Try looking at www.epicurious.com they have tons of great recipes there!
I have a great toffee recipe that is really easy. It has chocolate on it though, not sure if you want one that has chocolate in it
Here goes:
1 cup white sugar
1 cup unsalted butter
1 tbsp corn syrup
dash of salt
1 tbsp water
1 1/4 cup chopped & toasted pecans
10 oz. semi sweet chocolate
Place sugarm butter, salt & water in a 2 qt pan. Quickly bring to a boil on high heat. Stir constantly with a wooden spoon. Reduce heat and cook until boiling & turns a shade darker. (this has taken me up to 8 mins on some days) Remove from the pot and add one cup of the nuts then pour into a 9 inch square pan that is lined with parchment or foil etc. Sprinkle with chocolate and spread while it is melting. Then sprinkle with the rest of the nuts.
Let stand at room temp for 1 hour then place in fridge for 24 hrs. Break into small pieces.
You will have to chip it with a knife (don't use your best one). If it is whitish and chalky you did not cook it long enough.
Another great one that I made every fall as a child is:
La Tire De Sainte Catherine
1 cup brown sugar (250 ml)
1 cup white sugar (250 ml)
1/2 cup dark corn syrup (125 ml)
1 tbsp of vinegar (15 ml)
1 cup of molasses (250 ml)
1 tsp of butter (5 ml)
1 tsp baking soda (5 ml)
Place all ingredients in med. pot except baking soda.
Bring to a boil stirring constantly.
Bring to a temp of 264 deg.
Take pot off the stove, add baking soda
Place in 4 pie plates that are buttered and chil until easy to handle
Cover hands with butter & start stretching the taffy in two.
Pull the taffy until ligh beige in colour
Stretch & then cut into 1 inch lenfths & wrap in buttered was paper.
This is a pulled taffy that is/was made in the fall by girl scouts & brownies. We would stand out on the porch and pull that taffee in the cold.
Sainte Catherine is a nun who taught the natives to read the latin alphabet and communicate with the whites. She is celebrated in Canada in the fall.
This is a great buttery toffee that is a lot of fun to pull; and pull and pull etc....the more you pull the lighter it gets.
Hope these help
Claire
Thank you so much for the recipes 
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