Chocolate Almond Toffee
The most delicious toffee
I prefer this home made toffee recipe more than anything you can find in a store. This toffee is crunchy, deliciously rich and buttery with a layer of smooth chocolate topped with toasted chopped almonds. The recipe is so simple and easy to make, and only requires 5 ingredients!
What is toffee?
When you heat butter and sugar together to a certain point (300° F), the mixture when cooled hardens up and turns into a crunchy candy-like texture - this is toffee.
When should I make toffee?
Well, you can make toffee all year round, whenever you have a craving for something sweet. My kids can't get enough of these. I also like to use toffee to garnish desserts like crème brûlée or pot de crème or even a topping for ice cream. These also make great gifts, especially during the holiday season.
- 2 stick unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 7 oz semi-sweet chocolate chips
- 2 oz roasted almonds (chopped)
- 2 tbsp coconut flakes (optional)
Start with roasting almonds. I like to roast 5 lbs at a time and store them in the freezer, so that whenever I need roasted almonds for a recipe or just to snack on, they are there for me. Pour them out onto a sheet pan spread out in a single layer and roast in a 350 degree oven for about 15 minutes stirring halfway through. The trick is to let your nose be the guide - roast until they are toasty and fragrant. Once roasted, portion out what you need for the recipe and chop it down.
Combine the butter, water, sugar and vanilla extract in a saucepan and cook over medium heat. When boiling, put a lid on the pot for a few minutes to create steam that will melt any sugar crystals clinging to the sides of the pot.
Place a candy thermometer in the pot and let it continue to boil. When the temperature reaches 300 degrees, turn off the heat.
Line a sheet pan with parchment paper and carefully pour the hot toffee onto the parchment paper. The toffee is extremely hot, so be careful! Use a high temperature spatula to spread the toffee evenly on the sheet pan. Let it cool for a few minutes.
Sprinkle the chocolate chips on top and let it sit for a few minutes until the chocolate melts. Use a spatula to spread the chocolate into an even layer on top of the toffee.
Sprinkle the chopped almonds on top of the chocolate layer. Let the toffee rest for about an hour before cutting into it.
Cut the toffee into squares or triangles and serve.