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–+ servings

Classic Homemade Buttery Almond Toffee

This delicious homemade toffee is layered with crunchy almonds and chocolate for a rich and buttery treat. Perfect for holiday gifts and parties, this easy recipe creates a sweet confection with the perfect snap.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 32 servings
Course: Candy
Cuisine: American
Calories: 226
Ingredients Method Nutrition

Ingredients
  

  • 2 cups unsalted butter
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup almonds chopped and toasted (plus extra for topping)
  • 1 teaspoon pure vanilla extract

Method
 

  1. Prepare your workspace by lining a large baking sheet with parchment paper. Toast half of your chopped almonds until golden and fragrant, approximately 8-10 minutes at 325°F.
  2. In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the sugar and salt, stirring constantly until combined.
  3. Bring the mixture to a gentle boil, continuing to stir. Attach your candy thermometer to the side of the pan, making sure it doesn't touch the bottom.
  4. Cook the mixture until it reaches 285°F to 290°F (soft-crack stage), stirring frequently to prevent burning. The mixture should be a rich amber color. This typically takes about 15-20 minutes.
  5. Once the desired temperature is reached, remove from heat and stir in vanilla extract and half of the toasted almonds.
  6. Working quickly, pour the hot toffee onto the parchment-lined baking sheet. Spread it to an even thickness of about ¼ inch. Allow it to cool for about 3 minutes.
  7. Sprinkle chocolate chips evenly over the warm toffee. Let them sit for 2-3 minutes until they begin to melt, then use an offset spatula to spread the chocolate into an even layer.
  8. Immediately sprinkle the remaining chopped almonds over the melted chocolate, pressing them gently to adhere.
  9. Allow the toffee to cool completely at room temperature for about 1 hour, or speed up the process by refrigerating for 20-30 minutes.
  10. Once fully set, break the toffee into pieces by hand or with a knife. Store in an airtight container, separating layers with parchment paper.

Nutrition

Calories: 226kcalCarbohydrates: 20gProtein: 2gFat: 17gSaturated Fat: 9gCholesterol: 31mgSodium: 101mgFiber: 1gSugar: 18g
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