Rating: 4.5 stars
1366 Ratings
  • 5 star values: 1093
  • 4 star values: 158
  • 3 star values: 38
  • 2 star values: 26
  • 1 star values: 51

This toffee made with chocolate and almonds is rich and buttery. The recipe is simple enough to remember, so you can whip up this toffee any time. I always get compliments and requests for more. You can use any nut that you like instead of almonds.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
32
Yield:
2 pounds
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat; stir until butter is melted.

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  • Bring to a boil and cook, stirring occasionally, until mixture turns a dark amber color and temperature reaches 285 degrees F (137 degrees C).

  • While toffee cooks, line a baking sheet with aluminum foil or parchment paper.

  • Pour toffee onto the prepared baking sheet. Sprinkle chocolate chips on top; let sit for 1 to 2 minutes to soften. Spread chocolate into a thin, even layer. Sprinkle nuts over chocolate and press down slightly; wearing a plastic bag over your hand will minimize the mess.

  • Place toffee in the refrigerator until set, about 1 hour.

  • Break into pieces and store in an airtight container.

Nutrition Facts

226 calories; protein 1.5g; carbohydrates 20g; fat 16.9g; cholesterol 30.5mg; sodium 101.1mg. Full Nutrition
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