Chocolate Almond Toffee
My husband isn’t a fan of just plain chocolate so whenever I make a treat with him in mind I try to include nuts. I came across this recipe in a magazine and immediately pulled it out - he loves toffee and almonds so I knew it’d be a hit, and I was right. I’ll be making this for our Christmas treat pans for the neighbors next month too!
I went a little overboard on the almonds sprinkled over the top, as you can see in the picture, but as I said he loves almonds and there were no complaints from him! Instead of the called for milk chocolate chips I used Ghirardelli 60% cocoa bittersweet chocolate chips (which I could live on) and I think it made the toffee that much better.
Chocolate Almond Toffee
1 cup unsalted butter, cut up
1-1/2 cups sugar
1 T light corn syrup
2 T water
1 cup chopped almonds
1/4 cup finely chopped almonds
12 oz milk chocolate chipsLine a 15×10x1 jelly roll pan with nonstick foil or foil coated with nonstick spray. In a medium saucepan, heat butter, sugar, corn syrup and water. Heat over medium heat to melt butter, then increase heat to medium-high and insert candy thermometer. Cook for about 12 minutes until golden brown and temperature reaches 300 degrees. Do not stir. Remove from heat and remove thermometer. Carefully stir in the 1 cup of almonds.
Quickly pour toffee onto prepared pan and spread to edges (mine didn’t actually make it to the edges but the free-form thing looked fine anyway). Let stand in pan on a wire rack for about 30 minutes.
Melt half of the chocolate in the microwave on high for 1 to 1-1/2 minutes, stir to smooth. Spread over top of cooled toffee and refrigerate for 20 minutes until firm. Once bar is firm, flip over onto a sheet of wax paper or parchment paper and remove the foil. Microwave the remaining chocolate, stir until smooth and spread over toffee. Sprinkle with the remaining 1/4 cup of finely chopped almonds. Slide back onto the pan and refrigerate 20 more minutes.
Once bar is firm, break up into pieces and store in an airtight container at room temperature up to one month.
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POSTED IN: Chocolate, Chocolate Ideas, Chocolate Pictures, Chocolate Products, Chocolate Recipes
1 opinion for Chocolate Almond Toffee
Gayla McCord
Nov 13, 2007 at 12:51 pm
This is similar to one of the traditional holiday candies my mom and I used to make when I was a kid. Gosh this stuff is yummy - especially when it’s still warm.
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