- 1-1/2 teaspoons plus 2 cups butter, softened, divided
- 2 cups sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup finely chopped almonds, toasted
- Line the bottom and sides of a 15-in. x 10 in. x 1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
- In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage).
- Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers. Yield: about 1 pound.
Reviews for Almond Toffee
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"I've been making this for 30 years...it's wonderful. Two small changes: because of the large amount of butter in the toffee, there's no need to butter the foil- the cooled candy lifts right off. And I sprinkle the foil with coarsely chopped almonds before pouring the candy, then sprinkle finely chopped ones over the chocolate. Two layers of nuts...yum!"
"This is fabulous! Everyone loves it and wants more. It NEVER fails for me"
"I make this toffee recipe every year! The kids beg for it!! Wouldn't change a thing :)"
"This is now my favorite Christmas treat!!"
"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."