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Almond Toffee Recipe
Almond Toffee Recipe photo by Taste of Home

Almond Toffee Recipe

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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
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
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Dec. 13, 2014

"I wasted butter chocolate chips and sugar. I followed the instructions exactly and should have cooked it much longer and raised the temp to hard ball. It was yellow when the temp reached 290. I should have realized. What a waste. The contributed should reevaluate the instructions and re write."

MY REVIEW
Reviewed Dec. 1, 2014

"A few hints...from a real candy class. If you put in a generous teaspoon of liquid lecithiin (check at nutrition stores or online ) as soon as the sugar/butter are melted you will get a more professional looking candy. The lecithin is an emulsifying agent. Use a heavy saucepan. If you don't have a candy thermometer, the candy is done when it turns a warm carmel color and comes together in the pan. You won't need a candy thermometer after you've made this a time or two.

Plan to use several clean wooden spoons....changing after the sugar/butter are melted. If you also wipe down the sides of the pan with a wet paper towel you are less likely to get sugar crystals....which can crystalize the whole batch of candy.
I make my English toffee on dry days as humidity can affect the final product."

MY REVIEW
Reviewed Dec. 1, 2014

"Use 4-5 plain Hershey bars in place of chocolate chips. Just drop on the hot toffee, wait a bit to let them begin to melt and spread over the toffee."

MY REVIEW
Reviewed Nov. 30, 2014

"This turned out almost perfect. My mistake was that the soft crack mark on my thermometer was lower than the 290 degrees that I needed to get to. Some parts turned out a little soft. Everyone enjoyed it anyway. I will make it again. :)"

MY REVIEW
Reviewed Nov. 24, 2014

"This turned out so good my first time. I cooked at a rolling boil about 15 minutes to soft crack. Will be on my to do list for next year."

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