Almond Toffee Recipe
- 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
- 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.
1 each: 98 calories, 7g fat (4g saturated fat), 14mg cholesterol, 54mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
Reviews for Almond Toffee
"This is because the toffee needs to go to at least 290 to even maybe 300 degrees on candy thermometer. Any time your doing things like toffee or peanut brittle it should reach hard crack temp. Otherwise your candy is too soft."
"This does not deserve even one star, waste of money and time. Someone needs to look into this recipe at Taste of Home, do not get hard at all, so mad"
"ok its hours later-I won't make this again-too sweet, all we taste is sugary sweet, no snap from typical toffee, I'm sorry to report this but it won't go to work tomorrow nor will the coconut snowballs from this link either-disappointed lady here"
"Wow! Super easy & oh so tasty! I melted the butter, added 1 1/2 c sugar & 1/2 c brown sugar, corn syrup & water. I took it up to nearly 300 degrees, waiting until it was a rich light brown color. I pored it over chopped pecans. Waited 5 minutes, then laid the chocolate on top to melt. I then sprinkled about 1/2 tsp sea salt on the chocolate. I crushed another 1/2 c of pecans in a bag and sprinkled them on top after spreading the chocolate. Too bad I'm giving this batch away. Too easy not to make another batch, tho! Highly recommend!"
"DO NOT WASTE YOUR TIME OR INGREDIENTS ON THIS. THE RECIPE IS NOT RIGHT!! THEY SHOULD REPRINT IT WITH THE RIGHT INSTRUCTIONS."
"Looks like the Better Homes & Gardens version from the 50's. That is good stuff!The instructions in that old cookbook are much more clear and complete."
"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."
"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."
"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."
"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. :)"
"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."
"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."
"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."
"This candy looks absoutley wonderful and "store bought" but is so chewy that it could pull your fillings out. Anyone know what I did wrong?"
"Yum! Yum! Yum! Can't keep enough of this in the house. Easy to make, and absolutely delicious to eat!"
"I followed the directions on the recipe exactly. The sugar separated from the butter at 290 degrees (I used a high quality candy thermometer) and then the "toffee" crystalized. Won't try this one again."
"Easy to make, tastes absolutely wonderful! It did need to cook for longer than I expected, but it was worth the wait!!"
"Thid id s great csndy recipe. Very tssty and came out perfect on first try. Very easy and good!!:-)"