Toffee Almond Crunch
Indulge in the irresistible combination of buttery toffee, roasted almonds, and rich chocolate with this Toffee Almond Crunch recipe—a perfect treat for any occasion. This decadent no-bake dessert features a caramelized toffee base, made from a blend of granulated and brown sugars, butter, and a touch of vanilla, cooked to perfection at the hard crack stage. The toffee is then topped with a generous layer of toasted almonds and a smooth coating of melted semisweet chocolate, finished with an optional sprinkle of flaky sea salt for a sweet-and-salty kick. Ideal for gifting or snacking, this crowd-pleaser is easy to prepare and stores beautifully for up to two weeks. Impress your friends and family with this deliciously crunchy, sweet delight that’s as beautiful as it is tasty!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar
- 1 tbsp Light corn syrup
- 1 tbsp Water
- 1 tsp Vanilla extract
- 1.5 cups Toasted almonds, chopped
- 1 cup Semisweet chocolate chips
- 0.25 tsp Flaky sea salt (optional)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium, heavy-bottomed saucepan, melt the butter over medium heat.
Stir in the granulated sugar, brown sugar, corn syrup, and water. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but does not touch the bottom of the pan.
Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon or heatproof spatula. Once boiling, stop stirring and let the mixture cook until it reaches 300°F (hard crack stage). This should take about 10-15 minutes. Watch carefully to avoid burning.
Remove the saucepan from the heat and quickly stir in the vanilla extract.
Immediately pour the hot toffee mixture onto the prepared baking sheet and spread it into an even layer using a spatula. Work quickly as it sets fast.
Sprinkle the chopped toasted almonds evenly over the toffee while it is still warm, pressing lightly to adhere.
Scatter the chocolate chips over the warm toffee. Let them sit for 2 minutes to soften, then use a spatula or the back of a spoon to spread the melted chocolate into an even layer.
Optional: Sprinkle a touch of flaky sea salt over the top for added flavor.
Allow the toffee to cool completely at room temperature or in the refrigerator until set, about 1-2 hours.
Once fully hardened, break the toffee into bite-sized pieces.
Store the Toffee Almond Crunch in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 548.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2283 mg | 49% | |
*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.
