Perfect for gifts!. © 2009 Ashley Skabar, licensed to, Inc.
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 30-35 servings

Perfect for gifts or pantry sweets, this is a dairy-free confection favorite.

Makes about 30-35 servings.

What You'll Need

  • 1 3/4 cups dairy-free soy margarine
  • 2 cups white granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups dark dairy-free chocolate chips
  • 1 cup chopped pecans, walnuts or almonds

How to Make It

  1. Line a large rimmed baking sheet with parchment paper or wax paper. Set aside.
  2. In a large, heavy-bottomed saucepan over medium-high heat, heat the dairy-free soy margarine, sugar, salt and vanilla, stirring well to dissolve the sugar. Bring the mixture to a boil and cook for 9-10 minutes, or until the mixture is dark amber in color.
  3. Pour the mixture onto the prepared sheet. Sprinkle the dark dairy-free chocolate chips over the top of the toffee mixture and allow the chocolate to melt.
  1. Once the chocolate has melted, use a large, flat spatula to spread the chocolate in a smooth, even layer. Sprinkle the nuts evenly onto the chocolate and refrigerate until set. Break into pieces. Toffee will store in an airtight container for 2-3 weeks.