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I love this recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. —Janice Sage, Garretson, South Dakota
Nutritional Facts 1 serving (1 each) equals 98 calories, 7 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Originally published as Almond Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p96
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Reviewed on Dec. 22, 2011 by mariagervase
I make this toffee recipe every year! The kids beg for it!! Wouldn't change a thing :)
Reviewed on Dec. 14, 2011 by sidcat79
This is now my favorite Christmas treat!!
Reviewed on Nov. 11, 2011 by Chef_Rich
This recipe is very hard on teeth! To fix it, add 1/3 cp brown sugar after butter has melted, 1/2 t Kosher salt and double he amount of almonds, adding half the chopped almonds to the melted butter/sugar mix about 4 mins prior to the end of cooking. Melt chocolate in a double boiler and spread thin over toffee. Coat the chocolate with finely ground almonds. Cover this finished side with a sheet of parchment and fit a like-sized pan snugly on top. Flip it over and repeat the chocolate/ground almond applications. Then, refrigerate about 30 mins. Now, you're good to go. The result should be a much softer toffee. If not, then it cooked too long. The almonds on the inside makes this easier on the teeth and so does the brown sugar; so, you should be fine. Play with it & don't cook it too long after the taffy stage.
Reviewed on Nov. 22, 2010 by Doro1
This candy looks absoutley wonderful and "store bought" but is so chewy that it could pull your fillings out. Anyone know what I did wrong?
Reviewed on Jul. 25, 2010 by mrsgroban
Yum! Yum! Yum! Can't keep enough of this in the house. Easy to make, and absolutely delicious to eat!
Reviewed on Dec. 23, 2009 by kagetcj
I followed the directions on the recipe exactly. The sugar separated from the butter at 290 degrees (I used a high quality candy thermometer) and then the "toffee" crystalized. Won't try this one again.
Reviewed on Jan. 22, 2009 by Bratrattery
Easy to make, tastes absolutely wonderful! It did need to cook for longer than I expected, but it was worth the wait!!
Reviewed on Dec. 24, 2008 by mhafner
Thid id s great csndy recipe. Very tssty and came out perfect on first try. Very easy and good!!:-)
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