Aunt Rose's Fantastic Butter Toffee Recipe
Aunt Rose's Fantastic Butter Toffee Recipe photo by Taste of Home
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Aunt Rose's Fantastic Butter Toffee Recipe

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I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our County Fair, entering a different recipe contest. I find new recipes everywhere—especially in my large cookbook collection. This toffee, however, comes from the "heart". It's been a favorite in my family since I was a little girl!
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 32 servings


  • 2 cups unblanched whole almonds
  • 11 ounces milk chocolate, chopped
  • 1 cup butter, cubed
  • 1 cup sugar
  • 3 tablespoons cold water

Nutritional Facts

1 ounce: 6 calories, 0 fat (0 saturated fat), 1mg cholesterol, 0 sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.


  1. Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10-in. pan. Sprinkle with 1 cup chocolate.
  2. In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.
  3. Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces. Yield: about 2 lbs.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Aunt Rose's Fantastic Butter Toffee in Country Woman November/December 1989, p29

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AuntRoux User ID: 4922484 22980
Reviewed Sep. 20, 2010

"Wonderful recipe, but I was wondering if it could be made with other nuts like pecan, walnuts, macadamia, etc.

Looks beautiful in that jar, and a perfect recipe for the Holidays.
Thanks to all who respond!"

aheinonen User ID: 1864470 25924
Reviewed Jan. 5, 2010

"I make this by the batches at Christmas time and give it as gifts. Everyone asks for the recipe. It is by far the best candy I have ever made!"

kbartels User ID: 1129416 21215
Reviewed Dec. 27, 2009

"This is the best! I have given it for gifts several times and always have rave reviews. It is very easy to make. I like to make it in a 9x13 pan for a little thicker toffee, but that is just my personal preference. Thank you Aunt Rose wherever you are."

misscleocat User ID: 257578 44850
Reviewed Dec. 15, 2009

"This is wonderful. I had a little problem with trying to get it to cover the pan...guess it is not enough to cover but still wonderful."

lauripobanz User ID: 33298 52075
Reviewed Nov. 18, 2009

"This toffee is not only wonderful to eat, it isn't even difficult to make. I have taken to the state fair in Nebraska several times and never failed to come home with a ribbon!"

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