toffee.
mainesoul
December 22, 2014
I understand about the copper pot. I was pleased with myself that I had great results with a glass pot.
kit
December 20, 2014
Hi Liz. About to attempt this... Does it matter whether dark brown sugar or light brown sugar?
kit
December 21, 2014
Made different batches with light and dark and think the light is better. I had ghiradelli bittersweet chips (not semi sweet) which are quite big for chips so in latter versions I deleted the bottom layer of chips and just melted them on top. It turned out nicer looking and didn't sacrifice the sweetness. Thx for sharing this recipe. Going to try and make it an annual tradition!
dymnyno
December 17, 2014
Congratulations on a great recipe! (I just saw this after 2 days without internet)
lapadia
December 16, 2014
I have this recipe on my "to make" list this holiday...fyi!
Lizthechef
December 16, 2014
I have made 8 batches of it for gifts and happily stored my copper "toffee" pan away until next year. Good luck -
Gilda P.
May 15, 2014
My daughter and I made this for her Heritage day at school, here in SD...in honor of HER MacPherson roots! Thank you SO much for sharing what I know will be a traditional treat in our home!
mlrj
April 8, 2014
I have been making this for over 30 years but have always used white sugar. I'm going to try it next time with brown sugar. (I also always use milk chocolate chips.)
The separation problems have happened to me and my sister too. Sometimes it works sometimes it doesn't. We have never figured it out yet. It doesn't matter how hot you get it or the brand of ingredients or whether it's salted butter or not. We can't even tell if it's a humidity issue. It just happens.
The separation problems have happened to me and my sister too. Sometimes it works sometimes it doesn't. We have never figured it out yet. It doesn't matter how hot you get it or the brand of ingredients or whether it's salted butter or not. We can't even tell if it's a humidity issue. It just happens.
Food C.
March 2, 2014
Thank you for sharing this recipe. I look forward to succeeding and sharing my results with friends.
For those of us with separation problems (I tested the recipe today and experienced separation somewhere between 250 F and 275 F on my glass bulb candy thermometer, though I did reach 300 F at the 15-minute mark), I recommend reading this page (http://www.melskitchencafe.com/calibrating-a-candy-thermometer-candy-thermometer-recommendations) and checking the reading on your thermometer in boiling water. I tested mine and, for my elevation, it read 11 degrees too low. I read other sources that indicate their thermometers are less accurate at higher temperatures. The next time I test this recipe I will ignore the thermometer and go by look and feel now that I've experienced what I believe is passing the proper point and reaching the separation stage. I don't have experience with candy making, but I can see how experience with the look and feel of the stages is very beneficial given the fallibility of our tools.
For those of us with separation problems (I tested the recipe today and experienced separation somewhere between 250 F and 275 F on my glass bulb candy thermometer, though I did reach 300 F at the 15-minute mark), I recommend reading this page (http://www.melskitchencafe.com/calibrating-a-candy-thermometer-candy-thermometer-recommendations) and checking the reading on your thermometer in boiling water. I tested mine and, for my elevation, it read 11 degrees too low. I read other sources that indicate their thermometers are less accurate at higher temperatures. The next time I test this recipe I will ignore the thermometer and go by look and feel now that I've experienced what I believe is passing the proper point and reaching the separation stage. I don't have experience with candy making, but I can see how experience with the look and feel of the stages is very beneficial given the fallibility of our tools.
Raquelita
December 18, 2013
could the next person to successfully make this please weigh the brown sugar? I haven't had success since the first time I made it. I'm terribly sad about it.
Raquelita
December 18, 2013
also, do you really stir the whole time? it seems like first melting the sugar, then stirring, might produce the right results.
Lizthechef
December 18, 2013
I just made a perfect batch last night but that is an excellent idea to weigh the brown sugar! Try lightly packing the one cup measure. And yes, I stir it constantly.
luciadillon
December 6, 2013
Liz, how do you chop your nuts and what do you consider to be a cookie sheet? 1/2 sheet pan?
Lizthechef
December 6, 2013
1/2 sheet pan - I throw mine in my 25-year-old processor. Get them finely chopped.
Lizthechef
December 19, 2011
I suggest to use "medium-high" heat in my recipe - wonder if you did this? I just made 20 batches - no problems - except I'm pooped ;) Sorry it didn't work for you. Couldn't you stir it together?
lovelola
December 19, 2011
Uh oh- my attempt ended up in the separation of the oil from the mixture as well. It happened around 250 degrees of slow heat in a heavy pan. It looked beautiful up until that point- I have no clue what went wrong...
Angel
January 2, 2014
I don't know if it's true- but I've been told Salted butter prevents the "breaking"
Niknud
October 24, 2011
Love the story and the toffee sounds delicious - going on the holiday baking rotation because when all of these amazing cooks are saying the same thing you know it's got to be a winner!
hardlikearmour
October 21, 2011
Yay! I'm glad you re-posted this. I'm planning on making it for my food52 potluck.
Lizthechef
October 21, 2011
Wonderful - have a great potluck! I'm flying to the Bay Area in 2 weeks for one too.
drbabs
October 24, 2011
I love this recipe, too! Have a great time, both of you! We should think of a way to have a virtual potluck so we can all meet each other sort of in person.
Love B.
October 6, 2011
Message for Sandy - just wanted to let you know that I had the same problem with the mixture separating and going oily as the temperature increased! You are not alone! I resolved it by using a different pan, and also not getting to the exact temperature - makes the texture a little different, but still works. Liz - a fab combination of nuts and chocolate - love how the choc melts. I put milk choc on the bottom, and dark choc on the top, with 3/4 almonds and 1/4 Brazil nuts, and these are what I had to hand. Thanks for the great idea - I will make again and again. So moreish!
Chloe S.
October 4, 2011
Hey there, I have a nut allergy and was wondering if there would be anything I could swap for the almonds? :)
Love B.
October 6, 2011
I agree - just omit them. Or, what about raisins or dried cranberries, or even dried apricots with white chocolate, perhaps? I am going to try this.
catfurisgood
August 29, 2011
Looking for a wonderful recipe to send my son who is away at college. It makes me feel like I can still do something for him. Thanks so much for sharing.
Lizthechef
August 29, 2011
Sure! You might want to wait for the cool weather before sending this through the mail, though...
lorigoldsby
April 29, 2011
lovely story, I understand the need to put space between your mother's passing and the making of the toffee...I went thru something similar when Gran passed. Amazing how when you pick it up again, it feels like you reconnect with them?
Lizthechef
August 29, 2011
Gosh, so sorry this comment was not picked up in my email. Yes, the reconnection can be powerful!
Oui, C.
April 28, 2011
Liz - this is my Mom's favorite candy and I can't tell you how excited I am to have found this recipe. Mother's Day is right around the corner, and she'll be getting a double batch. - S
Lizthechef
August 29, 2011
Sorry I missed this, Steve, as I wasn't getting comments fed into my email through some error. Hope your Mom liked the toffee!
Bevi
April 26, 2011
This is a killer toffee recipe. I'm glad I finally caught it, what, a year later??
drbabs
April 26, 2011
We spread this over matzo for Passover. Deadly good. Hope you had a great holiday.
Lizthechef
April 26, 2011
Wow - do you do this while the toffee is still hot or break it up and add it once it has hardened? Most creative, dear drbabs!
drbabs
April 27, 2011
My daughter-in-law made it. She spread the warm caramel over the matzo and the chocolate over that and sprinkled the whole thing with sliced almonds. Then refrigerated it so it would harden quickly. It was so wonderful, I had trouble making myself stop eating it.
TasteFood
April 22, 2011
This is such a great recipe, Liz!
Lizthechef
April 22, 2011
Thanks, Lynda, some holiday seasons it feels as though my epitaph will read, "She made toffee - lots of it."
dymnyno
April 22, 2011
I love this recipe and I especially love peeking into your album of family events of long ago!
wssmom
April 22, 2011
What a lovely, lovely story (I literally got teary-eyed at the end!) Thank you so much for sharing it (along with the AMAZING recipe!)
Raquelita
December 23, 2010
my butter did ooze out a little from the caramelizing sugar while boiling, but a rapid stir right before pouring over the chocolate and nuts was a good technique, plus i didn't use the last little tablespoon of butter left in the pot. i'm sure there's a food science explanation dealing with the moisture content of the air and the butter and the amount of packing you did (how many sugar molecules there were). suffice it to say that if it separates, it's not destined for the trash! that's a lot of ingredients! plus mine only took about 10 minutes to get to 300...
japanna
December 23, 2010
I sprinkled yuzu zest in between the toffee and the chocolate for a twist. Not sure how everyone would like it, especially if you're expecting traditional flavor, but I think it added a nice fragrance.
Also, I did this without a thermometer. It's just as easy to drop a little into a cup of cold water to see whether it's reached the hard crack stage.
thank you so much for sharing liz, it took all of 20 minutes for me to make this!
Also, I did this without a thermometer. It's just as easy to drop a little into a cup of cold water to see whether it's reached the hard crack stage.
thank you so much for sharing liz, it took all of 20 minutes for me to make this!
Lizthechef
December 23, 2010
I should know what yuzu zest is but I have to confess that I don't! Glad to read of your success...
nslade
December 19, 2010
Sandy,
If you're still trying and having separation problems, the likely problem is that you are heating too fast. The thicker pan should help this, but try lowering the heat a bit as well.
If you're still trying and having separation problems, the likely problem is that you are heating too fast. The thicker pan should help this, but try lowering the heat a bit as well.
Lizthechef
December 12, 2010
Sandy, try an All-Clad saucepan. I use a digital candy thermometer. I admire your stick-to-it attitude. I have never known of such toffee-making problems :(
TiggyBee
December 12, 2010
Sandy the trooper!! I made these about a month or so go and it was my first attempt at candy making. I found the pan is the key. Heaviness is the factor. For me at least. Hope this helps, it's worth it. Great recipe!!
Sandy C.
December 10, 2010
It is not a heavy pan and it is a new thermometer. I'm doing a trial run since it's a new recipe and we're making several candy recipes Sunday at a friend's house. I'll bet she has a heavier pan we could use. Good excuse for a new pan! Thanks for your quick response. My husband wondered if it could be that the butter was an "off" brand. What do you think of that theory?
Lizthechef
December 10, 2010
Yes, a heavier pan - not large either, just a regular 1 and 1/2 - 2 qt. Your husband is brilliant - go out and buy good quality unsalted butter - I buy (organic) either at Trader Joe's or the 365 house brand at Whole Foods. I have been pondering about the mixture separating. I have made over 100 batches of this over the years - more probably - and never had that happen. Good luck and please let me know how it goes...
Sandy C.
December 12, 2010
Okay, six batches down the drain. I switched to another saucepan, this one seemed heavier...a Farberware stainless steel aluminum clad. My thermometer was new, but today it was leaking (I have a concrete countertop so I think it was actually okay the other day, but hit the counter after that). Today I bought a new thermometer and Land O'Lakes butter. The last two batches did the same thing. The first batch I used the old butter just so I could try to figure out what was really the problem. However, by a process of elimination, it HAS to be the pan! I need new pots anyway, so tomorrow I will purchase them! I WILL get this toffee made. Story to be continued.... ;o)
Sandy C.
December 10, 2010
Okay, I've made a disaster of this! Three batches down the drain. When the candy thermometer gets to about 275 the butter separates from the mixture. I used light brown sugar and unsalted butter. The pan I'm using is stainless steel. I'm using an electric stove and I have it set on medium (5). The third time I tried stirring more slowly, per another website suggestion, but it didn't make a difference. This website also suggested perhaps it could be that my kitchen is hot and humid. It's not, it's very cool. The pan I'm using is stainless steel.
Any ideas?
Any ideas?
Lizthechef
December 10, 2010
Is your sauce pan heavy and of good quality? My toffee-making improving when I switched to an All-Clad pan, then I was given a copper pan that allows me to cook it at a higher temp without scorching it. Nothing is wrong with your kitchen, I'm certain. Are you stirring pretty constantly? I never heard of the mixture separating. Is your thermometer new/accurate? What a nightmare - so very sorry. I just made a batch - wish I could send it to you!
TiggyBee
October 9, 2010
I think I'm going to give this a whirl but am wondering if regular chocolate chips would work? I don't have semi-sweet on hand.
Lizthechef
October 9, 2010
It might be a little sweet for my taste but give it a try. I'd be sure to garnish with flaked sea salt to off-set the sweetness of the chocolate.
TiggyBee
October 9, 2010
I think you're right about the sweetness factor, semi-sweet is definitely the way to go, thanks!!
drbabs
October 9, 2010
I can see where this week's contest is going to be very dangerous. Love this!
Sagegreen
October 9, 2010
I love the hint of the salt, too. This sounds like the recipe to follow for toffee!
Karen_and_Charlie
October 9, 2010
I've never had good luck with toffee but this sounds so good that I am definately trying it.
mrslarkin
October 9, 2010
This sounds great! I am intimidated by toffee/caramel.
Lizthechef
October 9, 2010
You could make this with your eyes shut! Very simple. Thanks for your earlier comment - cannot edit once recipe has been posted in a previous contest...
Lizthechef
October 8, 2010
Oh, I'm itching to re-write the headnote...
mrslarkin
October 9, 2010
you can! go to the recipe and somewhere near the picture it says "edit the recipe" or something like that.
See what other Food52ers are saying.