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Homemade toffee bites made in a mini muffin pan, which is genius! This is the best homemade candy! Great for the holidays and gift giving.

four toffee bites stacked in a tower
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I’m a firm believer that there can never be too much toffee during the holidays.

There’s what I call regular toffee (made in a sheet and broken into pieces), there’s toffee squares (thicker pieces where the toffee is completely dipped in chocolate) then there’s toffee without any chocolate.. which I don’t really consider toffee because without the chocolate it’s like naked toffee.

And now we have toffee bites! Which we could also call mini toffee cups because you make them in a mini muffin pan. If you used a regular muffin pan to make toffee bites you’d end up with GIANT toffee cups, but maybe you really life toffee and that’s how you want to make it :)

toffee bites on metal baking tray

I know a mini muffin pan isn’t the most common kitchen pan but I feel like I use mine way more frequently than I use my regular muffin pan. It’s great for mini muffins (duh!) but it’s also the perfect size for homemade candy like fudge, turtle clusters, peanut butter cups, mini pies, etc.

What Color Should Toffee Be?

This is a no candy thermometer required recipe – woohoo!! Instead, the color of the toffee will tell you when it’s done cooking.

And here’s the easiest part, you’re not looking for a mysterious color like dark brown or golden brown, you’re looking for your toffee to be the same color as an almond. Pretty easy comparison since you need almonds for this recipe! So put the bag of almonds next to you on the counter while making the toffee and you can easily compare the colors.

Word to the wise – if your toffee gets too dark in color, your toffee will taste burnt. Womp womp. So, err on the side of caution if you’re concerned!

four toffee bites stacked in a tower

I’m also showing you 3 decorating options for the toffee bites –
1. plain – topped with just chocolate
2. whole almond – topped with chocolate and a whole almond
3. chopped almonds – topped with chocolate and chopped almonds

You could also sprinkle some sea salt on the chocolate before it hardens it you like that combo!

toffee bites in glass mug

This recipe will make about 24 homemade toffee bites, give or take depending on how full you fill the mini liners.

You could easily stretch this recipe to get 36 bites by placing less toffee in each cup, which won’t be a problem at all since the cups were really full when I made 24 bites.

More No Bake Desserts

Homemade almond toffee bites made in a mini muffin pan, which is genius! This is the best homemade candy! Great for the holidays and gift giving.
4.67 from 9 ratings

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Toffee Bites

By: Beth
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 24 + toffee bites
Homemade almond toffee bites made in a mini muffin pan, which is genius! This is the best homemade candy! Great for the holidays and gift giving.


  • 1 cup unsalted butter, 2 sticks
  • 1 cup granulated sugar
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 2 cups milk/semi-sweet chocolate chips, equal to 12 oz bag
  • cup finely chopped almonds
  • additional whole almonds or chopped almonds to top the toffee, optional


  • Line 2 mini muffin pans with mini muffin liners.
  • In a heavy 2-quart saucepan combine the butter, sugar, salt, vanilla, and Heat over medium to high heat, stirring constantly till the butter is melted. Continue cooking and stirring for approximately 7 to 10 minutes till candy is the color of the brown skin of the almonds. It’s okay if its starts bubbling or slightly smoking, keep stirring till it’s the color of the almond.
  • Add in the 1/3 cup of finely chopped almonds, stirring to incorporate.
  • Working quickly, use a cookie scoop to place the toffee mixture into the mini muffin liners.
  • Add a handful of chocolate chips on top of each toffee. Wait 1-2 minutes and spread the melted chocolate until it is smooth over the toffee.
  • Top the toffee with a whole almond, chopped almonds or leave them plain.
  • Let the toffee cool in the fridge until hard. Serve and enjoy. I recommend storing the toffee in the fridge so the chocolate stays cold.



Calories: 199kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 27mg | Potassium: 102mg | Fiber: 1g | Sugar: 14g | Vitamin A: 244IU | Calcium: 17mg | Iron: 1mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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Recipe Rating


  1. Made this twice. Threw out first batch. Separated and then made again, same thing. What do you think I am doing wrong?

  2. My toffee does not turn brown and it seems to crystalize.  What am I doing wrong?  I’ve tried this twice and the same result

    1. Did you follow the ingredient measurements in the recipe? Toffee is particular, so be sure not to double the recipe.

  3. 5 stars
    This recipe is wonderful. Easy and delicious. For those of you who are saying that your candy is sticking to the paper, let the candy come to room temperature first and the paper peels right off.

  4. The recipe came out great. Thanks for sharing. I read the comments about the paper sticking. I subbed the muffin pan and liners for silicone  ice trays. Worked perfectly.  

  5. 4 stars
    I just made them and the toffee tastes amazing, however 1/4 cup of butter separated from the toffee!! It still taste great but what did I do wrong? I stirred the entire time!!