Chocolate Almond Toffee
Chocolate Almond Toffee
Ingredients
For the Toffee Base
- 2 cups unsalted butter, cut into pieces
- 2 cups granulated sugar
- 1/4 teaspoon salt
For the Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sliced almonds, toasted
Instructions
- 1
Lightly grease a 9x13 inch baking dish or line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min
- 2
In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, granulated sugar, and salt.
⏱️ 1 min
- 3
Cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the butter is completely melted and the sugar is dissolved, about 5 minutes.
⏱️ 5 min
- 4
Increase the heat to medium-high. Bring the mixture to a rolling boil without stirring. Once boiling, insert a candy thermometer and stir occasionally to prevent sticking. Continue to cook until the mixture reaches 285°F (140°C), which is the soft crack stage. This will take approximately 20-30 minutes, and the mixture will turn a rich amber color.
⏱️ 25 min•🌡️ 285
- 5
Immediately remove the saucepan from the heat. Carefully pour the hot toffee mixture into the prepared baking dish, spreading it evenly with the back of a spoon or spatula if needed.
⏱️ 2 min
- 6
Evenly sprinkle the semi-sweet chocolate chips over the hot toffee. Let them sit undisturbed for 5 minutes to allow them to melt from the residual heat.
⏱️ 5 min
- 7
Gently spread the melted chocolate over the entire surface of the toffee using an offset spatula or the back of a spoon. Immediately sprinkle the toasted sliced almonds over the chocolate layer, pressing them lightly to adhere.
⏱️ 3 min
- 8
Allow the toffee to cool completely at room temperature for at least 1 hour, or refrigerate for 30-45 minutes, until firm. Once firm, break the toffee into irregular pieces using your hands or a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Almond Toffee
Ingredients
For the Toffee Base
- 2 cups unsalted butter, cut into pieces
- 2 cups granulated sugar
- 1/4 teaspoon salt
For the Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sliced almonds, toasted
Instructions
- 1
Lightly grease a 9x13 inch baking dish or line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min - 2
In a heavy-bottomed 3-quart saucepan, combine the unsalted butter, granulated sugar, and salt.
⏱️ 1 min - 3
Cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the butter is completely melted and the sugar is dissolved, about 5 minutes.
⏱️ 5 min - 4
Increase the heat to medium-high. Bring the mixture to a rolling boil without stirring. Once boiling, insert a candy thermometer and stir occasionally to prevent sticking. Continue to cook until the mixture reaches 285°F (140°C), which is the soft crack stage. This will take approximately 20-30 minutes, and the mixture will turn a rich amber color.
⏱️ 25 min•🌡️ 285 - 5
Immediately remove the saucepan from the heat. Carefully pour the hot toffee mixture into the prepared baking dish, spreading it evenly with the back of a spoon or spatula if needed.
⏱️ 2 min - 6
Evenly sprinkle the semi-sweet chocolate chips over the hot toffee. Let them sit undisturbed for 5 minutes to allow them to melt from the residual heat.
⏱️ 5 min - 7
Gently spread the melted chocolate over the entire surface of the toffee using an offset spatula or the back of a spoon. Immediately sprinkle the toasted sliced almonds over the chocolate layer, pressing them lightly to adhere.
⏱️ 3 min - 8
Allow the toffee to cool completely at room temperature for at least 1 hour, or refrigerate for 30-45 minutes, until firm. Once firm, break the toffee into irregular pieces using your hands or a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 60 min