This decadent, buttery toffee has layers of silky chocolate and crunchy almonds on top. The recipe is simple to prepare and ideal for bake sales or Christmas gift giving. I frequently receive praise and requests for additional toffee candies.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 32 |
| Yield: | about 2 1/2 pounds |
Ingredients
- 2 cups unsalted butter
- 2 cups white sugar
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup finely chopped almonds
Instructions
- Combine butter, sugar, and salt in a large, heavy-bottomed saucepan over medium heat; stir constantly in one direction until butter is melted, about 5 minutes.
- Meanwhile, line a 9×13-inch baking dish with a sheet of parchment paper, letting it overhang two sides of the dish.
- Once the butter has melted, stop stirring and bring mixture to a boil. Once boiling, cook, stirring only 2 to 3 times, until it turns a dark amber color and the temperature reaches 285 degrees F (137 degrees C) on a candy thermometer, 20 to 30 minutes.
- Immediately pour toffee into the prepared baking dish. Sprinkle chocolate chips on top and let sit until they soften, 1 to 2 minutes. Use a spatula to spread softened chocolate into a thin, even layer. Sprinkle nuts over the 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.
- Lift hardened toffee out of the baking dish with the parchment paper. Break into pieces and store in an airtight container.
- Use chopped walnuts or pecans instead of almonds if preferred.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 101 mg |
| Sugars | 18 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made it a few times now and in addition to the listed ingredients I added 2TBL corn syrup, 1. tsp vanilla and 2.TBL water. I add the vanilla at the end right before pouring the mixture onto the baking sheet.
I made these yummy treats but I used coconut sugar and a bit of almond milk for a caramelly texture and Omgoodness YUM. The coconut sugar didn’t change the color or taste.. Making them again today
This toffee is so addictive! I had to knock a star off because of two things I needed to change: 1. I agree with reviewers who said that it comes out a bit soft. I thought it was because I live in a humid climate, but I waited for the mixture to heat another 10 degrees (295). Came out much better. 2. The first time I made it, I used parchment and the toffee stuck to it. Found it to be unnecessary. Toffee doesn’t stick to metal.
This was a TERRIBLE RECIPE. The butter would just not mix with the sugar for some reason and to get it edible I had to literally separate the butter from the sugar. I let it get the exact colour and temp that it said and guess what. IT BURNED!!! The proportions are way of and the instructions are wrong. Please DO NOT TRY
have also microwaved this… 1 c. sugar 1/2 c. butter 1/4 c. water 1 tsp. vanilla 1/2 c. semi sweet chocolate chips 1/2 c. chopped nuts Combine sugar, butter and water in a deep 2 quart bowl. Microwave, uncovered 4 minutes. Stir. Microwave, uncovered, 4 to 6 minutes, or until candy reaches the hard crack stage, 300 degrees. Stir in vanilla. Pour onto greased cookie sheet. Sprinkle with chocolate chips. Let stand until chips are softened; spread evenly over toffee. Sprinkle with nuts, pressing them into chocolate. Refrigerate to set. When cool, break into pieces.
Easy, fast, yummy.
The flavor was good, except the temp was wrong so we were stuck with a huge batch of toffee that stuck to your teeth. I should have looked up a few recipes – I thought this was too low. Cook to 300 or you’ll have a difficult time removing the sticky sugar from your teeth.
I make it as a Christmas treat from me to my family and friends and every year I am asked if I would be making it again this year. The answer is yes. Best and easiest recipe yet. Thanks
DO NOT USE A 9X13 BAKING DISH… TOO THICK… Flavor was good but way too much butter. I had hardened butter on the top after cooling. Doesn’t make a pretty gift but it does make a yummy treat.
Seen some negative reviews from “experts”. This was my first attempt at making toffee. I made 3 batches with variations of toppings, and all 3 turned out great.
This is THE WORST, most frustrating, poorest description recipe EVER!!! Do Not Use This!!!! I’ve been baking all my life with my baker genius mother, including an annual toffee recipe… I couldn’t find my recipe while out of town, so I tried this falsely well-reviewed recipe. DISASTER!!! TWICE! Yes, twice. I failed twice. This has never happened to me. The butter kept separating because I followed the recipe! Listen, never trust a recipe that says “medium” on butter whose ingredients need to incorporate… but I followed the rules! Disgusting disaster. I tried clever adjustments the 2nd time, but it was WORSE! Now, I have no toffee for my event tomorrow & am rushing to a crowded store late at night for more ingredients & a sleepless night… thanks, awful & inaccurate recipe.
everybody loved it!
Fantastic flavor! I will definitely make it again but on a cookie sheet that’s larger than a 9×13 pan. I feel it was too thick.
I use toasted 8 oz. of slivered almonds for easy prep and put about 1/2 on the bottom before pouring the toffee. I stir the toffee more often than the recipe calls for since it tends to burn on the bottom. Maybe I need to lower the heat? I use about 3/4 of the jelly roll pan and tip it to spread out the toffee instead of a confined pan it makes for a slightly thinner toffee layer. I let the toffee set about 5 minutes before putting on the chocolate chips (10 oz bag), otherwise the chocolate can bleed into the soft toffee. Then I put it under the broiler for a couple of minutes to melt the chocolate before spreading out.
I have made this recipe several times. I keep going back to it, and have saved it. I only use 1/2 of the butter though.
Combined some suggestions from others. Added 3 tablespoons water and 3 tablespoons of corn syrup. Cooked to 300 degrees F. Only took about 15 minutes to reach the 3oo degrees. Excellant. Tried a half batch first which turned out great went back and did a full batch. Both turned out great. will definitely make again.
I made no changes and it was easy and delicious. I get so many compliments.
followed recipe exactly and it came out great. Have been making this for a very long time. Everyone loves it.
It turned out but it was nothing special. Just sweet buttery and not for me. I have had bark that looked like this but tasted better and I am not sure what they did different. You need to be careful with the temperature if it is over it will be very hard. Make sure the thermometer is in the right position in the pot meaning not sitting on the bottom
Absolutely yummy! I made it plain (no chocolate or nuts) because chocolate is a migraine trigger for me and several others have peanut allergy. But everyone loved it – it was so very good. I recommend making a double or even triple batch as a single batch disappears very quickly!
This is very easy to make (be patient on the temp. It always stalls out between 125 and 250f, for me). I have used different nuts and chocolates with equal success. One of my family favorites is Lindt Chile Chocolate with almonds or hazelnuts.