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Christmas Almond Toffee

 Christmas Almond Toffee
After trying a coworker's fabulous toffee, I had to have the recipe! It's now a regular on my Christmas cookie tray. I also entered it at our country fair and received "Best in Show.”—Sue Gronholz, Beaver Dam, Wisconsin
24 ServingsPrep: 50 min. + standing


  • 1 tablespoon plus 2 cups butter, divided
  • 2 cups sugar
  • 1 cup slivered almonds
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (11-1/2 ounces) milk chocolate chips, divided
  • 1/2 cup finely chopped almonds


  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a
  • large heavy saucepan, melt remaining butter. Add sugar, slivered
  • almonds, water and salt; cook and stir over medium heat until a
  • candy thermometer reads 295° (approaching hard-crack stage).
  • Remove from heat; stir in vanilla.
  • Quickly pour into prepared pan. Let stand at room temperature until
  • cool, about 1 hour.
  • In a microwave, melt 1 cup chocolate chips; spread over toffee.
  • Refrigerate 45 minutes or until set. Invert onto an ungreased large
  • baking sheet. Melt remaining chips; spread over toffee. Sprinkle
  • with chopped almonds. Let stand 1 hour. Break into bite-size pieces.
  • Store in an airtight container. Yield: about 1-1/2 pounds.
Nutritional Facts: 1 ounce equals 325 calories,

2 of 2

Christmas Almond Toffee (continued)

Nutritional Facts: 24 g fat (13 g saturated fat), 46 mg cholesterol, 218 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.