Super Easy Toffee–No Candy Thermometer required!

I am NOT a fan of fussy recipes. It’s not that I can’t do it, I just don’t want to.

I have been making this particular recipe since I was in high school, so a LONG time. It’s great because you literally just cook it until it is brown–no thermometer, no testing in a glass of water, nothing. It really is that simple.

Super Easy Toffee

1 cup sugar

2 sticks of margarine (trust me on this one)

1 tbsp light corn syrup

2 tbsp water

Add all ingredients to a dutch oven over medium to medium high heat. Stir until the margarine is melted and combine with the sugar. Stir occasionally. Eventually, it will start to look like this:

Sort of foamy. Keep cooking and it will begin to turn brown, like this:

Keep cooking until it is toffee colored. Remove from heat and spread on a greased cookie sheet. You have to work quickly because it sets fast.

Variation # 1:

Add 3/4 cup chopped toasted almonds or pecans after you remove it from the heat. Spread on greased tray.

Variation #2:

Top variation above with milk chocolate chips after you spread on tray. Allow chips to melt and spread evenly over all. Top with finely chopped nuts if desired.

Variation #3:

Add 3 cups toasted whole almonds and/or pecans after you remove from heat and stir well. (Toast on a tray at 300 degrees until brown and fragrant.) Spread evenly on a greased sheet pan.

Variation #4:

Add 4 or 5 cups of air popped popcorn to pan after you remove from heat and stir well. Spread evenly on a greased sheet pan.