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Almond Toffee

I love this almond toffee recipe because it makes me look like an expert candy'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
    about 1 pound


  • 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


  • Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
  • 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).
  • 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.
Nutrition Facts
1 each: 98 calories, 7g fat (4g saturated fat), 14mg cholesterol, 54mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Corrine
    Jan 25, 2020

    Love this recipe, so easy to make and modify! I made it at Christmas and didn’t quite get it to 290 so was a little bit chewy and that was a Hit!! It’s popular with my family and friends! Tonight I used cashews as I didn’t have almonds!

  • Susie
    Dec 23, 2018

    Never made toffee before and this was quick and easy!

  • WisconsinG
    Dec 16, 2018

    I can’t make enough of this toffee!!! The only things I did different were, I used chopped pecans, put them in the pan first and poured the hot toffee over them. I also used different flavored chips in a couple batches, like butterscotch, etc.

  • ShellyErickson
    Dec 10, 2016

    Most toffee recipes call for baking soda to get the airy crunch.

  • Jesuslives777
    Dec 3, 2016

    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.

  • yumyum02
    Dec 22, 2015

    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

  • Psalm127-3
    Dec 19, 2015

    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

  • TXFoodie97
    Dec 15, 2015

    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!

  • youngliving
    Dec 11, 2015


  • NicanFhleisdeir
    Nov 15, 2015

    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.