Yes, toffee is certainly one of nature’s most perfect foods. It is a soft crunch (like a macadamia nut, as opposed to peanut brittle) of butter and sugar. Nuts are usually added—I ususally add them—but it’s not at all necessary. Ditto spreading with or dipping in chocolate—I only do this sometimes. My favorite toffee was a batch of macadamia nut toffee to which I’d accidentally added a little too much vanilla, giving it a bit of a bitter flavor—it was wonderful!
Coconut oil is very odd—It’s solid, until it melts, but there’s very little in between. I’d say that, at room temp, it’s a bit harder than soft butter. But, unlike butter, it seems to go almost directly to melting, whereas butter will get soft, then very soft, then very-very soft, almost actually requiring direct heat to melt.
I wonder if the lack of milk solids would make it not work, since coconut oil is all fat? I get a raw version coconut oil, so it might have some leftovers of some kind in it, but I’m not sure they’d act like milk solids, and I’m not sure of the role the milk solids play.
I know there’s some water in butter, so I’d only use 80% of butter’s weight in coconut oil, and toffee recipes usually call for water, so I think I’m covered in that area.
Any further thoughts from anyone would be greatly appreciated!