Christmas Almond Toffee Recipe

Christmas Almond Toffee Recipe photo by Taste of Home

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After trying a coworker's fabulous toffee, I had to have the recipe! It's now a regular on my Christmas cookie tray. I also entered it at our country fair and received "Best in Show.”—Sue Gronholz, Beaver Dam, Wisconsin

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Christmas Almond Toffee Recipe

Prep: 50 min. + standing

Yield: 24 Servings

50 50

Ingredients

1 tablespoon plus 2 cups butter, divided
2 cups sugar
1 cup slivered almonds
1/4 cup water
1 teaspoon salt
1 teaspoon vanilla extract
1 package (11-1/2 ounces) milk chocolate chips, divided
1/2 cup finely chopped almonds

Directions

Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla.
Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container. Yield: about 1-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 ounce equals 325 calories, 24 g fat (13 g saturated fat), 46 mg cholesterol, 218 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Almond Toffee in Taste of Home Christmas Annual Annual 2009, p114

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Christmas Almond Toffee

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Reviewed on Dec. 17, 2011 by sbmom

this toffee has a fabulous flavor! it's also soft so you won't break a tooth. the directions say to use a saucepan, but my saucepan boiled over making a huge mess. a soup sized pot works better. :)

Reviewed on Dec. 07, 2011 by linlu

I liked this recipe as it makes more than most recipes and turned out both times I made it!