This homemade toffee nut syrup recipe is made with just three ingredients—toffee bits, sugar, and water. Add it to hot or iced coffee, lattes, or blended coffee drinks for sweet, buttery toffee flavor.
If you enjoy making Starbucks-inspired coffee drinks at home, this easy syrup is a great way to add toffee nut flavor without ordering a bottle online. I first made it while creating a homemade salted caramel mocha frappuccino, and it is an easy way to make an everyday cup of coffee feel a little more special.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Toffee bits: I use Heath toffee bits because they are easy to find and give the syrup its buttery, nutty flavor. Keep in mind that Heath toffee bits contain almonds, so this recipe is not nut-free.
- Sugar: I use white sugar for a lighter-colored syrup. You can use brown sugar instead for a deeper color and a slightly richer flavor.
How to Make Toffee Nut Syrup
- Add the water, sugar, and toffee bits to a medium saucepan. Bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for about 7 minutes, stirring occasionally, until most of the toffee bits have melted.
- Remove from the heat and let the syrup cool for 10–15 minutes. Strain it through a fine-mesh strainer or cheesecloth, then pour it into a clean, airtight bottle or jar.
Variations
- Use brown sugar instead of white sugar for a darker syrup with a richer flavor. You can also use half white sugar and half brown sugar.
- For a stronger almond flavor, stir in ¼ teaspoon almond extract after removing the syrup from the heat. Add up to ½ teaspoon if desired.
- Add a pinch of salt for salted toffee nut syrup.
How to Use Toffee Nut Syrup
This homemade toffee nut syrup is especially good in coffee drinks, but it also adds sweet, buttery toffee flavor to a few breakfast and dessert favorites.
Add it to:
- Hot coffee or lattes
- Iced coffee
- Blended coffee drinks
- Hot chocolate
- Cocktails or mocktails
Drizzle it over:
- Ice cream
- Pancakes
- French toast
What Is in a Toffee Nut Latte?
A toffee nut latte is made with espresso, steamed milk, and toffee nut syrup. Starbucks-style versions are often finished with whipped cream and toffee nut sprinkles.
Storage
Store the strained toffee nut syrup in a clean, airtight bottle or jar in the refrigerator for up to 2 weeks. It may separate as it sits, so give it a quick shake or stir before using. Discard it sooner if it develops an off smell, mold, or an unusual appearance.
Frequently Asked Questions
It is made with sugar, toffee bits and water.
Yes. You can make Starbucks-style toffee nut syrup at home by simmering sugar, toffee bits, and water together, then straining out any remaining toffee bits.
More Starbucks Inspired Recipes
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Homemade Toffee Nut Syrup Recipe
Ingredients
- 1 cup toffee bits
- 1 cup sugar
- 1 cup water
Instructions
- Put water, sugar and toffee bits into a medium saucepan and bring to a boil over high heat, reduce to low-medium heat and simmer for about 7 minutes or until most of the toffee has melted. Give it a good stir occasionally with a heat proof spoon or spatula.1 cup toffee bits, 1 cup sugar, 1 cup water
- Let cool 10-15 minutes.
- Strain it using a mesh strainer or cheesecloth, I use a small metal strainer. Pour into an airtight bottle or mason jar.
Hi
I make a great caramel sauce, but I have always wanted to make a toffee nut syrup and found your very easy recipe for it.
However, I have a question before I make it. Here in Denmark toffee comes in two qualities: hard as in Werther’s caramel and soft as in English Fudge.
Which of these two would you recommend? The hard caramel I can – maybe – cut into smaller pieces, but I know it does melt, only it takes a while. The fudge has a lot of sugar in it!!!
I’m looking forward to your answer and thank you in advance for your time!
All the best
Eva
Hi Eva,
The Heath Bits I use are hard but very small. You could try to break up the hard Werther’s into smaller pieces, maybe in a zip top bag with a meat mallet, rolling pin, or other object. I would cover the zip top bag with a towel or something like that so (maybe) the bag wouldn’t get cut. Or you could use the larger pieces, it would just take longer for them to melt. I think the soft fudge might just set back up in the syrup. I hope this helps! Mindy
Does this need to be refrigerated? I may have overlooked that somewhere so I apologize if you’ve already answered this!
I store mine in the fridge, it will start to separate after a couple of weeks.
I made it with brown sugar and a tiiiiiiny bit of almond extract. Then I licked a little bit off of the back of a spoon when it cooled down …. uh oh. I’m addicted now! Thank you for the recipe!
I’m glad you like it, thanks for commenting!
Made it yesterday for my ice coffee this morning and it’s simple yet delicious! I’m going to try making it with brown sugar next time like the notes suggest.
You are going to like it with brown sugar too, thanks for commenting!