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Cinnamon Toffee

This spiced-up cinnamon toffee is great for holiday gift-giving and adding to other decadent desserts. I’ve added it to a Spice Cake.

Cinnamon Toffee with Chocolate Covered  Cocoa Nibs

I have to admit that I almost didn’t have a recipe to share with you this week. Life gets busy, especially with the holidays, and I just didn’t get around to making the cake that I really wanted. However, I did have time to make this amazing Nutmeg Spiced Cake with Rum Buttercream and Cinnamon Spiced Toffee with chocolate covered cocoa nibs. It took me all of two hours, start to finish to make this dessert.

Yes, I made toffee just a few recipes ago with the Pumpkin Pie, but this is a different set of directions with no need for a candy thermometer.

I wanted to dress it up a bit, so I’ve added in some cinnamon and some chocolate covered cocoa nibs. I was looking for just the cocoa nibs, but didn’t have any luck here in West Virginia. Thankfully, I did have a small container of the chocolate covered nibs and decided to use that instead.

I liked this recipe with the nibs but it was the cinnamon that I enjoyed the most. Don’t add too much, just a pinch is all you need to kick it up a bit.

I also didn’t thin this too much and I liked that this toffee was a bit thicker.

 This would also be a great hostess gift to give this holiday season.

I’ve been snacking on the extra toffee! I know I’d love to get a gift bag of these.

This recipe is part one of a three-part series including Rum Buttercream Frosting and Nutmeg Spice Cake.

Yield: 24

Cinnamon Toffee

Cinnamon Toffee
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 45 minutes
Total Time 1 hour


  • 1 cup sugar
  • 1/4 cup water
  • 2 Tablespoon butter
  • dash of cinnamon
  • 1/4 cup chocolate-covered cocoa nibs (plain nibs if you can find them)
  • pinch of salt


    1. Prepare a cookie sheet with parchment paper. Spread some butter over paper or spray it with cooking spray.
    2. Put the sugar into a heavy-bottomed pot and pour in the water. Mix the water into the sugar to coat all of it. Turn the heat on high and leave the pan alone. Do not stir it or mix it. Let the mixture come to a boil then wait for it to start turning light brown. Now, stir it so it’s evenly heated.
    3. As soon as it turns amber, turn off the heat and mix in the butter and cinnamon. It will bubble and foam, just stir it until it lessens.
    4. Pour onto the cookie sheet and sprinkle on the cocoa nibs. Tilt the pan back and forth to spread the toffee and coat the candy.
    5. Leave it to harden and cool for 45 minutes. Break apart and enjoy.


    Recipe from Flour.

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    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 51Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 15mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g

    Nutrition information isn’t always accurate.


    Thursday 18th of December 2014


    Maple Sugar

    Tuesday 16th of December 2014

    I actually have some cocoa nibs that I purchased on a holiday and didn't know what to do with them after the initial fun taste test. Thanks for sharing this! Maple Sugar at

    Karyn Granrud

    Wednesday 17th of December 2014

    You can mix in the nibs when you add the butter or you can sprinkle the nibs over top.

    Jennifer @ Brave New Home

    Monday 15th of December 2014

    Just tried these since I had all the ingredients on hand. I added a dash of cardamon too and it turned out delish. Thanks for sharing!

    Karyn Granrud

    Wednesday 17th of December 2014

    I love the idea of the cardamon! Sounds wonderful :) Glad to hear that you liked it!

    Nutmeg Spice Cake

    Friday 12th of December 2014

    […] While the cake is cooking, you can make your Cinnamon Toffee. […]

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