Terrific Toffee Recipe
Terrific Toffee Recipe photo by Taste of Home

Terrific Toffee Recipe

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4.5 11 15
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"This candy is one of those must-make treats my family requests at Christmas," says Carol Gillespie of Chambersburg, Pennsylvania. "The buttery toffee, rich chocolate and crunchy nuts are a triple treat. Everyone who tries a piece asks for more."
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES: 30 servings


  • 1-1/2 teaspoons plus 1 cup butter, divided
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup sugar
  • 3 tablespoons water
  • 2 cups coarsely chopped almonds, toasted, divided

Nutritional Facts

1 ounce equals 187 calories, 14 g fat (6 g saturated fat), 18 mg cholesterol, 69 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.


  1. Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.
  2. In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.
  3. Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour.
  4. Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds.
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 Terrific Toffee in Country Woman November/December 2001, p41

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Reviewed Dec. 1, 2015

"Love this recipe. I don't use nuts per family requests. Does none know how long it can be stored. I usually make at least 10 different deserts on Christmas eve but would like to f ET some done ahead of time this year. Thans, Patty"

Reviewed Dec. 12, 2014

"This is wonderful toffee. The first time I made it I used unsalted butter. Bad choice. It needs the salt to have the correct texture. Made again with salted butter and had no problems. I pressed the almonds into the chocolate so they would stick better."

Reviewed Dec. 8, 2013

"toffee is excellent! only problem I had is the chocolate topping breaking off when I broke it into pieces. any suggestions as to what I did wrong?"

Reviewed Mar. 27, 2013

"I have made this recipe four times and it is delicious. The only problem I had was the toffee would crumble sometimes. Not sure why. Too much butter maybe but that's my fault. Overall a great recipe."

Reviewed Dec. 12, 2012

"I made this recipe this past weekend to be included on our annual Christmas trays. It is EXCELLENT! The best toffee I have ever tasted. I have never made toffee before and had never used a candy thermometer before. I had no problems or issues. I will be making the toffee again this weekend to give as gifts to co-workers. Thanks so much for sharing!"

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