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Easy Homemade Vegan Toffee (Gluten-Free)

Perfectly decadent vegan toffee topped with crunchy sliced almonds makes the perfect holiday sweet treat or snack! Totally gluten-free and dairy-free too. Making homemade toffee is easier than you think! Go make a batch of this almond toffee bark today!

A bowl of vegan toffee with almonds.

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What is Toffee?

Toffee is basically a candy that is made by caramelizing sugar and butter together, cooking the ingredients until they reach a high temperature (almost 300F – known as the “hard crack” stage).

Once the desired temperature is achieved, the mixture is poured onto a flat smooth surface and then allowed to set until hardened.

Toffee can be made on its own, but it can often include the addition of tree nuts, in particular almonds, and sometimes a layer of chocolate (this final version is also known as “English toffee”).

Making Homemade Toffee

Now that we’re thick in holiday season, I wanted to make some holiday candy – and toffee is always a welcome treat at holiday parties. Plus, this buttery almond toffee also makes a great gift this season!

Today, we’re making a gluten-free vegan version of almond toffee that doesn’t involve any dairy at all, but still looks and tastes like toffee should – buttery sweetness with a beautiful snap when bitten into.

This crunchy treat is sure to be a hit!

cornbread in a cast iron skillet
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Top down view of bowl with vegan toffee bits.

Why This Recipe Works:

  • Simple Ingredients: You only need 4 ingredients (including salt!) to make your own homemade vegan toffee.
  • Easy to Make: Each batch of toffee requires just 10 minutes of hands-on time and a candy thermometer for precision, this delicious crunchy toffee is a cinch to make!
  • Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this simple toffee recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet, can enjoy these almond toffee bits without issues!
Holding up homemade almond toffee.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this homemade vegan toffee recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredients for vegan toffee recipe laid out on white board.

Recipe Notes + Substitutions:

  • Butter: I used unsalted dairy-free butter (vegan butter) to keep the recipe dairy-free and vegan. You may also use refined coconut oil if you prefer. Alternatively, if you are not lactose-intolerant or vegan, feel free to use regular unsalted butter instead.
  • Brown Sugar: I used dark brown sugar, but you can also use white sugar, cane sugar, light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
  • Salt: I like adding a pinch of salt as the saltiness balances out the sweetness of the toffee very well. If you are using salted butter, leave out this extra salt.
  • Sliced Almonds: This recipe is for almond toffee, so I’ve used sliced almonds for topping, but you may also use chopped almonds or other chopped nuts (such as peanutscashew nutspistachios, or hazelnuts) if you prefer. Alternatively, feel free to leave out the nuts completely if you are allergic to nuts.

How to Make Vegan Toffee (Step by Step):

1. Line Baking Sheet

Line a large baking sheet with parchment paper, then set it aside.

2. Melt Butter

Melt the unsalted dairy-free butter in a medium-sized saucepan or pot over medium heat.

Melted butter in pot.

3. Add Sugar and Salt

Add the brown sugar and salt all at once.

A pot with melted butter and brown sugar.

4. Bring Mixture to Boil

Heat on medium heat while stirring to combine all the ingredients. Let the mixture come to a boil while stirring constantly.

Dark brown mixture with salt in pot.

5. Stir Until Ready

Place the candy thermometer in the pot while the caramel is heating up.

Stir continuously with a wooden spoon or rubber spatula, and make sure to keep a very close eye on the mixture. Cook until the mixture reaches 300F (the hard-crack stage).

Toffee mixture boiling in pot with candy thermometer.

6. Pour Toffee Mixture into Baking Sheet

Remove the vegan toffee mixture from the heat and pour onto the prepared baking pan.

Use a silicon spatula to spread out the hot toffee mixture in an even layer, but make sure it’s not too thin.

Liquid toffee mixture spread out on parchment paper.

7. Sprinkle Almond Slices

Sprinkle the almond slices on top of the toffee mixture.

Sliced almonds on top of toffee mixture.

8. Let Toffee Set

Let the mixture sit at room temperature for an hour until the toffee has hardened.

9. Break Toffee into Pieces

Bang the baking sheet onto a hard and sturdy surface to loosen the vegan toffee and start breaking it.

(TIP: You can either use a rolling pin or your hands to break the toffee into small pieces.)

10. Enjoy

Enjoy the almond toffee or store for later!

Broken vegan toffee bits on parchment.

Dish by Dish Tips/Tricks:

  • Use Candy Thermometer: For best results, make sure to use a candy thermometer to measure the exact temperature the toffee mixture is at.
  • Toffee Texture: In this homemade toffee recipe, we’re cooking the toffee mixture until it reaches the “hard crack” stage (300F), so we’ll be getting a brittle, hard toffee that snaps easily when bitten into. For a little more chew and less brittleness, cook the toffee mixture until the “soft crack” stage (270F to 290F). If you prefer softer, chewier toffee, only cook the toffee till the “hard ball” stage (until 250F to 260F).
  • Swap Out Almonds for Other Nuts: I’ve used sliced almonds for topping, but you may also use chopped almonds or other chopped nuts (such as peanutscashew nutspistachios, or hazelnuts) if you prefer. Alternatively, feel free to leave out the nuts completely if you are allergic to nuts.

Recipe FAQs:

How to Store Homemade Vegan Toffee

To store, place the homemade almond toffee in an airtight container or ziplock bag at room temperature for up to two months.

A white bowl with almond toffee bits.

Other Gluten-Free Candy Recipes to Make:

Gluten-Free Desserts for the Holidays:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Homemade Vegan Toffee (Gluten-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Perfectly decadent vegan toffee topped with crunchy sliced almonds makes the perfect holiday sweet treat or snack! Totally gluten-free and dairy-free too. Making homemade toffee is easier than you think! Go mak


Ingredients

Scale

Instructions

  1. Line: Line a large baking sheet with parchment paper, then set it aside.
  2. Melt Butter: Melt the unsalted dairy-free butter in a medium pot over medium heat.
  3. Add Sugar and Salt: Add the brown sugar and salt all at once.
  4. Bring Mixture to Boil: Heat on medium heat while stirring to combine all the ingredients. Let the mixture come to a boil while stirring constantly.
  5. Stir Until Ready: Place the candy thermometer in the pot while the caramel is heating up. Stir continuously until the mixture reaches 300F (the hard crack stage).
  6. Pour Toffee Mixture onto Baking Sheet: Remove the mixture from the heat and pour onto the prepared baking sheet. Use a silicon spatula to spread out the toffee mixture in an even layer, but make sure it’s not too thin.
  7. Sprinkle Almond Slices: Sprinkle the almond slices on top of the toffee.
  8. Let Toffee Set: Let sit at room temperature for an hour to harden.
  9. Break Toffee into Pieces: Bang the baking sheet onto a hard and sturdy surface to loosen the toffee and start breaking it. (TIP: You can either use a rolling pin or your hands to break the toffee into small pieces.)
  10. Enjoy: Enjoy or store for later!

Notes

Butter: I used unsalted dairy-free butter to keep the recipe dairy-free and vegan. However, if you are not lactose-intolerant or vegan, feel free to use regular unsalted butter instead.

Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Salt: I like adding a pinch of salt as the saltiness balances out the sweetness of the toffee very well. If you are using salted butter, leave out this extra salt.

Sliced Almonds: This recipe is for almond toffee, so I’ve used sliced almonds for topping, but you may also use chopped almonds or other chopped nuts (such as peanuts, cashew nuts, pistachios, or hazelnuts) if you prefer. Alternatively, feel free to leave out the nuts completely if you are allergic to nuts.

Use Candy Thermometer: For best results, make sure to use a candy thermometer to measure the exact temperature the toffee mixture is at.

Toffee Texture: In this recipe, we’re cooking the toffee mixture until it reaches the “hard crack” stage (300F), so we’ll be getting a hard, brittle toffee that snaps when bitten into. For a little more chew and less brittleness, cook the toffee mixture until the “soft crack” stage (270F to 290F). If you prefer softer, chewier toffee, only cook the toffee till the “hard ball” stage (until 250F to 260F).

Storing: To store, place the homemade almond toffee in an airtight container or ziplock bag at room temperature for up to two months.

  • Prep Time: 10 mins
  • Cooling Time: 1 hour
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

2 Comments

  1. Good day Felicia !

    Thanks for this toffee recipe.

    I especially like the tips on the various options available to suit the individual’s preference on the different level of toffee hardness with regard to texture and eating sensation.

    I like the soft crack level of texture for my toffee and I prefer mine to be less sweet.

    Have a blessed day ahead!
    Mum






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