Christmas Almond Toffee
Total TimePrep: 50 min. + standing
Makesabout 1-1/2 pounds
- 1 tablespoon plus 2 cups butter, divided
- 2 cups sugar
- 1 cup slivered almonds
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon 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.
Editor's NoteWe 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.
Nutrition Facts1 ounce-weight: 325 calories, 24g fat (13g saturated fat), 46mg cholesterol, 218mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 3g protein.
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Jan 1, 2018
This is buttery and rich. I made it for my family's holiday gathering and it disappeared rapidly. Family can be the worst critics so when their mouths are full and they are reaching for seconds you know the recipe is a keeper.
Dec 18, 2015
Don't use!! Made 3 recipes,none turned out.wasted time and money
Dec 13, 2015
Use this toffee recipe!
Dec 24, 2014
I followed the recipe exactly and it turned out all sugary. I used the thermometer and the cracked candy test with water and both passed. What a waste of time and supplies.
Dec 16, 2014
I am so disappointed. I followed the recipe exactly and it turned out gooey instead of crunchy. I just hate the wasted time and ingredients. It was suppose to go to someone.
Dec 8, 2014
I've been making this toffee for 30 years. It's one of the first things to disappear from my cookie trays. Crunchy, buttery, delicious!
Dec 17, 2011
this toffee has a fabulous flavor! it's also soft so you won't break a tooth. the directions say to use a saucepan, but my saucepan boiled over making a huge mess. a soup sized pot works better. :)
Dec 7, 2011
I liked this recipe as it makes more than most recipes and turned out both times I made it!