In this new series, TCU Magazine visits with alumni in the food and beverage industry. Send recommendations to tcumagazine@tcu.edu.

Katie Becker ’02, founder of Tasty Good Toffee in Lincoln, Nebraska, built her business from a beloved family recipe. Shortly after graduating from TCU, she learned how to make toffee from her grandmother, who was happy that Becker wanted to keep their family tradition alive. For a decade, Becker made toffee for the holidays and other special occasions, sharing it with family, friends and coworkers. Their growing enthusiasm pushed her to start selling toffee at craft shows, where she repeatedly sold out. Becker officially launched Tasty Good Toffee in late 2013; today, she offers multiple flavors and ships nationwide. Visit tastygoodtoffee.com. 

What is most important in the process of making toffee?

It is really good butter, pure cane sugar and a couple of other secret ingredients, and you just boil it within an inch of its life. It’s just good basic ingredients and patience and trying not to burn yourself. I’m always so honored when people spend their hard-earned money to buy it, and even more impressed when they believe in it enough that they want to give it to somebody they love.

What are some of your favorite flavor combinations?

The most popular are Grandma’s original — Milk Chocolate Pecan Toffee — and then my personal favorite, Dark Chocolate Sea Salt. We have White Chocolate Pecan; we found out that lovers of Harry Potter feel it tastes like the butterbeer you buy at Universal Studios’ Harry Potter World, so that has a secret little fan base. Churro is a very popular flavor. We have some spicy toffees with ghost pepper dust, and that really came from a joke with a co-worker who grows his own hot peppers, dehydrates them, grinds them up and puts his pepper dust on everything.

What strategies have been most effective in growing your customer base?

I do a lot of in-person events, and I give out samples. It’s really fun on my side of the toffee table to see people take a sample and then watch their face light up in joy and recognition. Lots of people will say it reminds them of their own grandma at Christmastime. It’s fun to see people get excited once it hits their taste buds — that’s what fuels me to keep going.  

Katie Becker’s toffee flavors include her grandmother’s original milk chocolate pecan and her personal favorite, dark chocolate sea salt. Courtesy of Christy Waybright Photography

How did your advertising degree from TCU impact your career path?

I did spend time working in advertising agencies and marketing firms and in-house agencies. And when I look back, all of the experiences I had from TCU — the classes I took, the internships, the study abroad in London — every step led me here. I take a little of everything I learned in what I do as a business owner. Always continue learning, always continue networking because you never know what steps might lead you to something you never knew was on your path.

What advice do you have for somebody who has a dream of starting their own business?

If it’s something that you’re passionate about, if you can’t stop thinking about it and if you’re excited to wake up in the morning and get started on it, then you know you’re onto something. I’ve tried a couple of other things that definitely weren’t a fit. Toffee is still the thing — if I have to miss a major commitment or wake up at 4 a.m. to make toffee or drive eight hours to an event to do toffee — I’m still really excited about the overall process of it.

Editor’s Note: The questions and answers have been edited for length and clarity.