Delicious Nut Toffee with Himalayan Sea Salt Recipe

This Nut Toffee is, in my opinion, one of the best toffees I have ever tasted. I do have a few words of advice before attempting the recipe.  Use a wooden or stainless steel spoon when stirring the toffee. Plastic spoons will melt. I learned this the hard way.  Also, be careful when stirring. The mixture is extremely hot and can cause severe burns. Once again, I learned this the hard way and have a scar to show for my efforts.   When mixing the ingredients use the best quality ingredients available, it will make a huge difference in the taste. The salt on top of the toffee adds a gourmet touch and is an amazing flavor boost.   While I love this toffee plain, to make it spectacular, place 6 ounces of chocolate, broken into pieces, on top of the toffee. Spread across the top when melted.


Delicious Nut Toffee with Himalayan Sea Salt Recipe
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Delicious Buttery Toffee with toasted nuts and sprinkled with Himalayan Sea Salt.
  • 1½ cups mixed nuts
  • 1½ cups sugar
  • 5 tablespoons butter
  • 1 teaspoon Vanilla
  • Himalayan Sea Salt
  1. Spread the nuts on a baking sheet and toast for 8 to 10 minutes at 350 degrees or until browned. Meanwhile, add butter and sugar to a large saucepan and heat on high, stirring constantly, until butter begins to melt. Turn heat to medium and stir constantly until mixture is dissolved and no lumps remain. This takes approximately 6 minutes. Remove for heat and stir in the vanilla. Immediately add nuts and spread on a greased cookie sheet. Sprinkle the top with Himalayan Sea Salt. Allow to cool for at least 30 minutes. Break into pieces and serve.

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I received a Gourmet Sea Salt sampler from the Spice Lab with six tubes  of the best tasting and hardest to find flavors in the world:

  • No. 3     Citron SilverFlake Finishing Sea Salt 
  • No. 6    Alderwood Smoked Sea Salt  
  • No. 8    Hickory Smoked Sea Salt 
  • No. 13  Hawaiian Black Lava (Medium) Sea Salt – Hawaii USA 
  • No. 40  Himalayan Crystal Pink Fine Grain 
  • No. 43  Persian Blue Diamond (Fine)  Rock Salt

The package contained a list informing me how each salt could be used, with fish, soups and sauces, vegetables, red meat, or chicken, and whether to use the salt for cooking, finishing or at the table.  The collection arrived when I was out of town and my children literally met me at the door to ask how soon they could try the salt. After I had made photos they used the enclosed spoon and had a “salt tasting” party.  Since then they have visited the website and asked me to purchase more varieties they can try.  I can’t keep up with the list.

We’ve used the Hickory Smoked Sea Salt mixed in with grilled burgers, the Alderwood Smoked Seas Salt in veggies and are continuing to experiment.  The different varieties of salt really do make a difference in the flavor of dishes.


Do you have a favorite variety of Gourmet salt?


I received a sampler to test with my family. Regardless, all opinions are my own and I was not asked to post anything but my honest opinion.



  1. says

    Hi Pam,

    Black Lava Sea Salt – anything with that in it is bound to be amazing!

    I am new to trying sea salt but that toffee looks amazing! Thank you so much for sharing your recipe! Yummies!

    Have a wonderful week,


  2. says

    That salt display is so cool! My hubs loves to play with different oils and salts so I think he would really love that. Gotta check it out as a Father’s day gift!

  3. Daisy says

    This recipe is amazing! We forgot that it was administrative professionals day, so I quickly whipped up this recipe and everyone loved it.

  4. says

    I did not realize there were so many types of salt. I don’t eat much salt and I use it on regular food. I would love to try it when it will make a different kind of difference in foods.

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