I’ve been making my own for years. It’s sooooo easy.
All you need is 1/2 cup butter (1 stick), 1/2 cup sugar and two tablespoons of liquid. I used to make it with water, but now, I use 1 tablespoon Jack Daniels whiskey and 1 tablespoon water. You can also go with 2 tablespoons whiskey, if you like to live on the wild side.
Bring all the ingredients to a rolling boil in a small sauce pot. The Hestan sear station works great as a burner, so I just use that. But you can also do this indoors on your stove.
Let the toffee cook, until it reaches the hard crack stage, which is about 300-305F degrees. It will take about 8 minutes and the toffee will quickly change to a caramel color. Don’t take your eyes off of it. It can go from perfect to scorched really fast.
As soon as you get to that point, pour the toffee onto a lined baking sheet. I like to use Silpat liners. Nothing sticks to them. Spread the toffee out to the thickness you prefer and let it harden.
Then, just crack it into small pieces if you’re making toffee chocolate chip cookies. Or, if you want to eat the toffee like candy, keep the pieces larger. You can also add chopped nuts, shredded chocolate and sea salt on top for a delectable treat.
Keep an eye on the pot. It can go from perfect to scorched in seconds.
Have a thermometer handy and shoot for 300-305F degrees. This is considered hard crack stage in candy making.
Break in small pieces for cookies or larger pieces to serve as candy.
Homemade whiskey toffee bits are so easy to make, and taste so much better than the store bought bag. Try them in cookies!