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Almond Crunch Toffee

 Almond Crunch Toffee
This recipe has been my claim to fame since I was 14 years old. One bite and you won't be able to stop eating it!
33 ServingsPrep: 30 min. Cook: 30 min. + chilling


  • 1-1/2 teaspoons plus 1 cup butter, softened, divided
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1 cup sliced almonds
  • 1/2 teaspoon baking soda
  • 8 ounces dark chocolate candy bars, chopped
  • 1 cup chopped pecans, toasted
  • 1/4 cup dry roasted peanuts, chopped
  • 3 tablespoons chocolate-covered coffee beans, halved
  • 4 ounces white baking chocolate, chopped


  • Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2
  • teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt
  • remaining butter. Stir in the sugar, water and salt. Cook over
  • medium heat until a candy thermometer reads 240° (soft-ball
  • stage), stirring occasionally.
  • Stir in almonds. Cook until candy thermometer reads 300°
  • (hard-crack stage), stirring occasionally. Remove from the heat;
  • stir in baking soda until light and foamy. Pour into prepared pan.
  • Sprinkle with chocolate; let stand for 5 minutes. Carefully spread
  • chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for
  • 30 minutes.

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Almond Crunch Toffee (continued)

Directions (continued)

  • Sprinkle with coffee beans; press down lightly. Chill for 1 hour or
  • until chocolate is firm.
  • In a microwave, melt white chocolate, stir until smooth. Drizzle over
  • candy. Chill 30 minutes longer or until firm.
  • Using foil, lift candy out of pan; discard foil. Break candy into
  • pieces. Store in an airtight container. Yield: about 2 pounds.