Chocolate Almond Toffee
Indulge in the irresistible crunch of homemade Chocolate Almond Toffee, a decadent treat that combines buttery toffee, rich melted chocolate, and the nutty flavor of toasted almonds. Perfect for gifting or satisfying your sweet tooth, this recipe is surprisingly simple and requires just 30 minutes from start to finish. The toffee base, caramelized to perfection, is topped with semisweet chocolate and a sprinkle of toasted almonds for a delightful balance of textures and flavors. With a few pantry staples and a candy thermometer, you’ll create a batch of this classic confection that can be enjoyed for up to two weeks—though it’s so delicious, it likely won’t last that long!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Semisweet chocolate chips
- 0.5 cup Sliced almonds, toasted
Instructions
Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
In a medium heavy-bottomed saucepan, melt the butter over medium heat.
Add the sugar, corn syrup, and water to the melted butter. Stir gently with a wooden spoon or heatproof spatula until all the sugar dissolves.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom.
Bring the mixture to a boil, then reduce the heat to maintain a steady boil. Stir occasionally and cook until the mixture reaches 300°F (hard crack stage). This should take about 10–15 minutes.
Remove the saucepan from the heat immediately and stir in the vanilla extract and salt.
Carefully pour the hot toffee onto the prepared baking sheet and spread it into an even layer with a spatula. Work quickly before it begins to set.
Allow the toffee to cool slightly (2–3 minutes), then sprinkle the chocolate chips evenly over the surface.
Let the chocolate sit for 2 minutes to melt, then spread it evenly over the toffee with a spatula or offset knife.
Sprinkle the toasted almonds over the melted chocolate, gently pressing them into place with clean hands or a spatula.
Allow the toffee to cool completely at room temperature or in the refrigerator until the chocolate is set.
Once fully hardened, break the toffee into small pieces and store in an airtight container for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 356.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
