Best-Ever Almond Toffee

  • Baking Temp (degrees F): 350
  • Views: 16239
  • Comments: 4

Candy and photos by sugarpie, Premium Member © Sarah Phillips

Candy and photos by sugarpie, Premium Member © Sarah Phillips 

This recipe makes almond toffee that is the perfect combination of buttery flavor, crunchy almonds, and creamy rich chocolate.

sugarpie, Premium Member, Says: "I wanted to do a white chocolate version and so I used chopped, Lindt white chocolate."

1 1/2 cups sliced almonds, divided use
2 sticks (1/2 pound) unsalted or salted butter (I use salted)
1 cup granulated sugar
1/2 cup warm water
1/2 teaspoon salt
1/2 teaspoon baking soda
8 ounces good quality semi-sweet or bittersweet dark or milk chocolate, chopped in 1/4-inch pieces

1. Preheat oven to 350 degrees F. Spread 1/2 cup of the almonds on a foil-lined cookie sheet and bake for 6-8 minutes, tossing half-way through baking, until lightly toasted. Set aside.

2. Line a 13- x 9-inch pan with parchment paper, leaving enough to hang over both ends as handles, and set nearby.

3. Place butter in a heavy bottomed, 3 quart or larger saucepan. Melt over low heat. Stir in sugar, warm water and salt. Clip or set a candy thermometer in pan. Cook mixture over medium heat, stirring once or twice, until the temperature reaches 240 degrees F.

4. Then, add 1 cup of the toasted almonds to butter/sugar mixture. With the heat on medium to medium-high, stir constantly until mixture reaches 295 degrees F. Immediately remove from heat and stir in baking soda, where the mixture will turn into a blob. Pour this onto the parchment lined pan where it will smooth out. The pan should be clean of all toffee. As the mixture begins to firm, the butter may pool and separate. It's ok.

5. As the candy begins to set and is still warm, scatter chopped chocolate across top of the candy mixture. Using back of a spoon, spread melted chocolate evenly over candy. Crush the remaining 1/2 cup toasted almonds and sprinkle over melted chocolate. Let candy cool for 1/2 hour at room temperature. Place pan in refrigerator to chill for about 1 hour to firm chocolate.

6. When chocolate is firm, lift candy from pan by grasping parchment paper handles. Break candy into large chunks.

Store in an airtight container in a cool, dark place.

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