Almond Toffee

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 12/22/21
Almond toffee

The Spruce / Elizabeth LaBau

Prep: 45 mins
Cook: 30 mins
Total: 75 mins
Servings: 32 servings
Nutrition Facts (per serving)
317 Calories
25g Fat
23g Carbs
5g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 317
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 49%
Cholesterol 30mg 10%
Sodium 99mg 4%
Total Carbohydrate 23g 9%
Dietary Fiber 3g 10%
Total Sugars 19g
Protein 5g
Vitamin C 0mg 0%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 181mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This almond toffee recipe is the ultimate in decadence. The flavor is rich and buttery, and the toffee itself is sandwiched between two layers of smooth chocolate and chunky toasted almonds. This recipe moves quickly, so be sure to have all of the ingredients and tools ready before you begin cooking. Your toffee is only as good as your ingredients, so be sure to use real butter for this recipe, not margarine.

Ingredients

  • Cooking spray

  • 2 cups granulated sugar

  • 2 cups (1 pound) unsalted butter

  • 4 1/2 cups whole almonds, divided

  • 1 (12-ounce) package semisweet chocolate chips

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 11 x 17-inch jelly roll pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Spray an offset spatula or flat paddle with nonstick spray, and place nearby.

  3. Heat the oven to 350 F.

  4. Spread 1 1/2 cups of almonds onto a cookie sheet and toast in the oven for 5 to 7 minutes, until they are fragrant and ​light golden.

  5. Allow the toasted almonds to cool, then pulse them in a blender or food processor a few times until they are crumbled in small chunks.​

  6. In a large, very heavy saucepan, combine the butter and the sugar over medium heat.

  7. Stir constantly while the butter melts, and continue stirring until the mixture reaches 240 F on a candy thermometer.

  8. Pour the remaining 3 cups of whole almonds into the bubbling candy and continue to stir. The mixture may separate, but keep stirring.

  9. Cook and stir until the candy reaches 295 F. It will be a beautiful caramel color, and you may hear the nuts begin to pop. 

  10. Immediately remove the candy from the heat and pour into the prepared jelly roll pan.

  11. Spread the candy smooth and flat with the prepared spatula or paddle.

  12. Allow the toffee to cool slightly, then sprinkle half of the chocolate chips over the top and let them sit and melt for a few minutes.

  13. Smooth the melted chocolate over the entire surface of the toffee, and while the chocolate is still wet, sprinkle half of the chopped, toasted almonds on top.

  14. Allow the chocolate to set in the refrigerator for 10 minutes.

  15. Meanwhile, melt the remaining chocolate in the microwave, stirring after every minute.

  16. Remove the toffee from the refrigerator, and flip the of candy over onto another baking sheet so that the bottom is now facing up.

  17. Spread the melted chocolate onto the bottom of the toffee and sprinkle with the remaining nuts.

  18. Refrigerate again to set the chocolate completely.

  19. Once set, break into small pieces to serve.