Toffee Bits (Vegan)
These toffee bits are buttery, sweet, have a great snap and dairy/egg free. They come together in 20 minutes and are a great addition to cookies, cakes, ice cream and more.
Ingredients
- 4 tbsp /56 grams plant based butter with salt
- ½ cup/ 100 grams cane sugar
- 1 tsp vanilla extract
Instructions
- Have a parchment lined pan ready and waiting. Melt the butter in a small pot on the stovetop over medium heat, once the butter is melted, add the sugar and stir the two together until the sugar begins to dissolve. This is where your slow, consistent stirring starts and does not stop.
- The toffee will start to bubble, continue your slow, consistent stirring - if the toffee is going to separate, it usually does it at this point with me. If it does separate, remove it from the heat, add a tablespoon of water and stir vigorously until it comes back together. Return the pot to the stovetop continuing with your slow, consistent stirring.
- The toffee will begin to bubble less and take on a more smooth whipped look, some people describe it as looking a little like peanut butter. Just keep stirring slowly and consistently. Once it reaches this look, I start checking the temperature, it should be reaching 300F soon.
- Once the toffee reaches 300F, remove the pot from the heat. Add the vanilla to the toffee and stir it in vigorously then pour onto a parchment lined pan to cool.
- Once it has cooled and hardened, choose the kitchen tool of your choice to break it up into bits. Store in an airtight container at room temperature.
Notes
As for how long the toffee will stay fresh, I have had mine up to 2 weeks kept at room temperature in the pantry. I have never had any left in the house after 2 weeks so I cannot speak on how much longer it might stay fresh. I have also never frozen it.