Double Almond Crunch Toffee
Indulge in the irresistible allure of Double Almond Crunch Toffee, a gourmet treat that perfectly balances buttery toffee, nutty almonds, and velvety chocolate. This homemade candy starts with a rich caramel base made from a blend of unsalted butter, two types of sugar, and a touch of light corn syrup, cooked to the ideal hard crack stage for that signature snap. Toasted whole almonds are stirred in for added depth, while a glossy layer of melted chocolate offers luxurious sweetness. Finished with a sprinkling of crushed almonds, each bite delivers a harmonious medley of textures—from crisp and crunchy to creamy and smooth. Perfect for gifting or festive gatherings, this decadent confection is surprisingly easy to make and keeps well in an airtight container. Treat yourself to the ultimate nutty toffee experience!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 tablespoons Light corn syrup
- 3 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 cup Whole almonds
- 1 cup Dark or semi-sweet chocolate chips
- 0.5 cup Crushed almonds
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Lightly grease the surface to ensure easy removal of the toffee later.
Toast the whole almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until aromatic and slightly golden. Set aside to cool.
In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, brown sugar, light corn syrup, and water. Stir over medium heat until the butter has completely melted and the sugars are dissolved.
Attach a candy thermometer to the saucepan. Increase the heat slightly and let the mixture come to a gentle boil. Stir occasionally to prevent sticking but avoid overmixing.
Cook the toffee mixture until it reaches a hard crack stage or 300°F (149°C) on the thermometer. This will take about 10-12 minutes. Monitor closely to avoid burning.
Once the toffee reaches 300°F, immediately remove the saucepan from the heat. Stir in the vanilla extract, salt, and toasted whole almonds.
Quickly pour the hot toffee mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it evenly into a thin layer.
While the toffee is cooling, melt the chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is smooth and glossy.
Spread the melted chocolate evenly over the cooled toffee. Sprinkle the crushed almonds over the chocolate layer while it is still wet.
Allow the toffee to set completely at room temperature, or refrigerate it for 20-30 minutes for quicker results.
Once set, break the toffee into small pieces by hand. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 46.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 215 mg | 5% | |
*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.
