Chocolate Almond Toffee Recipe

Toffee is easier to make than you think. This Chocolate Almond Toffee is great to make during the holidays to give to friends and neighbors.

Chocolate Almond Toffee #Recipe

This is one of my favorite things to make during the holidays. I posted the recipe (along with some other tasty ones) but I thought I’d take some new photos of the step by step process so you can see the whole thing. I make this for my neighbors and put them in Christmas jars or tins. Everyone loves it and it’s very simple to make.

 

I promise making toffee is not as hard as you would think. And it’s so yummy.

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In a heavy-bottomed saucepan, combine the butter, sugar, and salt.

Mixing
Cook over medium heat, stirring until the butter is melted. You’ll want to switch to a stronger utensil now because the mixture is going to be extremely hot.

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Allow the mixture to come to a boil. Keep it moving so it cooks evenly and doesn’t burn. Place your Candy Thermometer into the mixture. It comes in handy if you have one with a clip on the side so you can just hook it to the pot.

Toffee

Cook until the mixture becomes a dark amber color, and the temperature has reached 285-395 degrees F (137 degrees C). While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

Toffee
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.

Chocolate

Sprinkle the chocolate over the top, and let it set for a minute or two to soften.

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The chocolate will get nice and warm and start to melt for you.

Spread chocolate

Spread the chocolate into a thin even layer once it is melted.

Chocolate ToffeeSprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set.

Chocolate Almond Toffee RecipeBreak into pieces, and store in an airtight container. Or just enjoy immediately!

Enjoy

Chocolate Almond Toffee

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What you will need

  • 2 Cup butter
  • 2 Cup white sugar
  • 1/4 teaspoon salt
  • 2 Cup semisweet chocolate chips
  • 1 cup finely chopped almonds

Instructions

  • In a heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted.
  • Allow to come to a boil. Keep it moving so it cooks evenly and doesn't burn. Place your Candy Thermometer into the mixture. Cook until the mixture becomes a dark amber color, and the temperature has reached 285-395 degrees F (137 degrees C). While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted.
  • Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
  • Place the toffee in the refrigerator to chill until set.
  • Break into pieces, and store in an airtight container.

Notes

Items that are great for candy making. 
  • Heavy Bottom Saucepan
  • Candy Thermometer
  • Baking Sheet (One with sides is preferred)
  • Parchment Paper or Aluminum Foil
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29 COMMENTS

  1. Good Morning, I am a new follower to your blog and found you on RSverve where I am a follower there too.

    Your toffee looks easy with your tutorial, I make a fake toffee with soda crackers, try it sometime: <a href="ohmyheartsie.blogspot.com/2012/12/soda-cracker-toffee-in-5-minutes-easy.html

    Hope you can stop by my blog at
    Oh! My Heartsie
    Live Laugh Love To Shop

    Merry Christmas, Karren

  2. I am horrible at candy making because of the sugar watching. Maybe I’ll just give this recipe to my step-mom since she is better at this. lol

  3. 285-395 degrees is quite a stretch. Has anyone made this? And if so, what temp do you want to get up to? Needs a little clarification.

    • As long as you are keeping the butter, sugar, and salt mixture within this heat range it will turn into toffee. The range is to let you know if you’re going over, it will burn. If you go under, it won’t harden to toffee texture when cooled. If you start going over, remove the pan from heat. Candy making is all about the heat game. Hope this helps.

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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle. Buy me a coffee

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