Almond Toffee Recipe
Almond Toffee Recipe photo by Taste of Home

Almond Toffee Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 25 min. + cooling
MAKES:75 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min. + cooling
MAKES: 75 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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).
  3. 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.
Originally published as Almond Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p96

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.

Reviews for Almond Toffee

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Nov. 23, 2014

"What a waste of four sticks of butter. Such a disappointment. Cooking to soft crack stage is incorrect. Cook to hard crack stage and to at least 300 to 310 degrees. My batch was ruined with these directions. I'm not experienced in making candy so I was not aware of this error in the directions. I totally relied on the candy thermometer to let me know when to stop and pour. Sometimes I wonder if these recipes are for real."

MY REVIEW
Reviewed Nov. 21, 2014

"Yum...."

MY REVIEW
Reviewed Dec. 23, 2013

"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!"

MY REVIEW
Reviewed Nov. 26, 2013

"This is fabulous! Everyone loves it and wants more. It NEVER fails for me"

MY REVIEW
Reviewed Dec. 22, 2011

"I make this toffee recipe every year! The kids beg for it!! Wouldn't change a thing :)"

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