Delicious Milk Chocolate Toffee with Almonds
Indulge your sweet tooth with this irresistible Milk Chocolate Toffee with Almonds, a homemade candy masterpiece that's as decadent as it is easy to make. Featuring a perfectly buttery and crunchy toffee base, this recipe is elevated by a glossy layer of creamy milk chocolate and a sprinkle of toasted almonds for the ultimate nutty crunch. Crafted with simple ingredients like unsalted butter, two kinds of sugar, and a touch of vanilla, this treat achieves the perfect balance of rich caramelized flavors and melt-in-your-mouth texture. Ready in under 30 minutes, this recipe makes a show-stopping dessert or edible gift that's sure to impress. Whether you're preparing holiday goodies or satisfying a chocolate craving, this sweet and salty toffee is a must-try!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar, packed
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 1.5 cups Milk chocolate chips or bars, chopped
- 0.75 cups Toasted almonds, chopped
Instructions
Prepare a 9x13-inch baking pan by lining it with parchment paper or greasing it lightly. Set aside.
In a heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, light corn syrup, water, and salt.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-proof silicone spatula, until the butter is fully melted and the sugar is dissolved.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom. Continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage). This will take approximately 15-20 minutes. Be careful as the mixture is extremely hot.
Once the mixture reaches 300°F, immediately remove the saucepan from the heat and quickly stir in the vanilla extract.
Carefully pour the hot toffee mixture into the prepared baking pan, spreading it evenly with a heat-proof spatula if needed. Allow it to cool for 2-3 minutes.
While the toffee is cooling slightly, sprinkle the milk chocolate chips evenly over the surface. Allow them to sit for 2 minutes to soften.
Using a spatula or the back of a spoon, spread the melted chocolate evenly over the entire layer of toffee.
Sprinkle the chopped toasted almonds over the melted chocolate, pressing them lightly into the surface so they stick.
Let the toffee cool completely at room temperature for several hours, or refrigerate for faster setting.
Once fully set, break the toffee into pieces using your hands or a sharp knife.
Store the toffee in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 35.9 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 103 mg | 2% | |
*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.
