• 300 grams (1 1/2 cups) sugar
  • 200 grams (7 ounces) condensed milk
  • 200 grams (3/4 cup) cream (33% fat content)
  • 200 grams (7 ounces) roasted peanuts
  • 100 grams (7 tablespoons) butter
  • 5 grams (1 teaspoon) salt


  • Heavy-bottomed saucepan

    A thick-walled saucepan helps to distribute heat evenly, preventing the sugar from burning as it melts.

  • Silicone spatula

    Essential for stirring the caramel without scratching your pan, and it withstands high temperatures.

  • Candy thermometer

    Vital for ensuring the toffee reaches the right temperature for the perfect texture. If you don't have one, a good rule of thumb is to watch the consistency closely.

  • Parchment paper

    Line your pan with parchment paper to make removing the toffee a breeze.

  • Cooling rack

    Helps the toffee cool evenly and speeds up the setting process.


Step 1

1. Combine the cream and condensed milk in a saucepan. Heat the mixture, stirring continuously, either on the stove or in the microwave. Do not bring it to a boil! Once heated, set aside. Mixing these ingredients thoroughly will help with a smooth consistency.

Step 2

2. Pour the sugar into a saucepan with thick walls and begin melting it to achieve liquid caramel. Towards the end, you can gently stir with a silicone spatula. Be patient during this step to avoid burning the sugar.

Step 3

3. Carefully add the hot cream mixture to the caramelized sugar. Allow the bubbling to subside, then stir to combine. Adding the cream mixture slowly helps prevent splattering.

Step 4

4. Add the diced butter to the caramel mixture. Continue cooking the mixture until the temperature reaches 239-257°F (115-125°C), stirring with a silicone spatula. If you don't have a thermometer, judge by the consistency—the mixture should thicken well. This should take about 10-15 minutes. The final consistency determines the chewiness of the toffee.

Step 5

5. Once the mixture thickens, stir in the salt and roasted peanuts. Ensure the peanuts are evenly distributed for consistent flavor in each bite.

Step 6

6. Line the bottom of a frame or pan with parchment paper and grease the walls with butter. Greasing the walls ensures easy removal later.

Step 7

7. Spread the toffee mixture evenly in the frame and allow it to cool completely. Refrigerate for 8-10 hours. Chilling the toffee sets it firmly, making it easier to cut.

Step 8

8. Once set, cut the toffee into squares. Optionally, cut parchment paper into pieces and wrap each toffee to prevent them from sticking together. Wrapping the toffees individually keeps them fresh and portable.


Why settle for ordinary when you can elevate your toffee experience? Serve your delicious homemade toffee with a hot cup of coffee or tea for a delightful afternoon snack that feels just like a cozy café moment. You can also chop the toffee into smaller pieces and sprinkle them over ice cream or yogurt for an indulgent dessert topping. Hosting a party? Arrange your toffee pieces on a platter alongside a mix of dried fruits and nuts for a sweet and savory spread that will surely impress your guests. The options are endless, and each will make you the star of any gathering!


No one should miss out on this delightful treat, so here are some fantastic gluten-free and vegan variations. For a gluten-free version, simply ensure that all your ingredients, especially the roasted peanuts, are certified gluten-free. To create a vegan toffee, you can substitute the butter with a plant-based alternative, such as vegan butter or margarine, and use coconut cream instead of dairy cream. Condensed coconut milk works beautifully in place of regular condensed milk. The result? A melt-in-your-mouth treat that's both gluten-free and vegan, perfect for everyone to enjoy.


  • What should I do if my sugar starts to burn?

    If your sugar begins to burn, remove it from heat immediately and start over. Using a heavy-bottomed saucepan and monitoring the heat closely can prevent this.

  • How do I know when my toffee is done without a thermometer?

    Watch for the consistency to thicken well. It usually takes about 10-15 minutes, and a small drop of the mixture should hold its shape when dropped in cold water.

  • Can I use different nuts instead of peanuts?

    Absolutely! Feel free to substitute with any nuts you prefer, like almonds, pecans, or cashews. Just ensure they're roasted for the best flavor.

  • Can I add chocolate to my toffee?

    Yes, for a chocolate twist, you can spread a layer of melted chocolate over the cooled toffee and let it set before cutting it into pieces.

  • How long can I store homemade toffee?

    Stored in an airtight container at room temperature, your toffee will last for up to two weeks. You can also refrigerate or freeze it for longer shelf life.

  • What's the best way to cut the toffee into squares?

    Use a sharp knife and warm it slightly under hot water before cutting. This will make slicing through the toffee much easier and give you clean edges.

Nutrition facts

Creamy toffee with peanuts
Recipe Yield:30 to 40 pieces
Calories:Each piece contains approximately 100-120 calories, depending on size
Calories (Min - Max):100 - 120
Total Fat:6g
Saturated Fat:3.5g
Total Carbohydrate:12g
Total Sugars:10g