Easy Toffee Recipe with Almonds and Chocolate

This Almond Toffee recipe starts with my ‘go-to’ toffee base and adds a toasted almond topping and a bittersweet-chocolate bottom. This is a stick-to-your-teeth treat you can’t stop eating due to that tell-tale crackle and the burst of sweetness when you bite into it.

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The toffee layer requires cooking the sugar and butter to a hard-crack stage (300°). I can usually tell when my sugar is at this stage but I still find myself using my trusty candy thermometer. I highly recommend investing in a good thermometer that fits tightly to a saucepan. Check out this website for a good explanation of the various stages of cooking sugar.

Only five ingredients are needed to make this treat: sea salt, toasted almond slices, brown sugar, unsalted butter and dark chocolate. You may already have everything you need to make the Almond Toffee recipe.

Tips for Making the Almond Toffee Recipe:

How to Prep for Making the Recipe:

• Prepare your workspace and measure all ingredients before beginning to make the recipe. It will take some time for the sugar to cook to the hard-crack stage, but once it reaches 300° the assembly process moves quickly.
• Line a 10″ x 10″ pan with parchment paper extending over the edges so the toffee can be easily removed after it cools. Alternatively use a quarter-sheet pan and line with a heat-resistant silicone mat or parchment paper. Layer the toasted almond slices in the pan and sprinkle with coarse sea salt.

Process to Make the Almond Toffee Recipe:

• Add brown sugar and butter to a 3-quart heavy-bottomed sauce pan.
• Begin heating over medium-high heat. Stir slowly and constantly until the mixture begins to boil and all the butter has melted. Take care not to get sugar crystals on the side of the sauce pan. If this occurs, use a clean pastry brush dipped in cold water and lightly wash down the sugar crystals. Crystallization can cause your sugar syrup to separate and you will end up with a grainy toffee.
• Stop stirring and insert a candy thermometer into the pan. The thermometer should not touch the bottom of the pan.
• Lower heat to medium and continue heating until the mixture reaches 290 – 300° F (148° C). Do not stir.
• Immediately remove the pan from the stove and pour into the pan over the almonds and salt. Use extreme caution while doing this as the mixture is hot enough to cause severe burns.
• Sprinkle the chocolate pieces evenly over the hot toffee and let melt for a few minutes. Using an offset spatula, carefully smooth the melting chocolate.
• Let the toffee rest for 24 hours at room temperature before unmolding. If desired, the toffee may be placed in a freezer for 30 minutes to set faster.
• Cut toffee pieces into desired sizes and enjoy!
• Store any leftover toffee pieces in an airtight container for up to 3 days.