Butter Almond Toffee

A crisp, buttery homemade toffee layered with roasted almonds and melted chocolate. The combination of caramelized brown sugar, toasted nuts and chocolate makes this an especially good candy for holiday trays or homemade gifts.

Butter Almond Toffee

Yield: One 9 × 13-inch pan
Prep Time: About 15 minutes
Cook Time: About 15 minutes, plus cooling

Ingredients:

• 1 cup sliced unblanched almonds
• 1 cup (2 sticks) butter or margarine
• 1 cup granulated sugar
• ⅓ cup packed brown sugar
• 2 tablespoons water
• ½ teaspoon baking soda
• ½ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. Spread the sliced almonds in a pie pan and roast for 10 minutes. Set aside to cool.
3. Butter a 9 × 13-inch baking pan. Sprinkle half of the toasted almonds evenly over the bottom of the pan.
4. Melt the butter in a heavy saucepan.
5. Add the granulated sugar, brown sugar and water. Stir until thoroughly combined.
6. Bring the mixture to a boil, stirring constantly. Continue cooking until it reaches 265–270°F (soft-crack stage) on a candy thermometer.
7. Remove the saucepan from the heat. Working quickly, stir in the baking soda.
8. Carefully pour the hot toffee mixture evenly over the almonds in the prepared pan.
9. Allow the toffee to cool for about 5 minutes, then sprinkle the chocolate chips evenly over the surface.
10. As the chocolate melts, spread it evenly over the toffee with a spatula.
11. Sprinkle the remaining toasted almonds over the melted chocolate.
12. Allow the toffee to cool completely. Once firm, break it into pieces for serving.

Tip: Candy temperature is important with this recipe. Use a reliable candy thermometer and remove the mixture from the heat when it reaches 265–270°F. Store the finished toffee in an airtight container in a cool, dry place.

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