Irish Toffee

Since St. Patrick’s Day is among us, I thought I’d whip together some Irish treats! Every year, I like trying my hand at a different Irish recipe. This year, I made Irish Toffee, a brittle toffee that’s crunchy, sweet, and is actually not that hard to make.

*Truth be told, I had a minor heart attack after I took a look at my pan –– I thought it was ruined! But here’s an easy tip when making syrupy candy: let water simmer in the pan while you’re finishing up! It comes right off!*

Ingredients: (Makes 1 pound)
2 tbsp. (plus 1 tsp. butter) (I used Kerrygold)
1 (16-oz.) bottle of light corn syrup
1 1⁄4 cups light brown sugar (I used Splenda Brown Sugar)
2 tsp. white vinegar
2 tsp. baking soda


  1. Butter an 8 1⁄2″ x 12″ baking pan with 1 tsp. of the butter and set aside.
  2. Melt the remaining 2 tbsp. butter in a medium, deep saucepan over medium-high heat.
  3. Add corn syrup, sugar, vinegar, and 2 tbsp. water and stir until sugar dissolves, about 5 minutes. Continue cooking the sugar mixture, without stirring, until the temperature reaches 300º on a candy thermometer, 10–15 minutes. (You can also do the cold water test if you don’t have a candy thermometer)
  4. Working quickly, remove the saucepan from heat, carefully sift in baking soda, and vigorously whisk (hot syrup will bubble up in the pan) until baking soda is completely incorporated about 5 seconds. Immediately pour into prepared pan.
  5. Set aside until the candy is hard and completely cool, about 30 minutes, then break into pieces with a hammer. Store in an airtight container for up to 4 weeks.

I hope you enjoyed this little recipe!