How to Make Toffee Nut Syrup (The Easy Way)

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This homemade toffee nut syrup tastes amazing and is incredibly simple to make with just sugar, English toffee bits, water and almond extract. This flavored syrup is perfect for making homemade toffee nut lattes and adding to other drinks.
Bottle of homemade toffee nut syrup with a label on it, next to a bag of Heath toffee chips and a small bowl with toffee in it.

Toffee Nut Syrup for Drinks

I’ve been making my own flavored simple syrups for some time now, and this Toffee Nut Syrup is one of my favorites.

I absolutely love the buttery caramelized flavor of toffee candy and this homemade syrup captures that taste along with almond.

The syrup pairs perfectly with a nutty coffee roast and is perfect for making the most delicious holiday toffee nut lattes–hot or iced.

Bottle of homemade toffee nut syrup sitting on top of two coasters and next to a small bowl of Heath toffee bits.

Why You’ll Love Homemade Toffee Nut Syrup

No need to make toffee from scratch. This syrup gets its toffee flavor from toffee bits, the kind you find in the baking aisle. While you could make it by caramelizing sugar, that can be tricky (easily burned) if you’ve never done it before. That’s why I love this shortcut!

Budget-friendly. Sure you can buy a wide variety of store-bought syrup flavors, but the cost can add up, especially if you’re the kind of person that likes to switch things up.

With this recipe you can make as much or as little as you need. And since I make a bottle (or two or three) of toffee nut syrup over the holidays, I make sure to grab a bag of Heath English toffee bits when they’re on sale.

Use it for making toffee nut lattes. It’s easy to make a decadent toffee nut latte ala Starbucks. Just add toffee nut syrup to a mug, pour brewed espresso and steamed milk over it, then top it with sweetened whipped cream and English toffee bits.

Pinterest pin for homemade toffee nut syrup recipe showing a bottle of the syrup and a bowl of toffee bits.

Ingredients Needed

Sugar – This recipe uses a combination of white sugar and light brown sugar.

White granulated sugar is neutral in flavor, whereas brown sugar has a bit of a molasses taste. The duo works perfectly for this flavored syrup, but you can use just white or brown, if preferred.

Water – For the best taste, preferably, make this syrup with filtered water.

Toffee Bits – I use Heath English toffee bits, but any brand is fine. Basically, we’re going to melt them into the simple syrup. Make sure to get the toffee bits without chocolate.

Almond Extract – For the nut portion of toffee nut, a bit of pure almond extract does the trick. Don’t be heavy-handed on this though, as it really has an intense flavor. And make sure to get pure extract and not imitation.

A bag of Heath toffee chips, bottle of pure almond extract, and small bowl with toffee bits in it, all next to a bottle of homemade toffee nut syrup.

Want to make another flavored coffee syrup for the holidays? This sugar cookie syrup gets its flavor from almond, vanilla and butter extracts.

How to Make Toffee Nut Syrup

  1. Combine granulated sugar, light brown sugar, toffee bits and water in a small saucepan over medium heat. Stir to combine.
  2. When the syrup mixture begins to bubble (about 5 minutes), reduce temperature to low and place a lid on the saucepan. Simmer for 5 minutes and avoid stirring.
  3. Remove from heat and stir in almond extract. Let cool.
  4. Using a fine mesh strainer, remove any remaining toffee bits. (I only had about a tablespoon.) Transfer cooled syrup to a bottle and store in the refrigerator.

Detailed recipe and instructions are in recipe card at bottom of post.

Make toffee nut syrup in a small saucepan on the stove.

Cool and bottle the homemade syrup.

Recipe Tips

  • Do not boil the syrup and avoid stirring as much as possible. You want to avoid crystallizing the sugar, so when making simple syrup, it’s best to cook it low and slow. The goal is to simply dissolve the sugar and toffee bits.
  • Put a lid on the saucepan while simmering. To prevent sugar crystallization on the sides of the pan, use a lid so steam forms and washes down the sides.
  • Add the almond extract off-heat. To prevent flavor burn-off, add the extract after removing the saucepan from the heat.
Toffee nut syrup in a glass bottle next to a bag of Heath English toffee bits.

How to Use Toffee Nut Syrup

Make a toffee nut latte. Add 2-4 tablespoons syrup, with 2 shots espresso and steamed milk for a homemade latte. Top it with whipped cream and toffee bits.

Iced toffee nut latte. Add 2-4 tablespoons syrup, 2 shots of espresso, cold milk and ice to a tall glass. Top with whipped cream and toffee bits.

Toffee nut cream cold brew. Add 2-4 tablespoons syrup, cold brew coffee and ice to a tall glass. In a small glass, add 1/4 cup heavy cream, a splash of whole milk and 1 tablespoon toffee nut syrup and froth until thick and creamy. Top the cold brew with the toffee nut cream and some toffee bits.

You can also use this syrup to flavor hot chocolate and adult drinks.

More Flavored Simple Syrup Recipes

Bottle of homemade toffee nut syrup with a label on it, next to a bag of Heath toffee chips and a small bowl with toffee in it.

Toffee Nut Simple Syrup

Yield: 16 servings (2 tablespoons each)
Cook Time: 10 minutes
Total Time: 10 minutes

This homemade toffee nut syrup tastes amazing and is incredibly simple to make with just sugar, English toffee bits, water and almond extract. This flavored syrup is perfect for making homemade toffee nut lattes and adding to other drinks.

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup toffee bits, such as Heath
  • 1 cup water
  • 1/4 teaspoon almond extract

Instructions

  1. Combine granulated sugar, light brown sugar, toffee bits and water in a small saucepan over medium heat. Stir to combine.
  2. When the syrup mixture begins to bubble reduce temperature to low and place a lid on the saucepan. Simmer for 5 minutes and avoid stirring.
  3. Remove from heat and stir in almond extract. Let cool.
  4. Using a fine mesh strainer, remove any remaining toffee bits. (I only had about a tablespoon.) Transfer cooled syrup to a bottle and store in the refrigerator.

Notes

  • Do not boil the syrup and avoid stirring as much as possible. You want to avoid crystallizing the sugar so when making simple syrup, it's best to cook it low and slow. The goal is to simply dissolve the sugar and toffee chips.
  • Put a lid on the saucepan while simmering. To prevent sugar crystallization on the sides of the pan, use a lid so steam forms and washes down the sides.
  • Add the almond extract off-heat. To prevent flavor burn-off, add the extract after removing the saucepan from the heat.

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